Slow Cooker Chicken Pot Pie
61 CommentsApr 30, 2026
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If you want comfort in a bowl, try my Slow Cooker Chicken Pot Pie. It has a dreamy base, tender chicken, and is topped with your choice of biscuits!
Featured Comment
“The men in my household loved this. They didn’t dunk their biscuits, they split and placed open on their plates and poured this on top. Tasty! Thanks!”
– Mary
The crockpot is perfect for making thick and comforting soups, so why not make your chicken pot pie filling in it? My tried-and-true recipe is filled with plenty of hearty vegetables. This is a great recipe to let cook all day while you’re at work, then come home to a cozy meal.
Key Ingredients
Chicken Breasts: Cut into cubes so they are bite sized pieces and no need for shredding later.
Cream Soups & Broth: Cream of chicken and cream of celery make the base, with chicken broth to thin it out just enough.
Heavy Cream: Adds richness and gives it that smooth, creamy finish.
Vegetables: Carrots, celery, onion, and peas for that classic pot pie mix.
Biscuits: Homemade or cooked canned biscuits both work great for serving on top of the crockpot chicken pot pie.
Seasonings: Thyme, oregano, salt, pepper, and optional red pepper flakes, plus fresh parsley for garnish.
How to Make Slow Cooker Chicken Pot Pie
- Add everything (except peas) to the crockpot and let it cook until creamy and tender.
- Stir in the peas near the end so they stay bright and fresh.
- Serve with warm biscuits on top for that classic pot pie feel.
Tips and Variations:
Turkey Pot Pie: You can use leftover turkey or cubed raw turkey breasts. Add at the beginning of the cooking time.
Cheddar Chicken Pot Pie: Stir in 2 cups of freshly grated sharp cheddar cheese into the crockpot when the cooking time is up.
Rotisserie Chicken: You can use a leftover rotisserie chicken in this recipe. Dice 2-3 cups of chicken and add it at the beginning of the cooking time.
Frozen Vegetables: You can use one 12-ounce bag of frozen mixed vegetables instead of chopping your own. These often have corn, and green beans in them, though still great in this recipe.
What should I use for the pot pie topping?
Standard pot pie has a pie crust, and we aren’t going in that direction. The slow cooker can’t brown a crust, so we must make our “crust” another way.
- Southern Buttermilk Biscuits (Recipe from Melissa’s Southern Kitchen) – This recipe is made with butter and no shortening for buttery, soft, and delicious biscuits made from scratch.
- 2 Ingredient Biscuits (Recipe from The Country Cook) – These are SO easy and delicious! You just need self-rising flour and heavy cream. I keep self-rising flour on hand JUST for this recipe.
- Canned Biscuits – Pillsbury Grands are my go-to. These are in the refrigerated section of the store. If you can’t find biscuits, the crescent dough is wonderful too.
- Frozen Puff Pastry (thawed) – Cut into squares and bake; puff pastry is very flaky and goes great with pot pie filling.
- Cornbread – Want a southern twist? Pour the chicken pot pie filling over thick squares of cornbread.
- Want to skip the crust? Try my Slow Cooker Chicken Pot Pie Pasta.
How to Serve Chicken Pot Pie
Toppings: Top with freshly ground black pepper, sour cream, or hot sauce if desired.
Sides: This is a complete meal, but you can add a big fresh salad or a steamed green vegetable.
Can you put raw chicken into the slow cooker?
Yes! The slow cooker is meant to cook meat from raw without browning first. Make sure your chicken is thawed and not expired.
What if my chicken pot pie filling is runny?
This recipe should produce a thick pot pie filling. If your filling is thin, your chicken must have been extra juicy. You can thicken this by making a cornstarch slurry by mixing two tablespoons of cold water with two tablespoons of cornstarch, stirring into the cooked filling, and cooking for 15 more minutes.
Slow Cooker Chicken Pot Pie {with Biscuits}
How to Video
Ingredients
- 1 ½ lbs. chicken breast, cut into 1-inch cubes
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper flakes, optional, for a hint of spice
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 yellow onion, diced
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of celery soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- Cooked homemade biscuits (or cooked canned biscuits), for serving
- fresh parsley, (for garnish)
Instructions
- In the slow cooker, combine everything except for the frozen peas. Mix well to ensure the ingredients are fully incorporated.
- Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are soft.
- Around 30 minutes before serving, stir the frozen peas into the slow cooker.
- Place cooked homemade or store bought biscuits on top of the chicken and vegetable mixture, brush the biscuits with melted butter if desired.
- Serve the chicken and biscuits and garnish with chopped fresh parsley if desired. Enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More comforting recipes for your slow cooker:
Try Slow Cooker Chicken Cordon Bleu, Artichoke Mushroom Chicken, or Doritos Chicken Casserole for easy, flavorful dinners.
Slow Cooker Chicken and Dumplings or Turkey and Dumplings are perfect when you want something warm and comforting.
Slow Cooker Chicken Burritos and Sweet and Spicy Chicken are great options when you want something a little different but still simple to make.
I didn’t add the salt. Used low sodium cream of chicken and low sodium cream of celery. Used Costco rotisserie chicken breast. Added a tsp of garlic powder. 1/2 tsp of marjoram. Best crock pot meal I’ve made in a long time
I made this the other night. Yum! I used chicken thighs instead of chiken breasts and it was ao yummy.
The men in my household loved this. They didn’t dunk their biscuits, they split and placed open on their plates and poured this on top. Tasty! Thanks!
Well I tried. It was incredibly thin. I tried to thicken with corn starch slurry which helped. It didn’t have much flavor though and I doubled all the spices.
I’m disappointed in this one.