Slow Cooker Chicken Pot Pie

This slow cooker chicken pot pie is cozy and packed with it’s classic favorite flavors. Chicken, potatoes, carrots, celery, peas and creamy sauce cooks right in the slow cooker and buttery biscuits bake separately for an easy topping.

The Best Crock Pot Chicken Pot Pie with Biscuits on Top

It doesn’t get much more comforting than chicken pot pie on a comfort food scale in my house. We even make creamy Chicken Pot Pie soup when we want it extra fast!

This easy dinner has everything we love about it but with much less prep time. Instead of a pie crust, it’s topped with buttermilk biscuits. (Use puff pastry or crescent rolls as a topping are wonderful too!)

Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

For the Chicken Pot Pie Filling

• Butter – Unsalted or salted to sauté the vegetables. You can also use olive oil or another neutral cooking oil like canola oil or avocado oil.
• Garlic  – Fresh is best but I have used jarred minced plenty of times. You can also use a tablespoon of garlic powder instead. 
• Aromatics: Onion, Celery and Carrots – use yellow or white onions
• Yukon Gold potatoes – I love how Yukon Golds hold their shape. but other potatoes are fine to use as well.
• Cooked shredded chicken – I usually boil or bake boneless, skinless chicken breasts or chicken thighs. But feel free to shred a Rotisserie chicken. Raw chicken can also be used if you’d like but the cooking time will be much longer and will need to be cooked for 4-6 hours on HIGH or 7-8 hours on LOW.  after cooking, remove the chicken and shred it with two forks.
• Milk – I use regular milk but you can use any milk you prefer or swap with heavy cream for a thicker sauce.
• Cream of chicken soup – I love Pacific Foods brand. You can even use a can of cream of mushroom or cream of celery in place of one can of two cans of cream of chicken. 
• Chicken bouillon cubes – For extra flavor. You can also use powdered bouillon or bouillon paste instead. I use these instead of chicken broth so the sauce stays thicker.  If you only have chicken or vegetable broth, use that and make a simple cornstarch slurry of 1 tablespoon cornstarch and 1 tablespoon of cold water and add it in the last 30 minutes of cooking to thicken the sauce more.
• Spices: Dried thyme, dried sage, Salt and pepper
• Frozen peas – I add these near the end of cooking so they don’t get too mushy.

For the Biscuit Topping

Biscuits – Use refrigerated biscuits or homemade biscuits (buttermilk biscuits are my favorite!). But bake these separately so they don't become soft in the slow cooker. 

Make-Ahead Tips

You can prep all of your ingredient earlier in the day or even the night before you want to make this.

• Cook and shred the chicken in advance, then refrigerate it until you're ready to make the recipe.
• Dice the veggies ahead of time. Keep the potatoes covered with cold water in the refrigerator so they don’t brown and then drain the water off before adding them to the slow cooker.
• Whisk together the soup mixture ahead of time and refrigerate in an airtight container n the refrigerator.

How to Make Chicken Pot Pie in a Slow Cooker

Step 1: Melt the butter in a large skillet over medium-high heat.

Step 2: Add the diced onion and minced garlic to the skillet an Sauté for a minute or two, stirring frequently.

Step 3: Add the sliced carrots and celery to the skillet. Continue cooking for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4: Spray the bottom of the slow cooker with cooking spray or grease with a neutral oil like canola and add the sautéed vegetables, the potatoes, and cooked chicken.

Step 5: In a large mixing bowl, add the cream of chicken soup, milk, sage, thyme, salt, and pepper and stir to combine and Pour the soup mixture over top of the veggies and chicken in the slow cooker and stir everything together.

Step 6: Place the chicken bouillon cubes on top.

Step 7: Cover the slow cooker with the lid and cook on HIGH heat for 3 ½ hours.

Step 8: During the last 30 minutes of cooking, stir in the peas and place the lid back on. 

Step 9: Preheat the oven to 375° F. Place the biscuits evenly on a baking sheet and bake for approximately 13 minutes until the tops are golden brown. 

Step 10: Remove the lid from the crockpot and stir again and place the cooked biscuits on top of the pot pie and then serve!

Storage and Reheating Leftoves

Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. I like to store the biscuits in a separate container or plastic baggie so they don't absorb the moisture from the filling.

Freeze: After cooling completely, freeze the filling without the biscuits in a freezer-safe container. Thaw overnight in the refrigerator, reheat either in the microwave or on the stove top in a pot, and bake fresh biscuits to top it with.

Reheat individual portions in the microwave, stirring between 20-30 second intervals, or warm gently in a saucepan over medium-low heat. Reheat biscuits in the oven or air fryer at 300° F until heated through.

If you love this Slow Cooker Chicken Pot Pie recipe, make these other easy slow cooker recipes next:

• Slow Cooker Mississippi Chicken
• Slow Cooker Honey Garlic Chicken
• Slow Cooker Beef Birria
• Slow Cooker Butter Chicken
• Slow Cooker Angel Chicken

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