Easy Slow Cooker Chicken Pot Pie

A bowl of slow cooker chicken pot pie with vegetables and a biscuit on top, next to a bowl of peas and a gold spoon on a white surface.

Easy 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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 396kcal

Author Sherri Hagymas

Ingredients

3 tablespoons butter
1 cup onion diced
2 cloves garlic minced
1 cup celery sliced
1 cup carrots sliced
2 cups Yukon gold potatoes diced
4 cups chicken cooked, shredded
21 ounces cream of chicken soup (2) 10.5-ounce cans
2 cups milk
½ teaspoon dried thyme leaves
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon pepper
2 cubes chicken bouillon
1 cup frozen peas
8 Pillsbury buttermilk biscuits one can

Instructions

In a skillet, add the butter and melt over medium high heat. Add the diced onions and garlic and sauté for about minute or two.
3 tablespoons butter, 1 cup onion, 2 cloves garlic
Add the sliced carrots and celery to the skillet and sauté for an additional 3-4 minutes.
1 cup celery, 1 cup carrots
Spray the bottom of the slow cooker with cooking spray or grease with a neutral oil like canola.
Add the sautéed vegetables, the potatoes, and cooked chicken.
2 cups Yukon gold potatoes, 4 cups chicken
In a large mixing bowl, add the cream of chicken soup, milk, sage, thyme, salt, and pepper and stir to combine.
2 cups milk, 21 ounces cream of chicken soup, ½ teaspoon dried thyme leaves, ½ teaspoon dried sage, ½ teaspoon salt, ¼ teaspoon pepper
Pour the soup mixture over top of the veggies and chicken in the slow cooker and stir everything together. Place the chicken bouillon cubes on top.
2 cubes chicken bouillon
Cover the slow cooker with the lid and cook on HIGH heat for 3 ½ hours.
During the last 30 minutes of cooking, stir in the peas and place the lid back on.
1 cup frozen peas
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.
8 Pillsbury buttermilk biscuits
Remove the lid from the crockpot and stir again and place the cooked biscuits on top of the pot pie.

Notes

Use a rotisserie chicken, or boil or bake chicken for 20 minutes at 375° F
I like to use a quality brand like Pacific Foods
Use yellow or white onions.
Swap Yukon gold potatoes for another type of potatoes
I used 2% milk but use any milk you’d like. Or swap for heavy cream for thicker sauce.

Nutrition