Description

Creamy, comforting, and full of tender chicken and vegetables, this Easy Slow Cooker Chicken Pot Pie is the ultimate cozy meal—made with almost no effort. It has all the comforting flavors of a classic pot pie, but with the convenience of a set-it-and-forget-it slow cooker recipe. Just toss the ingredients into your crockpot and let it work its magic, then top with buttery biscuits or puff pastry for that irresistible pot pie finish.

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Ingredients

Scale

1½ lbs boneless, skinless chicken breast or thighs
3 medium carrots, peeled and sliced
2 celery stalks, chopped
1 small onion, diced
1½ cups frozen peas
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
½ tsp paprika
1½ cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
½ cup heavy cream or whole milk
1 tbsp cornstarch (optional, for thickening)

For Topping (Choose One):

1 tube refrigerated biscuits
1 sheet puff pastry, thawed and baked separately
Homemade drop biscuits

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Instructions

Step 1: Layer Ingredients in the Slow Cooker

Place chicken, carrots, celery, onion, garlic, salt, pepper, thyme, and paprika into the slow cooker.
Pour in chicken broth and spoon cream of chicken soup on top (no need to stir yet).

Step 2: Slow Cook
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.

Step 3: Shred the Chicken
4. Remove the chicken and shred with two forks.
5. Return shredded chicken to the slow cooker.

Step 4: Add Peas & Cream
6. Stir in frozen peas and heavy cream (or milk).
7. If the mixture is too thin, whisk 1 tbsp cornstarch with 2 tbsp water and stir it in. Cook on high for another 15–20 minutes until thickened.

Step 5: Prepare the Topping
Option 1 – Biscuits in Oven:
8. Bake biscuits or puff pastry separately according to package directions.
9. Serve over spooned pot pie filling.

Option 2 – Biscuits in Slow Cooker:
8. Cut biscuits into halves or quarters and place them on top of the filling during the last hour of cook time.
9. Cover and cook on high until biscuits are puffed and cooked through (about 45–60 minutes).

Step 6: Serve & Enjoy
10. Spoon the creamy chicken filling into bowls and top with biscuits or pastry.
11. Garnish with fresh parsley if desired.

Notes

Use Chicken Thighs – They stay juicy and flavorful during long cooking.
Cook Biscuits Separately – For the crispiest topping.
Thicken to Your Liking – Add cornstarch if you want it creamier.
Use Frozen Veggies – An easy shortcut (frozen mixed vegetables work great).
Keep It Warm – This dish stays delicious on the “warm” setting for up to 2 hours.

Prep Time: 10 minutes
Cook Time: 6–7 hours on low (or 3–4 on high)
Cuisine: American Comfort Food