I tried this dish and was amazed by its rich mixture of savoriness and creaminess. It’s my go-to Slow Cook Chicken Pot Pie that melds tender chicken with veggies in an irresistibly hearty sauce. I love knowing it’s an effortless way to gather friends or family on a casual night.

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This Slow Cooker Chicken Pot Pie recipe completely changed the way I feel about weeknight dinners. I was looking for some easy Crockpot recipes for cold weather and stumbled upon a method that uses a crock pot to create the best Chicken Pot Pie Casserole Slow Cooker version ever!

I love using 2 lbs boneless, skinless chicken breasts cut into cubes with chopped yellow onion, sliced carrots, celery, and minced garlic to build the base of this dish. Then there’s the surprise pop of frozen peas and corn that make every bite interesting.

I mix in low sodium chicken broth, heavy cream, and a little all-purpose flour along with dried thyme and rosemary to lock in all those flavors. After everything simmers together, I even top the dish with a whole package of refrigerated biscuit dough.

It’s one of those Show me Can Chicken Crockpot Recipes or even Pillsbury Crockpot Recipes style meals that never disappoint. Enjoy!

Why I Like this Recipe

I love this recipe for a few reasons that just make my day every time I try it:

1. I really like how easy it is to prep. I just chop up the chicken and veggies and put them all in the slow cooker, then kick back for a while. It feels like a low-stress way to cook especially when I got other stuff to do.

2. The mix of flavors is amazing. I love the tender chicken with the mix of carrots, onions, celery, and the sweet frozen peas and corn. It simply tastes like home-cooked comfort food without too much fuss.

3. The biscuit topping is a total game changer. When they cook up and turn a little golden on top, it gives the whole dish an extra level of deliciousness that makes me look forward to every bite.

4. Lastly, it fits perfectly when I’m just wanting to relax and watch my favorite team on gameday. I love being able to set it up and then kick back, knowing that dinner is taken care of without all the extra work.

Ingredients

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Chicken breasts provide a lean protein punch and a mild flavor that holds its own.
Carrots pack in fiber and vitamins, giving a hint of sweetness and hearty texture.
Onions and garlic add bold aroma and flavor, making the dish tasty and comforting.
Frozen peas and corn bring natural sweetness and color, balancing the savory elements.
Heavy cream offers a rich, smooth feel that makes the sauce extra velvety.
Biscuit dough tops it off with soft carbs and a homey, comforting touch.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts, cut into cubes

1 medium yellow onion, chopped

3 carrots, peeled and sliced

2 celery stalks, sliced

3 garlic cloves, minced

1 cup frozen peas

1 cup frozen corn kernels

2 cups low sodium chicken broth

1 cup heavy cream

1/3 cup all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 package refrigerated biscuit dough

How to Make this

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1. Put your cubed chicken, chopped onion, sliced carrots, sliced celery, and minced garlic in the slow cooker.

2. Add the frozen peas and corn kernels over the top.

3. In a bowl, mix together the chicken broth, heavy cream, all-purpose flour, dried thyme, dried rosemary, salt, and pepper until smooth.

4. Pour this mixture over the vegetables and chicken in the slow cooker, then stir just a little bit so nothing gets clumpy.

5. Cover and let it cook on low for about 6 hours or on high for around 3 hours until the chicken is tender.

6. When there’s about an hour left, open the lid and arrange the refrigerated biscuit dough pieces on top, pressing them down slightly so they cover the filling.

7. Replace the lid and let it cook for another 45 minutes to 1 hour until the biscuits are cooked through and slightly golden.

8. Give it a quick stir if needed, then serve warm and enjoy!

Equipment Needed

1. Slow cooker
2. Cutting board and a good knife for chopping the chicken and veggies
3. A mixing bowl to stir together the broth, cream, flour, and herbs
4. Measuring cups and spoons for the broth, cream, and flour
5. A whisk or spoon to mix the sauce until its smooth
6. A spatula to stir the filling in the slow cooker if needed
7. A timer or clock to keep track of the cooking times

FAQ

Q: Can i use chicken thighs instead of breasts?

A: Yeah, you can use thighs if you prefer, but just note that they might be a bit fattier and may require a shorter cooking time so check that they are cooked through.

Q: What can i do if my gravy looks too thick?

A: If the gravy seems too thick its easy to fix, just stir in a bit more chicken broth until you get the consistency you want.

Q: Can i use fresh peas and corn instead of frozen?

A: Sure, you can use fresh veggies, but keep in mind that they might require a tad longer cooking time or be added later to avoid overcooking them.

Q: Is there any way to make this recipe a bit healthier?

A: You could swap heavy cream with half-and-half and use whole wheat biscuits or even make your own dough with less fat to lighten up the dish a bit.

Q: How do i know it’s done cooking on low?

A: The chicken should be tender and the veggies soft but not mushy, usually meaning its been about 6 to 8 hours on low. Check that the internal temperature reaches 165°F to be safe.

SLOW COOKER CHICKEN POT PIE Recipe Substitutions and Variations

Instead of chicken breasts, try using boneless, skinless chicken thighs; they tend to be juicier and full of flavor.
If you dont have heavy cream, half and half works too but it might be a bit lighter.
You can swap all-purpose flour for a gluten free blend if you’re trying to keep it gluten free.
If you dont have low sodium chicken broth, vegetable broth can be used with a pinch of extra seasoning.
And if refrigerated biscuit dough isnt available, puff pastry is a good alternative that gives a different but tasty twist.

Pro Tips

1. Try browning the chicken in a pan before putting it in the slow cooker if you have a few extra minutes. It gives the dish a deeper flavor and really makes a difference.
2. When you mix in the flour and cream, stir gently and consistently so you avoid clumps in the sauce. Trust me, a smooth sauce makes everything taste so much better.
3. Taste the broth a little bit before adding the biscuits. Sometimes the slow cook can mellow the seasonings, so a pinch more salt or pepper at the right time can really boost the flavor.
4. If you want your biscuit topping extra golden and crispy, try brushing a bit of melted butter on them halfway through the last cooking phase. It’s a small trick that elevates the whole dish.

SLOW COOKER CHICKEN POT PIE Recipe

Recipe by James Level

0.0 from 0 votes

I tried this dish and was amazed by its rich mixture of savoriness and creaminess. It's my go-to Slow Cook Chicken Pot Pie that melds tender chicken with veggies in an irresistibly hearty sauce. I love knowing it's an effortless way to gather friends or family on a casual night.

Servings

servings

Calories

600

kcal

Equipment: 1. Slow cooker
2. Cutting board and a good knife for chopping the chicken and veggies
3. A mixing bowl to stir together the broth, cream, flour, and herbs
4. Measuring cups and spoons for the broth, cream, and flour
5. A whisk or spoon to mix the sauce until its smooth
6. A spatula to stir the filling in the slow cooker if needed
7. A timer or clock to keep track of the cooking times

Ingredients

2 lbs boneless, skinless chicken breasts, cut into cubes
1 medium yellow onion, chopped
3 carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 cup frozen peas
1 cup frozen corn kernels
2 cups low sodium chicken broth
1 cup heavy cream
1/3 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
1 package refrigerated biscuit dough

Directions

Put your cubed chicken, chopped onion, sliced carrots, sliced celery, and minced garlic in the slow cooker.
Add the frozen peas and corn kernels over the top.
In a bowl, mix together the chicken broth, heavy cream, all-purpose flour, dried thyme, dried rosemary, salt, and pepper until smooth.
Pour this mixture over the vegetables and chicken in the slow cooker, then stir just a little bit so nothing gets clumpy.
Cover and let it cook on low for about 6 hours or on high for around 3 hours until the chicken is tender.
When there’s about an hour left, open the lid and arrange the refrigerated biscuit dough pieces on top, pressing them down slightly so they cover the filling.
Replace the lid and let it cook for another 45 minutes to 1 hour until the biscuits are cooked through and slightly golden.
Give it a quick stir if needed, then serve warm and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 350g
Total number of serves: 6
Calories: 600kcal
Fat: 35g
Saturated Fat: 15g
Trans Fat: 0.5g
Polyunsaturated: 5g
Monounsaturated: 10g
Cholesterol: 120mg
Sodium: 800mg
Potassium: 800mg
Carbohydrates: 40g
Fiber: 4g
Sugar: 5g
Protein: 35g
Vitamin A: 500IU
Vitamin C: 10mg
Calcium: 150mg
Iron: 2mg

SLOW COOKER CHICKEN POT PIE Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

SLOW COOKER CHICKEN POT PIE Recipe Substitutions and Variations

Pro Tips