Introduction
There’s something timeless about chicken pot pie—it’s warm, creamy, and always feels like a hug in a bowl. This Slow Cooker Chicken Pot Pie makes it even easier by bringing together tender chicken, hearty vegetables, and a creamy sauce with the help of your crockpot.
Instead of juggling multiple pans and steps, this recipe lets you “set it and forget it,” so dinner practically makes itself. Finished with golden biscuits on top, it’s the kind of comfort food that feels both classic and effortless—perfect for busy weeknights or cool fall evenings.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 2 cups frozen peas
- 1 cup frozen corn (optional)
- 4 cups chicken broth
- 1 cup milk
- 1/3 cup all-purpose flour
- 1/4 cup butter or margarine
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and black pepper, to taste
- 1 can refrigerated biscuit dough (or homemade biscuits if preferred)
Directions
- Layer the Crockpot
Place chicken, onion, carrots, celery, and potatoes into the crockpot. Sprinkle with garlic powder, onion powder, thyme, parsley, salt, and pepper. Pour in chicken broth. - Cook Until Tender
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and vegetables are soft. - Shred the Chicken
Remove the chicken, shred with two forks, and return it to the crockpot. Stir to combine. - Make the Cream Sauce
In a saucepan, melt butter over medium heat. Whisk in flour to create a roux. Cook for 1–2 minutes, then slowly whisk in milk until smooth and thickened. - Combine and Finish
Stir the cream sauce into the crockpot mixture. Add peas and corn, and let cook on low for another 15–20 minutes to heat through. - Bake the Biscuits
Prepare biscuits according to package or recipe instructions until golden and fluffy. - Serve
Spoon the creamy chicken filling into bowls or a serving dish. Top with biscuits and serve warm.
Helpful Tips
- For a lighter version: Use low-fat milk or replace some of the butter with olive oil.
- Make-ahead friendly: The filling can be cooked a day ahead and stored in the fridge. Reheat gently before serving with freshly baked biscuits.
- Vegetable swaps: Add green beans or mushrooms for extra flavor and texture.
- Freezer option: Store the cooled filling in airtight containers (without biscuits) for up to 2 months.
Why You’ll Love This Recipe
- Cozy, classic comfort food without the fuss
- Simple crockpot method—minimal prep, hands-off cooking
- Family-friendly and filling
- Flexible for seasonal vegetables and custom add-ins
Final Thoughts
This Slow Cooker Chicken Pot Pie is proof that comfort food doesn’t have to be complicated. With creamy chicken filling, tender vegetables, and buttery biscuits, it’s the perfect recipe to gather everyone around the table. Whether you’re looking for a weeknight dinner or a hearty fall meal, this dish is one you’ll want to make again and again.
