Get ready for the coziest, most comforting, and easiest chicken pot pie you’ve ever made. This Slow Cooker Chicken Pot Pie has all the classic, savory flavor of the traditional dish but with a fraction of the work. Tender, shredded chicken and a medley of vegetables are slow-cooked in a rich and creamy sauce, then served with flaky, golden-brown biscuits on top. It’s a true set-it-and-forget-it meal that delivers a hearty, stick-to-your-ribs dinner with minimal effort.
Why This is the Perfect Comfort Food Recipe
This recipe is a game-changer for busy weeknights and cozy weekends. Here’s why you’ll love it:
- Incredibly Easy: This is a true “dump and go” recipe. You simply layer the ingredients in your slow cooker and let it work its magic.
- Rich & Creamy: The sauce is perfectly seasoned, savory, and has a wonderfully rich and creamy texture that’s pure comfort in a bowl.
- An All-in-One Meal: With chicken, vegetables, and biscuits, you have a complete and satisfying meal all from one main dish.
- “Semi-Homemade” Simplicity: This recipe cleverly uses condensed soups and canned biscuits to save you time and effort without sacrificing flavor.
Your Simple Ingredient Checklist
This recipe relies on simple, easy-to-find ingredients for a delicious and hearty meal.
The Ingredient Lineup:
- Chicken: 4 boneless, skinless chicken breasts (about 2.5 pounds).
- Seasonings: 2 tsp dried oregano, 1 ½ tsp garlic powder, 1 ½ tsp salt, 1 tsp black pepper, and ½ tsp smoked paprika.
- Vegetables: 1 large yellow onion, diced, and 3 cups of a frozen mixed vegetable blend (like peas, carrots, corn, and green beans).
- The Creamy Sauce: 1 (10.5-ounce) can of condensed cream of chicken soup, 1 (10.5-ounce) can of condensed cream of celery soup, ½ cup chicken broth, and ½ cup heavy cream.
- For Topping: 1 (16.3-ounce) can of jumbo refrigerated biscuits (like Grands).
Step-by-Step Slow Cooker Instructions
Get ready for the easiest pot pie ever.
Part 1: Layer the Slow Cooker
- Chicken First: Place the chicken breasts in a single layer at the bottom of a 5-quart or larger slow cooker.
- Add Seasonings: Sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika evenly over the chicken.
- Layer the Veggies: Add the diced onion in an even layer over the chicken, then top with the frozen mixed vegetables.
- Make the Sauce Base: In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and the chicken broth until smooth.
- Pour it Over: Pour the prepared soup mixture evenly over the top of the vegetables in the slow cooker. Do not stir.
Part 2: Cook and Finish
- Slow Cook: Cover the crockpot and cook on LOW for 5-7 hours or on HIGH for 3-4 hours. The dish is done when the chicken is fully cooked and tender (reaches an internal temperature of 165°F).
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Finish the Filling: Return the shredded chicken to the slow cooker. Pour in the heavy cream and stir everything together until well combined. Switch the slow cooker to the “warm” setting.
- Bake the Biscuits: While the filling is on warm, bake the refrigerated biscuits according to the package directions until they are golden brown and fluffy.
- Serve: To serve, ladle the warm and creamy chicken pot pie filling into bowls and top each serving with a freshly baked biscuit.
Tips for the Perfect Pot Pie
- No Peeking! Lifting the lid of the slow cooker releases heat and can extend the cooking time. Let it cook undisturbed for the best results.
- Creamy Finish: Adding the heavy cream at the very end (after the main cooking time) keeps it from curdling and ensures a perfectly rich and creamy final texture.
- Serving a Crowd: This recipe is easily doubled. Just make sure you are using a large enough slow cooker (6-quarts or more).
- Storage: Store leftover filling in an airtight container in the refrigerator for up to 4 days. The biscuits are best stored separately at room temperature.
The Ultimate Easy Slow Cooker Chicken Pot Pie
This Slow Cooker Chicken Pot Pie delivers all the classic flavors of the beloved dish—tender chicken, hearty vegetables, and a creamy sauce—without the fuss. Served with golden biscuits on top, it’s cozy comfort food made effortless.
Equipment
- Slow cooker
- Mixing bowl
- Whisk
- Cutting board and knife
- Baking sheet (for biscuits)
Ingredients
- 4 boneless, skinless chicken breasts (about 2.5 lbs)
- 2 tsp dried oregano
- 1 ½ tsp garlic powder
- 1 ½ tsp salt
- 1 tsp black pepper
- ½ tsp smoked paprika
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 10.5 oz condensed cream of chicken soup
- 10.5 oz condensed cream of celery soup
- ½ cup chicken broth
- ½ cup heavy cream
- 16.3 oz can jumbo refrigerated biscuits
Instructions
- Place chicken breasts in a single layer at the bottom of a 5-quart or larger slow cooker.
- Sprinkle oregano, garlic powder, salt, pepper, and smoked paprika evenly over chicken.
- Add diced onion and frozen mixed vegetables over the seasoned chicken.
- In a medium bowl, whisk cream of chicken soup, cream of celery soup, and chicken broth until smooth. Pour over vegetables. Do not stir.
- Cover and cook on LOW for 5-7 hours or HIGH for 3-4 hours, until chicken reaches 165°F and is tender.
- Remove chicken, shred with two forks, and return to slow cooker. Stir in heavy cream until combined. Set slow cooker to ‘warm’.
- Bake refrigerated biscuits according to package directions until golden brown.
- Serve pot pie filling in bowls topped with freshly baked biscuits.
Notes
For the best texture, add the heavy cream at the very end of cooking. Serve with biscuits fresh from the oven for maximum flakiness. Leftover filling can be refrigerated for up to 4 days; store biscuits separately.