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Slow Cooker Chicken Pot Pie

Girl Who Ate Everything Recipe by

Easy and comforting chicken pot pie that is cooked in a slow cooker. 4 Servings

  • Prep Time 30 min
  • Total Time 5 hr 0 min
  • Servings 0

Slow Cooker Chicken Pot Pie  

As prepared by Girl Who Ate Everything

Try the easiest chicken pot pie recipe yet -- toss stuff in and let your slow cooker do its thing, then top with fresh-from-the-oven biscuits. Mmmm!

For years I’ve been making a chicken pot pie recipe that my family loves. But it’s definitely a labor of love with a ton of steps and some serious time needed to set aside to make it.

It got me thinking that maybe I could still capture the flavor of one of our favorite dishes but that I could make it a whole lot easier but making a few minor changes and throwing in some shortcuts.

I used some frozen vegetables to cut down on chopping time and some buttery Pillsbury biscuits for a crust.

This Slow Cooker Chicken Pot Pie is one of the easiest and yummiest dinners I’ve made in a while without sacrificing the taste that says love, home, and comfort.

Chicken Pot Pie Made in the Slow Cooker

The best part is that it’s made in a slow cooker, which means with a little prep that cozy home-cooked meal smell can be in your kitchen all day. Just add some cubed chicken to your slow cooker and top it with sliced celery, onions, and some essential seasonings that give it that chicken pot pie flavor.

Veggies for Slow Cooker Chicken Pot Pie Recipe

Add some cream of chicken soup and let it cook away. I even fooled my family into thinking their favorite classic chicken pot pie was in the oven. When my son came home from school, he took a whiff and said, “Yes! Chicken pot pie!” But then he wandered over to the oven and looked confused to see nothing inside.

After four hours, add your frozen vegetables to the slow cooker and start baking your Pillsbury biscuits.

Pillsbury Biscuits for Slow Cooker Chicken Pot Pie Recipe

Serve your chicken filling topped with a warm buttery biscuit. My family all agreed that this chicken pot pie was a winner!

Slow Cooker Recipes to the Rescue


Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!

What's your fave thing to make in a slow cooker?

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Slow Cooker Chicken Pot Pie


boneless skinless chicken breasts, cut into 1-inch pieces
cup sliced celery
white onion, diced finely (about 1 cup)
(14.5 ounce) cans cream of chicken soup
teaspoon celery seed
teaspoon poultry seasoning
teaspoon black pepper
(16.3 ounce) can Pillsbury Grands buttermilk biscuits
(12 ounce) bag Green Giant Valley Fresh Steamers


  • 1 Spray a 4-6 quart slow cooker with cooking spray. Add the cubed chicken to the slow cooker and top with the celery and onion.
  • 2 Sprinkle celery and onion with celery seed, poultry seasoning, and pepper. Pour the cream of chicken soup over the vegetables and cook on low for 4 hours.
  • 3 After 4 hours or when chicken is done, stir in the frozen vegetables and cook for an additional 30 minutes or until vegetables are heated through.
  • 4 While vegetables are cooking, preheat oven to 350 degrees and bake biscuits for 13-15 minutes.
  • 5 To serve, spoon some chicken filling on a plate or bowl and top with a biscuit that has been split in half.
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