Name: Easy Slow Cooker Chicken Pot Pie
Prep time: 15 min
Cook time: PT-485903H37M36S
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs; 2 cups low-sodium chicken broth; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 3 cups frozen mixed vegetables (peas, carrots, corn, green beans); 2 medium russet potatoes, peeled and diced; 1 tsp salt; ½ tsp black pepper; 1 tsp dried thyme; ½ tsp dried rosemary; 1 can (10.5 oz) cream of chicken soup; ½ cup heavy cream or half-and-half; 1 can refrigerated biscuit dough (8 biscuits); 1 tbsp butter, melted (optional for brushing); Fresh parsley, chopped (for garnish)

Description

Craving all the comfort of a classic chicken pot pie without the fuss? This Easy Slow Cooker Chicken Pot Pie delivers cozy, creamy goodness with minimal prep. Tender chicken, hearty vegetables, and a creamy herb sauce come together in your slow cooker—topped off with golden biscuits for the perfect finish.

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Ingredients

Scale

For the Chicken Filling:

1 ½ lbs boneless, skinless chicken breasts or thighs
2 cups low-sodium chicken broth
1 medium yellow onion, chopped
3 cloves garlic, minced
3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
2 medium russet potatoes, peeled and diced
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
½ tsp dried rosemary
1 can (10.5 oz) cream of chicken soup
½ cup heavy cream or half-and-half

For the Topping:

1 can refrigerated biscuit dough (8 biscuits)
1 tbsp butter, melted (optional for brushing)
Fresh parsley, chopped (for garnish)

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Instructions

Step 1: Load the Slow Cooker

Place chicken breasts or thighs into the bottom of the slow cooker.
Add chopped onions, garlic, potatoes, and frozen mixed vegetables.
Sprinkle in salt, pepper, thyme, and rosemary.
Pour in chicken broth and spoon the cream of chicken soup on top.
Stir gently to combine without disturbing the chicken too much.
Cover and cook on low for 6–7 hours or high for 3–4 hours.

Step 2: Shred the Chicken & Add Cream

Once the chicken is cooked and tender, remove it from the slow cooker.
Use two forks to shred the chicken into bite-sized pieces.
Return shredded chicken to the slow cooker.
Pour in the heavy cream and stir everything together.
Cook for an additional 15–20 minutes on high with the lid off to thicken slightly.

Step 3: Bake the Biscuits

While the filling thickens, bake the biscuits according to package directions (usually 10–12 minutes at 350–375°F).
For extra flavor, brush the tops with melted butter after baking.
Alternatively, air fry the biscuits for a golden, crispy crust.

Step 4: Assemble & Serve

Spoon generous portions of the creamy chicken filling into bowls or shallow plates.
Top with a warm, golden biscuit (or two!).
Sprinkle with chopped parsley for a fresh, herby finish.
Serve hot and enjoy the cozy comfort of homemade pot pie without the effort.

Notes

Use Thighs for Extra Flavor – They stay tender and juicy in the slow cooker.
No Cream of Soup? – Use 1 cup of thick béchamel or a homemade version instead.
Keep the Lid Off at the End – Helps the sauce thicken naturally.
Add a Dash of Nutmeg – For a subtle warmth that complements the creamy filling.
Frozen Vegetables Are Perfect – No need to thaw, just toss them in.

Prep Time: 15 minutes
Cook Time: 6–7 hours (on low)
Cuisine: American