Name: Slow Cooker Chicken Pot Pie
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 2.5 pounds boneless, skinless chicken breasts (or use 3 large breasts if thick); 3 cups frozen mixed vegetables (peas, carrots, corn, green beans); 2 teaspoons dried oregano; 1.5 teaspoons garlic powder; 1.5 teaspoons salt; 1 teaspoon cracked black pepper; 0.5 teaspoon smoked paprika; 1 large yellow onion, diced; 1 10.5 oz can condensed cream of chicken soup; 1 10.5 oz can condensed cream of celery soup; 0.5 cup chicken broth ((use low-sodium if preferred)); 0.5 cup heavy cream; 1 16.3 oz can Grands or jumbo biscuits (8 count)

I fell in love with this slow cooker chicken pot pie the first winter I needed something comforting, hands-off, and reliably kid-approved. It’s essentially a creamy, veggie-studded chicken stew finished with warm, flaky biscuits—only easier because the slow cooker does the heavy lifting. Make it for busy weeknights, potlucks, or any night you want true comfort food with minimal cleanup.

Why you’ll love this dish

This recipe gives you cozy, homestyle flavor with almost no active time. Toss everything into a 5‑quart slow cooker in the morning, and you’ll come home to a thick, savory filling ready for fresh baked biscuits. It’s budget-friendly, freezes well, and kids usually love the creamy texture and familiar flavors. The use of canned condensed soups keeps the sauce silky and simple, while the seasonings (oregano, smoked paprika, garlic) add subtle depth.

“A perfect weeknight winner—warm, creamy, and the biscuits make everyone smile. One of our go-to slow cooker dinners.” — a dinner-table favorite

How this recipe comes together

Step-by-step overview

Layer the seasoned chicken, onion, and frozen vegetables in a 5‑quart slow cooker.
Whisk together the two condensed soups and chicken broth; pour over the ingredients.
Cook on low or high until chicken reaches 165°F.
Remove and shred the chicken, stir in heavy cream, and keep warm while you bake the biscuits.
Bake the biscuits and serve spooned over the creamy chicken-vegetable filling.

This quick overview sets expectations: minimal hands-on prep, 3–7 hours cooking in the slow cooker, a short shredding step, and finishing with store-bought biscuits for convenience.

What you’ll need

4 boneless, skinless chicken breasts (about 2½ pounds) — or use 3 large breasts if thick
2 teaspoons dried oregano
1½ teaspoons garlic powder
1½ teaspoons salt
1 teaspoon cracked black pepper
½ teaspoon smoked paprika
1 large yellow onion, diced
3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 (10.5 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of celery soup
½ cup chicken broth (use low-sodium if preferred)
½ cup heavy cream
1 (16.3 oz) can Grands or jumbo biscuits (8 count)

Notes and substitutions

Low-sodium option: use low-sodium soups and broth and adjust salt at the end.
Shortcut: swap cooked rotisserie chicken (about 3 cups) for raw breasts; add it in the last 30 minutes to heat through.
Dairy swap: use half-and-half instead of heavy cream for a lighter finish, or coconut cream for a dairy-free twist (flavor will change).
Gluten-free: omit the canned biscuits and top each serving with a gluten-free biscuit or mashed-potato dollop.

Directions to follow

Place the chicken breasts in the bottom of a 5‑quart or larger slow cooker in a single layer.
Sprinkle oregano, garlic powder, salt, pepper, and smoked paprika evenly over the chicken.
Scatter the diced onion across the chicken.
Top with the frozen mixed vegetables, spreading them into an even layer.
In a medium bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth.
Pour the soup mixture over the layered ingredients in the slow cooker.
Cover and cook on high for 3–4 hours or on low for 5–7 hours, until the chicken reaches an internal temperature of 165°F.
Remove the chicken to a cutting board. Shred with two forks or meat claws.
Return the shredded chicken to the slow cooker. Stir in the heavy cream until combined. Set the cooker to warm.
Bake the biscuits according to package directions until golden.
Spoon the hot chicken-pot filling into bowls or a shallow serving dish and top each portion with baked biscuits. Serve immediately.

Best ways to enjoy it

Serve this pot pie in deep bowls with a biscuit on top or on the side for dunking.
Pair with a crisp green salad or steamed broccoli to add brightness.
For a heartier meal, spoon the filling into a shallow baking dish, top with sliced biscuits or puff pastry, and bake for 15–20 minutes at 400°F to brown the top.
A glass of chilled white wine (like Pinot Grigio) or a light beer pairs well with the creamy sauce.

How to store & freeze

Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
Freezer: Portion the filling into freezer-safe containers and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over medium-low, stirring occasionally, until it reaches 165°F. Microwaving in covered safe containers works for single servings; stir halfway through to heat evenly.
Safety tip: Always reheat leftovers to an internal temperature of 165°F to ensure food safety.

Pro chef tips

Browning option: For more flavor, sear the chicken quickly in a hot skillet (1–2 minutes per side) before adding to the slow cooker. This builds extra savory notes.
Thickness control: If the sauce is too thin at the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker. Let it cook on high for 10–15 minutes until thickened.
Veggie texture: Frozen mixed vegetables hold up well. If you prefer firmer veggies, add them in the last 60–90 minutes of cooking.
Season at the end: Taste after shredding and adding cream. Adjust salt, pepper, or a splash of lemon juice to brighten flavors.
Make-ahead: Assemble in the slow cooker insert and refrigerate overnight. Start the cooker the next day (allow extra cook time if very cold).

Creative twists

Herbed crust: Mix a little melted butter with garlic powder and parsley and brush on baked biscuits.
Cheesy version: Stir in 1 cup shredded cheddar or Gruyère after shredding the chicken.
Bacon boost: Cook and crumble 4 slices of bacon; sprinkle on top before serving.
Veg-forward: Bulk up with diced potatoes or swap chicken for cooked chickpeas for a vegetarian option.
Pot pie casserole: After the slow cooker step, transfer filling to a casserole dish and top with premade pie crust or biscuit halves; bake until crust is golden.

Helpful answers

Q: How long does the slow cooker version take from start to finish?
A: Active prep time is about 15–20 minutes. Cook time is 3–4 hours on high or 5–7 hours on low. Add 10–15 minutes to bake the biscuits.

Q: Can I use frozen chicken breasts?
A: You can, but expect longer cooking times and uneven cooking. Thawing first gives the most reliable result and keeps the slow cooker schedule accurate.

Q: Can I double this recipe for a crowd?
A: Yes—double only if your slow cooker is large enough (at least 6–7 quarts). Overfilling can prevent proper cooking. Alternatively, cook two batches side-by-side.

Q: Is it safe to leave a slow cooker on warm?
A: The “warm” setting is fine for short periods (30–60 minutes) to hold food before serving. Don’t leave perishable food on warm for many hours; refrigerate leftovers within 2 hours of serving.

Q: What if the filling is too thin after cooking?
A: Make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir it into the cooker. Turn to high and let it thicken 10–15 minutes.

Conclusion

This slow cooker chicken pot pie is a simple, comforting crowd-pleaser that gives you a rich, creamy filling with almost no fuss—perfect for busy nights or lazy weekends. If you want a slightly different take or step-by-step visuals, check out this Best Crock pot Chicken Pot Pie Recipe for inspiration or compare techniques with this Best Slow Cooker Chicken Pot Pie – Simply Happy Foodie to find the approach that suits your family’s tastes.