Slow Cooker Chicken Pot Pie Recipe

Crock Pot Chicken Pot Pie is an easy, comforting dinner that tastes like home. It’s made with tender chicken, creamy soup, and mixed veggies all cooked together in the slow cooker.

By the end of the day, you have a warm, hearty meal ready to go. Just add biscuits on top or on the side, and dinner’s done—no fuss, no stress! Perfect for busy families and picky eaters.

What You’ll Need to Make It

Let’s keep it simple. Most of this stuff is probably already in your pantry or freezer.

• 1 ½ lbs boneless, skinless chicken breasts
• ½ cup low-sodium chicken broth (don’t skip the low-sodium—trust me on salt control)
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• 1 tsp onion powder (makes everything taste better, honestly)
• 2 cans (10.5 oz each) cream of chicken soup (the kind in a can? yeah, it’s fine. we’re not judging.)
• 3 medium Yukon gold potatoes, diced (they hold up better than russets)
• 3 cloves garlic, minced (or 1 tsp if you’re using jarred—no shame)
• 1 (12 oz) bag frozen mixed veggies (peas, carrots, corn, green beans—you know the mix)
• ½ cup sour cream (adds creaminess and a little tang, don’t leave it out)
• 1 can (16 oz) Grands! biscuits (8 count—Pillsbury, the tall ones, the good ones)

That’s it. Not bad, right?

Can I Use Leftover Rotisserie Chicken?

Oh, absolutely. In fact—kind of a pro move.

If you’ve got a leftover rotisserie chicken chilling in the fridge, use it. Saves time, adds flavor, and honestly, that skin-on, pre-seasoned chicken? It’s gold.

Just skip cooking the raw chicken in the slow cooker. Instead, toss the potatoes, veggies, soup, broth, and seasonings in, and let that cook on low for 4–5 hours until the potatoes are tender.

Then, shred the rotisserie chicken, stir it in with the sour cream, heat through—and you’re golden. Maybe even golden-brown, like those biscuits.

How to Make Slow Cooker Chicken Pot Pie (Step by Step)

Step 1: Layer It Up

Get your 6-quart slow cooker ready. Drop the raw chicken breasts in first—nice and centered. Pour the chicken broth over them so they don’t dry out.

Sprinkle on the salt, pepper, thyme, rosemary, and onion powder. Be generous, but not crazy. You can always adjust later.

Now, the soup. Pour both cans right on top. Don’t stir yet—just let it sit. Then add the diced potatoes, garlic, and the whole bag of frozen veggies. No need to thaw. Seriously, just dump it in.

Cover it up. Set it to low and walk away. Or set it to high if you’re in a hurry—your call.

Step 2: Let It Do Its Thing

Low and slow is best—6 to 8 hours on low, or 3 to 4 on high. The chicken will get so tender it just falls apart, and the potatoes will be soft but not mushy. That’s the goal.

About 30 minutes before it’s done, preheat your oven. You’ll need it for the biscuits.

Step 3: Shred & Stir

When the time’s up, take the chicken out. Put it on a cutting board or plate, and shred it with two forks. It should come apart with zero effort—if it doesn’t, cook it a bit longer.

Turn the slow cooker off for a minute—this helps so the sour cream doesn’t curdle when you add it. Big mistake territory, that one.

Once the chicken’s shredded, toss it back in. Add the sour cream. Stir everything gently but thoroughly. The sauce will turn creamy, rich, and kinda dreamy. Turn the heat back on “warm” or low to keep it cozy.

Step 4: Biscuits on Deck

Bake the biscuits according to the package—usually 375°F for 12–15 minutes until golden.

You could drop biscuit dough right into the slow cooker, but honestly? Baking them separately keeps them flaky and buttery instead of soggy. Worth the extra pan.

Tips That Actually Help

• Dice the potatoes evenly. Seriously. If some are big and some are tiny, you’ll end up with mushy bits and hard chunks. Not cute.
• Don’t stir the sour cream in while it’s boiling hot. Let it cool a minute. Otherwise, it might separate and look weird. Texture matters.
• If the sauce is too thick? Add a splash more broth. Too thin? Mix 1 tbsp cornstarch with 1 tbsp cold water, stir it in, and let it cook 15–20 minutes on high. Works every time.
• Want more flavor? Sauté the garlic with a little butter before adding it. Or toss in a bay leaf while it cooks—remove before serving.
• This keeps well. Like, really well. Tastes even better the next day, honestly.

Topping Options (Because Biscuits Aren’t the Only Way)

Sure, Grands! biscuits are classic. But switch it up if you’re feeling wild.

• Drop Biscuits – Make a quick biscuit dough (flour, baking powder, butter, milk), drop spoonfuls on top during the last hour of cooking. Turns into a cobbler-style top.
• Puff Pastry – Bake a sheet separately, then lay a piece over each bowl. Feels fancy. Tastes fancier.
• Mashed Potatoes – Go full shepherd’s pie mode. Top with leftover mashed potatoes, broil for a few minutes. Crispy edges? Yes please.
• Pie Crust – Line a deep dish with crust, fill with the pot pie mix, cover, bake. Now you’re technically making a real pot pie—but with a slow cooker filling. Sneaky.
• Or just… skip the top. Eat it like stew. With a spoon. No judgment.