Tender chicken, hearty vegetables, and a rich, creamy sauce—all slow-cooked to perfection and topped with buttery biscuits for the ultimate cozy meal.

🍗 A Comfort Classic, Made Even Easier

There’s something about Chicken Pot Pie that feels like a warm hug in a bowl—creamy, savory, and full of nostalgia. But making it from scratch can be time-consuming… until now. This Slow Cooker Chicken Pot Pie recipe gives you all the classic flavor with none of the fuss.

I created this version during a busy fall week when I needed something soul-warming but hands-off. The result? Juicy shredded chicken and tender vegetables in a luscious herb cream sauce, finished off with golden, flaky biscuits. It’s perfect for chilly nights, cozy weekends, or even casual entertaining.

🥕 Key Ingredients (with Descriptions)

Boneless, Skinless Chicken Breasts or Thighs

These become incredibly tender in the slow cooker and shred beautifully into the sauce. Thighs offer more flavor, but breasts keep it lean.

Mixed Vegetables

A classic mix of peas, carrots, and corn adds color, sweetness, and texture. Frozen veggies work perfectly here.

Potatoes

Diced potatoes give body to the filling and soak up the creamy sauce. Russets or Yukon Golds are ideal.

Chicken Broth

Creates the savory base of the sauce—choose low-sodium to control seasoning.

Cream of Chicken Soup

Delivers rich, creamy texture and depth of flavor. For a homemade twist, you can use a roux-based white sauce instead.

Seasonings

Garlic, thyme, onion powder, and black pepper add comforting, earthy flavor without overpowering the dish.

Refrigerated Biscuit Dough (or Homemade Biscuits)

Baked separately and added on top before serving for that signature pot pie finish.

👩‍🍳 Step-by-Step Instructions

Layer the Ingredients
Add chicken, diced potatoes, mixed veggies, broth, cream of chicken soup, and seasonings to your slow cooker. Stir to combine and coat everything well.
Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and potatoes are tender.
Shred the Chicken
Remove chicken, shred with two forks, and return it to the pot. Stir everything together so the sauce thickens slightly and gets extra creamy.
Bake the Biscuits
While the filling finishes, bake your biscuits according to package instructions or use your favorite homemade recipe.
Assemble and Serve
Ladle the hot pot pie filling into bowls and top each serving with a golden biscuit. Garnish with fresh parsley if desired.

🍽️ Serving Suggestions

Serve in bowls with one or two biscuits on top or on the side.
Add a side of simple green salad with vinaigrette to cut through the richness.
A glass of chardonnay or sparkling apple cider pairs perfectly with the creamy base.

🧊 Storage & Reheating Tips

Refrigeration

Store the chicken pot pie filling separately from the biscuits in airtight containers for up to 4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Freezing

Freeze the filling (without biscuits) in a freezer-safe container for up to 2 months.
Thaw overnight and reheat before serving with freshly baked biscuits.

📝 Final Thoughts

This Slow Cooker Chicken Pot Pie takes everything you love about the classic dish and makes it easier, creamier, and cozier. It’s family-friendly, freezer-friendly, and full of down-home goodness.

Whether you’re feeding a busy weeknight crew or hosting a laid-back Sunday dinner, this dish is a guaranteed crowd-pleaser.

Have a twist or favorite biscuit recipe? Share it in the comments!

❓ FAQ

Can I use rotisserie chicken instead?
Yes! Add shredded rotisserie chicken in the last hour of cooking and reduce the cook time by 1–2 hours.

How can I make this dairy-free?
Use a dairy-free cream soup alternative and skip the biscuits—or opt for a dairy-free version.

Can I make it vegetarian?
Substitute the chicken with canned chickpeas and use cream of mushroom soup instead of chicken.

Slow Cooker Chicken Pot Pie – Comfort Food Made Easy