If you’re craving comfort food without spending hours in the kitchen, this Easy Slow Cooker Chicken Pot Pie is exactly what you need. Creamy, hearty, and loaded with tender chicken and vegetables, this recipe delivers all the classic pot pie flavors—without rolling out dough or turning on the oven for hours.
Perfect for busy weeknights, lazy Sundays, or anytime you want a warm, satisfying dinner the whole family will love.
Why You’ll Love This Easy Slow Cooker Chicken Pot Pie
- Minimal prep: Just layer, pour, and let the slow cooker do the work
- Classic comfort flavors: Creamy, savory, and perfectly seasoned
- Family-friendly: Mild, cozy flavors kids and adults both enjoy
- Flexible serving: Serve with biscuits, over mashed potatoes, or with rice
- Great for leftovers: Tastes even better the next day
This dish brings all the nostalgia of traditional chicken pot pie with none of the stress.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts (about 2½ pounds)
- 2 teaspoons dried oregano
- 1½ teaspoons garlic powder
- 1½ teaspoons salt
- 1 teaspoon cracked black pepper
- ½ teaspoon smoked paprika
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 1 (10.5-ounce) can cream of chicken soup
- 1 (10.5-ounce) can cream of celery soup
- ½ cup chicken broth
- ½ cup heavy cream
- 1 (16.3-ounce) can jumbo refrigerated biscuits (8-count)
How to Make Easy Slow Cooker Chicken Pot Pie
Step 1: Add the Chicken
Place the chicken breasts in the bottom of a 5-quart or larger slow cooker. Spread them out evenly so they cook consistently.
Step 2: Season Well
Sprinkle the oregano, garlic powder, salt, black pepper, and smoked paprika evenly over the chicken.
Step 3: Layer the Vegetables
Add the diced onion in an even layer, followed by the frozen mixed vegetables.
Step 4: Mix the Sauce
In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth.
Step 5: Slow Cook
Pour the soup mixture over everything in the slow cooker. Cover and cook on HIGH for 3–4 hours or LOW for 5–7 hours, until the chicken reaches an internal temperature of 165°F.
Step 6: Shred the Chicken
Remove the chicken, shred it using two forks, then return it to the slow cooker.
Step 7: Make It Creamy
Stir in the heavy cream and set the slow cooker to WARM.
Step 8: Bake the Biscuits
Bake the biscuits according to package directions and serve warm alongside the creamy pot pie filling.
Easy Slow Cooker Chicken Pot Pie
- Total Time: 3 hours 40 minutes
- Yield: 8 servings 1x
Description
Cozy, creamy, and hands-off, this Easy Slow Cooker Chicken Pot Pie is packed with tender shredded chicken, mixed veggies, and a savory, velvety sauce—served with warm, flaky biscuits for the perfect comfort-food dinner.
Ingredients
4 boneless, skinless chicken breasts (about 2 1/2 pounds)
2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon smoked paprika
1 large yellow onion, diced
3 cups frozen mixed vegetables
1 (10.5-ounce) can condensed cream of chicken soup
1 (10.5-ounce) can condensed cream of celery soup
1/2 cup chicken broth
1/2 cup heavy cream
1 (16.3-ounce) can Grands or jumbo biscuits (8-count)
Instructions
1. Place the chicken breasts in the bottom of a 5-quart (or larger) slow cooker.
2. Sprinkle oregano, garlic powder, salt, pepper, and smoked paprika evenly over the chicken.
3. Add diced onion in an even layer, then top with frozen mixed vegetables.
4. In a medium bowl, whisk cream of chicken soup, cream of celery soup, and chicken broth until smooth.
5. Pour the soup mixture over the ingredients in the slow cooker.
6. Cover and cook on HIGH for 3–4 hours or LOW for 5–7 hours, until chicken reaches 165°F.
7. Remove chicken and shred with two forks.
8. Return shredded chicken to the slow cooker; stir in heavy cream until combined.
9. Switch slow cooker to WARM while biscuits bake.
10. Bake biscuits according to package directions.
11. Serve the creamy chicken pot pie filling warm with freshly baked biscuits.
Notes
No cream of celery? Use an extra can of cream of chicken.
For a thicker filling, stir in a slurry: 1 tbsp cornstarch + 1 tbsp water; cook on HIGH 10–15 minutes.
Lighter swap: use half-and-half instead of heavy cream.
Add classic pot pie flavor with 1/2 tsp dried thyme or 1 tbsp chopped parsley.
Leftovers keep well: refrigerate up to 4 days; reheat gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups filling) + 1 biscuit
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
Tips & Variations
- Extra thickness: Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) if you prefer a thicker filling
- Herb boost: Add dried thyme or parsley for a more traditional pot pie flavor
- Lighter option: Swap heavy cream for half-and-half
- Different veggies: Peas and carrots work beautifully on their own
- One-bowl serving: Spoon filling directly over split biscuits
Serving Ideas & Storage
Serve this slow cooker chicken pot pie hot with freshly baked biscuits, dinner rolls, or over mashed potatoes. A simple green salad on the side balances the richness perfectly.
Storage:
- Refrigerate leftovers in an airtight container for up to 4 days
- Reheat gently on the stovetop or in the microwave
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | ~38g |
| Carbs | ~32g |
| Fat | ~26g |
| Fiber | ~4g |
| Sodium | ~980mg |
Final Thoughts
This Easy Slow Cooker Chicken Pot Pie proves that comfort food doesn’t have to be complicated. With simple ingredients, hands-off cooking, and rich, creamy results, it’s a recipe you’ll come back to again and again—especially on busy days when you want dinner to feel special without extra effort.