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Hearty Slow Cooker Chicken Pot Pie

This hearty slow cooker chicken pot pie is a one-pot comfort food classic packed with tender chicken, vegetables, and a rich creamy filling — topped with golden biscuits for a cozy weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless, skinless chicken breasts
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup milk
  • 1/2 yellow onion, chopped
  • 4 medium potatoes, peeled and diced
  • 16 oz bag frozen mixed vegetables
  • 1/2 cup chopped celery
  • 1 tsp garlic powder
  • 1/2 tsp poultry seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can Grands! biscuits (8 count, 16 oz)

Equipment

  • 6-quart slow cooker
  • Measuring Cups and Spoons
  • Knife and cutting board
  • two forks (for shredding)
  • Baking sheet (for biscuits)

Method
 

  1. Peel and dice potatoes, chop onion and celery into small, even pieces.
  2. Add chicken breasts to slow cooker. Pour in cream of chicken soup and milk.
  3. Add chopped vegetables and frozen mixed veggies. Sprinkle in garlic powder, poultry seasoning, salt, and pepper.
  4. Stir gently to combine all ingredients evenly. Ensure chicken is submerged.
  5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender.
  6. Remove chicken, shred with two forks, then return to the slow cooker. Stir to combine.
  7. Bake biscuits according to package directions until golden and puffed.
  8. Serve chicken pot pie filling in bowls, topped with a hot biscuit.

Notes

Swap chicken breasts with thighs for more flavor. Use cream of mushroom or celery soup if preferred. Non-dairy milk works fine. Add fresh herbs like thyme or sage. Biscuits can be replaced with puff pastry or gluten-free options.