This Easy Slow Cooker Chicken Pot Pie Recipe delivers all the comforting flavors of a classic homemade chicken pot pie with a fraction of the work. Tender shredded chicken, carrots, celery, onions, peas, and a rich, creamy herb sauce are slow cooked to perfection and topped with warm, flaky biscuits instead of a traditional pie crust.
It’s the ultimate cozy dinner for busy weeknights, chilly evenings, or Sunday family suppers.
Servings, Prep Time & Cook Time
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 4–6 hours on LOW or 3 hours on HIGH
Additional Time: 30 minutes
Total Time: Approximately 5 hours
Why You’ll Love This Easy Slow Cooker Chicken Pot Pie Recipe
- Classic comfort food made easy
- Rich, creamy homemade filling
- No pie crust required
- Perfect for busy weeknights
- Family-friendly and freezer friendly
- Warm biscuits make the perfect topping
Ingredients for Easy Slow Cooker Chicken Pot Pie
The Chicken & Vegetables
2 pounds boneless, skinless chicken breasts
1 cup peeled and diced carrots
1 cup diced celery
1 yellow onion, diced
1 cup frozen peas
These classic pot pie vegetables cook low and slow until perfectly tender while the chicken becomes juicy enough to shred with a fork.
The Creamy Sauce
⅓ cup all-purpose flour
⅓ cup chicken broth
⅓ cup heavy cream
The flour thickens the broth into a rich, creamy sauce that coats every bite.
The Herbs & Seasonings
¼ teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1 teaspoon black pepper
Simple seasonings allow the comforting chicken and vegetables to shine.
The Biscuit Topping
1 can refrigerated biscuit dough
Golden, buttery biscuits replace a traditional pie crust, making this recipe both easier and just as comforting.
Equipment We Love for This Recipe
- 6-quart slow cooker (the best one)
- Affordable slow cooker
- Mixing spoons
- Two forks for shredding chicken
- Measuring cups and spoons
- Baking sheet for biscuits
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Easy Slow Cooker Chicken Pot Pie Recipe
Ingredients
- 1 cup peeled and diced carrots
- 1 cup diced celery
- 1 yellow onion diced
- ⅓ cup all-purpose flour
- ⅓ cup chicken broth
- ¼ teaspoon dried thyme
- 1 bay leaf
- 2 pounds boneless skinless chicken breasts
- 1 cup frozen peas
- ⅓ cup heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 can refrigerated biscuit dough
Instructions
- Spray the slow cooker with nonstick cooking spray.
- Add the carrots, celery, onion, flour, chicken broth, thyme, and bay leaf. Stir to combine.
- Place the chicken breasts on top and season with the salt and pepper.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 3 hours.
- Remove and discard the bay leaf.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the frozen peas and heavy cream.
- Cook for an additional 30 minutes.
- Meanwhile, bake the refrigerated biscuits according to the package directions.
- Ladle the chicken mixture into bowls and top each serving with a warm biscuit.
How to Make Easy Slow Cooker Chicken Pot Pie
Start by spraying your slow cooker with nonstick cooking spray.
Add the carrots, celery, onion, flour, chicken broth, thyme, and bay leaf, stirring everything together until well combined.
Lay the chicken breasts on top of the vegetables and season with the salt and pepper. Cover and cook until the chicken is tender and fully cooked.
Remove the bay leaf, then transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the frozen peas and heavy cream, then continue cooking for another 30 minutes until the sauce is thick, creamy, and heated through.
While the filling finishes cooking, bake the refrigerated biscuits according to the package directions.
Serve the creamy chicken mixture in bowls with a warm biscuit on top for the ultimate comfort meal.
What to Serve with Easy Slow Cooker Chicken Pot Pie
This cozy comfort food pairs perfectly with:
It’s also delicious alongside:
- Simple garden salad
- Cranberry sauce
Storage & Reheating
Storage
Store leftover chicken pot pie filling in an airtight container in the refrigerator for up to 4 days. Store the biscuits separately to keep them from becoming soggy.
Freezing
Freeze the filling (without the biscuits) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm the filling gently on the stovetop or in the microwave until heated through. Bake fresh biscuits and serve on top for the best texture.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes! Skip the slow cooking for the chicken and stir shredded rotisserie chicken into the vegetables during the last 30 minutes of cooking.
Can I use homemade biscuits?
Absolutely. Homemade buttermilk biscuits are delicious with this recipe.
Can I add more vegetables?
Yes! Mushrooms, potatoes, corn, or green beans all make great additions.
Why are the biscuits baked separately?
Baking the biscuits separately keeps them light, flaky, and golden instead of becoming soggy in the slow cooker.
Final Thoughts
This Easy Slow Cooker Chicken Pot Pie Recipe brings all the cozy flavors of a traditional chicken pot pie to your table with minimal effort. Creamy, hearty, and topped with warm buttery biscuits, it’s the kind of comforting meal that brings everyone back for seconds. Whether you’re feeding your family on a busy weeknight or serving guests on a chilly evening, this slow cooker favorite is sure to become part of your regular dinner rotation.
If you make this recipe, tag us so we can see. We love seeing how you style your food and bring a little Southern hospitality into your home.
Enjoy!
McKaylee & Michele
MckMich Collective
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