Go Back
–+ servings
Print Recipe
5 from 1 vote

Slow Cooker Chicken Pot Pie

This slow cooker chicken pot pie is the ultimate comfort food made easy. Creamy chicken, tender potatoes, and mixed vegetables slowly cook together in a rich, savory sauce and are served with warm biscuits for a cozy, family-friendly meal.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, easy dinner, slow cooker
Servings: 6 servings
Calories: 259kcal

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.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 29g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 1211mg | Potassium: 739mg | Fiber: 3g | Sugar: 3g | Vitamin A: 389IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 2mg