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.

Slow Cooker Chicken Pot Pie

Slow cooker chicken pot pie has been a family favorite for years. We love how hearty it is and I love how easy it is to prep in the kitchen. In less than 20 minutes of prep, we will have a delicious meal loaded with tender chicken full of vegetables all in a creamy sauce ready for dinner when we are after a busy day.

If you love your crockpot as much as we do then you will definitely want to try these slow cooker Swedish meatballs and Slow Cooker Beef tips, both favorites in our home as well.

How to make Slow cooker Chicken Pot Pie

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 5-6 hours or HIGH for 3-4 hours.
Pull chicken from the pot, move 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!

Tips Tricks and FAQs

If you want to make this chicken pot pie even heartier you can double the chicken. I usually do and it turns out great.
If you have cheese lovers, feel free to top with shredded cheese.
Don’t forget to season. Adding salt and pepper helps bring out so much flavor in all the ingredients.
If your chicken pot pie is not thick enough, you can mix ¼ cup of cornstarch and 1 cup of cold water. Mix it together really well and then whisk it into your chicken pot pie mixture and let it cook for 30 more minutes.

Storage

Store any leftovers you have in the fridge in an airtight container. It will keep for 3-4 days. You will want to store the biscuits in a Ziploc bag at room temperature.

What can I serve with Slow cooker Chicken Pot Pie?

You will want to serve your chicken pot pie with biscuits on the top. I love the buttery ones, but you can use whichever you prefer. This pot pie really makes an entire meal but you can easily serve with

Side salad
Fruit

For more crockpot dishes, try these!

Crockpot Tortellini Soup

Crockpot Olive Garden Chicken Pasta

Crockpot Chicken Teriyaki

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

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 5-6 hours or HIGH for 3-4 hours.
Pull chicken from the pot, move 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: 481Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 88mgSodium: 747mgCarbohydrates: 56gFiber: 5gSugar: 4gProtein: 38g