Get ready to fall in love with cozy comfort food all over again! This Easy Slow Cooker Chicken Pot Pie takes everything you adore about the classic dish—tender chicken, hearty veggies, and a luxuriously creamy sauce—and serves it up in the simplest, most hands-off way possible. If you’ve ever wished for all the nostalgic flavors of grandma’s pot pie without spending your whole day in the kitchen, this recipe is about to become your new best friend. Let’s dig in and discover why Easy Slow Cooker Chicken Pot Pie is the weeknight dinner of your dreams.

Easy Slow Cooker Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe is how a handful of pantry staples and a few fresh basics transform into a rich, heartwarming meal for the whole family. Each ingredient brings something important to the table, whether it’s color, texture, or pure, comforting flavor.

Boneless, skinless chicken breasts (about 2 ½ pounds): These are the hearty base of your pot pie, becoming incredibly tender in the slow cooker.

Dried oregano (2 teaspoons): Adds an earthy, herbal note to lift the flavor of the chicken and sauce.
Garlic powder (1 1/2 teaspoons): For subtle garlicky warmth throughout the dish—no chopping required!

Salt (1 1/2 teaspoons): Essential for drawing out and harmonizing all the flavors.
Cracked black pepper (1 teaspoon): Lends a kick of heat and depth—it’s a must for balance.

Smoked paprika (1/2 teaspoon): Gives a whisper of smokiness that makes the sauce irresistible.
Large yellow onion (diced): Sweet and savory, this flavors the sauce and adds body.
Frozen mixed vegetables (3 cups): A quick, colorful shortcut that keeps prep simple, and packs in texture and nutrition.

Canned condensed cream of chicken soup (10.5 ounces): Forms the ultra-creamy, savory sauce base with practically zero effort.
Canned condensed cream of celery soup (10.5 ounces): Blends with the chicken soup for extra depth and silkiness.
Chicken broth (1/2 cup): Loosens the sauce just enough for perfect consistency—plus extra savoriness.

Heavy cream (1/2 cup): Stirred in at the end for rich, velvety luxury.
Grands or jumbo biscuits (16.3 ounces, 8 count): Golden, flaky biscuits turn this saucy stew into a complete pot pie meal—no pastry rolling needed!

How to Make Easy Slow Cooker Chicken Pot Pie

Step 1: Layer the Chicken

Begin by arranging those plump chicken breasts in a single layer at the bottom of your slow cooker. This helps them cook evenly and stay juicy—no fussing with browning required.

Step 2: Add Seasonings

Evenly sprinkle the oregano, garlic powder, salt, cracked black pepper, and smoked paprika over the chicken. This savory blend seeps into the meat as it cooks, packing every bite with flavor.

Step 3: Top with Onion and Vegetables

Scatter the diced onion over the seasoned chicken, then mound on the frozen mixed veggies. Don’t worry about thawing—the slow cooker handles it beautifully, and the veggies keep their color and snap.

Step 4: Mix and Pour the Sauce

In a medium bowl, whisk together the can of cream of chicken soup, can of cream of celery soup, and chicken broth until smooth. Pour this luscious mixture over everything in the slow cooker, ensuring the ingredients are mostly covered.

Step 5: Slow Cook to Perfection

Secure the lid and cook on high for 3–4 hours or low for 5–7 hours. The chicken will be perfectly cooked and fork-tender, and the veggies will be flavored by that dreamy sauce.

Step 6: Shred the Chicken

Carefully remove the chicken breasts and shred them with two forks (or meat claws, if you’re fancy). Return the shreds to the pot—they’ll soak up all that creamy, veggie-studded gravy.

Step 7: Make it Creamy and Bake Biscuits

Pour in the heavy cream and stir to combine, letting the sauce reach that over-the-top silkiness while your slow cooker switches to warm. Meanwhile, bake the biscuits per package directions so they’re golden and piping hot.

Step 8: Serve and Enjoy

Dish up the creamy chicken pot pie mixture while it’s warm, topping each serving with a fresh-baked biscuit. This is pure comfort food, made so easy you’ll want it on repeat!

How to Serve Easy Slow Cooker Chicken Pot Pie

Garnishes

A finishing flourish takes this dish from homey to a little gourmet. Try a sprinkle of fresh chopped parsley for color, a dash of cracked pepper, or a pinch of flaky salt—each adds a final pop and makes every plate extra inviting.

Side Dishes

Easy Slow Cooker Chicken Pot Pie is satisfying on its own, but it’s delightful with a crisp green salad or some roasted asparagus alongside. A touch of tang or crunch balances the rich, creamy filling and biscuits perfectly.

Creative Ways to Present

To get extra festive, scoop the filling into mini ramekins or small oven-safe bowls, then top each with a biscuit cap. You can even split the biscuits and sandwich filling in between, or make a biscuit “crust” in a casserole dish for a family-style twist.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Slow Cooker Chicken Pot Pie stores wonderfully. Let the filling cool to room temp, then pack into airtight containers and refrigerate for up to 4 days. Biscuits can be stored separately in a zip-top bag at room temperature for max freshness.

Freezing

Want to stock your freezer with homemade comfort? The pot pie filling (without biscuits) freezes like a dream. Just transfer to freezer-safe containers, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, warm the filling gently in a saucepan over medium-low, adding a splash of broth or cream if it’s thickened during storage. Biscuits can be refreshed in a warm oven for 5–8 minutes, restoring their just-baked pillowy texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Thighs will turn out extra juicy and flavorful—just use the same amount by weight and cook as directed.

Are fresh or canned vegetables OK instead of frozen?

Both work well! If using canned, drain first to avoid a watery sauce. Fresh diced carrots, peas, or green beans will keep their color and a bit more crunch.

What if I don’t have cream of celery soup?

No worries! Use two cans of cream of chicken soup or swap in cream of mushroom. The flavor profile will shift slightly, but the dish will still be rich and comforting.

Can this be made gluten-free?

Yes! Just use gluten-free condensed soups and gluten-free biscuits, which are widely available at many grocery stores.

How do I prevent soggy biscuits?

Bake the biscuits separately and serve them on top or alongside—this way they stay perfectly crisp and fluffy, soaking up the creamy pot pie filling only when it’s time to dig in.

Final Thoughts

If you’re craving an ultra-satisfying meal that’s as effortless as it is delicious, Easy Slow Cooker Chicken Pot Pie truly delivers on every front. I can’t wait for you to serve up this creamy, cozy dinner and watch it disappear—smiles and seconds are practically guaranteed!

Easy Slow Cooker Chicken Pot Pie Recipe

★★★★★

5.2 from 30 reviews

Author: lina
Total Time: 4 hours 15 minutes (on high) or 7 hours 15 minutes (on low)
Yield: 4–6 servings 1x

Diet: Non-vegetarian

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Description

This Easy Slow Cooker Chicken Pot Pie recipe is a comforting and hearty dish that is perfect for busy weeknights. With tender chicken, mixed vegetables, and a creamy sauce, all topped with flaky biscuits, it’s a complete meal in one pot.

Instructions

Place the chicken breast in the bottom of a 5-quart or larger slow cooker. Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
Add the onion in an even layer, then top with the frozen vegetables.
In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.

Pour the soup mixture over the ingredients in the slow cooker.
Cover and cook on high for 3-4 hours or low for 5-7 hours or until the chicken reaches an internal temperature of 165 degrees F.
Remove the chicken from the slow cooker and shred it using two forks or meat claws.

Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.
Bake the biscuits according to the package directions.
Serve the chicken pot pie warm with freshly baked biscuits.

Notes

You can customize the vegetable mix to suit your preferences.
Feel free to add herbs or spices for extra flavor.
Ensure the chicken reaches the correct internal temperature for safety.

Prep Time: 15 minutes
Cook Time: 4 hours on high or 7 hours on low
Category: Main Dish

Method: Slow Cooker, Baking
Cuisine: American

Nutrition

Serving Size: 1 serving

Calories: Approximately 450
Sugar: 5g
Sodium: 1250mg

Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g

Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g

Protein: 25g
Cholesterol: 90mg

Keywords: Chicken Pot Pie, Slow Cooker Recipe, Comfort Food, One-Pot Meal