Go Back
A close-up of a white bowl filled with creamy Chicken Pot Pie with Biscuits, garnished with fresh parsley.

Easy Slow Cooker Chicken Pot Pie

Enjoy a comforting and hearty classic made effortlessly in your slow cooker. This creamy chicken and vegetable filling, topped with a flaky biscuit crust, delivers all the cozy flavors of traditional pot pie with minimal fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Pie Filling
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 4 cups chicken broth
  • 1 can condensed cream of chicken soup 10.5 oz
  • 1/2 cup milk whole or 2%
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 cups baby carrots or 3-4 medium carrots, peeled and sliced/chopped
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1 cup frozen green peas
  • 1 cup frozen corn
For Thickening
  • 1/4 cup all-purpose flour
  • 1/2 cup cold water
For the Biscuit Topping
  • 1 can refrigerated biscuit dough 16.3 oz, e.g., Pillsbury Grands! Flaky Layers
  • 1 egg egg beaten with 1 tsp water, for egg wash (optional)

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Mixing Bowl
  • Whisk
  • Small saucepan (optional, for thickening slurry)
  • Baking Sheet

Method
 

Prepare the Slow Cooker Filling
  1. Combine the cubed chicken, chicken broth, condensed cream of chicken soup, milk, chopped onion, chopped celery, baby carrots, minced garlic, dried thyme, dried rosemary, salt, and black pepper in a 6-quart (or larger) slow cooker. Stir well to combine all ingredients.
  2. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, until the chicken is cooked through and the vegetables are tender.
Thicken and Finish the Filling
  1. Once cooked, remove the chicken from the slow cooker and shred it using two forks, or leave it cubed if preferred. Return the shredded chicken to the slow cooker.
  2. Add the frozen green peas and frozen corn to the slow cooker, stirring them into the hot filling.
  3. In a small bowl, whisk together the all-purpose flour and cold water until a smooth slurry forms with no lumps.
  4. Gradually stir the flour slurry into the slow cooker filling. Cover and continue to cook on HIGH for another 30 minutes (or 1 hour on LOW) until the mixture has thickened to your desired consistency.
Prepare and Serve the Biscuit Topping
  1. While the pot pie filling thickens, preheat your oven to 375°F (190°C).
  2. Open the can of refrigerated biscuit dough. Arrange the biscuits on a baking sheet, leaving a little space between each.
  3. Optional: Brush the tops of the biscuits with the egg wash (1 egg beaten with 1 tsp water) for a golden, shiny crust.
  4. Bake the biscuits for 12-15 minutes, or according to package directions, until they are golden brown and cooked through.
  5. Ladle the hot, thickened chicken pot pie filling into individual serving bowls. Top each serving with a warm biscuit (or two!). Enjoy immediately.

Notes

Store leftover chicken pot pie filling in an airtight container in the refrigerator for up to 3-4 days. You can reheat it gently on the stovetop or in the microwave. For a dairy-free option, use full-fat coconut milk and a dairy-free cream of chicken soup alternative.