Slow Cooker Chicken Pot Pie

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Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It’s packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!


The slow cooker does ALL of the work in this Slow Cooker Chicken Pot Pie, so it’s perfect for families on busy nights. If you’re looking for more slow cooker recipes, check out Slow Cooker Thai Peanut Chicken, this Slow Cooker Honey Lime Chicken Tacos, Slow Cooker Pumpkin Chili, and this Slow Cooker Swedish Meatballs.

slow cooker chicken pot pie

Slow Cooker Chicken Pot Pie

Ok, so it’s winter. It’s cold. We’re just itching for spring to arrive. And we’re still craving comfort food something fierce. I am at least.
Chicken pot pie is one of my go-to comforting meals in these brutal winter months, but it’s not always something I want whip up on a busy weeknight, since it’s not exactly the quickest meal.
Enter: Slow Cooker Chicken Pot Pie. By letting your slow cooker do all the work, you get all of the dreamy, comforting benefits of a classic, by barely lifting a finger.
Garlic, bay, chicken stock, and plenty of thyme give the filling maximum flavor, while crisp carrots and celery give the filling loads of texture. Use the flaky buttermilk biscuit to soak up all the creamy goodness at the bottom of each bowl!


How to Make Slow Cooker Chicken Pot Pie?

  • Prepare vegetables and seasonings: Add chopped carrots, celery, red potatoes, onion, garlic, dried thyme, salt and chicken stock to the slow cooker.
  • Cook the chicken breasts: Layer chicken breasts on top and let the mixture cook for four hours.
  • Shred chicken: Using a fork or beaters shred your chicken in the crock pot.
  • Whisk together: heavy cream, melted butter, and flour in a small bowl. Add the mixture along with the shredded chicken back to the slow cooker.
  • Cook in the slow cooker: Cook another 45 minutes to an hour or until the filling has thickened.
  • Bake the biscuits: While the chicken pot pie filling thickens, bake the biscuits in the oven.
  • Serve: Spoon the filling into bowls and top with flaky biscuits.
slow cooker chicken pot pie

Can I use chicken thighs in place of breasts in this recipe?

Absolutely! Use whatever cut of chicken you prefer, just make sure they are both boneless and skinless, as this can alter the amount of liquid/fat in the finished product.

Can I use milk or half and half instead of cream?

I would not sub out the cream for anything else. It really gives it that luxurious mouthfeel you’d miss without it.

Can I add different vegetables??

Yes! Add whatever veggies you’d like, just make sure they have all have a similar cook time. You don’t want to end up with mushy vegetables.
slow cooker chicken pot pie

What sides can I make with Slow Cooker Chicken Pot Pie?

slow cooker chicken pot pie

Slow Cooker Chicken Pot Pie

4.60 from 5 votes
Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It's packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Author Nicole Leggio
Servings: 16 people


  • 1 small onion, diced
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 cups quartered baby red potatoes
  • 1 large garlic clove, minced
  • 1 1/4 lbs boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 1/4 cups low-sodium chicken stock
  • 1 1/2 tsp coarse kosher salt, divided
  • 1 1/4 tsp dried thyme
  • 1 bay leaf
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour
  • 1 8 ct. package southern-style biscuits
  • 1 cup frozen baby peas


  • Add onion, carrots, celery, potatoes, 1 tsp salt, thyme, bay leaf and chicken stock to the slow cooker. Stir to combine. Season chicken a little bit on both sides with salt and pepper. Nestle the chicken breasts in the veggie mixture. Turn the slow cooker on low and cook for 4 hours. 
  • After 4 hours, take the chicken out and shred. Put pack into the pot. 
  • Add the butter and cream to a liquid measuring cup. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in the flour. Add butter cream, and flour mixture back to the slow cooker along with remaining salt. Stir to combine. Cover and cook another 45 minutes to an hour until mixture has thickened and veggies are tender. 
  • After you put the flour and cream mixture back into the slow cooker, preheat oven to 375 degrees, Cook biscuits according to package instructions. 
  • After the mixture has thickened, add frozen peas. Stir to combine and cook another 4-5 minutes until peas are thawed. Season mixture with salt and pepper. 
  • Spoon filling into bowls. Place biscuits on top. Serve. 


Serves: 16

Calories148kcal (7%)Carbohydrates9g (3%)Protein10g (20%)Fat8g (12%)Saturated Fat5g (25%)Cholesterol47mg (16%)Sodium310mg (13%)Potassium320mg (9%)Fiber1g (4%)Sugar2g (2%)Vitamin A3073IU (61%)Vitamin C7mg (8%)Calcium29mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Main Course
Cuisine American
Keyword chicken pot pie, slow cooker meals, crockpot
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Leave a reply
  1. It took awhile for the veggies to get soft so after I put in the cream and flour I turned it on high.

  2. Absolutely awesome meal. I replaced the cream with Greek Yoghurt, red potatoes with sweet potatoes and added mushrooms as well. Will definitely make again 😘

  3. 5 stars
    Great recipe! Cooked it twice now and it’s delicious! Only thing is nowhere in the recipe says at what point to put garlic in the pot… it’s on the ingredients list but not in the instructions….

  4. I absolutely LOVED this recipe and my husband did too! I made two changes:

    1. Used plain Greek yogurt instead of the cream, and I thought it worked wonderfully. We couldn’t tell the difference in taste or texture.
    2. Used canned peas instead of frozen – this is just what I had already and it worked just fine.

    I would say this recipe makes 6 dinner-sized servings, maybe 8-10 lunch sized servings – definitely not 16 unless you eat like a bird. With the yogurt substitute, and calculating for only 6 servings per recipe, mine was 225 calories per serving (not including the biscuit).

    Will definitely make this again. Next time I may add extra carrots/celery – it’s great as is but my personal preference is to lean more towards veggies and less towards meat.

  5. Hi, I made this yesterday and it was DELICIOUS! Flavors are perfect and definitely will be a recipe to keep! I added a few more potatoes than I was supposed to, and didn’t have as much of the filling sauce left as your photos showed, but that was my fault. All around a winner, thank you!

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