No-Fuss Slow Cooker Chicken Pot Pie

Chicken pot pie is a classic dinner recipe that’s so comforting and familiar to many of us.

Vertical Image of a white bowl filled with a creamy mixture of vegetables and white meat with a biscuit on top, with text on the top and bottom of the image.

For me, it’s a recipe I associate with quite a bit of time and effort, with several steps involved. There’s a flaky homemade pastry crust, and the filling, packed with chicken and vegetables, is made from scratch.

I remember my grandmother taking an entire afternoon to make her version for Sunday night dinner. The house would be filled with the lovely scent of it baking in the oven.

Trying my hand at it myself as an adult, it seemed as if any time I gave it a go, it took me twice as long as Grandma to prepare, and the pastry always burst open in spots. I would end up wasting hours of precious time and making a total mess in my oven.

Let’s just say there was a long time when I wasn’t that skilled at cooking. It took a lot of practice to get here.

Vertical top-down image of white bowls filled with a thick and creamy savory mixture of peas, carrots, potatoes, and white meat with golden biscuits.

Of course, this doesn’t have to be the only way. As many of us with slow cookers and Instant Pots have learned, there are new alternative ways to enjoy the classic recipes we grew up with.

And there really is an easier way.

This slow cooker chicken pot pie is that option, and it’s just as delicious. You get all the flavor of the recipe you know and love, without the time-consuming work.

Instead of preparing a complicated recipe that dirties several dishes, everything is added to the slow cooker. It’s so handy to have a recipe like this one that only requires cleaning one pan!

Plus, you can use shortcut ingredients like condensed soup to get the flavor you want.

Vertical image of a forkful of a creamy cooked mixture of vegetables and white meat over a bowl with the same mixture and golden biscuits.

This recipe really hit home for me because of the flavor. The filling is thick and indulgent, and there’s no need to even add a thickening agent to the mixture, cutting yet another extra step – something I’m always a fan of, if you hadn’t noticed!

The key here is to opt for simplicity, so there’s one more trick involved. In my book, this means skipping the pastry crust. It’s pretty hard to get that flaky, golden brown crust on top, and I don’t want to discourage any of you from perfecting this particular technique. But when you’re looking for a quick and satisfying dinner option, biscuits baked separately will provide a flaky, buttery topping without the fuss.

Maybe you can’t bake these right in the Crock-Pot, it’s true. But a simple drop biscuit or even the kind that come out of a tube will bake up in just a few minutes for dinnertime perfection.

Vertical Image of a white bowl filled with a creamy mixture of vegetables and white meat with a biscuit on top.

A couple of our favorite recipes include these buttermilk biscuits or cheddar garlic biscuits. I also recommend our sourdough biscuits with cheese and chives. Making this option is a fun way to use up any leftover sourdough starter you have, and the added flavor of cheese and chives really lends itself well to the pot pie filling.

Get creative with it and you can change things up at any time to customize the topping to your liking.

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Horizontal image of a white bowl full of a creamy mix of cooked meat and vegetables topped with a biscuit next to a white napkin and fork.

Slow Cooker Chicken Pot Pie

  • Author: Meghan Yager
  • Total Time: 4 hours, 35 minutes
  • Yield: 8 servings 1x


With minimal prep, slow cooker chicken pot pie is a must make for dinner. Juicy chicken and vegetables topped with fluffy biscuits are no-fuss.


  • 1 10 1/2-ounce can cream of mushroom soup
  • 1 10 1/2-ounce can cream of chicken soup
  • 1 cup homemade or low-sodium chicken broth
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
  • 1/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 large white onion, diced (about 1 cup)
  • 1 large russet potato, peeled and diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1/2 cup)
  • 2 1/23 pounds boneless, skinless chicken, diced (you can use breasts or thighs)
  • 1 cup frozen peas
  • 8 biscuits (homemade or store-bought)


  1. In a 6-quart slow cooker insert, stir together cream of mushroom soup, cream of chicken soup, chicken broth, parsley, and dry seasonings until well-combined. Add onion, potato, carrots, and chicken, and stir until well combined.
  2. Cover and cook on high for 4 hours, or on low for 7 hours.
  3. Stir in frozen peas and cook for another 1/2 hour on high, or 1 hour on low.
  4. Prepare biscuits if they require baking, according to recipe or package instructions.
  5. Stir mixture in the slow cooker together well. Taste and season with additional salt and pepper as needed. Serve in bowls topped with biscuits.
  • Prep Time: 5 minutes
  • Cook Time: 4 hours, 30 minutes
  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Comfort Food

Keywords: comfort food, chicken pot pie, slow cooker

Cooking By the Numbers…

Step 1 – Chop Parsley, Dice Vegetables and Chicken, and Measure Remaining Ingredients

Horizontal image of prepped vegetables, seasonings, meats, and condiments in small glass bowls on a dark wooden surface.

Chop enough fresh parsley leaves until you have 1 tablespoon total. You could also use 1 teaspoon dried if you don’t have fresh herbs on hand.

Peel a white onion, a potato, and two carrots. Dice them to a uniform size.

Dice 2 1/2 to 3 pounds of boneless, skinless chicken. Whether you’d like to use dark or light meat for this recipe, the choice is up to you. Both breasts and thighs will work nicely.

Measure out all of the remaining ingredients as listed on the ingredients list. If you don’t want to use canned cream of chicken soup, you can make it at home with our recipe.

Step 2 – Cook Filling

Horizontal image of a thick and creamy savory mixture of peas, carrots, potatoes, and white meat.

Add both types of soup along with the chicken broth, parsley, and dry seasonings to a 6-quart slow cooker insert. Stir the ingredients together well to combine.

Stir in the onions, potatoes, carrots, and chicken until combined.

Cover and cook on high for 4 hours, or low for 7 hours.

Remove the cover and add the frozen peas. Replace the lid and cook for another 1/2 hour on high, or 1 hour on low.

Step 3 – Make Biscuits

Horizontal image of golden biscuits over a creamy mixture in a pot.

Prepare the biscuits according to the recipe you are using or the package instructions. I like to check the instructions and make sure I time them so they are ready right when the filling is due to be done cooking.

Precooked biscuits can be reheated in the toaster oven or microwave.

Step 4 – Serve

Horizontal image of two white bowls filled with a thick and creamy savory mixture of vegetables and white meat topped with biscuits.

Open the lid, and give the filling a final stir to make sure it’s combined well. Taste and season with additional salt and pepper, if desired.

Serve in bowls topped with one biscuit each.

How Should I Store the Leftovers?

If you happen to have any leftovers, try these storage tips.

I like to keep the filling and the biscuits separate, so the biscuits don’t become mushy. This makes them easier to reheat as well.

Horizontal image of a white bowl full of a creamy mix of cooked meat and vegetables topped with a biscuit next to a white napkin and fork.

Cool down the filling completely, then place it in an airtight container. You can store it in the fridge for up to 4 days. Leftover biscuits can be stored in an airtight container or storage bag on the counter, or in the refrigerator.

Craving even more stress-free slow cooker recipes that are perfect for busy weeknights? Try these recipes from Foodal next:

Do you like to make your own biscuits from scratch, or do you buy them at the store? Tell us in the comments below and be sure to rate the recipe once you’ve tried it.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 17, 2014. Last updated on March 7, 2021.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

31 thoughts on “No-Fuss Slow Cooker Chicken Pot Pie”

  1. This chicken pot pie recipe looks so tasty. I have always made it in a casserole dish. I think this looks a lot easier. I like the fact that it has your vegetables and your protein in it. There is really no reason for a side. It is always great to find recipes life this especially on busy week nights.

    • Kelly, that’s how I’ve always made it too! And it just creates a mountain of dirty dishes with the recipe I’ve always used. I can’t wait to try this!

  2. Chicken pot pie is hearty meal that we enjoy on chilly Sunday mornings for breakfast. I over load my pie with chunky salsa or cheese. The recipe is definitely a good option for me because I have never used exact measurements.

  3. Am definitely making time to make this delicious dish…first and foremost though, i need to buy a crockpot…the picture above is tempting enough…to put me to work and write down a budget/to do list. 🙂

  4. Oh. My. Gosh. Look. I love me some chicken pot pie and so does my family, but I hate making it. It never even crossed my mind to make it in the crockpot and your recipe looks divine. I’m going to have to hang out here like everyday because every new link I click on is some wondrous thing that I feel I must make ASAP.

    Note to self: do not read this blog before bed because you will get very hungry, self! 😉

  5. I love chicken pot pie– it was one of my favorite foods when I was a kid. I think I’ll try making this tonight. I’ve got all of the ingredients in my kitchen already so that’s a plus! I love making meals entirely in my slow cooker. It saves on clean up and is so easy. Coming home to a mostly done dinner is great 😀

  6. Now this looks amazing! I’ve been a fan of Chicken Pot Pie since I was a child. It’s one of those foods that I will always love. I’ve never though to make the base in a crockpot. I’ve usually just followed my mothers recipe where everything was prepared together. I’ll have to give this a try and see how it turns out. I just have to grab a few ingredients and it looks like I can make this in a few days. Thanks!

  7. The pictures on this blog are Fabulous, ugh!! Love it! I like this recipe, easy to make and you can use a crock pot. I adore my crock pot.
    I was just looking at a recipe on TV today about easy to make chicken pot pies, but they were done individually in a large muffin tin. I like the crock pot idea better.

  8. I have thought about a crockpot or equivalent but haven’t tried one yet. I didn’t realise you could effectively add a pie top within it – just expected to cook casseroles/stews/curries/soups in it.

    Croissant dough – I didn’t know this was commercially available! Is it sweet for putting on top if chicken though?

  9. I have been looking for a tasty chicken pot pie recipes, but I can never find one that is quite right. This one looks delicious! I can’t wait to try this out on my family. My husband absolutely loves chicken pot pie and he always tries to buy the frozen ones in the store but they are loaded with salt. I think this version sounds very healthy and I can’t wait to give it a try.

  10. Aww man! Chicken pot pie is my favorite comfort food. We make our chicken pot pie at home, but it can be a hassle in the summer because we don’t want to turn on the oven and heat up the house. I have never made chicken pot pie in a crock pot, but it might be a great energy saver in the summer. Thanks for the idea.

  11. I’ve never made a chicken pot pie, but my mum makes them in her crockpot all the time. I keep meaning to get some lesson, now this looks so good I think I might try this instead. Not saying my mums recipe isn’t good but If I can make yours and take it round she might get impressed. It looks lovely! I will definitely be trying this.

  12. This looks delicious! I think I found out what we are having for dinner tomorrow night LOL!

    I am always looking for new crock-pot recipes! Thank you! I will be sure to share this with my crock-pot cooking group.

  13. I have only made Chicken Pot Pie in a casserole dish, but this looks like the more effective way to cook this culinary craft. Definitely will clean my old crockpot and give this a try. Might add more chicken to it, just cause I need some more protein!

  14. I like the idea of cooking whatever I end up putting into a pie crust in a slow cooker. It’s the best way to be uninvolved in that aspect of the cooking process. It frees you to work on the rest of everything in your life. Also, I like the eclectic mix of veggies.

  15. Man, Chicken Pot Pie brings back the memories! My mother used to cook it for us when I was little. I always ate a lot more than I could handle and got sick afterward. It really is the complete meal; fruits excluded of course. I wonder if I could make it as well as my mom using a crockpot. Baking pies isn’t exactly my forte, but this seems easy enough.

  16. I just recently got my first crockpot and have been scouring the web for interesting recipes for the past 3 days. I love chicken pot pie, so this recipe sounds like a keeper! And it looks really simple. I’ve found other chicken pot pie recipes that call for making the sauce yourself and I don’t always feel up to doing all that work. Also, I think I’d be happy to eat the filling without any potatoes or pasty crust at all.

  17. I love my crock pot. I agree it is an important tool when you have a busy family. I have three active kids. Some nights we eat in shifts. Chicken Pot Pie is a favorite. I like the idea of the prepared pies and the cheese. Two things I have never tried. I often make home made biscuits and we spoon the warn mixture on them instead of the pie shell.

  18. I have a chicken pot pie recipe that I have been making about once a month for a while. It makes a good amount of food, which is great for my family. However, it doesn’t taste any better than what you can buy in the frozen food section of the local grocery store. This may be the recipe I’ve been waiting for. I’ll let you know how it turns out!!

  19. I absolutely love my crock pot so when I saw this article I had to take a look. I love Chicken Pot Pie, I eat it at least once a week but I have never thought about making it in my crockpot! I cant wait to try out this recipe

  20. This is a favorite dish in this house, and I’d never considered making it in the crock pot, but I tend to use canned chicken, since I’m always in a rush, so this could be the solution I’ve been looking for. I could use the slow cooker and fresh poultry instead, which I’m sure would be healthier. I tend to mix up white and dark meat, since we love both, so I’ll probably do that with this recipe. I’ve never used cheese in a pot pie, but I’m sure that will be well received around here!

  21. Well this one is something. I loved these when I was a kid even though I would burn my tongue on them every time. I couldn’t wait for it to cool down. Making it in the crockpot now that is different. I’m going to say that this is going to be fantastic compared to the Swanson’s boxed mom gave us, Lol.

  22. I ate chicken pot pie all the time while growing up, but my mom always bought the premade ones that you just throw in the oven for a bit. I thought it’d be really complicated to make so I never even bothered to look up a recipe. Your recipe doesn’t sound difficult, and it looks absolutely delicious in the picture. I’m actually pretty excited to make this sometime this week.

  23. Chicken pot pie has always been one of my favorite things ever, but I never realized how simple it was to make. Unfortunately, I don’t have a slow cooker, but I do have a rice maker that would probably work just as well if I cook the chicken beforehand just to be safe. I’m definitely super excited to try this and see how it turns out!

  24. A super recipe for those cold winter nights and the best bit about it is that you could actually tip all the ingredients into the crock pot and pop it on low – go to work – and when you get home in the evening the dish will be ready to decant into the pie crusts and finish off in the oven. Perfect.

  25. This brings back childhood memories. As a kid I just loved chicken pot pie. We would eat it often.
    It has been so many years now that I had it and looking at how easy the recipe is I am really inspired to make it myself and to find out if my kids like it, too.

  26. This definitely reminds me of the chicken salads my mom used to make back then when buying food was not a problem in my country, I would love to eat some of that right now, it really looks delicious. Thank you for sharing it!

  27. This is pretty cool! I can see this working as a veggie pot pie, too. I’d never have thought of using a crock pot in this way. If you add some broth, it can also make a nice soup or stew to serve with crackers or crumbled pieces of pie crust for those cold winter days. Crock pot recipes are nice because you can let them simmer during the day and serve them later. Thank you for sharing this!


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