There’s nothing quite like a warm bowl of chicken pot pie at the end of a long day. It’s comforting, filling, and full of simple, cozy flavors. But making it from scratch can be a project — especially on busy weeknights. This slow cooker chicken pot pie gives you all the goodness of the classic dish with way less effort. You toss everything in the crockpot, let it cook low and slow, and top it off with golden biscuits when you’re ready to serve.

Slow Cooker Chicken Pot Pie

This is one of those family-style meals that’s easy on the budget and always a hit around the table. It’s packed with tender shredded chicken, creamy sauce, soft potatoes, and hearty veggies — all the essentials of a pot pie without the need for a pie crust. If you love recipes like this one, be sure to check out my Crockpot Chicken and Yellow Rice, Crockpot Buffalo Wild Wings Garlic Parmesan Chicken, or Crockpot Chicken and Gravy for more comfort food inspiration.

What I love most about this recipe is how low-effort it is. It’s a true dump-and-go meal, perfect for tossing in the slow cooker before a busy day. Whether you’re cooking for your family or prepping meals for the week, it doesn’t get much easier than this. Plus, using canned biscuits keeps things super simple without sacrificing flavor.

What You Will Love About This Recipe

Super easy prep with minimal cleanup

Classic pot pie flavor with less effort

Made with simple, budget-friendly ingredients

Great for feeding a crowd or saving leftovers

Warm, creamy, and incredibly satisfying

How to make Slow Cooker Chicken Pot Pie

Lay chicken in the bottom of your pot.

Add the cream of chicken, milk, potatoes, mixed veggies, garlic powder, and pepper.

Cook on LOW for 5-6 hours or HIGH for 3-4 hours.

Pull the chicken from the pot, and move it to a deep bowl or pot. Shred the chicken with a handheld mixer or use two forks to shred it. Put shredded chicken back into your crockpot.

Mix to combine well.

Bake Refrigerator Biscuits according to the package directions.
Serve in a bowl, topped with a biscuit.

Enjoy!

Tips & Tricks

No need to pre-cook the chicken — it shreds easily after slow cooking
Frozen mixed vegetables save time and add variety
If you like extra seasoning, add a pinch of thyme or poultry seasoning
Bake the biscuits separately so they don’t get soggy
Want a thicker filling? Stir in a little cornstarch slurry at the end of cooking

FAQs

Yes, boneless skinless chicken thighs work just as well and add extra flavor.

That’s totally up to you. You can peel them or leave the skins on for more texture.

Absolutely. You can make the filling ahead and reheat it before serving with fresh-baked biscuits.

Yes! Just chop them small so they cook evenly in the crockpot.

For more crockpot dishes, try these!

Slow Cooker Chicken Pot Pie

Name: Slow Cooker Chicken Pot Pie
Prep time: 2 min
Cook time: 4 h
Total time: 6 h 2 min
Ingredients: 3 boneless skinless chicken breasts (I doubled mine and used chicken tenders); 1 Can Cream of Chicken; 1 Cup Milk; 4 Medium Potatoes, chopped; 1 (16 oz) Bag of Frozen Mixed Vegetables; 1 TSP Garlic Powder; Pepper to taste; 1 (16.3 oz) Refrigerated Biscuits

Prep Time: 2 minutes

Cook Time: 4 hours

Additional Time: 2 hours

Total Time: 6 hours 2 minutes

This easy slow cooker chicken pot pie recipe is creamy delicious and the ultimate comfort dish as it combines chicken, cream of chicken, potatoes, vegetables, and then is topped with buttery biscuits

Ingredients

3 boneless skinless chicken breasts (I doubled mine and used chicken tenders)
1 Can Cream of Chicken
1 Cup Milk
4 Medium Potatoes, chopped
1 (16 oz) Bag of Frozen Mixed Vegetables
1 TSP Garlic Powder
Pepper to taste
1 (16.3 oz) Refrigerated Biscuits

Instructions

Lay chicken in the bottom of your pot.
Add in the cream of chicken, milk, potatoes, mixed veggies, garlic powder, and pepper.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Pull the chicken from the pot, and move it to a deep bowl or pot. Shred the chicken with a handheld mixer. Put shredded chicken back into your crockpot. Mix to combine well.
Bake Refrigerator Biscuits according to the package directions.
Serve in a bowl, topped with a biscuit.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 496mgCarbohydrates: 37gFiber: 4gSugar: 4gProtein: 25g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Slow Cooker Chicken Pot Pie — An Easy Twist on a Classic Comfort Food