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This super simple Slow Cooker Chicken Pot Pie is rich, creamy, filling, and the perfect comfort food for a busy weeknight dinner or lazy weekend meal solution. Grab a spoon and your stretchy pants for a tasty deconstructed pot pie recipe the whole family will love.
Ingredients You’ll Need
- Russet Potatoes – Idaho potatoes will also work for this recipe
- Chicken Breasts– Can also be substituted for chicken thighs or chicken tenderloins
- Refrigerated Biscuits– I use the Grand’s brand because of how big and fluffy they are
- Milk– The higher the fat content, the creamier your pot pie will be
- Chicken Broth– Adds additional chicken flavor
- Cream Cheese- Helps to thicken the body of the chicken pot pie
- Frozen Peas and Carrots– You can also use fresh or a frozen veggie medely
- Shredded Cheese– Also thickens the broth while adding richness
- Garlic Powder
- Yellow Onion (optional)– Gives another layer of savory flavor
Can You Put Raw Chicken Into The Slow Cooker?
Yes, you absolutely can! I love using my slow cooker to make chicken because of how hand’s off it is. You can pop a few chicken breasts in it in the morning and forget about them until dinner time and they’re always cooked perfectly.
Remember that for food safety, you should always check the internal temperature of any chicken you cook to make sure that it is at least 165F. My goal is for all of my recipes to bring back happy memories, and undercooked chicken is a sure-fire way to keep that from happening.
Can You Cook Chicken In The Slow Cooker Without Water?
As long as your chicken is in a single layer and not in one big clump, you can cook it in a slow cooker or Crockpot without any additional liquid.
For this recipe, I added chicken broth to my slow cooker when I cooked my chicken because it is supposed to have a more soupy consistency.
How To Make Slow Cooker Chicken Pot Pie
Y’all will seriously not believe how simple this is. It’s as simple as throwing some chicken in a slow cooker for a few hours, shredding it with a fork, then tossing in the rest of the ingredients until you’re ready to eat.
Step 1: Cook the chicken. Place chicken breasts in the slow cooker with chicken broth and cook for 3 hours on high or 5 hours on low.
Step 2: Shred the chicken. Using either a fork or a hand mixer, carefully shred your chicken into bite-sized pieces.
Step 3: Add the remaining ingredients. Add the milk, potatoes, cream cheese, salt, pepper, garlic powder, and frozen veggies.
Step 4: Cook a little longer. Once you add the potatoes, cook on low for an additional 3 hours or high for an additional 2 hours or until the potatoes are tender and the liquid in your slow cooker chicken pot pie thickens.
Step 5: Prepare your biscuits. Place refrigerated biscuit dough on an oven-safe baking dish coated with nonstick spray.
Step 6: Bake the Biscuits. Place the pan of biscuit dough in the oven and cook according to the instructions on the packaging.
Step 7: Assemble and serve. Place your slow cooker chicken pot pie in a bowl and top with a fluffy, flaky biscuit.
Tips, Tricks, & Variations
Make it quick. Want the ease of throwing everything in the pot at once and forgetting it until you’re ready to eat? You’re in luck, there’s another solution if you can’t stop in the middle of the cooking cycle to add the veggies. Add canned. Yep, it’s not ideal and a lot of people will turn up their noses at the idea of canned veggies. But in a pinch, a couple of cans of drained mixed veggies can be poured into the hot broth and shredded chicken and the residual heat will warm them up in just a few minutes. Stir in the dairy and you have a delicious chicken pot pie ready to eat in the 15 minutes your biscuits take to bake.
Make it vegetarian. Need a comfort meal for your next meatless Monday? Double the veggies and cook as directed.
Make it a soup. As I mentioned before, this was supposed to be a soup. But, life happens. For a delicious Chicken Pot Pie Soup, double the broth and cook as directed.
Why Is My Pot Pie Soupy?
So, I have a confession. This recipe was initially supposed to be a Chicken Pot Pie Soup recipe.
And right when it was finished cooking, it totally was a soup. A really tasty soup, too.
BUT- It was a basketball night. If you’re a sports mom, you know the struggle. My soup finished cooking right as I needed to walk out the door for a game, so I turned it on low and crossed my fingers that I could grab a few pictures when I got home.
When we got back from the game about an hour and a half later, a lot of the extra liquid had evaporated from my soup. Talk about a happy accident! It was tasted even better after it had more time for the flavors to meld.
What To Serve With Crock Pot Chicken Pot Pie
Well, obviously biscuits are a great topper. They give the illusion of a flaky pie crust without all of the extra effort. If you don’t have any biscuits in your fridge but have croissants instead, they will work in a pinch.
Need something to balance the richness of this recipe? Here are a few other serving suggestions:
- More veggies. You can’t go wrong serving a side of roasted vegetables with almost any meal.
- Mashed Potatoes. Yes, I know there are already potatoes in this recipe, but the “gravy” that the broth and cream cheese creates tastes amazing over a bed of mashed potatoes.
- A salad. It’s an obvious choice for any indulgent meal, but it might make you feel a little less guilty for the bowl of deliciousness you’re about to consume.
Make Ahead and Storage
Slow Cooker Chicken Pot Pie is an amazing option for meal prep. Not only is it great to grab from the fridge as leftovers to take for lunch the next day (or several days) it is always a great option to freeze and reheat later.
It is safe to reheat from the refrigerator for 3-5 days after cooking. If you’re freezing it to eat later, you will want to eat it within 4 months of placing it in your deep freeze.
Other Easy Recipes You’ll Love
If you love this Slow Cooker Chicken Pot Pie as much as we do, make sure you share this recipe with your friends so they can try it too. Make sure you Pin it so you can make it again soon!
- 3 Chicken Breasts
- 4 Russet Potatoes
- 32 oz Chicken Broth
- 1 cup Milk
- 12 oz Frozen Peas and Carrots
- 8 oz Cream Cheese
- 4 oz Shredded Cheese
- 1/4 Chopped Yellow Onion
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
Make The Chicken Pot Pie
Step 1: Place chicken breasts in the slow cooker with chicken broth and cook for 3 hours on high or 5 hours on low.
Step 2: Using either a fork or a hand mixer, carefully shred your chicken into bite-sized pieces.
Step 3: Add the milk, potatoes, cream cheese, salt, pepper, garlic powder, and frozen veggies.
Step 4: Once you add the potatoes, cook on low for an additional 3 hours or high for an additional 2 hours or until the potatoes are tender and the liquid in your slow cooker chicken pot pie thickens.
Bake The Biscuits
Step 1: Place refrigerated biscuit dough on an oven-safe baking dish coated with nonstick spray.
Step 2: Place the pan of biscuit dough in the oven and cook according to the instructions on the packaging.
Final Step: Place your slow cooker chicken pot pie in a bowl and top with a fluffy, flaky biscuit.
Hi! I'm Ashley.
Welcome to my corner of the internet!
I'm married to my high school sweetheart and we have three amazing sons.
I love carbs, cheese, and all things spicy and deep fried. There's nothing that makes me happier than a full kitchen table and a family with a full belly!