This slow cooker chicken pot pie is like a warm hug in a bowl. It’s cozy, creamy, and super easy to make. You just toss everything in the slow cooker, let it do its thing, and by dinner time, you’ve got a rich, comforting meal that feels like it took way more effort than it did. I’ve made this on busy weekdays, lazy Sundays, and even served it to guests—it never fails.
Why I Love This Recipe
This recipe brings me right back to my grandma’s kitchen. She used to make chicken pot pie from scratch, but I’ve found this slow cooker version delivers the same comfort with way less hands-on time. Perfect for cold nights or when you just need something simple and satisfying.
- Easy one-pot meal
- Creamy, hearty, and filling
- Perfect for leftovers
- No need to roll out pie crust
- Smells amazing while it cooks
Servings and Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 6 hours on LOW or 3.5 hours on HIGH
What You’ll Need
- 1 ½ lbs boneless skinless chicken breasts
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 ½ cups frozen peas
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups low sodium chicken broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 can (8-count) refrigerated biscuits (like Pillsbury Grands)
Pro Tips
- Cut veggies evenly so they cook at the same rate
- Add peas at the end so they don’t get mushy
- Use Grands biscuits for that fluffy topping
- Shred the chicken right in the slow cooker to save dishes
- Let the biscuits sit a few minutes before serving so they soak up the sauce
Tools Needed
- Slow cooker
- Sharp knife and cutting board
- Mixing spoon
- Small saucepan
- Forks (for shredding chicken)
- Baking sheet (for biscuits)
- Ladle or spoon for serving
Substitutions and Variations
- Swap chicken breasts for thighs if you want richer flavor
- Use frozen mixed veggies instead of fresh carrots/celery
- Try puff pastry or crescent rolls in place of biscuits
- Use cream of mushroom or cream of celery soup for a twist
- Add potatoes for a heartier version
Make Ahead Tips
- Chop all veggies and store in the fridge the night before
- Cook the filling ahead and reheat on the stove, then top with fresh biscuits
Cooking Instructions
Step 1: Add Chicken and Veggies to Slow Cooker
Place 1 ½ lbs chicken breasts, 3 sliced carrots, 2 sliced celery stalks, 1 diced onion, and 3 minced garlic cloves into the slow cooker.
Step 2: Season and Add Soup + Broth
Sprinkle in 1 tsp salt, ½ tsp pepper, 1 tsp dried thyme, and 1 tsp dried parsley. Then pour in 1 can (10.5 oz) cream of chicken soup and 1 ½ cups chicken broth.
Step 3: Slow Cook
Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until the chicken is fully cooked and vegetables are tender.
Step 4: Shred Chicken
Remove the chicken breasts with tongs and shred them using two forks. Add shredded chicken back into the slow cooker.
Step 5: Make Cream Sauce
In a small saucepan, melt 2 tbsp butter, stir in 2 tbsp flour, cook for 1 minute, then slowly whisk in 1 cup heavy cream until smooth and thickened.
Step 6: Stir in Cream Sauce and Peas
Pour the cream sauce into the slow cooker. Add 1 ½ cups frozen peas and stir everything together.
Step 7: Bake Biscuits
While everything finishes cooking, bake 1 can of refrigerated biscuits according to the package instructions (usually 10–12 minutes at 350°F) until golden.
Step 8: Serve
Ladle the creamy chicken pot pie filling into a round bowl and top with a warm biscuit.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove. Biscuits are best fresh but can be stored separately and toasted.
Macros (Per Serving)
Approximate for 1 of 6 servings:
Calories: 460
Protein: 31g
Carbs: 28g
Fat: 24g
(Note: Macros vary depending on biscuit brand and cream used.)
Why This Recipe Works (Quick Science)
The slow cooking lets the chicken absorb all the herbs and broth, so it’s tender and flavorful. The flour and butter roux binds with the cream to thicken the sauce just right, giving that classic creamy pot pie feel. Finishing with the biscuits gives it that hearty, home-style top without needing a crust.
Common Mistakes
- Overcooking the chicken: Don’t cook too long or it gets dry—stick to the timing
- Skipping the roux: It makes the sauce rich and velvety, don’t skip it
- Adding peas too early: They’ll turn mushy. Wait until the end
- Not seasoning enough: Taste before serving and adjust salt if needed
What to Serve With
- Simple side salad with vinaigrette
- Roasted green beans
- Apple slices or fruit salad
- Garlic butter corn on the cob
FAQ
Can I use rotisserie chicken?
Yes! Just skip the first few steps and stir it in before adding the cream sauce.
Can I freeze it?
You can freeze the filling, but add fresh biscuits when you serve it.
Can I make this dairy-free?
Use a dairy-free cream (like oat or almond) and a dairy-free biscuit alternative.
Can I cook it on high?
Yes, cook on high for about 3.5 hours instead of 6 on low.
Is there a gluten-free option?
Use gluten-free cream soup, flour, and biscuits to keep it GF.
Let me know how your chicken pot pie turns out! Leave a comment and tell me what you paired it with or if you added your own twist. I’d love to hear how you made it your own.
