Slow Cooker Chicken Pot Pie
on Mar 20, 2021, Updated Jul 13, 2024
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Crock Pot Chicken Pot Pie is a truly delicious meal that will warm you up on a cold winter day! With healthy vegetables, creamy chicken and a warm biscuit, this simple chicken dinner will win over your appetite.
This isn’t a traditional pot pie, but it’s still super hearty and filling with about half the work. You are essentially making the “guts” of a pot pie and serving it with biscuits instead of a crust. The slow cooker chicken pot pie stew is hearty, full of chicken and just a little bit creamy, and of course I’ve added lots of vegetables to it. It’s a simple no fuss meal that really hits the spot on a cold evening.
I really liked this slow cooker chicken pot pie recipe because you add a homemade element (the biscuits) that isn’t made in the slow cooker; that little extra step really makes everyone happy. I’m happy because I can still get the bulk of dinner prepped and going during the middle of the day and my family is cheering because they get fresh biscuits to go with dinner. Adding homemade biscuits to any meal really gets my family to the table without complaint.
Table of Contents
Why You’ll Love This Recipe
- With minimal prep and a slow cooker doing most of the work, this recipe delivers a hearty, comforting meal perfect for chilly days.
- Packed with lots of vegetables and chicken, it’s a balanced and wholesome dish.
- Easily adaptable to what you have on hand or adjust the seasoning to your taste.
- The creamy chicken and vegetable mix served with warm, flaky biscuits make for a satisfying, complete meal.
Recipe Ingredients
- Chicken – I like to use boneless skinless chicken (thighs or breast meat)
- Potatoes
- Carrots
- Green Beans – Raw, canned, or frozen all work
- Chicken stock
- Onion
- Seasonings – Salt, black pepper, garlic powder, rubbed sage
- Cream
- Biscuits – I recommend this easy biscuit recipe
See the recipe card below for full information on ingredients and quantities
How to Make Slow Cooker Chicken Pot Pie
Step 1. Add chicken, potatoes, onions, carrots, green beans, chicken stock, and spices to your slow cooker.
Step 2. Cover and cook on high for 4-6 hours or on low for 6-8 hours until vegetables are tender and chicken is cooked through.
Step 3. Make your biscuits towards the end of the cooking time.
Step 4. Shred the cooked chicken, return it to the slow cooker, stir in the cream, and serve with fresh biscuits on top.
Recipe FAQs
You can put smaller pieces of chicken in the slow cooker frozen, a whole frozen chicken isn’t advised because it will be in the “danger zone” for too long. If you are using from chicken in this recipe just use a longer cooking time to ensure it cooks thought.
Yes, you can use frozen vegetables in this recipe. Simply add them to the slow cooker along with the other ingredients. The cooking time remains the same.
Both boneless, skinless chicken thighs and breasts work well for this recipe. Thighs tend to be juicier and more flavorful, while breasts are leaner.
Absolutely! You can replace the cream with a dairy-free alternative such as coconut milk or a plant-based cream. The dish will still be creamy and delicious.
Expert Tips
- Sauté the diced onions in a bit of butter or oil before adding them to the slow cooker to enhance their flavor and sweetness.
- For a more vibrant flavor, add fresh herbs like thyme or parsley towards the end of the cooking time.
- For a richer, thicker sauce, mix a few tablespoons of flour with the cream before adding it to the slow cooker.
- Bake the biscuits just before serving to ensure they stay warm and flaky when paired with the pot pie.
How to Serve and Store Slow Cooker Chicken Pot Pie
I have many different biscuit recipes you could pair this pot pie with; quick sourdough biscuits, simple cream biscuits (they don’t need butter), the best buttermilk biscuits, or homemade chive biscuits.
To store, allow the pot pie to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. To freeze, portion the cooled pot pie into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating Reheat the pot pie in the microwave, in the slow cooker, or on the stovetop until thoroughly warmed. If the mixture is too thick, add a splash of chicken stock or cream to reach desired consistency.
More Slow Cooker Recipes to Consider
Slow Cooker Recipes
Slow Cooker Beef Enchiladas
Slow Cooker Recipes
Crock Pot Mac and Cheese
Soups, Stews & Chowders
Slow Cooker Taco Soup
Soups, Stews & Chowders
How to Make Chicken or Turkey Broth
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Slow Cooker Chicken Pot Pie
Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken, (thighs or breast meat)
- 4 cups cubed potatoes
- 2 cups peeled and diced carrots
- 2 cups green beans, (raw, canned, or frozen all work)
- 3 cups chicken stock
- 1 onion diced, (about 1 cup)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon rubbed sage
- 1 cup cream
- prepared biscuits, I recommend this easy biscuit recipe
Instructions
- In the bowl of your slow cooked add the chicken, potatoes, onions, carrots, green beans, stock, onion, and spices.
- Add the lid and allow to cook until the vegetables are tender and the meat is cooked through, 4-6 hours on high or 6-8 hours on low.
- Towards the end of your cooking time make your biscuits.
- When the meat is cooked remove it from the slow cooker and shred it well. Return the meat to the slow cooker and stir to combine.
- Add the cream and stir well.
- Add salt and pepper to taste and serve with fresh biscuits on top.
Notes
- This is any easy recipe to swap what you like or have on hand in. No corn, add peas!
- Sauté the diced onions in a bit of butter or oil before adding them to the slow cooker to enhance their flavor and sweetness.
- For a richer, thicker sauce, mix a few tablespoons of flour with the cream before adding it to the slow cooker.
- For a more vibrant flavor, add fresh herbs like thyme or parsley towards the end of the cooking time.
Any ideas on making it lighter versus the cream?
You could always use evaporated milk! That’s what my mom subs for cream often. I bet it would work well!
I love chicken pot pie! and I can’t wait for the video!
This looks fabulous. Our kids love chicken pot pie. I’m going to try this version!