You can prep this homemade chicken pot pie in no time! This slow cooker chicken pot pie has SO MUCH FLAVOR with a few shortcuts too.
Slow Cooker Chicken Pot Pie
My family always appreciates a good Homemade Chicken Pot Pie so I set on a mission to find one that would work in my old… faithful… crockpot (aka Mrs. Potts).
This slow cooker chicken pot pie recipe includes very basic ingredients along with some shortcuts to help you save even more time. One time saving tip is using a rotisserie chicken. If you know you have a crazy week coming up, give yourself some grace, and grab at your next Costco or Sam's Club run.
This crock pot chicken pot pie could not be easier to whip together. I promise you're gonna love this one.
🍴 Menu Planning Note: You can also find this recipe in Week 2 of the Slow Cooker Menu Plans!
Chicken Pot Pie Ingredients:
- chicken breast
- salt
- pepper
- onion
- poultry seasoning
- cream of chicken soup (or make your own Homemade Cream Soup)
- potatoes
- frozen mixed vegetables
- heavy cream
- biscuits
You'll also need a crock-pot for this recipe and if you love easy clean up you can pick up a pack of these slow cooker liners. These make clean up a breeze!
Here's how to make chicken pot pie:
This recipe is pretty much a fix-it-and-forget-it type of recipe – which is my FAVORITE!
- First, add chicken breasts (seasoned with a bit of salt and pepper).
- Next you'll add the seasonings. 1 teaspoon minced onion and 1/2 teaspoon poultry seasoning are all you need.
- Pour in 2 cans cream of chicken soup. If you want more control over the cream of soups be sure to check out our homemade cream soup recipe.
- The only chopping required is to cut up 3 medium size potatoes into about ¼-inch cubes. Easy peasy! Throw those potatoes in and give everything a good stir.
- Let this cook on low 6 hours.
- Remove chicken and shred and then add back in to the slow cooker. Toss in the frozen mixed veggies and 1/2 cup heavy cream. Cover and cook on low another half hour.
- Finally, you'll need about 8 biscuits. Whatever type of biscuits that melt your butter will work. Canned, frozen or homemade – even these 7-up biscuits would be great!
Serve the filling over hot split biscuits and be ready to wow your family. 🙂
What do you serve with Crock Pot Chicken Pot Pie?
I keep it super simple when I make this (I'm so boring, haha). I like to serve my favorite kale salad and maybe some baby carrots on the side. However, this homemade applesauce seems like it would be super yummy as well.
How do you thicken chicken pot pie in the crock pot?
If you find at the end of the day that your gravy isn't quite thick enough ~ don't fear ~ a cornstarch slurry is all you need. Mix together equal parts cornstarch and water. This is my go to hack and it works every time! You can try adding flour as well. Add a little at a time being careful to not add too much or it will get too thick.
Can you freeze slow cooker chicken pot pie?
If your family is like mine and just aren't wild about leftovers go ahead and freeze any remaining filling. Chicken pot pie is just about the perfect recipe for freezing (think about those rock hard chicken pot pies in the freezer section of the grocery store 😱)!
To freeze, pour filling in a large zip-top freezer bag and get out as much air as possible. Pop in the freezer for up to 4 months.
You'll thank yourself when you can pull this filling out on a busy day, bake some biscuits and have dinner on the table in a flash! This is also a wonderful recipe to take to a new mom or someone who needs some happy in the form of a meal.
Slow Cooker Chicken Pot Pie Recipe
Equipment
- slow cooker
Ingredients
- 2 lbs boneless, skinless chicken breasts
- salt and pepper
- 1 tsp minced onion
- ½ tsp poultry seasoning
- 2 10.5 oz cans cream of chicken soup
- 3 potatoes, cut in ¼-inch cubes
- 16 oz pkg frozen mixed vegetables
- ½ cup heavy cream
- 8 biscuits (store bought or homemade)
Instructions
- Add chicken to slow cooker and season with salt, pepper, minced onion and poultry seasoning.
- Pour cream of chicken soup over the chicken, then add in cubed potatoes.
- Cover and cook on low 6 hours.
- Remove chicken and shred.
- Add shredded chicken back in slow cooker and stir in frozen mixed vegetables and heavy cream; cover and cook an additional 20-30 minutes on low.
- Meanwhile, bake biscuits according to package directions.
- Split biscuits on plate and serve chicken pot pie on top of biscuits.
Nutrition
Looking for more yummy meals? This recipe is from week two of our slow cooker menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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On the chicken pot pie crackpot meal can you cut the recipe it in half and it still taste ok. Thank you Patricia
Hi Patricia! Hmm, it should work okay, though you may want to use a smaller slow cooker and/or adjust the cook time! 🙂 Hope that helps!
Is the canned soup as is all you need to add to the slow cooker or do you add the water for it as well as per the directions on the can?
Thanks!
Hi Maggie! No extra water needed for the chicken pot pie, just the 2 cans cream of chicken soup as is. 🙂 Hope that helps!
How big does the crockpot need to be to hold all the contents? I have a 4.5 quart, will this work?
This should all fit into your 4.5 Quart Slow Cooker – because the biscuits get baked separately 🙂 I believe a 16 oz bag of mixed veggies, 3 potatoes, 2 lbs of chicken and cream soup will fit just right (but with maybe not lots of leftover room) Let me know how it goes!
We don’t season the chicken as posted if using rotisserie chicken, correct?
Hi Angela, you can season it as you think it needs but we do find the rotisserie chicken tends to be seasoned pretty well already. Hope you love it when you try it!!
Hello! I was wondering if the chicken soup is the condensed variety, like Campbell’s? Thanks!
Hi Kelly! Yes -it’s using Campbell’s Cream of chicken soup (or your local store brand). Hope that helps! 🙂
I thought I saw a video where you put the biscuits on top the last 20 min of cooking in the crock pot. Is that true or am I thinking of another recipe? Thanks for all you do.
You may be thinking of Crockpot Chicken & Dumplings Ruth – but I’m sure the same thing could be done here for a slightly different version! The Crockpot Chicken & Dumplings recipe however has you adding the biscuits to the top about 2 hours before they’re done cooking 🙂 https://passionatepennypincher.com/slow-cooker-chicken-and-dumplings/
I cook everything in the slow cooker. When it’s done, I scoop it into a pie dish then top with the biscuits and bake in the oven till biscuits are done and a bit browned. So yummy!
If using the rotisserie or already cooked chicken, when does that get added ? Does the recipe change at all for this?
Hi Lorraine! I would shredded rotisserie chicken after the potatoes and cream soup have cooked for about 4-6 hours – you’d want it to heat through prior to frozen veggies and heavy cream. Hope that helps!
It does help A LOT! I was wondering the same thing Laurie!
Thanks!
Sonya
I made this slow cooker Chicken Pot Pie recipe and it was delish! So Yummy! My husband had seconds and when that happens, I know the recipe is a hit. I will be making this again.
Yayyy ~ so glad to hear that Michele! 🙂 Thanks a bunch for your feedback!
I’m so sorry! I really hate it when any recipe turns out so bad that the meal is wasted. I typically stick with the tried and true recipes (I even order the same thing at restaurants for “fear” of getting something that just isn’t as good). This week, I tried a couple new recipes though and was pleasantly surprised. In our house a new recipe makes the cut if three of the four of us will eat it (normally that third one takes modifications) and my if my hubby says it is “good.” Then I always ask, “Would you eat it again?” If the answer is yes, then it is a keeper! c:
We have that EXACT conversation at every meal Jennifer ~ I always end it with “can I post it?” This one he just laughed at. Argh! 🙂 Oh well, you win some you lose some! (It has made me way less adventuresome with Pinterest recipes because there’s no rating system ~ All Recipes is the best because you can get so much information from the reviews. Should have stuck with them!)