My favorite kind of meal – with this slow cooker chicken pot pie, no fuss is necessary.
The meat, vegetables, and biscuits are all you need to make this delicious meal.
And there is absolutely no canned cream of chicken soup or chicken broth in this – but don’t worry, it is still very creamy and amazing – just like you’d expect a pot pie to be.
And boy is this crockpot chicken pot pie tasty!
Best Ever Slow Cooker Chicken Pot Pie Recipe
This is a crock pot recipe that’s so quick to put together- you basically get a few ingredients and dump them into the pot.
Many of the ingredients need no cutting or prep work, either!
Now, it doesn’t give you that flaky pie crust that you get from traditional pies, but I’m honestly a bigger fan of these soft, fluffy biscuits- I don’t miss the pie crust all that much.
For the biscuits – if you want to make them from scratch, be my guest. I just used the ones that come in the tube.
You can just add full chicken breasts into the crock pot to shred later, with the veggies, biscuits, garlic powder, and other seasonings right on top, no fuss at all!
But I have hacks to make it even easier- starting with leftover rotisserie chicken.
Rather than have full chicken breasts cook, you can speed things up by shredding chicken right off the bone.
As another hack, you can really season how you want, but you could use poultry seasoning with some added garlic instead of the mix I use.
I like the seasoning I picked more than poultry seasoning, sometimes with more garlic and thyme, but you can try both to see what you prefer.
Another awesome thing about this dish is that you don’t need to chop any vegetables unless you really want to.
We’re taking the “short cut” of just using half a bag of frozen mixed vegetables, or you can use canned vegetables if you prefer.
The frozen bag I use has green beans, corn, carrots, and peas – I get them from ALDI because they’re cheap but good quality.
So, how to make this creamy without the condensed chicken soup mix? Well, I’m glad you asked!
Don’t worry when you first throw everything in the slow cooker. Yes, it will be watery, but that’s ok. That is how it will cook for most of the time.
When the crock pot is done cooking, we’ll make a quick cream sauce with butter, flour, and milk and mix it in with everything else.
It takes a few minutes, but it’s worth it for a thicker chicken pot pie sauce.
It blends perfectly and leaves you with that satisfying and creamy chicken pot pie filling that you would expect.
Slow Cooker Chicken Pot Pie
- 2 Boneless Skinless Chicken breasts
- 1 cup water
- 1/2 bag of frozen mixed vegetables
- 1 Tbsp parsley
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 tsp minced garlic
- 2 chicken bouillon cubes
- 1/2 tsp salt
- 4 Tbsp butter
- 4 Tbsp flour
- 1 cup milk preferably whole milk
- 1 package of biscuits.
- Place the chicken breast in the bottom of the slow cooker.
- Add water, vegetables, spices, bouillon cubes, and garlic.
- Cook on high for 4 hours (or medium for 6, or low for 8)
- Shred the chicken into chunks with forks.
- In a small sauce pan, heat butter over medium heat.
- Once melted, whisk in flour until well blended.
- Add the milk.
- Whisking often, heat until it bubbles and thickens.
- Add thickened liquid to the slow cooker and mix it in well.
- Cook for an additional 20-30 minutes.
- In the meantime, cook the biscuits.
- Serve and enjoy!
Oh – and the absolute best part of this recipe? It’s part of an AMAZING slow cooker meal plan where you will create 20 meals for about $160 in under 3 hours! Check it out ->
And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!
Can I use fresh vegetables instead of frozen or canned?
Absolutely! Fresh vegetables can be used in this recipe.
Just make sure they are chopped into bite-sized pieces to ensure they cook thoroughly in the slow cooker.
Is it possible to make this recipe vegetarian?
Yes, you can make a vegetarian version by substituting the chicken with a plant-based protein like tofu or tempeh.
Remember to use vegetable broth to keep it entirely vegetarian, but give some “juices” to create a sauce for the pie.
What if I don’t have a crock pot?
If you don’t have a crock pot, this recipe can be adapted for the oven.
Combine all ingredients except for the cream sauce and biscuits in an oven-safe pot and bake at 375°F (190°C) for about 30-45 minutes.
Then, stir in the cream sauce, top with the biscuits, and bake for an additional 15 mins.
I also recommend using leftover rotisserie chicken or cubing the chicken breasts- that way, the cooking time can be reduced to less than 30 minutes.
Can I freeze chicken pot pie after it’s made in the crock pot?
Yes, this dish freezes well. Cool the chicken pot pie completely before transferring it to a freezer-safe container.
It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
How do I thicken chicken pot pie?
If your sauce isn’t thick enough, you can mix a tablespoon of cornstarch with a tablespoon of water and add this mixture to the sauce to help thicken it more quickly.
You can also use canned chicken soup (cream of chicken) if you prefer.
This slow cooker chicken pot pie is more than just a meal; it’s a game-changer for anyone looking for delicious, comforting food without the time-consuming effort traditionally associated with homemade pot pies.
With a crock pot, utilize handy shortcuts like frozen vegetables and canned biscuits, and opt for an easy sauce thickener, you can whip up a dish that’s both satisfying and surprisingly simple.
Whether you’re a busy parent, a student on a budget, or simply someone who loves the rich flavors of a classic pot pie, this recipe promises to deliver on taste without compromising on convenience.
Give it a try, and let this be the comfort food that brings smiles to your dinner table.