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Enjoy the classic comfort food with this easier crockpot version of Slow Cooker Chicken Pot Pie. Everything you love about classic chicken pot pie with tender shredded chicken, vegetables, and a creamy broth base. Serve with a biscuit for a family favorite dinner.
Slow Cooker Chicken Pot Pie Recipe (Easy Slow Cooker Dinner Recipe)
This easy crockpot chicken pot pie is a simpler way to make classic chicken pot pie but without all the work! Let the crockpot do the work in this tender chicken, veggie packed, creamy sauce chicken pot pie goodness.
Top each serving off with a buttermilk biscuit and you have a simple, family-friendly comfort food dinner that is sure to be a hit!
Ingredients Needed To Make Chicken Pot Pie In The Slow Cooker
- Boneless, Skinless Chicken Breasts : You need 4 chicken breast for this recipe which is about 2 pounds to 2.5 pounds of chicken.
- Garlic Powder
- Dried Oregano
- Kosher Salt
- Black Pepper
- Onion : A white onion, yellow, or sweet onion will all work for this recipe.
- Frozen Mixed Vegetables : The typical frozen vegetables for chicken pot pie are corn, carrots, and green beans.
- Cream of Chicken Soup
- Cream of Celery Soup
- Chicken Broth : I recommend using full-salt chicken broth when cooking all day in the crock pot. The longer cook time can sometimes dilute flavors so the extra salt is important. But of course, low-sodium chicken broth can be used if that’s what you need for dietary reasons or preference.
- Refrigerated Grands Biscuits : If you don’t want to use the store-bought biscuits then try making your own.
How To Make It (Printable Recipe Card)
Place the chicken breasts into the bottom of a 5QT or larger crockpot.
Sprinkle the garlic powder, oregano, kosher salt, and black pepper over the chicken.
Add the onion in an even layer over the chicken and then top with the frozen vegetables.
In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until combined. Pour the soup mixture over the ingredients in the crockpot.
Cook on LOW heat for 6-8 hours.
Remove the chicken from the crockpot and use two forks to shred it. Return the shredded chicken back to the crockpot and stir everything to combine. Set the crockpot to WARM while you prepare the biscuits.
Bake the biscuits according to package directions.
Ladle the chicken pot pie into bowls (I use a slotted spoon) and serve with a freshly baked biscuit on top. Enjoy!
How Can I Make The Chicken Pot Pie Filling Thicker?
If you prefer a thicker, chunkier pot pie filling there are a couple options.
- Reduce the chicken broth to 1/2 cup.
- Make a cornstarch slurry by mixing 2 tablespoons cold water + 2 tablespoons cornstarch until combined. Pour this into the crockpot after you remove the chicken to shred it. Give it a good stir before adding the shredded chicken back in. If using a cornstarch slurry do not turn the crockpot to the WARM setting, instead continue cooking on LOW heat for 30 minutes.
Substitutions & Variation Ideas
- Fresh Veggies : Use fresh cut vegetables instead of frozen. If doing this, it’s so important to make sure the veggies are all cut into small diced pieces to ensure that they soften in time. The cook time is longer so it should be ok. I recommend using celery, corn, peas, and carrots. I like to use baby carrots and thinly slice them so they will soften during the cook time.
- Creamed Soups : Use any combination, or two of the same, for this recipe. Cream of broccoli, cream of potato, creamy of mushroom, cream of onion are all great options.
- Boneless, Skinless Chicken Thighs : These can be used instead of chicken breasts if preferred.
- Salt Tip : Because this recipe contains higher sodium ingredients there are many options to reduce the salt if wanted. Use reduced-sodium creamed soup and/or reduced-sodium broth. I prefer using full salt ingredients (broth + creamed soups) plus adding in that extra salt. The longer cook time in the slow cooker can mute flavors overtime. You can also omit the extra salt from the recipe if wanted, or reduce it.
- Use Milk : Use 1/2 cup whole milk + 1/2 cup chicken broth for a creamier and richer chicken pot pie filling.
How To Store Leftover Chicken Pot Pie
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Store the biscuit in a separate container or Ziploc bag, and store at room temperature.
Leftovers can be reheated in a saucepan, over medium heat, until heated through.
To freeze leftovers, allow the chicken pot pie to cool to room temperature and then store them inside a freezer-safe container or bag. Freeze for up to 3 months. Let thaw in the fridge overnight before warming through.
More Chicken Dinner Recipes
- Easy Crockpot Crack Chicken
- Southwest Chicken Soup
- Creamy Chicken and Mushroom Pasta
- Slow Cooker Southwest Chicken Tacos
- Slow Cooker Shredded BBQ Chicken
- Sour Cream Chicken
- Creamy Chicken Stew
- Crockpot Cheesy Chicken Spaghetti
Crockpot Chicken Pot Pie
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 yellow or white onion finely diced
- 3 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1 tube (16.3 oz) refrigerated Pillsbury Grands biscuits (8 ct)
Instructions
- Place the chicken breasts into the bottom of a crockpot.4 boneless, skinless chicken breasts
- Sprinkle the garlic powder, oregano, poultry seasoning, kosher salt, and black pepper over the chicken.1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon poultry seasoning
- Add the finely diced onion in an even layer over the chicken and then top with the frozen vegetables.1 yellow or white onion, 3 cups frozen mixed vegetables
- In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until combined. Pour the soup mixture over the ingredients in the crockpot.1 can (10.5 oz) cream of chicken soup, 1 can (10.5 oz) cream of celery soup, 1 cup chicken broth
- Cook on LOW heat for 6-8 hours.
- Remove the chicken from the crockpot and use two forks to shred it. Return the shredded chicken back to the crockpot and stir everything to combine. Set the crockpot to WARM while you prepare the biscuits.
- Bake the biscuits according to package directions.1 tube (16.3 oz) refrigerated Pillsbury Grands biscuits
- Ladle the chicken pot pie into bowls and serve with a freshly baked biscuit on top. Enjoy!
Notes
Nutrition
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