Amazing 1 Slow Cooker Chicken Pot Pie

Oh, friends, if you’ve ever stared down a Tuesday night feeling like you have zero energy but a massive craving for something warm, creamy, and purely American comfort food, I know exactly how you feel. My marketing days were brutal, and those days convinced me that great food required hours of attention I just didn’t have. That’s why I started adapting my grandmother’s classics for the Crock Pot!

This recipe right here is my answer for those chaotic nights: The Ultimate Easy Slow Cooker Chicken Pot Pie with Flaky Biscuit Topping. Trust me when I say this is the definition of a “set it and forget it chicken recipe”! You toss everything in early, walk away, and come back to a filling so rich and savory you’ll wonder if you cheated.

We get all the velvety texture and tender veggies you expect from a classic pot pie, but without ever having to babysit a stovetop. It’s simply the best way to bring those soulful flavors back to your busy table. You can check out a little more about my journey to creating these simple recipes over on my About page if you’re curious!

Why This Slow Cooker Chicken Pot Pie is Your New Weeknight Hero

When I first started adapting my favorite meals for the slow cooker, I was worried I’d lose that deep, cozy flavor. But with this slow cooker chicken pot pie, you absolutely don’t! This is such a shining example of what I call easy weeknight slow cooker meals. It’s everything you love about comfort food—creamy, savory, and filling—without the stress.

I promise you’ll find yourself relying on this one constantly. You can find more dinner ideas perfect for busy schedules in my Weeknight Dinners category.

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The Ultimate Set It and Forget It Chicken Recipe

This is where the magic truly happens. You spend maybe fifteen minutes prepping everything in the morning, and by dinnertime, it’s ready to go. The low and slow cooking process breaks down the chicken beautifully, tenderizing it until it practically melts. It really is the definition of a set it and forget it chicken recipe; turn it on, and go live your life!

Hearty Flavor Profile of This Crock Pot Chicken Dinner

Forget watery, bland freezer meals. Because we are using cream soups and broth, the sauce becomes incredibly flavorful as it cooks down around the chicken. When you shred that meat back in, the sauce clings perfectly. You get tender chicken suspended in a rich, savory gravy loaded with vegetables. This is pure, unadulterated crock pot chicken dinner satisfaction!

Gathering Ingredients for Your Slow Cooker Chicken Pot Pie

Alright, let’s talk about what you need to grab from the pantry and the fridge. Because this is a slow cooker chicken pot pie recipe, we want maximum flavor with minimal fuss, so we rely on great canned staples mixed with fresh veggies. I’ve listed out exactly what I use to get that perfect creamy result, so make sure you have these on hand!

Accuracy matters when you’re relying solely on the Crock Pot to do the work, so double-check those amounts, especially with the soups and broth. This combination of ingredients—from the hearty chicken to the sweet corn—is what builds that incredible, deep flavor profile we’re aiming for.

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10.5 ounce) can condensed cream of celery soup
• 1 cup chicken broth
• 1 cup heavy cream or milk
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup chopped carrots
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup chopped celery
• 1 package refrigerated biscuit dough (8 biscuits)

Ingredient Notes and Substitutions

Since we aren’t stirring much during the cook time, the raw ingredients matter! If you want the incredibly moist and flavorful chicken, I highly recommend using chicken thighs instead of breasts. They just hold up better to the long cook time and stay juicier, which is important for a crock pot chicken dinner.

Also, don’t skimp on the biscuit dough! The refrigerated ones are fantastic because they steam slightly on top of the filling and become wonderfully soft. While you could use a pie crust, it’s tricky to bake a bottom crust in the slow cooker without it getting soggy. Stick to the biscuits; they steam beautifully right over that creamy sauce.

Step-by-Step Instructions for the Creamy Chicken Pot Pie Slow Cooker Filling

Okay, buckle up, because this is the easiest part! The beauty of using the slow cooker for this creamy chicken pot pie slow cooker recipe is that you don’t have to brown anything first. We are going straight for that low-stress, maximum-flavor payoff. Remember how I talked about wanting a true “dump and go meal”? This is where that promise comes alive.

Get your raw chicken pieces right into the bottom of the slow cooker basin first. Getting that protein down low ensures it cooks evenly in the coming hours. Then, we mix up the liquid gold that will become your sauce! I whisk the two soups, broth, cream, and all those lovely herbs together in a separate bowl first—this stops you from having those clumps of dry soup mix floating around later. You can find my recipe for an equally simple Cowboy Soup which uses a similar mixing technique if you want more easy Crock Pot ideas!

Once your sauce is smooth, pour it right over that chicken. Then, gently nestle your chopped carrots, celery, corn, and peas right on top. Give it a little stir—just a gentle nudge to make sure everything is coated—then put that lid on tight. You are officially done with work for the next several hours!

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Preparing the Base and Cooking Cycle

When you start, decide if you’re cooking all day on LOW or if you’re in a bit of a rush on HIGH. If you’re cooking all day (I usually aim for 6 to 7 hours on LOW), the chicken will be perfectly tender when you get home. If you’re running late, the 3 to 4 hours on HIGH works great too. But honestly, let the slow cooker do its thing! Overcooking the chicken slightly in this environment just makes it easier to shred later, which is perfect for us.

Shredding and Finalizing the Slow Cooker Chicken Pot Pie Filling

Once that chicken looks cooked and pulls apart easily with a fork, it’s time to take it out. Use two forks right on your counter or cutting board to shred it up—it should come apart beautifully, I promise! Then, return all that tender shredded chicken back into the creamy vegetable mix in the Crock Pot and stir it all together nicely.

Now, if you want a thicker, almost gravy-like sauce, this is the perfect moment to thicken it up! Take about two tablespoons of cornstarch, mix it vigorously with a quarter cup of *cold* water in a little cup until it’s completely smooth—that’s your slurry. Stir that slurry right into the hot filling in the slow cooker and let it run on HIGH for about 30 more minutes. It will thicken up beautifully, making that final slow cooker chicken pot pie filling luscious and hearty. Just make sure you stir it occasionally while it thickens!

Achieving the Perfect Chicken Dish with Biscuit Topping

We’ve got our creamy, savory filling ready—the heart of this chicken dish with biscuit topping—so now it’s time for the best part: that fluffy, golden top! You have two choices here, depending on how much you want to clean up afterward. Do you embrace the pure convenience of the slow cooker, or do you crave that slightly crisper, oven-baked biscuit texture? I usually cave and use the oven because I love that golden crust, but the slow cooker works in a pinch!

Once the filling is hot and ready, arrange your refrigerated biscuits evenly over the top of the mix. Try not to let them overlap too much; they need room to puff up and expand into their own perfect little clouds. Then, it’s time to finish the cooking process.

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Baking the Biscuits to Golden Perfection

If you’re finishing in the slow cooker on HIGH, keep the lid on tight and let them steam cook for about 30 to 45 minutes. They’ll be tender and totally cooked through, which is great for a cozy, steamy texture. If you decide to transfer that filling to a 9×13 baking dish (which I recommend heating up first so the biscuits don’t cool the filling down!), pop that dish into a 400°F oven. In the oven, you’re looking at 15 to 20 minutes. You want them puffed up and looking golden brown on the edges.

No matter which path you choose, please, please let this rest for at least 10 minutes after it comes off the heat! Those bubbling juices need to settle down before you can scoop out a perfect serving. You can see how some folks finish theirs using the slow cooker method here, where they keep it covered the whole time.

Tips for Making Your Slow Cooker Chicken Pot Pie the Best

Okay, now that you know the basic steps, let me share a few little tricks I learned through trial and error to take this simple dish from ‘good’ to ‘must-make-again’ status. My goal is always to make these slow cooker comfort food recipes taste like they took all day, even if you were busy! Think of these tiny tweaks as the things I learned while developing this recipe over and over again for my family.

You can find tons more practical advice, like how I manage kitchen organization, over on my general blog page, but here are the top tips specifically for this pot pie:

• For richer flavor: If you have an extra can, swap out one can of the cream of chicken soup for cream of mushroom. That creamy mushroom base just adds another layer of savory depth that’s unbelievable.
• If you’re short on time: Don’t bother using raw chicken breasts! Seriously, skip Step 1 and just toss in about 2 cups of shredded rotisserie chicken during the last hour of cooking when you add your vegetables. It makes this recipe even more of a minimal effort dinner idea.
• When in doubt, thicken it out: I mentioned the cornstarch slurry, but if you forget to add it when the chicken is done, don’t panic! You can always scoop out about a cup of the hot liquid, whisk the slurry into that hot liquid in a separate bowl until it dissolves, and then pour it back in. It’s my favorite way to get a perfect, thick sauce.

Serving Suggestions for This Hearty Family Dinner Slow Cooker Meal

Now that you’ve pulled that glorious, steaming pot pie out of the cooker, you’ve got a meal packed with chicken, vegetables, and a biscuit cloud on top. It is definitely a main event all by itself, but honestly, this is such a rich dish that a little something fresh on the side helps balance everything out beautifully. I never want my family feeling weighed down, even by the best slow cooker comfort food!

When I serve this hearty family dinner slow cooker meal, I always try to keep the side dishes super simple so that the pot pie remains the star. You want something light that cuts through the creamy richness, right? You can find some of my favorite quick sides in my Side Dishes category, but here are the two that work perfectly every time:

First up, a simple green salad. I’m talking crisp romaine, maybe some thin slices of cucumber, and a really bright, tangy vinaigrette. The acidity of the dressing is just what those creamy layers need to feel balanced. Don’t make a complicated salad; just keep it clean and fresh. It’s the perfect counterpoint to that warm, savory filling.

Secondly, if you want something warm but lighter than another casserole, steamed green beans tossed with just a tiny squeeze of fresh lemon juice and a pinch of salt are amazing. They stay crisp-tender, offer a pop of color, and they don’t compete with the flavors of the thyme and onion in the pot pie. It’s an easy, healthy addition that makes the whole meal feel a little more complete without requiring any extra oven space!

Storage and Reheating Instructions

One of the greatest bonuses of making a big, hearty meal like this slow cooker chicken pot pie is coming back to leftovers! We all know leftovers taste even better the next day, but with a biscuit topping, we have to be a little careful so we don’t end up with mushy disappointment.

When storing, I strongly suggest separating the topping from the filling if you know you’ll have several servings left. The moisture from the creamy filling is going to soak right into those biscuits as they sit in the fridge, and nobody wants a soggy biscuit sandwich!

Store any leftover filling in an airtight container—it keeps beautifully in the refrigerator for up to four days. Just place your remaining biscuits in a separate container or even a zip-top bag. They usually stay nicely fluffy for a full two days on the counter, or you can pop them in the fridge too.

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Reheating the Filling

When you’re ready for Round Two, the filling reheats like an absolute dream. I usually scoop what I need into a small, microwave-safe bowl and zap it for about 60 or 90 seconds, stirring halfway through. It comes right back to that perfect, creamy temperature. If you happen to have a lot of filling left, you can reheat it gently in a saucepan over medium-low heat, just stirring occasionally so the bottom doesn’t scorch.

Reviving that Biscuit Topping

This is the crucial step for texture! Never microwave your leftover biscuits if you want them to taste fresh. Microwaving makes them tough and chewy, and we worked hard for those flaky layers!

If you have just one or two biscuits, the fastest way to revive them is popping them directly into a toaster oven or a conventional oven set to about 350°F for 5 to 7 minutes. If you baked the whole thing in a 9×13 dish, you can just reheat the entire dish in the oven until the top is warmed through. If you have time, you can even place the filling in an oven-safe dish, top it with fresh refrigerated biscuits, and bake it just like the recipe instructs for that golden finish!

Frequently Asked Questions About Slow Cooker Comfort Food

I get so many wonderful messages about this recipe! It’s become one of my go-to methods for slow cooker comfort food because it’s just so hard to mess up. But just like with my Chicken Chow Mein, people always have a few specific questions about getting it just right. Here are the ones I hear most often about making the best slow cooker chicken pot pie!

Can I use pie crust instead of biscuits for my slow cooker chicken pot pie?

That’s a great question that gets right to the complexity of slow cooking! See, a traditional bottom pie crust just doesn’t do well sitting directly in the liquid filling on the bottom of the Crock Pot. It ends up steaming right into a soggy mess instead of baking, and frankly, cleaning that mess out of the pot is a headache. You can absolutely use a sheet of pie crust, but only for the top! If you want that classic look, transfer your finished filling into a standard pie dish or 9×13 pan and drape the crust over that before baking it conventionally. If you want to keep it all in the slow cooker, definitely stick with the biscuits—they handle the moist environment much better!

How do I make this a dump and go slow cooker meal if I use leftover chicken?

That’s the beauty of adapting recipes for real life! If you have some leftover cooked chicken—maybe from a roast last night—you can definitely turn this into a true dump and go slow cooker meal. The main difference is when you add the meat. Since the raw chicken needs 6–7 hours to cook gently, you need to add your pre-cooked chicken right at the end.

So, on your cook day, just dump the sauces, the broth, and all your vegetables right into the slow cooker. Let that cook for about 3 hours on HIGH, or until the veggies are tender. Then, shred your leftover chicken, stir it in with any other pre-cooked chicken you might have, and let it all heat through for the final 30 minutes. It saves time, but you miss out on the flavor infusion that happens when raw chicken simmers all day, so it’s a trade-off!

What if I want a thicker sauce, but I don’t want to use cornstarch?

Oh, I totally get it! Sometimes cornstarch is just one more thing to grab when you’re already tired. If you are still in the cooking phase and have about an hour left, you can use a trick called ‘reduction.’ Take the lid off the slow cooker completely and switch the setting to HIGH if it’s on LOW. Let it cook uncovered. The steam will evaporate much faster, and that sauce will naturally concentrate and thicken up significantly. Just watch it closely so it doesn’t totally dry out, and give it a stir every 20 minutes or so!

Share Your Minimal Effort Dinner Ideas

That’s it, my friends! You’ve finished the work (which really wasn’t much work at all, let’s be honest!) and now you have a steaming, glorious bowl of homemade slow cooker chicken pot pie topped with those fluffy biscuits. Doesn’t that smell like the best kind of Tuesday night?

Now, I need to know how it turned out! Did you use chicken thighs like I suggested, or did you sneak in some rotisserie meat to make it even faster? Please, please drop a comment below! I absolutely live for reading your feedback, and learning how you adapted this recipe for your own family is truly the best part of running Carla’s Cooking.

And hey, if you snapped a picture of your finished casserole covered in those golden biscuits, share it! Tag me on social media—seeing your beautiful, cozy meals makes my whole week. If you found this recipe helpful for those days when energy is low and cravings are high, make sure you explore more ways to simplify weeknight cooking with me by popping over to my Contact page; sometimes just saying hello makes the whole week better!

Thank you so much for cooking with me today. I hope this slow cooker chicken pot pie brings warmth and happiness to your dinner table. Until next time, keep those kitchens joyful!

Warmly,
Carla Davis

The Ultimate Easy Slow Cooker Chicken Pot Pie with Flaky Biscuit Topping

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This slow cooker chicken pot pie recipe delivers classic comfort food with minimal effort. You combine tender chicken, vegetables, and a creamy sauce in your Crock Pot, then top it with flaky biscuits for a hearty, satisfying family dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 7 hours
• Total Time: 7 hours 15 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10.5 ounce) can condensed cream of celery soup
• 1 cup chicken broth
• 1 cup heavy cream or milk
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup chopped carrots
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup chopped celery
• 1 package refrigerated biscuit dough (8 biscuits)

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Instructions

1. Place the raw chicken breasts or thighs into the bottom of your slow cooker.
2. In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, heavy cream, thyme, pepper, and salt until smooth.
3. Pour the soup mixture over the chicken in the slow cooker.
4. Add the carrots, peas, corn, and celery to the slow cooker. Stir gently to combine the vegetables with the liquid.
5. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and easily shredded.
6. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the vegetable and sauce mixture.
7. Increase the slow cooker setting to HIGH (if possible) or transfer the filling to a 9×13 inch baking dish if your slow cooker does not have a high setting or if you prefer a crispier topping.
8. Arrange the refrigerated biscuit dough pieces evenly over the top of the filling. Do not overlap them too much.
9. Cover the slow cooker (or place the baking dish in the oven) and cook until the biscuits are done, about 30 to 45 minutes on HIGH in the slow cooker, or 15 to 20 minutes in a 400°F oven until the biscuits are golden brown and cooked through.
10. Let the pot pie rest for 10 minutes before serving with the flaky biscuit topping.

Notes

• If you want a thicker filling, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the filling during the last 30 minutes of cooking.
• For a richer flavor, substitute one can of cream of chicken soup with one can of cream of mushroom soup.
• You can use pre-cooked rotisserie chicken instead of raw chicken; add it during the last hour of cooking with the vegetables.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 7
• Sodium: 950
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 15
• Trans Fat: 0.5
• Carbohydrates: 45
• Fiber: 3
• Protein: 38
• Cholesterol: 110