There’s something magical about coming home to the aroma of a hearty, homemade meal that’s been simmering all day. This Slow Cooker Chicken Pot Pie delivers tender chicken, creamy sauce, and vibrant veggies in every bite, all wrapped in a golden, flaky crust. With just 10 minutes of prep, your slow cooker does the heavy lifting, leaving you free to savor the rich, comforting flavors of this classic American dish.
Each spoonful is a perfect balance of textures—soft, savory filling meets a crisp, buttery topping. The blend of herbs and spices creates a warm, inviting flavor that feels like a hug in a bowl. After 8 hours of hands-off cooking, you’ll have a wholesome, satisfying meal that’s as nourishing as it is delicious. Perfect for busy days or cozy nights, this dish is sure to become a family favorite.
What You’ll Need for Slow Cooker Chicken Pot Pie
- 2 pounds chicken tenders, cut into bite-sized pieces (or substitute with boneless, skinless chicken thighs)
- 3 Tablespoons olive oil, divided
- 2½ teaspoons salt, divided
- 1 teaspoon ground black pepper
- 4 large carrots, halved and chopped (about 2 cups)
- 4 celery sticks, chopped (about 1 cup)
- ½ large yellow onion, chopped (about 1 cup)
- 8 baby red potatoes, quartered (or substitute with Yukon gold potatoes)
- 2 garlic cloves, minced
- 1 cup canned corn, drained (or use frozen corn)
- 1 can condensed cream of chicken soup (10.5 ounces)
- 1 can condensed cream of mushroom soup (10.5 ounces)
- 1½ cups chicken stock (low-sodium recommended)
- ¾ cup frozen peas (do not thaw)
- 8 Homemade or canned biscuits (store-bought works great!)
How to Make Slow Cooker Chicken Pot Pie
- Brown the chicken: In a large skillet, heat 1½ tablespoons olive oil over medium-high heat. Add the chicken, season with 1 teaspoon salt and 1 teaspoon black pepper, and cook until browned on all sides, about 5-7 minutes. Transfer the chicken to a crockpot.
- Sauté the veggies: Add the remaining 1½ tablespoons olive oil to the skillet. Toss in the carrots, celery, onion, and potatoes. Season with the remaining 1½ teaspoons salt and sauté for about 5 minutes, stirring occasionally. Add the minced garlic and cook until fragrant, about 1 minute. Transfer the veggies to the crockpot and add the canned corn.
- Mix the sauce: In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken stock. Pour this mixture over the chicken and vegetables in the crockpot, stirring gently to combine.
- Cook low and slow: Cover the crockpot and cook on low heat for 8 hours or on high heat for 4 hours. About 30 minutes before the cooking time is up, stir in the frozen peas.
- Prepare the biscuits: Around 30 minutes before serving, bake the biscuits according to the package instructions or your homemade recipe.
- Serve and enjoy: Ladle the chicken pot pie filling into bowls and top each serving with a warm biscuit. Serve immediately!
Perfect Pairings: Serving Suggestions
This hearty Slow Cooker Chicken Pot Pie is a meal in itself, but you can elevate it with a few simple sides. Serve it with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish. For a cozy touch, add a warm slice of crusty bread or a side of garlic butter mashed potatoes. If you’re feeling fancy, a glass of white wine or sparkling cider pairs beautifully with the creamy, savory flavors.
Leftovers Made Easy: Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 2-3 minutes or warm them in a saucepan over medium heat, stirring occasionally. If the filling thickens too much, add a splash of chicken stock to bring it back to the perfect consistency. For longer storage, freeze the filling (without biscuits) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Mix It Up: Recipe Variations
Customize this recipe to suit your taste or dietary needs! Swap the chicken for turkey or tofu for a different protein option. Use sweet potatoes instead of red potatoes for a sweeter twist, or add mushrooms for extra umami. If you’re avoiding dairy, try using dairy-free cream soups and biscuits. For a low-carb version, skip the biscuits and serve the filling over cauliflower rice or zucchini noodles.
Time-Saving Tips for Busy Cooks
To save time, prep your veggies the night before and store them in the fridge. You can also use pre-chopped frozen vegetables like carrots, celery, and onions to skip the chopping altogether. If you’re short on time, cook the dish on high heat for 4 hours instead of 8. And don’t forget—canned biscuits are a great shortcut if you’re not up for making them from scratch!
Essential Equipment Guidance
For this recipe, a 6-quart slow cooker is ideal to ensure everything fits comfortably. A large skillet is also key for browning the chicken and sautéing the veggies before transferring them to the crockpot. If you’re making homemade biscuits, a baking sheet and parchment paper will come in handy. And don’t forget a sturdy whisk for combining the soups and stock—it’ll help create a smooth, creamy sauce.
Slow Cooker Chicken Pot Pie Recipe
Equipment
- slow cooker
Ingredients
- 2 pounds chicken tenders, cut into bite sized pieces
- 3 Tablespoons olive oil, divided
- 2½ teaspoons salt, divided
- 1 teaspoon ground black pepper
- 4 large carrots, halved and chopped
- 4 celery sticks, chopped
- ½ large yellow onion, chopped
- 8 baby red potatoes, quartered
- 2 garlic cloves, minced
- 1 cup canned corn, drained
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1 can condensed cream of mushroom soup, (10.5 ounces)
- 1½ cups chicken stock
- ¾ cup frozen peas
- 8 Homemade or canned biscuits, (8 biscuits)
Instructions
- In a large skillet, heat 1 ½ tablespoons olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned on all sides. Transfer the chicken to a crockpot.
- Add the remaining olive oil to the skillet followed by the carrots, celery, onion, and potatoes. Season with the remaining salt and sauté for about 5 minutes. Add minced garlic and cook until fragrant. Transfer the veggies to the crockpot with the canned corn.
- Whisk together the cream of chicken soup, cream of mushroom soup, and chicken stock. Stir the mixture over the chicken and vegetables in the crockpot.
- Cover the crockpot and cook on low heat for 8 hours or on high heat for 4 hours. Add the frozen peas 30 minutes before the cooking time is up.
- Around 30 minutes before serving, prepare the biscuits per the package’s instructions. Ladle the chicken pot pie filling into bowls and top each with a biscuit.