Slow Cooker Chicken Pot Pie

There’s something so comforting about chicken pot pie, right? But let’s be real – making it from scratch can feel like a lot of work. That’s where this slow cooker version comes in! It’s cozy, hearty, and filled with tender chicken, creamy veggies, and a golden biscuit topping – all with way less effort. Your family will think you’ve been cooking all day, but your secret’s safe with me. 😉 Let’s get started!

What You’ll Need

Ingredients

• 1 ½ lbs chicken breast (boneless, skinless)
• 1 cup frozen peas
• 1 cup frozen carrots (or fresh, diced small)
• 1 cup diced potatoes (peeled and cut into ½-inch cubes)
• 1 small onion, diced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 can (8 biscuits) refrigerated biscuit dough
• Fresh parsley for garnish (optional)

Pro Tips

1. Don’t skip the sear (optional) – If you have time, quickly sear the chicken before adding it to the slow cooker. It adds a nice depth of flavor!
2. Cut the veggies evenly – Dice your potatoes and carrots into similar-sized pieces so they cook evenly.
3. Don’t overbake the biscuits – Keep an eye on the biscuits when they’re in the oven. Golden brown is perfect, but too dark can make them taste dry.
4. Add more flavor – A splash of white wine in the broth or a pinch of paprika can take the flavor up a notch.
5. Kid-friendly tip – Let kids help press the biscuit dough or sprinkle the parsley at the end. They’ll feel like mini chefs!

Tools You’ll Need

• Slow cooker
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Baking sheet

Substitutions & Variations

• Chicken: Swap for turkey or leftover rotisserie chicken (add it in the last hour of cooking).
• Cream of Chicken Soup: Use cream of mushroom or cream of celery for a twist.
• Veggies: Add green beans, corn, or any veggies your family loves.
• Biscuits: Use puff pastry, crescent rolls, or even make your own biscuit dough.

Make-Ahead Tips

• Chop the veggies and store them in the fridge overnight.
• Combine the broth, cream, and seasonings ahead of time for quick assembly in the morning.

Instructions

1. Prep Your Ingredients

Dice the potatoes, onion, and any fresh veggies.

2. Add Ingredients to the Slow Cooker

Place chicken breasts, diced veggies, peas, carrots, cream of chicken soup, garlic powder, thyme, salt, and pepper into the slow cooker. Pour in chicken broth and stir to combine.

3. Cook on Low or High

Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the chicken is tender and shreds easily.

4. Shred the Chicken

Remove the chicken, shred it with two forks, and stir it back into the creamy mixture in the slow cooker.

5. Bake the Biscuits

Preheat your oven to 375°F (190°C). Bake the biscuits according to the package directions until golden brown.

6. Assemble and Serve

Spoon the chicken mixture into bowls and top with a warm biscuit. Garnish with fresh parsley, if you’d like.

Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
• Biscuits are best stored separately to keep them from getting soggy.

Wrap-Up

There you have it – a simple, cozy, family-friendly dinner that’s perfect for busy days. I’d love to hear how your chicken pot pie turned out! Drop a comment below and let me know if you added any fun twists or if your kids helped make it. ❤️ Happy cooking!