Name: Slow Cooker Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 4 chicken breasts (boneless, skinless); 1 yellow onion (chopped); 1 1/2 cups carrots (chopped); 1 1/2 cups celery (sliced); 1/4 cup Italian parsley (chopped); 1 tsp paprika; 1 tsp oregano; 1 tsp salt; 1 tsp pepper; 8 oz chicken stock; 21 oz cream of chicken soup; 1 1/2 cups peas (frozen); 1 1/2 cups corn (frozen); 16.3 oz refrigerated biscuits (8 count)

There’s something instantly comforting about a warm, hearty pot pie, and this Slow Cooker Chicken Pot Pie Recipe takes that cozy feeling to a whole new level with ease. It’s packed with tender chicken, savory veggies, and creamy goodness, all slow-cooked to perfection so you can come home to a delicious meal waiting for you.

The image shows two white bowls filled with thick chicken soup containing visible layers of shredded chicken, bright orange carrot cubes, yellow corn kernels, and green peas mixed in a light broth; one bowl is fully topped with a golden-brown biscuit that looks soft and slightly puffed, while the other bowl's soup is uncovered showing the colorful ingredients inside. Both bowls are placed on a white marbled surface, with a silver spoon beside the bowl with the biscuit, and a beige cloth with a wooden spoon resting on it near the top bowl. There is also a stack of golden biscuits on the right side of the image. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Pot Pie Recipe
Top Tip
How to Serve Slow Cooker Chicken Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Pot Pie Recipe

Why You'll Love This Recipe

I can’t tell you how many times this recipe saved dinner night at my house. It’s incredibly forgiving, and once you set it to cook, you’re free to focus on your day while it does the magic. Plus, it feels like a special treat without a ton of work.

Hands-Off Cooking: Let your slow cooker do the heavy lifting while you relax or tackle other tasks.
Comforting Flavors: Warm spices and fresh veggies create that classic pot pie taste with a fresh twist.
Customizable: Easy to swap in your favorite veggies or adjust seasonings to suit your taste.
Perfect for Busy Days: It’s a crowd-pleaser that’s ready when you are—just add biscuits on top and dinner is served.

Ingredients & Why They Work

These ingredients come together to create a rich, hearty filling that's bursting with flavor. The chicken stays tender thanks to slow cooking, and the mix of fresh and frozen veggies keeps it balanced and colorful.

Flat lay of four raw boneless skinless chicken breasts, one whole yellow onion, a small white ceramic bowl filled with chopped fresh carrots, a small white ceramic bowl with sliced celery, a small white ceramic bowl holding chopped Italian parsley, a small white ceramic bowl containing bright green peas, a small white ceramic bowl with golden corn kernels, three small white ceramic bowls each with ground paprika, dried oregano, and mixed salt and pepper, a small white ceramic bowl filled with golden chicken stock, a small white ceramic bowl of creamy chicken soup, and eight golden refrigerated biscuits arranged neatly on a simple white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using boneless, skinless chicken makes shredding easy and mess-free.
Yellow onion: Adds sweetness and depth once it’s slow-cooked.
Carrots: Give a subtle, natural sweetness and beautiful color.
Celery: Offers a slight crunch and classic pot pie flavor base.
Italian parsley: Brings fresh herbal notes that brighten the dish.
Paprika, oregano, salt, and pepper: The seasoning blend that keeps everything flavorful but never overpowering.
Chicken stock: Builds a savory broth base that infuses into the chicken and veggies.
Cream of chicken soup: An easy shortcut that adds creaminess without extra fuss.
Frozen peas and corn: Tossed in at the end for a pop of color and sweetness.
Refrigerated biscuits: The quick biscuit topping gives you a golden, flaky finish fast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Slow Cooker Chicken Pot Pie Recipe is how flexible it is. I love swapping veggies based on what I have on hand or adding a bit more spice if I’m in the mood for a little kick. It’s your kitchen—make it yours!

Variation: I sometimes add mushrooms or swap corn for green beans, and it works beautifully without changing the cooking time.
For extra richness: Stir in some cream cheese or a splash of heavy cream near the end for silky texture.
Make it dairy-free: Use coconut milk instead of cream of chicken soup and skip the biscuits or replace with dairy-free crust options.
Spice it up: A pinch of cayenne or smoked paprika adds warmth if you like it a little bolder.

Step-by-Step: How I Make Slow Cooker Chicken Pot Pie Recipe

Inside a white slow cooker, there are three main layers visible: a layer of shredded light brown meat mixed with small bits of cooked vegetables like green peas and orange carrots on the right side, a bright yellow layer of corn kernels stacked on the left, and scattered green peas atop both layers. These layers sit in a thin, light-colored broth that partially fills the base. A wooden spoon is stirring the contents, and a woman's hand with light skin and nails painted pale pink holds the slow cooker’s edge on the right. The background surface is a smooth white marble texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Layering the Goodness

I start by placing the chicken breasts right in the bottom of the slow cooker. Then I add the chopped onions, carrots, celery, and parsley all on top. After sprinkling the paprika, oregano, salt, and pepper, I pour over the chicken stock and cream of chicken soup. A quick stir gently mixes everything on top of the chicken, making sure flavors meld but the chicken stays in place. This layering helps the chicken stay juicy and tender while all the veggies soak up flavor.

Step 2: Slow and Steady Cooking

Set your cooker on low for 8 hours or high for 4 hours, and then let the magic happen. I love using the low setting and getting the house smelling amazing while I go about my day. Just before the timer goes off—about 30 minutes prior—I take out the chicken breasts and shred them with two forks. This part’s satisfying, and shredding just right makes the texture perfect. Return the shredded chicken to the slow cooker, add your peas and corn, give everything a good stir, and cook for the last 30 minutes. This keeps the peas and corn fresh and vibrant.

Step 3: Biscuits and Serving

While the last 30 minutes tick away, pop those refrigerated biscuits into the oven according to the package directions. Fresh, flaky biscuits on top make every forkful feel like a little celebration. When everything’s ready, serve each hearty scoop with a biscuit on top and watch smiles light up the table.

Top Tip

From my experience making this Slow Cooker Chicken Pot Pie Recipe multiple times, a few little tweaks go a long way for success and flavor.

Don’t skip shredding the chicken: It makes mixing easier and gives you that perfect, cozy pot pie texture.
Layer ingredients, don’t stir before cooking: Let the slow cooker do its magic without mixing too much at the start, so you keep distinct textures.
Timing the veggies: Add peas and corn at the end to keep them from becoming mushy; they should pop when you bite into them.
Watch your biscuit baking: Every oven is a little different; check biscuits early so they don’t overbake and dry out.

How to Serve Slow Cooker Chicken Pot Pie Recipe

Slow Cooker Chicken Pot Pie - Serving Suggestion

Garnishes

I love topping this with a sprinkle of fresh chopped parsley or a small drizzle of good-quality olive oil to give it a fresh burst just before serving. A little cracked black pepper on top never hurts either.

Side Dishes

Since this dish is filling and packed with flavors, I keep sides simple: a crisp green salad or roasted Brussels sprouts complement it perfectly without stealing the show.

Creative Ways to Present

For dinner parties, I’ve tried scooping the pot pie mixture into small ramekins and topping each with a biscuit for individual “pot pies.” It’s fun and looks so inviting when guests arrive!

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I like to keep my biscuits separate to avoid them getting soggy and reheat them fresh.

Freezing

You can freeze the pot pie filling (without biscuits) in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating gently in a pot or microwave.

Reheating

Reheat leftovers on the stovetop over low heat with a splash of stock or water to loosen the sauce, stirring occasionally to keep it creamy. Add freshly baked biscuits on the side for the full experience.

Frequently Asked Questions:

Can I use frozen chicken breasts for this Slow Cooker Chicken Pot Pie Recipe?

Yes! You can use frozen chicken breasts, but you should increase the cooking time to ensure the chicken cooks thoroughly. Cooking on low for about 9-10 hours or on high for 5-6 hours usually does the trick. Just make sure the chicken reaches an internal temperature of 165°F before shredding.

Can I substitute the cream of chicken soup in this recipe?

Absolutely! If you prefer to avoid canned soup, you can make your own creamy base using a roux of butter and flour combined with homemade or store-bought chicken broth and a splash of milk or cream. This freshens the dish and lets you control the seasoning.

Do I have to use refrigerated biscuits, or can I make my own?

You can definitely bake your own biscuits or pie crust to top the pot pie. Homemade biscuits add a delicious, personal touch but require additional prep time. Store-bought refrigerated biscuits are a great shortcut that still tastes fantastic.

Is this Slow Cooker Chicken Pot Pie Recipe suitable for meal prep?

Yes, it's perfect for meal prep! You can make a big batch, refrigerate or freeze portions, and reheat with ease. Just keep the biscuit topping separate and bake fresh when ready to serve.

Final Thoughts

This Slow Cooker Chicken Pot Pie Recipe holds a special place in my weeknight rotation because it feels like a hug on a plate—warm, satisfying, and so easy. I’m always amazed at how few steps it takes to get such rich flavor and a comforting vibe. Trust me, once you try it, you’ll want it on your dinner menu often. It’s like having a homemade meal without the fuss, and that’s a win in my book!