Chicken pot pie is a classic dinner recipe that’s so comforting and familiar to many of us.
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.
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.
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.
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.Print
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 1/2–3 pounds boneless, skinless chicken, diced (you can use breasts or thighs)
- 1 cup frozen peas
- 8 biscuits (homemade or store-bought)
- 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.
- Cover and cook on high for 4 hours, or on low for 7 hours.
- Stir in frozen peas and cook for another 1/2 hour on high, or 1 hour on low.
- Prepare biscuits if they require baking, according to recipe or package instructions.
- 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
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
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
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
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.
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.