Slow Cooker Chicken Pot Pie

This old fashioned crock pot chicken pot pie has all the cozy goodness of the classic, just without the fuss of rolling dough or turning on the oven.

Tender chicken cooks low and slow in a creamy sauce with potatoes, vegetables, and gentle herbs until everything is rich, thick, and spoonable. Finished with warm biscuits on top, it feels like the kind of supper Grandma would serve when she wanted everyone to leave the table full and happy.

It’s comfort food made simple, and the kind of meal that never goes out of style.

What You Need to Know

• This is a biscuit topped pot pie, not baked in a crust
• The chicken cooks right in the creamy sauce and shreds easily
• Biscuits are baked separately for the best texture
• Leftovers reheat well and make a cozy next day lunch

Ingredients Overview

• Boneless skinless chicken breasts: Cook until tender and easy to shred
• Chicken broth: Adds moisture and flavor as everything cooks
• Cream of chicken soup: Creates that classic pot pie base
• Yukon Gold potatoes: Hold their shape and add heartiness
• Frozen mixed vegetables: A simple shortcut that keeps prep easy
• Garlic and onion powder: Add savory depth
• Thyme and rosemary: Bring gentle, old fashioned flavor
• Sour cream: Stirred in at the end for extra creaminess
• Refrigerated biscuits: The easy stand in for traditional pie crust

How to Make Old Fashioned Crock Pot Chicken Pot Pie

Step 1: Place the chicken breasts in a large slow cooker and pour the chicken broth over the top.

Step 2: Season with salt, black pepper, dried thyme, dried rosemary, onion powder, and minced garlic.

Step 3: Pour the cream of chicken soup over the chicken, then add the diced potatoes and frozen mixed vegetables. Cover and cook on Low for 6 hours or longer, or on High for 3 to 4 hours, until the chicken is tender and cooked through.

Step 4: Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir in the sour cream until well combined.

Step 5: Bake the biscuits according to the package directions.

Step 6: To serve, spoon the creamy chicken mixture into bowls and top each serving with a warm biscuit.

Grandma’s Tips

• Yukon Gold potatoes hold up best during long cooking
• Shred the chicken while it is warm for the easiest texture

Modern Updates

• Serve the filling over mashed potatoes instead of biscuits
• Add extra biscuits on the side for soaking up the sauce

More Old Fashioned Crock Pot Recipes

• Slow Cooker Green Bean and Chicken Casserole
• Slow Cooker Tater Tot Casserole
• Slow Cooker Mac and Cheese
• Slow Cooker Beef Stroganoff

FAQs

Why are biscuits baked separately for crock pot chicken pot pie?

Baking the biscuits separately keeps them fluffy and prevents them from becoming soggy in the slow cooker.

Can this chicken pot pie be made ahead?

Yes, the filling can be made ahead and reheated. Bake the biscuits fresh before serving for best results.

How long does crock pot chicken pot pie last in the refrigerator?

Stored in an airtight container, leftovers will keep for up to 4 days and reheat well.