This Slow Cooker Chicken Pot Pie is thick, creamy, and just as comforting as the traditional version, but way easier to make!
Should You Make This?
Time: 15 minutes of prep, 5-6 hours in the slow cooker, and biscuits that bake in no time.
Ingredients: Chicken breast, a few vegetables, broth, flour, milk, spices, and canned biscuits.
Ease: Super simple! The hardest part is chopping veggies and mixing flour with broth.
Sound Good? Jump to Recipe ⬇Ingredients & Substitutions
Homemade Cream of Chicken Soup - Made with flour, chicken broth, and spices. Swap with whole wheat flour or vegetable broth if needed.
Chicken Breast - I used 1 ½ pounds (about 2 large chicken breasts), but you can go up to 2 pounds.
Frozen Peas & Carrots - Convenient and easy! If using fresh carrots and peas, add a little extra milk at the end.
Whole Milk - Any kind of milk works for this recipe.
Biscuits - Grands refrigerated biscuits are an easy go-to, but I really like frozen biscuits. They have a better texture and flavor, in my opinion. You can also make your own from scratch if you're up for it.
Full ingredient list with quantities in the recipe card below
How to Make Slow Cooker Chicken Pot Pie
Step 1 | Make Homemade Chicken Soup
Simmer 2 cups of chicken broth over medium-high heat. Whisk 1 cup of broth with flour and seasonings, then slowly add to the pot, whisking until thickened.
Step 2 | Add Ingredients into Slow Cooker
Add the homemade chicken soup, chicken, veggies, and bay leaf to the slow cooker. Cover and cook on LOW for 5-6 hours until the chicken is tender.
Step 3 | Bake Biscuits
About 30 minutes before serving, bake biscuits according to package instructions.
Step 4 | Shred Chicken & Add Milk
Shred the chicken with two forks, return it to the slow cooker, and stir in milk to help thicken the filling.
Step 5 | Serve
Adjust salt and pepper to taste. Ladle into bowls and top with a warm biscuit.
How to Thicken and Thin Your Pot Pie
Too Thick? Add one tablespoon of milk at a time until the desired consistency is reached.
Too Thin? Mix 1-2 tablespoons of flour with two tablespoons of milk, stir into the slow cooker, and cook on HIGH for 15 minutes to allow the flour to cook properly.
Common Questions
Biscuits are the classic choice. You can use puff pastry for a flakier, buttery topping. Cut it to fit your serving bowls and bake it separately in the oven at 400°F for about 15-20 minutes, or until golden. Add it on top of each serving right before eating so it stays crisp. You can also make a Bisquick biscuit topping for a quick shortcut.
It's not usually recommended since slow cookers cook at low temperatures, and frozen chicken can take too long to heat up safely. I personally don't like risking it. Whatever you decide, the most important thing is to make sure the chicken reaches 165°F. I always use a meat thermometer to be on the safe side.
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave. If you're using biscuit, reheat it separately (use the oven so it stays crisp.)
Shredded rotisserie chicken or leftover cooked chicken works great. Add it during the last 30 minutes of cooking time. Since the chicken won't be releasing any juices, you might want to add a splash of extra chicken broth to keep the filling from getting too thick.
Easy Creamy Crockpot Chicken Pot Pie
Ingredients
Homemade Cream of Chicken Soup
- 3 cups chicken broth divided
- 1 cup of flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
Chicken Pot Pie
- 1 ½ pounds chicken breast about 2 large breasts
- 1 ¼ cup diced celery about 6 stalks
- 1 ¼ cup frozen carrots
- 1 ¼ cup frozen peas
- ½ cup yellow onion diced
- 2 bay leaves
- ¾ cup whole milk
- 1 16-ounce refrigerated buttermilk biscuits
Instructions
- Bring 2 cups of chicken broth to a simmer in a saucepan over medium heat-high heat.
- In a small bowl, whisk the remaining 1 cup of chicken broth, flour, thyme, salt, garlic powder, and pepper until smooth.
- Slowly whisk into the warm broth and cook until thickened.
- Pour the prepared Homemade Cream of Chicken Soup into the slow cooker.
- Add chicken, celery, carrots, peas, onion, and bay leaves. Stir to combine. The mixture may look thick, but the chicken and frozen vegetables will release liquid as they cook.
- Cover and cook on low for 5-6 hours until the chicken is fully cooked and tender.
- About 30 minutes before serving, bake biscuits according to package instructions.
- Remove the chicken, shred with two forks, and return it to the slow cooker.
- Stir in milk. This will slightly cool the filling and help it thicken.
- If the filling is too thick add 1 tablespoon of milk at a time till you have the right consistency. If too thin, mix 1-2 tablespoons of flour with 2 tablespoons of milk, stir into the slow cooker, and cook on HIGH for 15 minutes to allow the flour to cook properly.
- Add more salt or pepper as needed.
- Ladle the chicken pot pie filling into bowls and top with a warm biscuit.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Did you make this recipe? Let me know!