Ultimate Comfort: Delicious Slow Cooker Chicken Pot Pie with Buttery Biscuits
For over a decade, I’ve cherished sharing heartwarming, simple recipes that bring joy to every table. Among these beloved classics, my Slow Cooker Chicken Pot Pie with warm biscuits stands out as a consistent crowd-pleaser. This dish is the epitome of comfort food, offering a rich, creamy, and undeniably hearty experience infused with the soulful Southern flavors I grew up with. Imagine tender, succulent chicken bathed in a luxuriously rich gravy, all crowned with fluffy, buttery biscuits. Every element cooks low and slow to perfection, ensuring a melt-in-your-mouth texture that has been rigorously tested and never disappoints.
Table of Contents
Why You’ll Love This Easy Slow Cooker Chicken Pot Pie
There’s something truly magical about a dish that combines minimal effort with maximum flavor, and this slow cooker chicken pot pie is a shining example. Here’s why it deserves a spot in your weekly meal rotation:
- Effortless Preparation: Simply toss your ingredients into the slow cooker, set it, and forget it! Perfect for busy weeknights or lazy weekends.
- Unbeatable Flavor: Infused with savory chicken, hearty vegetables, and a rich, seasoned gravy, every spoonful is packed with a comforting taste that transports you back to simpler times.
- Hearty & Wholesome: Loaded with lean protein, fresh vegetables, and potatoes, it’s a complete meal that will satisfy even the biggest appetites.
- Family-Friendly: This classic American dish is a universal favorite, making it an ideal choice for family dinners where everyone agrees on what to eat.
- Versatile: Easily customizable with your favorite vegetables or different cuts of chicken, allowing you to adapt it to your preferences or what you have on hand.
- Perfect for Meal Prep: Makes fantastic leftovers, tasting even better the next day, and can be frozen (with some considerations) for future meals.
Essential Slow Cooker Chicken Pot Pie Ingredients
Crafting this incredible slow cooker chicken pot pie begins with a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so comforting.
- Skinless Chicken Breasts or Thighs: I typically opt for skinless chicken breasts for a leaner protein, but chicken thighs are an excellent choice for a richer flavor and even more tender results. Dark meat generally cooks more forgivingly in a slow cooker. You can even use a pre-cooked rotisserie chicken to cut down on cooking time – if using cooked chicken, simply combine the ingredients and heat until thoroughly warmed through.
- Onions: Finely chopped onions are the aromatic base, slowly caramelizing to add a subtle sweetness and depth to the gravy.
- Potatoes: Russet potatoes are my go-to for their starchy texture, which helps thicken the pot pie filling as they cook and break down slightly. However, feel free to use any potato variety you prefer, such as Yukon Golds for a creamier texture or red potatoes for a firmer bite. Leaving the skin on is also an option if you enjoy the rustic touch and added fiber.
- Mixed Vegetables: Frozen mixed vegetables are a convenient shortcut that keeps this recipe incredibly easy. There’s no need to thaw them beforehand; just toss them straight into the slow cooker. If you prefer, fresh chopped carrots, peas, and corn can be used, though they might require a slightly longer cook time to soften.
- Garlic: Freshly minced garlic adds an indispensable layer of savory flavor that complements the chicken and vegetables beautifully.
- Chicken Broth: The liquid foundation of our pot pie, good quality chicken broth is essential for a flavorful gravy. Opt for low-sodium to control the overall saltiness of your dish.
- Thyme, Salt, and Pepper: These classic seasonings are key. Ground thyme imparts a warm, earthy aroma that is characteristic of traditional pot pie. Adjust salt and black pepper to your personal taste throughout the cooking process.
- Better Than Bouillon Chicken Flavor (Optional): This is my secret weapon for an extra burst of concentrated chicken flavor. While optional, it significantly enhances the richness of the pot pie. Chicken bouillon cubes or your favorite poultry seasoning can be used as alternatives.
- Half and Half or Heavy Whipping Cream: These dairy components are vital for achieving the signature creamy texture of the pot pie filling. Heavy whipping cream will result in a richer, thicker consistency, while half and half offers a lighter but still wonderfully creamy alternative.
- All-Purpose Flour: Used to create a simple slurry with the half and half or cream, the flour is crucial for thickening the pot pie filling into a perfect, velvety gravy.
How to Make Slow Cooker Chicken Pot Pie with Biscuits: A Simple Guide
Making this comforting slow cooker chicken pot pie is incredibly straightforward, allowing you to enjoy a delicious homemade meal with minimal fuss. Follow these easy steps to create a hearty dish that your family will adore:
- Combine Ingredients: Add the raw chicken breasts, all the prepared vegetables (onions, diced potatoes, and frozen mixed vegetables), minced garlic, chicken broth, ground thyme, a tablespoon of Better Than Bouillon (if using), and salt and pepper to taste directly into your slow cooker. Give everything a good stir to ensure it’s well combined.
- Slow Cook to Perfection: Secure the lid on your slow cooker. Cook the mixture on the HIGH setting for 3-4 hours, or for a slower, deeper infusion of flavor, cook on the LOW setting for 6-7 hours. The chicken should be fork-tender and the vegetables soft.
- Shred the Chicken: Once cooked, carefully open the slow cooker. Remove the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it into the vegetable and broth mixture.
- Prepare the Thickening Slurry: In a separate small bowl, whisk together the half and half (or heavy whipping cream) with the all-purpose flour until no lumps remain. This creates a smooth slurry that will thicken your pot pie.
- Thicken the Soup: Pour the flour-and-cream slurry into the slow cooker with the chicken and vegetables. Stir thoroughly to incorporate the thickening agent evenly. Continue to slow cook for an additional 30 minutes on HIGH, or until the pot pie filling has reached your desired creamy, thick consistency.
- Serve with Topping: Ladle the warm, thick chicken pot pie filling into bowls. For the ultimate comfort experience, top each serving with warm, flaky baked biscuits or pieces of a crispy baked pie crust. Enjoy immediately!
Slow Cooker Chicken Pot Pie with Biscuits
By Brandi Crawford
This Crockpot Chicken Pot Pie with warm biscuits is a timeless classic that always satisfies. It’s wonderfully creamy, incredibly hearty, and infused with that authentic Southern flavor I cherish. Featuring tender chicken, a rich, velvety gravy, and perfectly buttery biscuits, every component cooks slowly to achieve a divine, melt-in-your-mouth goodness. This recipe has been thoroughly tested and consistently delivers outstanding results.
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15 mins
7 hrs
7 hrs 15 mins
dinner, lunch
American
8 cups
152 kcal
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Equipment
- Slow Cooker
Ingredients
- 16 oz skinless, boneless chicken breasts
- ½ cup chopped onions
- 3-4 cups diced russet potatoes (Peeled, approximately 2 medium potatoes)
- 10 oz frozen mixed vegetables (No need to thaw; fresh vegetables are also fine)
- 2-3 garlic cloves (Minced)
- 4 cups chicken broth
- ½ teaspoon ground thyme
- salt and pepper to taste
- 1 tablespoon Better Than Bouillon Chicken Flavor (Optional, for enhanced flavor)
- 1 cup half and half or heavy whipping cream (Either works well to achieve creaminess)
- 2 tablespoons all-purpose flour
Optional Topping
- baked biscuits or baked pie crust
Instructions
Add the chicken breasts, mixed vegetables, minced garlic, chopped onions, diced potatoes, chicken broth, ground thyme, Better Than Bouillon (if using), and salt and pepper to taste into the slow cooker. Stir well to combine all ingredients.
Place the lid on the slow cooker. Cook on HIGH for 3-4 hours or on LOW for 6-7 hours. The chicken should be very tender and the potatoes easily pierced with a fork.
Once cooking is complete, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir it back into the pot pie mixture.
In a separate bowl, whisk together the half and half (or heavy whipping cream) with the all-purpose flour until you have a smooth, lump-free slurry.
Pour this slurry into the slow cooker. Stir thoroughly to ensure the thickening agent is fully incorporated. Continue to slow cook for another 30 minutes on HIGH, allowing the sauce to thicken to a rich, creamy consistency.
Serve the warm chicken pot pie filling in individual bowls, topping each with freshly baked biscuits or a piece of baked pie crust for that classic touch.
Instant Pot Instructions
For those looking to prepare this dish more quickly, an Instant Pot can be used, though it requires slightly different timing due to the varying cooking speeds of ingredients:
Add the chicken breasts, mixed vegetables, minced garlic, chopped onions, diced potatoes, chicken broth, ground thyme, Better Than Bouillon (if using), and salt and pepper to taste into the Instant Pot.
Secure the lid and set the valve to sealing. Select the Manual/Pressure Cook setting and set the time to 3 minutes on HIGH pressure. This is a balance to cook both chicken and potatoes, although potatoes tend to cook faster than chicken in a pressure cooker.
Allow a natural pressure release (NPR) for 10 minutes once cooking is complete. This helps to tenderize the chicken further. After 10 minutes, carefully perform a quick release of any remaining pressure.
Open the pot. Remove the chicken and shred it. Return the shredded chicken to the pot.
In a bowl, combine the half and half (or heavy whipping cream) with the flour to create a smooth slurry.
Add the slurry to the pot. Select the Sauté function and stir continuously until the pot pie filling thickens to your desired consistency. Be careful not to boil it too vigorously once dairy is added.
Recipe Notes & Expert Tips
Here are some additional tips to ensure your slow cooker chicken pot pie is a resounding success:
- Stovetop Adaptation: If you’re short on slow cooker time, you can adapt this recipe for the stovetop. Cube your chicken and sear it lightly before adding it to a large pot with the rest of the ingredients. Simmer until the chicken is cooked through and vegetables are tender, then proceed with the thickening step. Using fully cooked chicken (like rotisserie) significantly speeds this up.
- Chicken Choice: Any type of chicken works beautifully – skinless breasts, thighs, or even a pre-cooked rotisserie chicken. Remember, if using fully cooked chicken, you’re essentially just warming the ingredients through until the vegetables are tender and the sauce thickens, not slow-cooking the chicken itself.
- Flavor Boost: Better Than Bouillon Chicken is highly recommended for its intense flavor, but chicken bouillon cubes or a good quality poultry seasoning are excellent substitutes if you don’t have it on hand.
- Thickening the Sauce: For a lump-free gravy, ensure your flour and cream (or half and half) are thoroughly whisked into a smooth slurry before adding to the pot. Add it gradually while stirring. If you find your pot pie is still not thick enough after simmering, you can create another small slurry (1 tbsp flour to 2 tbsp cold water/milk) and whisk it in, cooking for a few more minutes.
- Instant Pot Considerations: While convenient, the Instant Pot can be tricky for this recipe because potatoes and chicken cook at different rates. The 3-minute high-pressure setting ensures the chicken is cooked, but for truly fall-apart tender chicken, a longer cook time (like 10 minutes) is usually preferred. However, that would overcook the potatoes. The natural release helps, but the texture might differ slightly from a slow-cooked version.
Nutrition Summary
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using a standard nutrition calculator. To obtain the most accurate nutritional information for your specific recipe, we recommend calculating it with the actual ingredients you use. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Calories: 152 kcal
Carbohydrates: 12g
Protein: 14g
Fat: 5g
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Frequently Asked Questions and Slow Cooker Pot Pie Recipe Tips
Yes, you can absolutely use frozen chicken breasts. When using frozen chicken, the cooking time will generally be the same as fresh, but it might require up to an additional hour to ensure it’s cooked through and tender. Always ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
For best results in a slow cooker, cook on the HIGH setting for 3-4 hours, or on the LOW setting for 6-7 hours. This slow cooking method allows the flavors to meld beautifully and the chicken to become incredibly tender.
To thicken the pot pie filling, create a slurry by whisking together all-purpose flour with either heavy whipping cream, half and half, or even milk. Combine these two ingredients in a separate bowl until smooth, then stir the slurry into the cooked pot pie mixture and continue to cook until it reaches your desired thick, creamy consistency.
Heavy cream can be substituted with half and half for a slightly lighter, but still creamy, result. You can also use any milk of your choice, including plant-based milks. However, be aware that milk and plant-based milks are less thick than heavy cream or half and half, so your pot pie might not achieve the same rich, creamy consistency.
Once cooled, transfer any leftover slow cooker chicken pot pie to an airtight container. It will keep well in the refrigerator for 3-4 days. This makes it perfect for meal prepping!
Leftovers can be easily reheated. For individual servings, use the microwave until hot. For larger portions, gently warm the pot pie on the stove over medium heat, stirring occasionally, until it’s heated through. You might need to add a splash of broth or milk if it has thickened too much.
You can freeze the chicken pot pie filling for up to 6 months. However, please note that due to the dairy content (milk/cream), the sauce may separate slightly or become a bit grainy upon thawing and reheating. While still delicious, the texture might not be as perfectly smooth as when freshly made. For best results, allow it to thaw in the refrigerator overnight and reheat slowly, stirring frequently to try and recombine the ingredients.
Crockpot Pot Pie Variations and Substitutions to Explore
One of the best aspects of this slow cooker chicken pot pie is its adaptability. Feel free to get creative with these delicious variations and substitutions:
- Add More Greens: Stir in fresh spinach or chopped kale during the last 30 minutes of cooking for added nutrition and color.
- Broccoli & Asparagus: For different vegetable profiles, add florets of broccoli or chopped asparagus along with your mixed vegetables.
- Mushrooms: Sautéed mushrooms can add an earthy depth of flavor to the pot pie.
- Celery: Diced celery can be added at the beginning with onions for another layer of aromatic flavor.
- Different Proteins: Instead of chicken, try cooked and shredded turkey (perfect for Thanksgiving leftovers!), diced cooked ham, or even crispy crumbled bacon for a smoky twist.
- Cheese Boost: Stir in shredded cheddar or Parmesan cheese during the last few minutes of cooking for an extra creamy and cheesy finish.
- Herbs & Spices: Experiment with other herbs like rosemary, sage, or a pinch of nutmeg for a warm, spiced undertone.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free all-purpose flour blend or cornstarch (use 1 tbsp cornstarch whisked with 2 tbsp cold water for every 2 tbsp flour) for the thickening slurry. Ensure your broth is also gluten-free.
What To Pair With This Comforting Pot Pie
While this slow cooker chicken pot pie is a complete and satisfying meal on its own, pairing it with the right accompaniment can elevate the dining experience. The classic choice is, of course:
- Warm Biscuits: Fluffy, buttery biscuits are the ultimate topping and companion, perfect for soaking up every last bit of the rich, creamy gravy.
- Baked Pie Crust: A flaky baked pie crust (either homemade or store-bought) broken into pieces also makes a wonderful, traditional topping.
Beyond these classic choices, consider adding a light side to balance the richness:
- Simple Green Salad: A crisp green salad with a light vinaigrette offers a refreshing contrast.
- Steamed Green Beans or Asparagus: Lightly steamed or roasted vegetables can add extra nutrients and a fresh element.
- Crusty Bread: If you’re out of biscuits, a slice of warm, crusty bread is excellent for dipping.
More Delightful Soup Recipes
If you’re a fan of hearty and comforting soups, be sure to explore these other fantastic recipes:
- Lasagna Soup
- Chicken Lasagna Soup
- Autumn Butternut Squash Soup
- Homestyle Chicken Noodle Soup
- Slow Cooker Crockpot Cheeseburger Soup
- Slow Cooker Crockpot Broccoli Cheese Soup
- Creamy Chicken Alfredo Soup
- Roasted Poblano Soup
- Grilled Cheese and Tomato Soup
- Marry Me Chicken Soup
More Effortless Slow Cooker Recipes
For more convenient and delicious meals made easy with your slow cooker, check out these recipes:
- Slow Cooker Turkey Necks
- Slow Cooker Cheeseburger Soup
- Slow Cooker Chili Mac
- Slow Cooker Chicken Fajitas
- Slow Cooker Chicken Stroganoff
- Slow Cooker Gumbo