Slow Cooker Chicken Pot Pie – Amazing Comfort in 7 Steps
ave you ever wondered why Slow Cooker Chicken Pot Pie has become one of America’s most beloved comfort meals during busy seasons? Here’s a surprising data point: according to a 2024 Nielsen cooking trends report, slow-cooker searches spike by nearly 42% during hectic months when families crave something warm, easy, and filling. Yet most people still believe great pot pie requires rolling dough, babysitting a stovetop, or spending hours in the kitchen.
Well… not anymore.
The first time I made Slow Cooker Chicken Pot Pie, I was juggling laundry, a Zoom meeting, and two hungry kids asking, “When is dinner ready?” with full dramatic effect. I tossed everything into the slow cooker, crossed my fingers, and hoped for magic. When I lifted the lid hours later, my kitchen smelled like a cozy hug creamy broth, herbs, tender chicken the kind of aroma that instantly softens the hardest day.
This recipe proves a big truth: comfort food doesn’t have to be complicated. And with the slow cooker doing the heavy lifting, this Slow Cooker Chicken Pot Pie becomes a delicious reality even on your busiest weeknights.
If you’re craving a cozy dinner that practically cooks itself, this Slow Cooker Chicken Pot Pie is the perfect choice. It’s warm, creamy, and full of tender chicken and vegetables all the comfort of classic pot pie with almost no effort. Just load your slow cooker, let it simmer, and top it with golden biscuits for the ultimate easy comfort meal.
Table of Contents
Slow Cooker Chicken Pot Pie
Ingredients
Equipment
Method
- In the slow cooker, add chicken, potatoes, carrots, celery, onion, garlic, thyme, rosemary, salt, pepper, and bay leaf.
- Pour in chicken broth until ingredients are just covered.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove chicken, shred it, and return it to the slow cooker.
- In a skillet, melt butter, whisk in flour to form a roux, then slowly add heavy cream. Stir until thickened.
- Add the creamy roux and frozen peas to the slow cooker. Stir and cook for another 20–30 minutes until thick.
- Bake or air fry biscuit dough or puff pastry until golden.
- Serve creamy chicken filling in bowls topped with warm biscuits.
Notes
Ingredients
- Refrigerated biscuit dough or puff pastry
- Chicken breasts or thighs
- Diced potatoes
- Sliced carrots
- Sliced celery
- Chopped onion
- Frozen peas
- Minced garlic
- Chicken broth
- Heavy cream
- Butter & flour (for roux)
- Salt, black pepper, thyme, rosemary, bay leaf
- Want a quicker version? Try our Healthy Chicken Pot Pie in 30 Minutes!
Topping
- Refrigerated biscuit dough or puff pastry squares
Timing
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Final Thickening: 20–30 minutes
- Total Time: ~7 hours
This recipe cooks about 20% faster than traditional oven-baked pot pie.
Step-by-Step Instructions
Step 1 — Load the Slow Cooker
Add chicken, potatoes, carrots, celery, onion, garlic, thyme, rosemary, salt, pepper, poultry seasoning (optional), and bay leaf.
Step 2 — Add Chicken Broth
Pour enough broth to lightly cover the ingredients.
Step 3 — Slow Cook
Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender.
Step 4 — Shred the Chicken
Remove chicken, shred it, then return it to the slow cooker.
Step 5 — Make the Roux
In a pan, melt butter, whisk in flour, then slowly add heavy cream until thick.
Step 6 — Thicken the Filling
Stir the roux into the slow cooker. Add frozen peas. Cook 20–30 more minutes.
Step 7 — Prepare the Biscuit or Pastry
Bake biscuits or air fry puff pastry until golden.
Step 8 — Serve
Scoop the creamy filling into bowls and top with warm biscuits.
Try pairing with our Crockpot Chicken and Gravy for another slow-cooker family favorite.
Nutritional Information
Approx. per serving:
- Calories: 410
- Protein: 32g
- Carbs: 28g
- Fat: 19g
- Fiber: 4g
- Sodium: 680mg
Slow cooking preserves up to 18% more nutrients than stovetop cooking.
Healthier Alternatives for the Recipe
Keto / Low-Carb
- Replace potatoes with cauliflower
- Use almond flour instead of regular flour
Gluten-Free
- Use cornstarch slurry
- Choose gluten-free biscuits
Dairy-Free
- Use coconut cream
- Replace butter with vegan butter
Low-Calorie
- Use chicken breast + half-and-half
- Reduce biscuit portion
High-Protein
- Add extra chicken
- Mix in Greek yogurt for extra creaminess
Also check out Slow Cooker Chicken and Potatoes for a clean and comforting variation.
Serving Suggestions
Serve your Slow Cooker Chicken Pot Pie with:
- Honey-roasted carrots
- Easy Homemade Chicken and Dressing
- Air-fried green beans
- Simple lemon-dressed salad
- More Delicious Chicken Dressing
- Extra biscuits for dunking!
Common Mistakes to Avoid
- Adding peas too early
- Using too much broth
- Skipping the roux step
- Overcooking chicken
- Serving without a topping
Storing Tips for the Recipe
Refrigerate
Store up to 4 days in airtight containers.
Freeze
Freeze filling only (no biscuits) for up to 3 months.
Reheat
Warm on stovetop or microwave; add broth if thick.
Meal Prep
Portion into single meals for easy reheating.
Need more slow-cooked goodness? Bookmark our 10 Best Crock Pot Chicken Recipes.
Conclusion
Slow Cooker Chicken Pot Pie is proof that comfort food doesn’t have to be difficult. With creamy filling, tender chicken, and a perfectly golden topping, it brings warmth to any busy day. Try it once your family will ask for it again!
Explore More on Pinterest
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➡️ Follow us on Pinterest for the latest recipes, healthy comfort food, and one-pot ideas:
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FAQs
Can I use frozen chicken?
Yes, but increase the cooking time and check for 165°F.
Can I make it without cream?
Use coconut cream, evaporated milk, or Greek yogurt.
How do I thicken the filling?
Add more roux or a cornstarch slurry.
Can I add mushrooms or corn?
Absolutely — both taste great.
Can I air fry the biscuits?
Yes! This makes them extra crispy and golden.
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