Go Back
–+ servings
Benjamin

Easy Slow Cooker Chicken Pot Pie is a must-try dish!

This Chicken Pot Pie in the Slow Cooker brings all the comforting flavors of a classic pot pie with minimal effort. Tender chicken, hearty vegetables, and a creamy sauce simmer together before being topped with golden, flaky biscuits for the perfect cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts or thighs
  • 3 cups mixed frozen vegetables peas, carrots, corn, green beans
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup heavy cream added at the end
  • 1 can refrigerated biscuits baked separately

Method
 

  1. Place chicken in the bottom of the slow cooker. Top with frozen vegetables, onion, and garlic.
  2. In a small bowl, whisk together cream of chicken soup, chicken broth, thyme, salt, and pepper. Pour over the chicken and vegetables.
  3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
  4. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  5. Stir in the heavy cream and cook for an additional 15–20 minutes to heat through.
  6. Meanwhile, bake the refrigerated biscuits according to package directions.
  7. Serve the chicken pot pie mixture topped with a warm biscuit.

Notes

  • You can use fresh vegetables instead of frozen; just make sure to chop them uniformly for even cooking.
  • For extra richness, add a tablespoon of butter when stirring in the cream.
  • For a biscuit-free version, serve over mashed potatoes or rice.

Tried this recipe?

Let us know how it was!