Name: Slow Cooker Chicken Pot Pie
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 can (10.5 oz) cream of chicken soup; 1 can refrigerated biscuits; 1 cup frozen peas; 1 large onion, diced; 1 tsp fresh parsley (or ½ tsp dried); 2 cups Yukon gold potatoes, diced; 2 lbs bone-in chicken thighs, skin removed; 2 tsp fresh thyme (or 1 tsp dried); 3 celery stalks, sliced; 4 cloves garlic, minced; 4 cups low-sodium chicken broth; 4 medium carrots, sliced; Salt & pepper to taste

Tender shredded chicken simmers with carrots, peas, celery, and potatoes in a creamy herb broth, topped with buttery biscuits that bake to golden perfection. This comforting classic delivers homestyle pot pie flavor with effortless slow cooker convenience—cozy dinner ready when you are.

Why You’ll Love This Recipe

This slow cooker chicken pot pie brings all the warmth and nostalgia of traditional pot pie without the fuss of pie crust or constant stirring—the low, slow cook infuses chicken with rich herb flavor while vegetables become perfectly tender. Using simple pantry staples and a biscuit topping shortcut, it’s budget-friendly, family-approved, and naturally adaptable for gluten-free or dairy-free needs. The creamy filling is velvety without heavy cream overload, and the final biscuit bake adds that irresistible buttery crunch. Make-ahead perfection for busy days—leftovers taste even better as flavors meld. One pot, zero stress, ultimate comfort food made easy.

Recipe Tips and Tricks

Bone-In Thighs → Richer broth and juicier meat.
Thickening Slurry → Add last 30 min for perfect consistency.
Biscuits Last → Bake separately or on top for crisp.
Fresh Herbs → Add at end for bright flavor.
Don’t Overcook Veggies → Add peas last 30 min.
Shred Hot → Easier and absorbs sauce.
Broth Quality → Low-sodium controls salt.
Biscuit Shortcut → Canned or frozen for speed.

Yield: 8 Servings

Slow Cooker Chicken Pot Pie

Tender slow cooker chicken pot pie with biscuits—classic comfort made easy.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 15 minutes

Total Time 6 hours 30 minutes

Ingredients

1 can (10.5 oz) cream of chicken soup
1 can refrigerated biscuits
1 cup frozen peas
1 large onion, diced
1 tsp fresh parsley (or ½ tsp dried)
2 cups Yukon gold potatoes, diced
2 lbs bone-in chicken thighs, skin removed
2 tsp fresh thyme (or 1 tsp dried)
3 celery stalks, sliced
4 cloves garlic, minced
4 cups low-sodium chicken broth
4 medium carrots, sliced
Salt & pepper to taste

Instructions

Layer Veggies → Place carrots, potatoes, celery, onion, garlic in slow cooker bottom—aromatic foundation set.
Nestle Chicken → Add chicken thighs on top; season generously with salt, pepper, thyme.
Broth & Soup → Whisk broth and cream of soup; pour over chicken—flavor bath ready.
Slow Cook → Cover and cook low 6 hours or high 3 hours—tender chicken magic happens.
Shred Chicken → Remove thighs; shred meat discarding bones—return to pot juicy.
Add Peas → Stir in frozen peas—cook additional 15 minutes vibrant green.
Taste Balance → Adjust salt/pepper; sauce should be creamy and flavorful.
Prep Biscuits → Preheat oven per package; bake biscuits separately golden.
Final Check → Ladle chicken mixture into bowls—thickened and comforting.
Biscuit Crown → Top each bowl with warm biscuit—serve hot with extra herbs.

Notes

Bone-in thighs = richest broth.
Biscuits baked separate stay crisp.
Don't add biscuits to crockpot—soggy.
Leftovers thicken—add broth when reheating.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 388Total Fat 19gSaturated Fat 5gUnsaturated Fat 13gCholesterol 150mgSodium 870mgCarbohydrates 27gFiber 4gSugar 5gProtein 32g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.