Name: Easy Slow Cooker Chicken Pot Pie
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts; 2 cups frozen mixed vegetables (peas, carrots, corn, green beans); 1 medium onion, diced; 3 cups low sodium chicken broth; 2 cans (10.5 oz each) condensed cream of chicken soup; 1 teaspoon dried thyme; 1 teaspoon garlic powder; Salt and pepper to taste; 1 can refrigerated biscuit dough; 2 tablespoons chopped fresh parsley (optional, for garnish)

Hey y'all! Looking for the ultimate comforting meal that's simple to prepare and seriously delicious? This Easy Slow Cooker Chicken Pot Pie delivers all the creamy, hearty flavor of the classic dish—without the fuss! Perfect for family dinners, chilly evenings, or whenever you crave something homey and satisfying, this crockpot recipe turns everyday ingredients into a savory masterpiece. Let's get cooking!

Why You'll Love This Easy Slow Cooker Chicken Pot Pie

Prep is a breeze—just set it and forget it in the slow cooker.
Tender, juicy chicken and veggies soak up a rich, creamy sauce for unbeatable flavor.
Ready-made biscuit topping means less hassle and more comfort in every bite.
Family-friendly and perfect for leftovers the next day.
A cozy choice for both busy weeknights and relaxing weekends.

Ingredients for Easy Slow Cooker Chicken Pot Pie

1 ½ lbs boneless, skinless chicken breasts (about 3 medium breasts)
3 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (10.5 oz each) cream of chicken soup
1 ½ cups low-sodium chicken broth
½ cup heavy cream
½ teaspoon dried thyme
½ teaspoon dried parsley
1 teaspoon salt
½ teaspoon black pepper
1 can (16 oz) refrigerated biscuit dough (such as Pillsbury Grands!)
Nonstick cooking spray

Directions: How to Make Easy Slow Cooker Chicken Pot Pie

Step 1: Prepare the Slow Cooker

Spray your slow cooker insert with nonstick cooking spray to prevent sticking.

Step 2: Layer the Ingredients

Add diced onion, minced garlic, and frozen mixed vegetables to the bottom of the slow cooker.
Place chicken breasts on top of the vegetables. Sprinkle with salt, pepper, dried thyme, and parsley.
Pour in cream of chicken soup, chicken broth, and heavy cream. Do not stir—let the flavors meld during cooking.

Step 3: Cook the Filling

Cover and cook on low for 6-7 hours or on high for 3 ½-4 hours, until chicken is tender and easy to shred. (Total time: 6-7 hours on low, 3.5-4 hours on high.)

Step 4: Shred the Chicken & Thicken the Sauce

Carefully remove cooked chicken breasts, shred them using two forks, then return to the slow cooker and stir well.

Step 5: Add Biscuit Topping

Cut biscuit dough into quarters. Arrange evenly on top of the shredded chicken mixture in the slow cooker.
Cover and cook on high for 1 hour or until the biscuits are puffed and cooked through. (For a perfectly golden finish, you can also transfer the filling to a baking dish, top with biscuits, and broil in the oven just until browned.)

Notes: Tips for Making Easy Slow Cooker Chicken Pot Pie

If you prefer homemade cream of chicken soup, check out this Simply Recipes guide.
For a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoon water) after shredding the chicken, if desired.
Don’t overfill the slow cooker with biscuits—cook extras separately on a baking sheet for best texture.

Variations: Easy Slow Cooker Chicken Pot Pie Twists

Turkey Pot Pie: Swap in cooked, shredded turkey (great for leftovers!).
Vegetarian: Skip the chicken and use canned chickpeas or more veggies, and sub for vegetarian cream soup and broth.
Mini Pot Pies: Scoop the filling into oven-safe ramekins, top each with a biscuit, and broil for a personal-size serving.

Required Equipment for Easy Slow Cooker Chicken Pot Pie

6-quart slow cooker (crockpot)
Cutting board and knife
Mixing spoon
Measuring cups and spoons
Forks (for shredding chicken)

Storage Instructions for Slow Cooker Chicken Pot Pie

Let leftovers cool to room temperature, then transfer to airtight containers.
Store in the refrigerator for up to 3-4 days.
To reheat, microwave individual portions until hot, or warm gently in a saucepan over medium heat.
For best biscuit texture, reheat separately in the oven or toaster oven.

Serving Recommendations for Easy Slow Cooker Chicken Pot Pie

Serve with a crisp green salad or steamed asparagus for a bright contrast.
This dish is hearty enough to stand alone, but it also pairs well with crusty bread or garlic knots.
For special occasions, add a glass of chilled white wine or fresh lemonade on the side.

Pro Tips for the Best Easy Slow Cooker Chicken Pot Pie

Use boneless, skinless thighs instead of breasts for even more tender and flavorful results.
Ensure biscuits are evenly spaced and not crowded for consistent cooking and a fluffy, golden top.
Taste and adjust the seasoning before serving—sometimes a pinch of extra salt makes all the difference (see nutritional tips here).

FAQ: Easy Slow Cooker Chicken Pot Pie

Can I use rotisserie chicken?
Yes! Stir in about 3 cups of shredded rotisserie chicken after the sauce and veggies have cooked—reduce overall cook time to 3-4 hours on low.
Can I make this ahead?
Absolutely. Prep all ingredients the night before (except biscuits), refrigerate, then add biscuits an hour before serving.
Can I freeze leftovers?
You can freeze the filling (without biscuits) in airtight containers for up to 2 months. Thaw in the refrigerator overnight, reheat, and top with fresh biscuits when ready to serve.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 15 minutes - 8 hours 15 minutes
Servings: 6

Easy Slow Cooker Chicken Pot Pie