Love traditional chicken pot pie? Then you’re going to love this simpler slow cooker chicken pot pie that’s loaded with tender chicken and veggies in creamy gravy. This super simple comfort food meal is topped with biscuits instead of baked into a crust.
Post includes Weight Watchers points.
This savory chicken pot pie crockpot recipe is a comforting dish uses common pantry ingredients that you probably already have on hand or can easily get from the grocery store.
The veggies and potatoes add bulk, and the seasonings add flavor without overwhelming the dish and it tastes wonderful.
Easy Dump And Start Recipe
This dump and start crockpot chicken pot pie recipe is so easy to prep and even easier to cook. Yeap, you just set it and forget it! Toss in the carrots and peas in the last few minutes, bake up some biscuits and serve for dinner tonight.
This creamy chicken pot pie is a great recipe for busy nights or evenings when you are craving classic comfort food the everyday home cook can whip up.
And like Instant Pot Chicken Pot Pie and this easy Chicken Pot Pie made in the oven, You will love how easy and affordable it is to make this recipe, and your family will love the incredible flavor.
Why Make This Recipe
- Simple – Simple ingredients and simple to make.
- Flavorful – Italian seasoning and canned soup give this pot pie tons of flavor.
Ingredient Notes
- Chicken – There is no need to precook the chicken. Use skinless chicken breasts or skin on chicken breast meat or chicken thighs. You can also use leftover chicken.
- Potatoes – Use what you have on hand. Any potato works well in this recipe.
- Veggies – Frozen carrots and frozen peas mean this recipe a cinch to make! Feel free to use frozen mixed vegetables instead.
- Soup – Dairy doesn’t always work so well in slow cooker recipes, so this cream of chicken soup is the perfect addition. Feel free to use cream of bacon or cream of celery soup instead.
- Chicken stock – or you can use chicken broth instead.
- Seasonings – Italian seasoning lends a lovely flavor to this dish. Feel free to use poultry seasoning in place of the Italian seasoning.
How To Make Slow Cooker Chicken Pot Pie
Get full ingredients list and instructions from the recipe card below.
- Place chicken breasts, and add potatoes, chicken stock, condensed soup, everything except for the carrots and peas in the crock pot.
- Cover and cook on high for 3.5 – 4 hours, or on low for 7-8 hours.
- 30 minutes before serving, add the carrots and peas, stir and cover until heated through.
- Adjust seasoning and serve with biscuits.
Tips For Success
- Feel free to freeze the chicken for about 15 minutes to make it easier to chop chicken into cubes.
- Do not add the peas and carrots until the last 30 minutes of cooking.
- Defrost and drain the peas and carrots before adding them to the crockpot.
- Topping – You can top with refrigerated biscuits if you want. Bake biscuits first before topping. Or you can serve with cooked frozen hashbrowns, cooked egg noodles or dinner rolls. No need to worry about pie crust in this recipe.
- Thicken – if you prefer to thicken this further than use a cornstarch slurry to do so.
Variations
- Add More Veggies – Try adding corn, green beans, and lima beans for a pot pie that’s loaded with veggies.
- Sweet Potatoes – Use sweet potatoes for a fun and colorful variation.
- Vary The Seasoning – Add in seasoning like celery salt, bay leaf, garlic powder, red pepper flakes and more to your taste.
- Garnish – with fresh herbs like fresh parsley or cilantro to lift up the flavor.
- Make it Creamy – Love extra creamy soup? Stir in a bit of heavy cream during the last 30 minutes of cooking for extra creamy goodness.
Budget-Friendly Tips
- Purchase Chicken in Bulk – Buying chicken in bulk is often less expensive, and you can freeze it in single portions for later use.
- Freeze Veggies – You can purchase frozen veggies, but it’s also easy and more economical to freeze your own.
- Make Your Own Stock – Save chicken bones and veggie peels in the freezer. When you have enough to fill a pot, add water and boil to make stock. You can make Instant Pot Chicken Stock also. Stock can also be frozen and used when needed.
Make Ahead and Storage
Prep Ahead – Dump all your ingredients into the crockpot insert before bed and set it in the fridge overnight. In the morning, pop it in the crockpot, cover, and cook as directed.
Store – Leftovers can be stored in an air tight container in the fridge for up to 3 days. If serving with biscuits then store these separately.
Freeze – Follow the handy tips below for how to freeze these;
- Allow the pot pie to cool and pour into a gallon freezer bag or another freezer-safe container.
- Lay flat to freeze and store for up to three months.
- Defrost overnight in the fridge and reheat in the microwave or on the stove.
FAQs
It is not recommended to use frozen chicken in the crockpot. For this recipe, use thawed chicken.
Using leftover Rotisserie chicken is a great way to make this recipe even more budget-friendly. Toss in shredded chicken at the end of cook time and warm through before serving.
Yes, it’s easy to make chicken pot pie in a pressure cooker. Check out this Instant Pot Chicken Pot Pie post for the complete instructions and handy tips.
More Recipes You May Like
- Slow Cooker Chicken Spaghetti. – Another easy weeknight dinner idea.
- Crockpot Chicken Enchiladas. – Great for Tex Mex nights.
- Crockpot Ranch Chicken Casserole. – easy weeknight dinner.
- Instant Pot Chicken Pot Pie. – Comfort food made in the pressure cooker.
- Instant Pot Chicken Gnocchi Soup. – Better than take out version.
- Slow Cooker Honey Garlic Chicken. – Another family favorite recipe.
More Pot Pie Recipes
Weight Watchers Points
There are 9 Blue Plan SmartPoints in one serving of this.
Get The Chicken Pot Pie Slow Cooker Recipe:
Slow Cooker Chicken Pot Pie
Ingredients
- 1 Pound (454g) chicken breast diced into 1-inch cubes
- 2 large potatoes peeled and diced
- 1 onion peeled diced
- 1 teaspoon Italian seasoning
- 31.5 ounces (893g) cream of chicken soup 3 x 10.5 ounce cans
- 1 cup (237ml) chicken stock
- salt and pepper to taste
- 2 cups (260g) frozen baby carrot and peas defrosted and drained
Instructions
- Place everything except the peas and carrots in the slow cooker. Cover and cook on high for 3 1/2 – 4 hours, or on low for 7-8 hours.
- During the last 30 minutes of cooking, open the lid, add in the peas and carrots, cover, and continue to cook.
- When cook time is done, adjust seasonings as needed and serve.
Notes
Tips For Success
- Freeze the chicken for about 15 minutes to make it easier to cut into cubes.
- Do not add the peas and carrots until the last 30 minutes of cooking.
- Defrost and drain the peas and carrots before adding them to the crockpot.
Variations
- Add More Veggies – Try adding corn, green beans, and lima beans for a pot pie that’s loaded with veggies.
- Sweet Potatoes – Use sweet potatoes for a fun and colorful variation.
- Make it Creamy – Love extra creamy soup? Stir in a bit of heavy cream during the last 30 minutes of cooking.
Budget-Friendly Tips
- Purchase Chicken in Bulk – Buying chicken in bulk is often less expensive, and you can freeze it in single portions for later use.
- Freeze Veggies – You can purchase frozen veggies, but it’s also easy and more economical to freeze your own.
- Make Your Own Stock – Save chicken bones and veggie peels in the freezer. When you have enough to fill a pot, add water and boil to make stock. Stock can also be frozen and used when needed.
Lauren
Do you cook the chicken before diving it and adding it to the crock pot?