This post may contain affiliate links. Please read my disclosure.
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
Warm and delicious, this Slow Cooker Chicken Pot Pie is hands down the easiest chicken pot pie you'll ever make.
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
If I make this with fresh and not frozen chicken, does that mean I will need to cook for far less time or would it be the same?
Yep. You’d need less cooking time in the slow cooker. w-
I can’t find anywhere in the recipe where it says frozen chicken. I was going to make this with some thawed thighs, and now I’m confused about the time. I think more than one comment mentions frozen.
It’s your choice. I’m lazy and forget to lay out my meat so I almost always cook from frozen. If you have frozen it will take 4-6 on high…if using fresh it should take 3-4 hours on high. Always double check for doneness as every slow cooker is different. w-
Made 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.
Waow. Just Waow. !! This looks Delicious. I love your presentation too Wendy.
Surely, I will be making this on Sunday.
I made this tonight for dinner and it was so good! Thank you Wendy , your recipes are great!
I’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.
Oh. 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!
I had to come back and rate your recipe. This is going to become a regular at my house!
I 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!
Genius! Making biscuits instead of a pie crust was so easy! PLUS, they made my gluten eating family members very happy. 🙂
My family LOVED this recipe! I loved that it was made in the slow cooker – it’s my favorite appliance!
Looking 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!
I love chicken pot pie… I actually didn’t even know they made this particular product, so I NEED to find some soon!!
I’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!
This looks delicious! i will have to try it soon!
How 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.)
Hi 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-
If 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?
Hi Monica, Yes the chicken will cook much faster if you cube it. w-
Should I add the sauce in the slow cooker with the chicken or do I keep the sauce separate and mix it at the end?
Hi! You add it all to the crock at the beginning of cooking. w-
What size crock pot is this recipe for?
Hi Linda, I use a 6 qt slow cooker. Like this one…http://amzn.to/2jaZcac. w-
How many servings does this make? Should I double the recipe for 8 adults?
Hi Katie! I would double it for 8 eight adults. w-
Do you recommend using salted, or un salted butter?
I almost always use salted butter. w-
This 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.
Yumm this sounds like the perfect fall dish. Warm up the house and belly
Wondering 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?
Hmmm…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-
OOps, accidentally added the frozen vegetables at the beginning. Should that be a problem?
Shouldn’t be an issue…they might just be a little more mushy than normal. 🙂
did you use frozen or thawed chicken? I’d like to make it but only have frozen chicken breasts.
I used frozen, cuz I always forget to lay out my meat the night before. w-
Just 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?
Hi 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-
Do 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.
I 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-
Could you make the sauce the night before?
Sure…I don’t see why not! Great idea Ashley. w-
Oh! I think it was so delicious & want to made it for my baby soon.
Thanks Wendy for your recipe.
This 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!
Seriously, it was sooo good. The kids begged to take leftovers in their lunches and almost cried when it was all gone.