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This slow cooker chicken pot pie is the ultimate easy comfort food! Creamy chicken, tender potatoes, and mixed veggies simmer together for a cozy, family approved dinner.
Love easy slow cooker meals? Try our Slow Cooker Chicken French Dip Sandwiches, this Slow Cooker Mississippi Chicken our Slow Cooker Sweet and Sour Meatballs.
If you’re craving cozy comfort food without spending hours in the kitchen, this slow cooker chicken pot pie recipe is about to become your new favorite recipe. It has everything you love about a traditional chicken pot pie – creamy chicken loaded with tender potatoes, mixed vegetables, and tons of savory flavor. What’s not to love about all that? And, the best part is your slow cooker does most of the work!
This crock pot chicken pot pie is perfect for busy weeknights, chilly evenings, or anytime you want a warm, satisfying meal with minimal effort. I love making this recipe on Sunday so I have leftovers for the week. It’s also my go-to recipe to make on snow days when I know we’ll be outside playing in the snow all day.
Why You’ll Love This Slow Cooker Chicken Pot Pie Recipe
- Ultimate comfort food – This cozy dish has all the flavors of a traditional chicken pot pie with a rich, creamy sauce and tender chicken in every bite.
- Set-it-and-forget-it easy – Cooking everything in the slow cooker means minimal prep and hands-off cooking. Perfect for busy days.
- Simple ingredients – Made with pantry staples like cream of chicken, cream of celery, and chicken broth, this is an easy recipe anyone can make.
- Flexible and forgiving – Use chicken breasts, chicken thighs, frozen chicken, or even rotisserie chicken depending on what you have.
- Great for leftovers – Store extras in an airtight container for easy lunches the next day.
Crockpot Chicken Pot Pie Ingredients
To make this cozy slow cooker chicken pot pie, you’ll need a handful of simple ingredients that come together for the ultimate comfort food meal. Start with 2–3 boneless skinless chicken breasts and season with onion powder, garlic salt, poultry seasoning, and black pepper.
The creamy broth is made with chicken broth, cream of chicken soup, and cream of celery soup, while minced garlic adds extra depth. For a hearty, veggie-packed filling, stir in frozen mixed veggies and diced baby gold potatoes. Just before serving, stir in the sour cream for extra creaminess and serve warm with fluffy biscuits on the side or on top.
How to Make Chicken Pot Pie in the Slow Cooker
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the chicken and seasonings to an 8 quart slow cooker. Add the chicken broth, cream of chicken, cream of celery, garlic, mixed vegetables and potatoes. Stir until everything is well mixed together. Cook on low for 6 hours or high for 4 hours.
After a few hours, shred the chicken and place it back in the slow cooker. Cook for another hour, allowing the flavors to fully combine. Add the sour cream and stir until the sauce is smooth and creamy. Serve hot with warm biscuits on top or on the side for the perfect comforting meal.
Tools for this Recipe
You don’t need any special equipment for this slow cooker chicken pot pie, but a few simple tools make prep easier. Check out my favorite kitchen essentials, gadges, and cookware!
My Best Tips for Slow Cooker Chicken Pot Pie
- I like to place the diced baby gold potatoes on the bottom of the slow cooker so they cook through fully and become perfectly soft.
- To save dishes, I often shred the chicken directly in the slow cooker using two forks.
- If the mixture looks too thick while cooking, I add a small splash of chicken broth. If it’s too thin at the end, I let it cook uncovered for a bit.
- Bake the biscuits near the end of the cook time so they’re warm, fluffy, and ready right when dinner is.
- I like to serve this recipe two ways. Some nights I serve the chicken pot pie filling in a bowl and serve the biscuit on the side and other nights I split the biscuits and pile the filling on top. Both ways are delicious!
- This recipe reheats beautifully, so I often double the batch to have easy lunches ready for the week.
How to Serve & Enjoy Chicken Pot Pie
This slow cooker chicken pot pie is warm, creamy, and incredibly satisfying, making it perfect for a cozy family dinner. My favorite way to serve it is spooned generously into bowls and topped with freshly baked biscuits. The fluffy biscuit soaks up that creamy sauce perfectly.
You can also:
- Serve over split biscuits for a classic pot pie feel
- Spoon into bowls and top with biscuit halves for a mini homemade pot pie look
- Serve with biscuits on the side
- ​Serve with a simple side salad for extra veggies
How to Store Leftovers
Let the chicken pot pie mixture cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days. The filling freezes well for up to 2–3 months. I freeze it without the biscuits, then thaw overnight in the fridge and reheat before serving with freshly baked biscuits.
Store the biscuits in a separate airtight container at room temperature (1–2 days) or in the fridge (up to 4 days). This keeps them from getting soggy.
Reheat the filling in the microwave or on the stovetop. Add a small splash of chicken broth if the creamy sauce has thickened too much.
More Easy Chicken Recipe
- Slow Cooker Ranch Chicken
- Buffalo Ranch Chicken Bake
- Slow Cooker Ranch Chicken Chili
- Salsa Verde Chicken Bake
- Slow Cooker Cranberry Chicken
Slow Cooker Chicken Pot Pie
Ingredients
- 2-3 boneless skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 tablespoon minced garlic
- 1 12 ounce bag of frozen mixed vegetables
- 1.5 pound bag of baby gold potatoes diced
- 1/2 cup sour cream
- 1 16 ounce can of Grands biscuits
Instructions
- Add the chicken and seasonings to an 8 quart slow cooker. Add the chicken broth, cream of chicken, cream of celery, garlic, mixed vegetables and potatoes. Stir until everything is well mixed together. Cook on low for 6 hours.
- 5 hours in, shred the chicken and place back in the slow cooker. Add the sour cream, stir, and cook for another 30-60 minutes.
- Bake biscuits according to the directions on the can.
- Once the biscuits are baked, Serve chicken pot pie fillling in a bowl with the biscuit on the side.
- Serve and enjoy!
Notes
- Add sour cream at the end of cooking to keep the sauce smooth and creamy without separating.
- Chicken substitutions work well – you can use chicken thighs or shredded rotisserie chicken if preferred.
- Adjust thickness if needed. If the filling seems thin, cook uncovered for the last 20–30 minutes to allow the sauce to thicken naturally.
- The chicken pot pie filling reheats beautifully, making it perfect for meal prep or busy weeknights.
- Store leftovers properly in an airtight container in the refrigerator for up to 4 days. Store biscuits separately for best results.
- Freezer tip: Freeze only the filling for up to 2–3 months and serve later with freshly baked biscuits.
Can I replace the cream of celery soup with something else if I don’t like the flavor, like more cream of chicken or a homemade alternative?