A comforting, fuss-free twist on a classic favorite, this Slow Cooker Chicken Pot Pie delivers everything I love about the original—tender chicken, hearty vegetables, and a creamy, savory sauce—all made easier with the help of my slow cooker. I top it off with golden, flaky biscuits for a homestyle meal that warms from the inside out.

Why You’ll Love This Recipe

I love this recipe because it gives me all the cozy, nostalgic vibes of chicken pot pie with none of the complicated steps. The slow cooker does most of the heavy lifting, which makes this ideal for busy days. It’s also incredibly customizable and reheats beautifully. Whether I’m feeding the family or prepping meals ahead of time, this dish always hits the spot.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (about 2½ pounds)
2 teaspoons dried oregano
1½ teaspoons garlic powder
1½ teaspoons salt
1 teaspoon cracked black pepper
½ teaspoon smoked paprika
1 large yellow onion, diced
3 cups frozen mixed vegetables
1 (10.5 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of celery soup
½ cup chicken broth
½ cup heavy cream
1 (16.3 oz) can Grands or jumbo biscuits (8‑count)

Directions

I start by placing the chicken breasts in the bottom of a 5‑quart or larger slow cooker.
Then I sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika over the chicken.
Next, I layer the diced onion on top, followed by the frozen mixed vegetables.
In a medium bowl, I whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth.
I pour this mixture over the chicken and vegetables in the slow cooker, making sure it’s spread evenly.
I cover and cook on high for about 3–4 hours or on low for 5–7 hours, until the chicken is fully cooked and tender.
Once done, I carefully remove the chicken, shred it with two forks, and return it to the slow cooker. Then I stir in the heavy cream.
While the mixture continues warming, I bake the biscuits according to the package directions.
Finally, I serve the creamy chicken filling hot, topped with the freshly baked biscuits or served on the side.

Servings and timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes

Variations

I sometimes switch things up by using cream of mushroom soup in place of one of the others, or by adding extra vegetables like mushrooms or peas. If I want to make it vegetarian, I skip the chicken and go with plant-based protein options instead. For the biscuit topping, I love using homemade dough or adding shredded cheese and herbs to store-bought ones for an extra kick.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the biscuits separate so they don’t get soggy. If I want to freeze the dish, I freeze just the filling (not the biscuits) for up to 3 months. To reheat, I thaw overnight in the fridge and then warm it up on the stove or in the microwave, adding a splash of broth or cream if needed to bring back the creaminess.

FAQs

How can I make the filling thicker?

I reduce the chicken broth to ¼ cup or stir in a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) after shredding the chicken, then cook it for 15–30 more minutes.

Can I use chicken thighs instead of breasts?

Absolutely. I sometimes use boneless, skinless thighs for a richer flavor. They cook just as well in the slow cooker and shred beautifully.

What kind of vegetables work best?

I usually go for a classic frozen mixed vegetable blend with carrots, peas, corn, and green beans, but I’ve also used fresh vegetables or added extras like mushrooms and diced potatoes.

Can I cook the biscuits in the slow cooker?

I prefer baking them separately for the best flaky texture, but if I’m short on time, I sometimes cut them into small pieces and add them to the slow cooker during the last 30–60 minutes of cooking.

Is it possible to make this dairy-free?

Yes, I’ve swapped the heavy cream with coconut cream or a dairy-free alternative, and used dairy-free condensed soups to make this recipe suitable for those avoiding dairy.

Conclusion

This Slow Cooker Chicken Pot Pie has all the charm of a traditional favorite with a modern, hands-off twist. It’s creamy, hearty, and perfectly satisfying—ideal for weeknights or lazy Sundays. I love how easily it comes together, and with so many ways to customize it, it never gets old. When I want comfort food without the stress, this is my go-to recipe.

Slow Cooker Chicken Pot Pie

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Author: Sue
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: American
Diet: Low Fat

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Description

A comforting slow‑cooker version of chicken pot pie — creamy chicken, vegetables, and flaky biscuits with minimal effort.

Instructions

Place chicken breasts in the bottom of a 5‑quart (or larger) slow cooker.
Sprinkle oregano, garlic powder, salt, pepper, and paprika evenly over the chicken.
Add diced onion in a single layer over the chicken, then top with the frozen mixed vegetables.
In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth.
Pour the soup mixture over the ingredients in the slow cooker, distributing it evenly.
Cover and cook on high for ~3–4 hours or on low for ~5–7 hours, until the chicken reaches 165 °F (74 °C).
Carefully remove the chicken and shred it with forks; return the shredded meat to the slow cooker and stir in the heavy cream.
Preheat oven and bake the refrigerated biscuits according to package directions.
Serve the slow cooker chicken pot pie warm, topped or served with the freshly baked biscuits.

Notes

Leftovers store in an airtight container in the refrigerator for up to 3 days; store biscuits separately.
You can freeze leftovers (without biscuits) up to 3 months; thaw in the refrigerator before reheating.
To thicken the filling, reduce the chicken broth (e.g. use ½ cup) or stir in a cornstarch slurry (2 tablespoon cornstarch + 2 tablespoon water) after shredding the chicken, then cook 15–30 min longer.
Swap in homemade biscuits or add herbs/cheese to customize the biscuit topping.
You may substitute cream soup varieties (e.g. cream of mushroom) or use extra vegetables for a vegetarian version (omit chicken and use plant‑based protein).