Get ready for the ultimate comfort food experience with this Slow Cooker Chicken Pot Pie! Picture this: tender pieces of chicken, colorful veggies, and hearty potatoes melded together in a creamy, savory sauce—all gently cooked to perfection without a single stir. Topped with a golden, flaky biscuit or buttery puff pastry, every spoonful is packed with cozy, homestyle flavor. It’s a show-stopper that’s absurdly easy to make, turns weeknights into something special, and brings everyone to the table with smiles. Whether you’re seeking a stress-free dinner or just want to curl up with something warm and satisfying, this is the dish you’ll crave again and again.

Slow Cooker Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Sometimes the best comfort foods come from classic, simple ingredients that work hard to create big flavor and just the right texture. Each component of this Slow Cooker Chicken Pot Pie adds its own magic—the chicken becomes shredded and tender, veggies add color and freshness, while herbs and a touch of cream turn everything utterly irresistible.

Boneless Skinless Chicken Breasts or Thighs (1 1/2 pounds): Use thighs for extra juiciness or breasts for a leaner option; both work beautifully as they soak up all the savory flavor.
Low-Sodium Chicken Broth (2 cups): Acts as the base for your sauce, keeping things flavorful without getting too salty.
Frozen Mixed Vegetables (2 cups): A blend of peas, carrots, corn, and green beans brings effortless color and variety—no need to chop!
Peeled and Diced Potatoes (2 medium): They add hearty texture and soak in all that delicious sauce.
Diced Onion (1 small): Provides sweet undertones and ties the entire filling together.
Minced Garlic (2 cloves): For a subtle kick and depth of flavor in every bite.
Dried Thyme (1 teaspoon): A classic chicken pot pie herb; thyme adds that cozy, homey aroma.
Dried Rosemary (1/2 teaspoon): Infuses the filling with earthy, fragrant notes.
Salt (1/2 teaspoon) & Black Pepper (1/2 teaspoon): The simple seasonings that let every other ingredient shine.
Condensed Cream of Chicken Soup (1 can, 10.5 ounces): This shortcut adds body and creaminess while thickening the filling.
Heavy Cream or Half-and-Half (1/2 cup): Adds luxurious richness—feel free to use whichever you prefer.
Cornstarch Slurry (1 tablespoon cornstarch + 2 tablespoons water, optional): For those who love an extra-thick filling, this is your secret weapon.
Refrigerated Biscuits or Puff Pastry (1 can or 1 sheet): Crown your pot pie with buttery, golden perfection either way.

How to Make Slow Cooker Chicken Pot Pie

Step 1: Layer Everything in the Slow Cooker

Toss your chicken, chicken broth, mixed veggies, diced potatoes, onion, garlic, thyme, rosemary, salt, and pepper right into the slow cooker. No pre-cooking or browning needed—the slow cooker does all the heavy lifting! Give everything a gentle stir to evenly distribute the seasonings and let the flavors start mingling.

Step 2: Let It Cook Low and Slow

Cover the slow cooker and set it on low for 6–7 hours or high for 3–4 hours. This hands-off magic gently tenderizes the chicken and potatoes and lets all the flavors meld together. Your kitchen will start smelling downright amazing, and you don’t have to lift a finger during that time.

Step 3: Shred the Chicken

Once everything is nicely cooked, remove the chicken breasts or thighs, place them on a plate, and shred them using two forks. This step is strangely satisfying—the chicken falls apart effortlessly! Return the shredded chicken to the slow cooker and stir to mix.

Step 4: Stir in the Creamy Goodness

Add the condensed cream of chicken soup and pour in the heavy cream (or half-and-half) for that luscious, classic pot pie texture. This is when your Slow Cooker Chicken Pot Pie filling becomes silky-smooth and extra delicious.

Step 5: Thicken If You Like

If you’re a fan of really thick, scoopable filling, stir in the optional cornstarch slurry. Cover and cook for another 15–20 minutes until the filling reaches your desired consistency. Easy and totally customizable!

Step 6: Bake Your Topping

While the filling thickens, bake the refrigerated biscuits or puff pastry according to the package directions. There’s nothing like a fresh, golden biscuit or a crackly pastry square as the crowning glory to your Slow Cooker Chicken Pot Pie.

Step 7: Serve and Enjoy!

Spoon the steaming hot chicken pot pie filling into bowls and top each with a biscuit or slice of puff pastry. You’ll get a little bit of creamy, savory filling and a bite of flaky crust in every mouthful—pure comfort!

How to Serve Slow Cooker Chicken Pot Pie

Garnishes

A sprinkle of fresh chopped parsley or a dash of cracked black pepper on top works wonders for presentation and flavor. For a pop of color and brightness, try a few fresh thyme leaves or some green onions—your Slow Cooker Chicken Pot Pie will look and taste extra-special.

Side Dishes

This dish is hearty enough to stand alone, but pairing it with a light salad (think crisp greens with a tangy vinaigrette) or some sautéed green beans balances out the richness. If you really want to lean into cozy vibes, add a side of buttery mashed potatoes or roasted carrots.

Creative Ways to Present

Turn this classic into personal pot pies by baking individual servings in ramekins with a biscuit on top! Or, for a family-style wow-factor, ladle the filling into a large casserole dish, cover with puff pastry, and bake until golden. The scent alone will have everyone flocking to the table.

Make Ahead and Storage

Storing Leftovers

Let the Slow Cooker Chicken Pot Pie filling cool, then transfer it to an airtight container. It’ll keep in the fridge for up to four days, making it a perfect plan-ahead meal for busy weeks. Keep your biscuits or pastry separate so they stay nice and crisp.

Freezing

Yes, you can freeze this delicious filling! Portion the cooled filling into freezer-safe bags or containers (without the biscuits or pastry) and store for up to three months. Thaw overnight in the refrigerator before reheating and topping with freshly baked biscuits or pastry.

Reheating

To reheat, simply warm the filling gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth or cream if it thickens too much. Top with a fresh biscuit or pastry for that straight-from-the-oven experience every time.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Simply add shredded rotisserie chicken during the last hour of cooking so it doesn’t dry out. This shortcut makes Slow Cooker Chicken Pot Pie even faster for busy nights.

What if I don’t have cream of chicken soup?

You can substitute with cream of mushroom or cream of celery soup, or make your own quick white sauce by whisking butter, flour, broth, and a splash of cream. Each variation gives your Slow Cooker Chicken Pot Pie its own delicious twist.

Is it possible to use fresh vegetables instead of frozen?

Yes! Simply dice up your favorite fresh vegetables and add them in with the potatoes and chicken. You may want to cut them into small, uniform pieces so everything cooks evenly in the slow cooker.

Can I cook this recipe on the stove instead of in a slow cooker?

For sure! Simmer everything (except the cream, soup, and cornstarch slurry) in a large pot over medium-low heat until the chicken and veggies are cooked through. Shred the chicken, add the creamy ingredients, and thicken as directed.

What’s the best way to keep the biscuit or pastry topping crisp?

Bake the biscuits or puff pastry separately just before serving and place them on top right when you’re ready to eat. This keeps them perfectly flaky and prevents sogginess, making each bite of Slow Cooker Chicken Pot Pie totally irresistible.

Final Thoughts

There’s just something special about bringing a bubbling pot of Slow Cooker Chicken Pot Pie to the table—comfort, flavor, and pure happiness in every bowl. Whether you’re feeding a crew, meal prepping, or just looking for some classic, creamy goodness, you’ll love how easy and impossibly tasty this dish turns out. Give it a try, and I bet you’ll want to make it again long before your leftovers are gone!

Slow Cooker Chicken Pot Pie Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and delicious Slow Cooker Chicken Pot Pie that is sure to warm you up on chilly nights. This easy recipe combines tender chicken, hearty vegetables, and a creamy sauce, all topped with a flaky biscuit or puff pastry crust.

Ingredients

Scale

Chicken Pot Pie Filling:

1 1/2 pounds boneless skinless chicken breasts or thighs
2 cups low-sodium chicken broth
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
2 medium potatoes, peeled and diced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (10.5 ounces) condensed cream of chicken soup
1/2 cup heavy cream or half-and-half
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

For Topping:

1 can refrigerated biscuits or 1 sheet puff pastry

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Instructions

Prepare Filling: Place chicken, chicken broth, mixed vegetables, potatoes, onion, garlic, thyme, rosemary, salt, and pepper into the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until chicken is cooked and vegetables are tender.
Shred Chicken: Remove chicken, shred with forks, and return to the slow cooker. Stir in cream of chicken soup and heavy cream. For a thicker consistency, add cornstarch slurry and cook for an additional 15–20 minutes.
Prepare Topping: Bake biscuits or puff pastry according to package directions.
Serve: Ladle the chicken pot pie filling into bowls and top with a biscuit or puff pastry square.

Notes

Enhance flavor with poultry seasoning or white wine.
For a crust-on-top style, transfer filling to an oven-safe dish, top with pastry, and bake until golden.

Prep Time: 15 minutes
Cook Time: 6 hours on low or 3 hours on high
Category: Main Course
Method: Slow Cooker
Cuisine: American