Slow Cooker Chicken Pot Pie

Crock Pot Chicken Pot Pieis a truly delicious meal that will warm you up on a cold winter day! With healthy vegetables, creamy chicken and a warm biscuit, this simple chicken dinner will win over your appetite.

This isn’t a traditional pot pie, but it’s still super hearty and filling with about half the work. You are essentially making the “guts” of a pot pie and serving it with biscuits instead of a crust. The slow cookerchicken pot pie stew is hearty, full of chickenand just a little bit creamy, and of course I’ve added lots of vegetables to it. It’s a simple no fuss meal that really hits the spot on a cold evening.

I really liked thisslow cooker chickenpot pie recipe because you add a homemade element (the biscuits) that isn’t made in the slow cooker; that little extra step really makes everyone happy. I’m happy because I can still get the bulk of dinner prepped and going during the middle of the day and my family is cheering because they get fresh biscuits to go with dinner. Addinghomemade biscuitsto any meal really gets my family to the table without complaint.

Why You’ll Love This Recipe

• With minimal prep and a slow cooker doing most of the work, this recipe delivers a hearty, comforting meal perfect for chilly days.
• Packed with lots of vegetables and chicken, it’s a balanced and wholesome dish.
• Easily adaptable to what you have on hand or adjust the seasoning to your taste.
• The creamy chicken and vegetable mix served with warm, flaky biscuits make for a satisfying, complete meal.

Recipe Ingredients

• Chicken –I like to use boneless skinless chicken (thighs or breast meat)
• Potatoes
• Carrots
• Green Beans –Raw, canned, or frozen all work
• Chicken stock
• Onion
• Seasonings –Salt, black pepper, garlic powder, rubbed sage
• Cream
• Biscuits– I recommend thiseasy biscuit recipe

See the recipe card below for full information on ingredients and quantities

How to Make Slow Cooker Chicken Pot Pie

Step 1.Add chicken, potatoes, onions, carrots, green beans, chicken stock, and spices to your slow cooker.

Step 2.Cover and cook on high for 4-6 hours or on low for 6-8 hours until vegetables are tender and chicken is cooked through.

Step 3.Make your biscuits towards the end of the cooking time.

Step 4.Shred the cooked chicken, return it to the slow cooker, stir in the cream, and serve with fresh biscuits on top.

Recipe FAQs

Expert Tips

• Sauté the diced onions in a bit of butteror oil before adding them to the slow cooker toenhance their flavor and sweetness.
• For amore vibrant flavor, add fresh herbslike thyme or parsley towards the end of the cooking time.
• For aricher, thicker sauce,mix a few tablespoons offlourwith the cream before adding it to the slow cooker.
• Bake the biscuits just before servingtoensure they stay warmand flaky when paired with the pot pie.

How to Serve and Store Slow Cooker Chicken Pot Pie

I have many different biscuit recipes you could pair this pot pie with;quick sourdough biscuits,simple cream biscuits(they don’t need butter),the best buttermilk biscuits, orhomemade chive biscuits.

To store, allow the pot pie to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. To freeze, portion the cooled pot pie into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating Reheat the pot pie in the microwave, in the slow cooker, or on the stovetop until thoroughly warmed. If the mixture is too thick, add a splash of chicken stock or cream to reach desired consistency.

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