Slow cooker chicken pot pie gives you all the comfort of the classic with none of the pastry work. Tender shredded chicken simmers in a creamy gravy with onions, herbs, and vegetables, then gets spooned over golden biscuits for a satisfying dinner.
Dump, cook, shred, and serve is the whole method, so it is ideal for busy days. The oregano, garlic, and smoked paprika give the gravy savory depth, and a splash of cream at the end makes it silky. Plan on about four hours on high or five on low.
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Why This Slow Cooker Chicken Pot Pie Recipe Works
The slow cooker does the work of cooking the chicken in a creamy base, so the meat comes out tender enough to shred with two forks and the filling builds flavor all afternoon.
Two condensed soups plus a little broth and cream make a thick, savory gravy without a roux. Using reduced sodium soups and no added salt keeps the filling from tasting overly salty.
Frozen mixed vegetables go in near the end so they stay colorful instead of turning to mush, and flaky biscuits baked separately give a crisp, golden topping that stays light. Everything comes together with about 15 minutes of prep.
Ingredients for Slow Cooker Chicken Pot Pie
- 2 1/2 lbs boneless, skinless chicken breasts (about 4)
- 2 tsp dried oregano
- 1 1/2 tsp garlic powder
- 1 tsp cracked black pepper
- 1/2 tsp smoked paprika
- 1 large yellow onion, diced
- 1 can (10.5 oz) reduced sodium condensed cream of chicken soup
- 1 can (10.5 oz) reduced sodium condensed cream of celery soup
- 1/2 cup low sodium chicken broth
- 1/2 cup heavy cream
- 3 cups frozen mixed vegetables
- 1 can (16.3 oz) refrigerated jumbo biscuits (8 count)
Chicken breasts. Four large breasts weigh about 2 1/2 pounds. Keep them whole so they stay moist, then shred after cooking.
Condensed soups. Reduced sodium cream of chicken and cream of celery make the base. If you prefer, use two cans of one type.
Biscuits. Refrigerated jumbo biscuits bake in about 15 minutes and are the easiest topping. Homemade drop biscuits or sourdough biscuits work too.
Frozen vegetables. A mix of peas, carrots, corn, and green beans works well. Add them near the end so they keep their color and bite.
How to Make Slow Cooker Chicken Pot Pie
1. Season the chicken. Place the chicken breasts in the bottom of a 5 quart or larger slow cooker and sprinkle with the oregano, garlic powder, pepper, and smoked paprika.
2. Add the onion. Scatter the diced onion over the chicken.
3. Mix the sauce. Whisk the soups and broth in a bowl until smooth, then pour the mixture over the chicken and onion.
4. Slow cook. Cover and cook on high for 3 to 4 hours or on low for 4 to 5 hours, until the chicken reaches 165 degrees F.
5. Shred the chicken. Move the chicken to a cutting board, shred it with two forks, and return it to the slow cooker.
6. Add the vegetables and cream. Stir in the frozen vegetables and cream, cover, and cook on high for 30 minutes, until the vegetables are tender and the sauce is hot.
7. Bake the biscuits. While the vegetables cook, bake the biscuits according to the package directions.
8. Serve. Split the warm biscuits and ladle the chicken and gravy over them.
How to Serve Slow Cooker Chicken Pot Pie
Ladle the filling over warm biscuits, or swap in homemade sourdough biscuits for a tangy upgrade. A side of cheesy bacon green bean casserole makes the meal bigger, and autumn squash soup works as a starter. If you like a softer bread, put out honey butter rolls for scooping up the gravy.
How to Store and Reheat Slow Cooker Chicken Pot Pie
Do not leave the filling on the warm setting for more than two hours, then refrigerate it in an airtight container. Leftovers keep for 3 to 4 days. Reheat on the stove or in the microwave until it reaches 165 degrees F, adding a splash of broth if it has thickened. Freeze the filling for up to 3 months and thaw overnight in the refrigerator. Store biscuits separately and bake them fresh when you serve.
Tips and Variations for Slow Cooker Chicken Pot Pie
Keep the lid on. Each peek lets heat escape and adds to the cooking time.
Use a thermometer. Check that the thickest piece of chicken reaches 165 degrees F before shredding.
Thicken if needed. If the gravy is thin, stir 1 tablespoon of cornstarch into 2 tablespoons of cold water and add it for the last 15 minutes.
Skip the extra salt. Condensed soups and biscuits already carry plenty of sodium, so taste before adding any.
Add fresh herbs. Fresh thyme or parsley stirred in at the end brightens the flavor.
Keep it safe. Do not hold cooked food on warm for long. The Clemson Cooperative Extension slow cooker safety fact sheet explains how to handle food in a slow cooker.
Use cooked chicken. For a shortcut, simmer the soups, broth, onion, and spices on low for 2 hours, then stir in shredded rotisserie chicken and the vegetables for the final 30 minutes.
Butter the biscuits. Brush the warm biscuits with melted butter for extra richness and shine.
Frequently Asked Questions About Slow Cooker Chicken Pot Pie
How long does slow cooker chicken pot pie take to cook?
Cook the chicken on high for 3 to 4 hours or on low for 4 to 5 hours, then add the vegetables and cream for the last 30 minutes.
Can I use chicken thighs in slow cooker chicken pot pie?
Yes. Boneless thighs are more forgiving than breasts. Use the same times and shred them when they are tender and at least 165 degrees F.
Can I freeze slow cooker chicken pot pie?
Freeze the filling for up to 3 months. Bake the biscuits fresh, because they turn dense after freezing and reheating.
Can I use homemade biscuits?
Yes. Drop biscuits or sourdough biscuits are both good choices. Bake them while the vegetables cook.
How do I thicken the gravy?
Stir 1 tablespoon of cornstarch with 2 tablespoons of cold water, add it to the slow cooker, and cook on high for 15 minutes.
Slow Cooker Chicken Pot Pie
Equipment
- Slow cooker (5 quart or larger)
- Baking sheet
- Two forks or meat claws
- Instant read thermometer
Ingredients
Main Ingredients
- 2 ½ lb boneless, skinless chicken breasts about 4
- 2 tsp dried oregano
- 1 ½ tsp garlic powder
- 1 tsp cracked black pepper
- ½ tsp smoked paprika
- 1 large yellow onion diced
- 1 can (10.5 oz) reduced sodium condensed cream of chicken soup
- 1 can (10.5 oz) reduced sodium condensed cream of celery soup
- ½ cup low sodium chicken broth
- ½ cup heavy cream
- 3 cup frozen mixed vegetables
- 1 can (16.3 oz) refrigerated jumbo biscuits 8 count
Instructions
Cooking
- Layer. Put the chicken in a 5 quart slow cooker, season with oregano, garlic powder, pepper, and paprika, and top with the onion.
- Add the sauce. Whisk the soups and broth together and pour over the chicken.
- Cook. Cover and cook on high 3 to 4 hours or low 4 to 5 hours, until the chicken reaches 165 degrees F.
- Shred. Shred the chicken and return it to the cooker with the cream and frozen vegetables. Cook on high 30 minutes.
- Serve. Bake the biscuits per the package directions and spoon the filling over them.
