Name: Easy Slow Cooker Chicken Pot Pie
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8
Ingredients: 3–4 boneless, skinless chicken breasts or thighs (about 2 pounds); 1 medium onion, chopped; 2–3 cups frozen mixed vegetables (peas, carrots, corn, green beans); 2–3 cups chicken broth (low sodium preferred); 1 can (10.5 oz) cream of chicken soup; 1 teaspoon garlic powder; 1 teaspoon dried thyme; Salt and black pepper, to taste; 1 cup milk or half-and-half; 1 can (8-count) refrigerated biscuits (Pillsbury-style pop-tube); Optional: fresh parsley, chopped, for garnish

Jump to Recipe

Easy Slow Cooker Chicken Pot Pie is the kind of recipe that makes you feel like a kitchen rockstar—with almost zero effort. Toss a few simple ingredients into your slow cooker, let it do its magic, and by dinnertime you’ve got creamy chicken, cozy veggies, and golden biscuits begging to be devoured. It’s basically comfort food that cooks itself.

Why it’s a keeper:

Set it and forget it. The slow cooker does the work, while you scroll Instagram.
Weeknight hero. Fast prep, zero stress, big payoff.
Comfort food vibes. Warm, creamy, and hearty. Basically edible therapy.
Family-friendly. Even picky eaters rarely revolt when biscuits are involved.

What Makes This Chicken Pot Pie So Great

Let’s break down why this version rocks compared to a standard oven-baked pie:

Hands-off cooking. No standing over a stove stirring like you’re auditioning for MasterChef.
No pastry drama. Forget shrinking crusts or burnt edges. Biscuits give you flaky layers without tears (the emotional or dough kind).
Versatility. You can throw in whatever veggies you’ve got hanging out in the freezer.
Meal-prep friendly. Leftovers taste even better the next day—if you have any left.

Ingredients & Customization

Here’s your shopping list, aka the Dream Team:

3–4 boneless, skinless chicken breasts or thighs – breasts = lean, thighs = juicy. Pick your fighter.
1 medium onion, chopped – flavor starter pack.
2–3 cups frozen mixed veggies – peas, carrots, corn, green beans, whatever combo you love.
2–3 cups chicken broth – low-sodium if you like more control over salt.
1 can (10.5 oz) cream of chicken soup – shortcut to creamy heaven.
1 teaspoon garlic powder – because garlic should be in everything.
1 teaspoon dried thyme – pot pie’s secret flavor weapon.
Salt and black pepper, to taste – taste buds decide.
1 cup milk or half-and-half – for creamy luxury.
1 can refrigerated biscuits (8 count, pop-tube kind) – the crunchy, flaky “lid.”
Optional: fresh parsley – makes you look like you care about presentation.

Substitutions & Variations

No chicken? Use leftover turkey, rotisserie chicken, or even shredded pork.
Veggie haters? Swap in broccoli, mushrooms, zucchini, or skip peas if they offend you.
Dairy-free option. Use almond, oat, or coconut milk. The flavor shifts slightly, but still cozy.
Soup swap. Cream of mushroom or celery also works—just don’t go rogue with clam chowder.
Carb alternatives. Not into biscuits? Serve over mashed potatoes, rice, or egg noodles.

Step-by-Step Instructions

Dump & stir.

Place chicken, onion, frozen veggies, broth, soup, garlic powder, thyme, salt, and pepper into your slow cooker. Give it a little stir so nothing just floats awkwardly on top.

Cook low & slow.

Cover and cook on low for 6–7 hours or high for 3–4 hours. Chicken should be fall-apart tender and your house should smell like cozy perfection.

Shred the chicken.

About 30 minutes before serving, remove chicken to a cutting board, shred with two forks, then toss it back in. This saves you from trying to shred while chasing runaway pieces around the pot.

Add the creaminess.

Stir in the milk or half-and-half. This transforms your filling from “chicken stew” into “pot pie royalty.”

Bake the biscuits.

While the filling thickens, bake biscuits in the oven according to the package directions. Try not to eat them all before serving.

Serve & conquer.

Spoon creamy filling into bowls, crown each serving with a golden biscuit, and maybe sprinkle parsley if you’re feeling fancy. Snap a pic for Pinterest before devouring.

Tips & Troubleshooting

Don’t put biscuits in the slow cooker. They’ll turn into soggy dumplings that taste like sadness. Oven only!
Taste before serving. Slow cookers can mute flavors. Add a little extra salt, pepper, or thyme if it needs a punch.
Avoid overcooking. Yes, slow cookers are forgiving. No, they’re not magical. Twelve hours on “low” will give you mushy veggies and chicken confetti.
Shred, don’t chunk. Big hunks of chicken look weird floating in creamy gravy. Shredding gives every bite the perfect meat-to-veggie ratio.
Want it thicker? Stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) during the last 30 minutes.

Serving, Storage & Make-Ahead

Serving: One big scoop of filling + one golden biscuit = dinner bliss. For bonus points, add a side salad (aka the illusion of balance).
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors meld and get even better.
Freezing: Freeze the filling (not the biscuits). Reheat on the stove or in the microwave when you need instant comfort food.
Make-ahead hack: Prep everything the night before in the slow cooker insert. Store in the fridge, then just pop it in and press start the next day.

Want more make-ahead dinners? Try my Thick Keto Broccoli Cheddar Soup. Perfect partner to this recipe

FAQ (Frequently Asked Questions)

1. Can I use raw biscuits in the slow cooker instead of baking them?
You can… but don’t. They’ll end up doughy and sad. Oven biscuits = flaky, golden perfection.

2. Can I make this without cream of chicken soup?
Yep! Mix 1 cup milk with 2 tablespoons flour + 2 tablespoons butter + ½ teaspoon chicken bouillon. Instant DIY creamy base.

3. How do I thicken the filling?
If it’s too soupy, stir in a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) and cook another 15–20 minutes.

4. Can I leave this on “keep warm” for hours?
Yes, but don’t push it. Past 2–3 hours, veggies lose their charm and chicken gets stringy.

5. Do I need to sauté the onion first?
Nope. The slow cooker does the heavy lifting. Unless you want caramelized onion flavor, skip the extra step.

6. Will my kids actually eat this?
Chances are high. Anything topped with a biscuit is basically bribery in food form.

7. Is this healthy?
It has lean protein and veggies. Does the cream soup cancel that out? Maybe. But it’s cozy food, not diet food.

Still hungry? Head over to my Easy Comfort Food Recipes Collection for more slow cooker favorites.

Final Thoughts

And there you go—Easy Slow Cooker Chicken Pot Pie: your weeknight dinner hero. It’s hearty, foolproof, and cozy enough to make you forget about whatever nonsense happened at work today.

Make it once, and it’ll sneak into your regular rotation faster than you can pop a biscuit tube. Bonus points: everyone at the table will think you worked way harder than you actually did.

So go on, plug in that slow cooker, pop open that biscuit can (without flinching at the “pop”), and serve up a bowl of comfort. And hey—don’t forget to grab seconds.

Easy Slow Cooker Chicken Pot Pie

Yield: About 8 cups filling

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

This easy slow cooker chicken pot pie is the ultimate comfort food without the hassle of pastry dough. Tender chicken, creamy sauce, and hearty veggies come together under a golden biscuit topping. Perfect for cozy weeknights and picky-eater approved!

Ingredients

3–4 boneless, skinless chicken breasts or thighs (about 2 pounds)
1 medium onion, chopped
2–3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
2–3 cups chicken broth (low sodium preferred)
1 can (10.5 oz) cream of chicken soup
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and black pepper, to taste
1 cup milk or half-and-half
1 can (8-count) refrigerated biscuits (Pillsbury-style pop-tube)
Optional: fresh parsley, chopped, for garnish

Instructions

Place chicken, onion, frozen vegetables, broth, cream of chicken soup, garlic powder, thyme, salt, and pepper into the slow cooker. Stir to combine.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.

Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir.

Stir in milk or half-and-half. If you want a thicker filling, mix 2 tablespoons cornstarch with 2 tablespoons water and stir it in. Cook on high for an additional 20–30 minutes.

Meanwhile, bake the biscuits according to package directions until golden brown.

To serve, ladle creamy chicken filling into bowls and top with a warm biscuit. Garnish with parsley if desired.