Slow Cooker Chicken Pot Pie

why make this recipe

This slow cooker chicken pot pie is easy and hands-off. You put ingredients in the slow cooker, cook, and finish with biscuits on top. It makes a warm, creamy meal that feeds a family and needs little work.

introduction

This dish is a simple comfort food: shredded chicken, vegetables, creamy sauce, and biscuits cooked right on top. It cooks slowly, so flavors mix well and the chicken stays tender. If you like make-ahead or small versions, check out this idea for mini freezer chicken pot pies for another easy approach.

how to make Slow Cooker Chicken Pot Pie

Ingredients :
4 boneless, skinless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1 can (15 oz) mixed vegetables, drained, 1 cup frozen peas, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 cups frozen hashbrowns or frozen diced potatoes, 1/2 cup heavy cream, 1 package refrigerated biscuit dough (8 biscuits)

Directions :

1. Place the chicken breasts at the bottom of the slow cooker raw.
2. Pour in the cream of chicken soup, mixed vegetables, frozen peas, and chicken broth. Sprinkle in garlic powder, onion powder, salt, and pepper; stir to coat the chicken.
3. Cover and set cooker to low for 6-7 hours or high for 3-4 hours.
4. About 30 minutes before serving, shred the chicken and return it to the slow cooker.
5. Stir in hashbrowns or diced potatoes and heavy cream; mix well and cook for another 20-30 minutes until potatoes are tender.
6. Cut biscuit dough into quarters; place on top of the mixture. Cover and cook for another 20-30 minutes until biscuits are golden brown.
7. Serve with a spoonful of the creamy filling and a biscuit on top.

how to serve Slow Cooker Chicken Pot Pie

Spoon the creamy filling into bowls and top each bowl with a biscuit piece. Garnish with chopped parsley if you like. For a similar cozy dish with dumplings, try this slow cooker chicken and dumplings idea.

how to store Slow Cooker Chicken Pot Pie

Let the pot pie cool to room temperature. Put leftovers in an airtight container. Store in the fridge for up to 3 days. To freeze, keep filling and biscuits separate. Freeze the filling in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stove or in the oven until hot.

tips to make Slow Cooker Chicken Pot Pie

• Use thawed or fresh chicken for even cooking.
• Drain canned vegetables well to avoid extra liquid.
• If sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, then cook 10–15 minutes.
• For a richer sauce, add a little more heavy cream.
• Place biscuits toward the end so they stay fluffy and not soggy.

variation (if any)

• Use cooked rotisserie chicken instead of raw breasts. Add it in step 4 and skip shredding.
• Swap mixed vegetables for fresh carrots and green beans (cut small).
• Use puff pastry cut into squares instead of biscuit dough and bake on top under a broiler for a golden crust.

FAQs

Q: Can I use frozen chicken breasts?
A: Yes. Increase the cooking time on low by about 1–2 hours, or cook on high until chicken reaches 165°F.

Q: Can I skip the hashbrowns?
A: Yes. Skip them or use cooked diced potatoes. Without potatoes the dish will be a thinner stew.

Q: How do I get biscuits golden on top?
A: Cook biscuits in the slow cooker uncovered for the last 20–30 minutes. You can also broil them in the oven for 1–2 minutes to brown.

Q: Can I make this dairy-free?
A: Use dairy-free cream soup and milk alternative for heavy cream. Check biscuit dough for dairy and choose a dairy-free brand.

Q: Is it safe to leave in the slow cooker on warm overnight?
A: It is safer to cool and refrigerate leftovers. Do not leave perishable food on warm for many hours.

Conclusion

For another trusted slow cooker version and extra tips, see this Best Crock pot Chicken Pot Pie Recipe: Best Crock pot Chicken Pot Pie Recipe.

Slow Cooker Chicken Pot Pie

This slow cooker chicken pot pie is a simple, hands-off meal featuring tender shredded chicken, mixed vegetables, and flaky biscuits on top, making it a warm and creamy comfort food perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 7 hours hrs

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (15 oz) mixed vegetables, drained Drain well to avoid extra liquid
• 1 cup frozen peas
• 1/2 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups frozen hashbrowns or frozen diced potatoes
• 1/2 cup heavy cream For a richer sauce, add a little more heavy cream
• 1 package refrigerated biscuit dough (8 biscuits)

Method

 

Preparation

1. Place the chicken breasts at the bottom of the slow cooker raw.
2. Pour in the cream of chicken soup, mixed vegetables, frozen peas, and chicken broth. Sprinkle in garlic powder, onion powder, salt, and pepper; stir to coat the chicken.
3. Cover and set cooker to low for 6-7 hours or high for 3-4 hours.
4. About 30 minutes before serving, shred the chicken and return it to the slow cooker.
5. Stir in hashbrowns or diced potatoes and heavy cream; mix well and cook for another 20-30 minutes until potatoes are tender.
6. Cut biscuit dough into quarters; place on top of the mixture. Cover and cook for another 20-30 minutes until biscuits are golden brown.

Serving

1. Spoon the creamy filling into bowls and top each bowl with a biscuit piece. Garnish with chopped parsley if desired.

Notes

Use thawed or fresh chicken for even cooking. If sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, then cook 10–15 minutes.