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Warm and delicious, this Slow Cooker Chicken Pot Pie is hands down the easiest chicken pot pie you’ll ever make.
The best part about a chicken pot pie is the gooey warm center! And this slow cooker recipe is filled with that yummy, warm, delicious chicken center with tons of vegetables. I LOVE green peas in my chicken pot pie, so I always add way more than I probably should. Luckily, no one has complained yet.
I’m excited to be working with Reynolds for the next couple of months. I’ve always been a huge fan of their products, especially their slow cooker liners. They make clean up super duper easy, especially for those recipes you know there is going to be a caked on mess. OK who am I kidding… I use them almost every time I use my slow cooker. They make for easy clean up with no baked on mess. Simply just throw out the liner. No scrubbing required.
Use your favorite biscuit recipe for topping the warm gooey chicken mix or you could cheat and buy store-bought canned biscuits. I won’t tell, if you won’t!
I’ve got you covered, if you’re looking for more slow cooker recipes?
Slow Cooker Chicken Pot Pie
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 small potatoes, peeled and diced
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 bay leaves
- 1 cup corn kernels, (frozen or canned)
- 1 cup frozen peas
- biscuits (homemade or canned)
- salt & pepper
- [b]For the sauce[/b]
- 4 tbls butter (I used dairy free)
- 3-4 cloves garlic, finely minced
- 1/2 cup all-purpose or gluten free flour
- 2 cups chicken stock (low sodium)
- 2 tsps poultry seasoning
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- To make the sauce, melt butter in a large saucepan. Add garlic and cook for about 1 minute. Lower heat and whisk in flour until lightly browned for about 2 minutes.
- Gradually whisk in chicken stock, poultry seasoning, thyme, basil, oregano. After lumps are whisked out, increase to medium high heat. Cook, whisking constantly, until the sauce begins to thicken, season with salt and pepper.
- Place a slow cooker liner in slow cooker pot.
- Add chicken to the pot, then add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 4-6 hours or high for 2-3 hours. Add corn and peas during the last 30 minutes of cooking time.
- Remove chicken from the slow cooker and chop/shred the chicken then return to the pot with any juices. Cover and keep warm for an additional 30 minutes.
- Prepare biscuits according to recipe or package instructions.
- Serve chicken immediately topped with biscuits.
Disclaimer: This post is in partnership with Reynolds. Recipe and opinions are my own. #ReynoldsCrowd
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Shie says
January 30, 2019 at 12:05 amMade this pot pie twice and came out so good. highly recommended and perfect for busy day but full meal night. I don’t like plastic heating in high heat so no liner was used.
Ravena says
July 12, 2018 at 8:27 amWaow. Just Waow. !! This looks Delicious. I love your presentation too Wendy.
Surely, I will be making this on Sunday.
Sherry says
June 26, 2018 at 8:11 pmI made this tonight for dinner and it was so good! Thank you Wendy , your recipes are great!
Sarah Robinson says
February 19, 2018 at 5:10 pmI’ve made a similar dish recently and it was so very good. I love how we can make it in the slow cooker. I’m one that uses my slow cooker on an almost daily basis.
Melissa says
January 23, 2018 at 4:28 pmOh. My. Word! I cannot wait to try this. My family lives out of our slow cooker. This recipe is sure to please all in my house. Thanks for sharing!
Sandra says
January 22, 2018 at 12:59 pmI had to come back and rate your recipe. This is going to become a regular at my house!
Denay DeGuzman says
January 21, 2018 at 10:28 pmI absolutely loved this yummy Slow Cooker recipe! My chicken pot pie turned out very similar to your images right here on this page. It was delicious!
Sandra says
January 21, 2018 at 6:23 pmGenius! Making biscuits instead of a pie crust was so easy! PLUS, they made my gluten eating family members very happy. 🙂
Christina says
January 19, 2018 at 2:56 pmMy family LOVED this recipe! I loved that it was made in the slow cooker – it’s my favorite appliance!
Cerys says
January 19, 2018 at 3:43 amLooking for a healthy alternative to my pastry topped chicken pot pies I came across this and I am so glad that I did. The family loved it – the peas we doubled as like you they are a favourite of ours. Thanks so much and how easy is it with those liners!
Amanda @ Cookie Named Desire says
January 17, 2018 at 10:20 amI love chicken pot pie… I actually didn’t even know they made this particular product, so I NEED to find some soon!!
Elizabeth says
November 30, 2017 at 10:30 pmI’m trying to triple the recipe to feed a crowd and am worried it’s not going to fit in my crock pot. Can I use a Dutch oven instead? What would be the cooking instructions for that? Thank you!
kayla sheehan says
November 19, 2017 at 12:51 pmThis looks delicious! i will have to try it soon!
Jen Kimmel says
September 26, 2017 at 9:29 amHow can I turn this into a freezer meal? I’m trying to stock up before baby number 4. (It’s hard to find meals that meet our allergy needs and using non-dairy butter as you suggested makes this perfect for us.)
Wendy O'Neal says
September 28, 2017 at 12:39 pmHi Jen! I would put all the chopped veggies and chicken in a baggie for the freezer. I’m not sure how the sauce would hold up in the freezer though…I mean, it’s totally worth a shot. When you make it, double everything and freeze one while the other cooks for dinner that night. Let me know if you freeze the sauce and let me know how it turns out. w-
Monica Brenoskie says
June 7, 2017 at 4:39 pmIf I cube the chicken after it is thawed in the crock pot, will it be done sooner? I should have started this sooner. The frozen chicken was in the cooker with the veggies for about an hour before I put in the sauce. It’s been in for an hour and a half. I removed the cooking chicken and cut it up into smaller pieces. Will it be done in about an hour longer?
Wendy O'Neal says
June 7, 2017 at 9:41 pmHi Monica, Yes the chicken will cook much faster if you cube it. w-
Areej says
February 26, 2017 at 7:54 amShould I add the sauce in the slow cooker with the chicken or do I keep the sauce separate and mix it at the end?
Wendy O'Neal says
February 26, 2017 at 8:37 amHi! You add it all to the crock at the beginning of cooking. w-
Linda Duke says
January 8, 2017 at 1:40 pmWhat size crock pot is this recipe for?
Wendy O'Neal says
January 9, 2017 at 1:56 pmHi Linda, I use a 6 qt slow cooker. Like this one…http://amzn.to/2jaZcac. w-
Katie says
November 17, 2016 at 7:06 pmHow many servings does this make? Should I double the recipe for 8 adults?
Wendy O'Neal says
November 20, 2016 at 9:36 pmHi Katie! I would double it for 8 eight adults. w-
Hassan says
November 6, 2016 at 8:17 amDo you recommend using salted, or un salted butter?
Wendy O'Neal says
November 7, 2016 at 9:41 amI almost always use salted butter. w-
ellen beck says
October 26, 2016 at 10:49 pmThis looks delicious. I have made something quite a lot like this. I have used dumplings in mine too, and covered th e top with them and brought the slow cooker up to high and it comes out like a pot pie too. This is one of those rib sticking recipes.
Cami Valenzuela says
October 26, 2016 at 1:15 pmYumm this sounds like the perfect fall dish. Warm up the house and belly
AngelA says
October 9, 2016 at 5:08 pmWondering if you could scoop into a pie crust instead of biscuits– but how would you cook the crust since the inside will already be cooked – any thoughts / ideas?
Wendy O'Neal says
October 10, 2016 at 9:01 pmHmmm…I haven’t really thought about it. I’m not sure how you could do the pie crust unless you just baked them in the oven…but that defeats the ease of the slow cooker. w-
Tracy says
June 7, 2016 at 1:40 pmOOps, accidentally added the frozen vegetables at the beginning. Should that be a problem?
Wendy O'Neal says
June 7, 2016 at 2:31 pmShouldn’t be an issue…they might just be a little more mushy than normal. 🙂
Jaime says
May 30, 2016 at 6:47 pmdid you use frozen or thawed chicken? I’d like to make it but only have frozen chicken breasts.
Wendy O'Neal says
May 30, 2016 at 9:57 pmI used frozen, cuz I always forget to lay out my meat the night before. w-
Karlie says
May 20, 2016 at 4:58 pmJust happen to have all the ingredients for dinner tonight, but peas are in a can, should i just throw them in at the last 15 minutes since they are not frozen? Also out of corn, but i’ve got some lima beans in a can that might be a fun switch up?
Wendy O'Neal says
May 20, 2016 at 9:51 pmHi Karlie, You can totally just add the canned peas in the last 15-30 minutes of cooking and feel free to swap the corn for lima beans. w-
Hannah says
May 15, 2016 at 6:41 amDo you pre-cook your potatoes? I have a slow-cooker potato soup that I have to boil the potatoes for, otherwise they won’t cook.
Wendy O'Neal says
May 15, 2016 at 9:08 pmI don’t Hannah. I do cut them in about 1 inch pieces though and have never had an issue with them not being done. w-
Ashley says
April 8, 2016 at 11:56 amCould you make the sauce the night before?
Wendy O'Neal says
April 9, 2016 at 11:59 amSure…I don’t see why not! Great idea Ashley. w-
Edna says
January 17, 2016 at 12:53 pmOh! I think it was so delicious & want to made it for my baby soon.
Thanks Wendy for your recipe.
tc says
January 16, 2016 at 10:42 amThis looks SO EASY and delicious! I have everything for this – so supper tonight. I’ll even double up on the biscuits so I have them for Sunday brunch tomorrow. Thanks, W!
Wendy O'Neal says
January 16, 2016 at 10:51 amSeriously, it was sooo good. The kids begged to take leftovers in their lunches and almost cried when it was all gone.