Slow Cooker Chicken Pot Pie

Crock Pot chicken pot pie in a white bowl with a biscuit in it and a slow cooker in the background.

5 from 114 votes

Make life easy with this Chicken Pot Pie in the Slow Cooker recipe! Tender and juicy chicken and veggies cook up in a creamy sauce and then topped with buttery and flaky biscuits. It's a classic comfort food everyone loves and is a perfect weeknight dinner to share with your family.

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: American

Servings:

Calories: 245kcal

Author: Ryan Allen

Equipment

Ingredients

1 ½ lbs Boneless, skinless chicken breasts
½ cup low sodium chicken broth
1 tsp salt
½ tsp ground black pepper
¼ tsp dried thyme
¼ tsp dried rosemary
1 tsp onion powder
2 (10.5 oz) cans cream of chicken soup
3 medium Yukon gold potatoes (diced)
3 tsp garlic
1 (12 oz) bag frozen mixed vegetables
½ cup sour cream
1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)

Instructions

Place chicken in a 6-quart slow cooker and pour chicken broth over the top.
Season chicken with salt, pepper, thyme, rosemary, and onion powder.
Pour cream of chicken soup over the top of the chicken. Then, add potatoes, garlic, and mixed vegetables.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Remove chicken and shred with two forks. Add back into the slow cooker with sour cream. Mix until well combined.
Bake your biscuits per the instruction on the packaging.
Serve with biscuit on top and enjoy!

Video

Notes

Prep the Potatoes. Dice your potatoes roughly the same size so they cook in your slow cooker pot pie evenly in the same amount of time.

Adding the Sour Cream. Stir the sour cream into the soup at the end so it doesn't curdle.

Let It Cool Slightly. Turn off the heat when you remove the chicken for shredding. This cools down the mixture perfectly for adding the sour cream.

Adjusting the Consistency. You can add a bit more broth at the end of cooking if you want the sauce a bit less thick. If it's not thick enough, make a cornstarch slurry (one tablespoon of cornstarch mixed with one tablespoon of water), stir it into the slow cooker, and cook for a bit longer until it thickens.

Nutrition