Comforting Chicken Pot Pie

This slow cooker chicken pot pie transforms simple ingredients into a cozy, comforting meal with minimal effort. The creamy chicken and vegetable filling cooks to perfection while you go about your day, then gets topped with golden biscuits for a satisfying dinner that feels like a warm hug.

I started making this recipe during my busiest season at work when I needed meals that could practically cook themselves. Now my family cheers whenever they smell it simmering away in the kitchen on chilly evenings.

Ingredients

• Boneless skinless chicken breasts or thighs provide tender protein that shreds beautifully after slow cooking
• Cream of chicken soup creates a rich base without having to make a roux from scratch
• Cream of celery soup adds subtle vegetable flavor and creaminess to the filling
• Frozen mixed vegetables offer convenience and color no chopping required
• Garlic powder infuses the dish with aromatic flavor that develops during the long cooking time
• Onion powder provides savory depth without the texture of fresh onions
• Black pepper brightens the creamy sauce with gentle heat
• Homestyle biscuits from a can make for an easy topping but homemade drop biscuits elevate the dish if you have time

How To Make Crock Pot Chicken Pot Pie

Prepare the slow cooker

Lightly coat the interior of your slow cooker with nonstick spray. This prevents sticking and makes cleanup much easier. Be sure to cover the sides as well as the bottom.

Layer the chicken

Place the chicken pieces in a single layer across the bottom of the slow cooker. Avoid overlapping too much as this ensures even cooking. The chicken will release juices as it cooks creating even more flavor.

Season the first layer

Sprinkle 1 teaspoon each of garlic powder onion powder and black pepper evenly over the chicken. This first layer of seasoning infuses directly into the protein as it cooks resulting in more flavorful chicken.

Add the creamy base

Pour both cans of cream of chicken soup and the can of cream of celery soup over the seasoned chicken. Use a spatula to spread the soups into an even layer covering all the chicken beneath. The soups will thin out as they cook with the chicken juices.

Add vegetables and final seasonings

Scatter the frozen mixed vegetables evenly across the soup layer. No need to thaw them first as they will cook perfectly from frozen. Finish with the remaining teaspoon each of garlic powder onion powder and black pepper to ensure flavor throughout every bite.

Slow cook to perfection

Cover with the lid and cook on low heat for 6 to 8 hours or on high for 4 to 6 hours. The chicken is done when it shreds easily with a fork. The longer cooking time on low heat yields more tender results if you have the time.

Prepare the biscuit topping

About 20 minutes before serving bake your biscuits according to package directions or your homemade recipe. Time this so the biscuits are hot and fresh when the filling is ready to serve.

Shred and combine

Just before serving use two forks to shred the chicken directly in the slow cooker. Stir everything together thoroughly to create a uniform creamy filling with evenly distributed chicken and vegetables.

Serve with style

Spoon the hot filling into bowls and top each serving with a fresh biscuit. Alternatively split the biscuits horizontally and sandwich the filling inside for a more traditional pot pie experience.

The cream of celery soup is my secret ingredient here. While many people reach only for cream of chicken my grandmother taught me that adding celery soup brings a subtle complexity that makes people wonder what that delicious background flavor is. Every time I make this I think of her kitchen and how she would taste a spoonful then nod with satisfaction.

Make Ahead Options

You can prepare all the ingredients the night before and refrigerate them in the slow cooker insert overnight. Simply place the insert in the slow cooker base in the morning and start cooking. This works perfectly for busy mornings when you barely have time to think let alone cook. The flavors actually develop nicely with this method giving you an even more delicious result.

Ingredient Substitutions

If youre watching sodium content look for lowersodium soup varieties or make a quick homemade cream sauce instead. Dairy sensitivities can be accommodated by using dairy free soup alternatives available at most grocery stores. The frozen vegetable mix can be customized to your preferences use just peas and carrots or add corn green beans or even diced potatoes. If you prefer white meat use chicken breasts if you like more flavor and moisture chicken thighs work wonderfully.

Serving Suggestions

This hearty dish pairs beautifully with a simple side salad dressed with a light vinaigrette to balance the richness of the pot pie. For special occasions add a glass of unoaked chardonnay for adults. During the coldest winter months I sometimes serve this with cranberry sauce on the side the bright tartness complements the creamy filling perfectly. For a complete meal experience that feels like a restaurant quality dinner add a small dish of honey butter to spread on any extra biscuits.

Recipe FAQs

→ Can I use frozen chicken in this slow cooker pot pie?

While fresh chicken is recommended for food safety reasons, if you must use frozen chicken, increase the cooking time by 1-2 hours. However, be aware that frozen chicken may release extra moisture into the dish. For best results, thaw chicken in the refrigerator before cooking.

→ What can I substitute for cream of celery soup?

You can substitute cream of mushroom, cream of potato, or additional cream of chicken soup. Each will provide a slightly different flavor profile but maintain the creamy texture. For a homemade alternative, make a basic white sauce with butter, flour, and milk seasoned with your preferred herbs.

→ Can I make my own biscuits instead of using canned?

Absolutely! Homemade drop biscuits work perfectly with this dish. Prepare your favorite biscuit dough and bake it separately according to your recipe. The slightly rustic texture of drop biscuits pairs wonderfully with the creamy chicken filling.

→ How do I prevent the dish from becoming too watery?

To prevent excess liquid, don't add any additional water to the recipe. If your mixed vegetables are particularly wet when thawed, you might pat them dry before adding. If your finished dish is still too thin, you can thicken it by stirring in 1-2 tablespoons of cornstarch mixed with cold water during the last 30 minutes of cooking.

→ Can I add other vegetables to this dish?

Yes! This dish is very adaptable. Consider adding diced potatoes, mushrooms, green beans, or corn. Just be mindful that harder vegetables like carrots or potatoes may need to be partially cooked first if not using the frozen mixed vegetable blend. Fresh vegetables can also release more moisture, which might require adjusting cooking time.

→ How do I store and reheat leftovers?

Store the chicken mixture and biscuits separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken mixture in a microwave or saucepan until hot throughout. The biscuits can be warmed in a toaster oven or conventional oven at 300°F (150°C) for a few minutes until heated through. Assemble just before serving.