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Slow Cooker Chicken Pot Pie is one of my favorite comfort food meals. I’ve always loved the creamy sauce and buttery crust, but the calories have been something that made me hesitate. This recipe is full of creamy sauce, tender chicken, tons of vegetables, and a biscuit on top! You don’t have to sacrifice comfort or flavor for fewer calories anymore!
You’ll also love my slow cooker beef stroganoff for the meat-eaters in the family, or my slow cooker mac and cheese as a side dish or the star of the show.
Slow Cooker Chicken Pot Pie
A slow cooker is a great way to make a delicious meal without all the work, and this recipe is easy to make. Once the ingredients are prepped, it turns into a basic dump-style recipe. Just dump all the ingredients in. Then, set it and forget it until it is time to eat!
I love recipes like this because they save so much time, and I have zero guilt eating them or serving them to my family. Since this is loaded with vegetables, it’s a perfect all-in-one meal to serve your family.
Variations to Slow Cooker Chicken Pot Pie
Chicken Pot Pie is a classic comfort food. While most people don’t want to change the classic tastes, there are times when changing it up works better.
- Use a different biscuit. If you don’t have pre-made biscuit dough on hand, you can use a baking mix, like Bisquick to form the top crust.
- Change the meat. While this is a chicken pot pie, it is easy to turn it into a beef pot pie or turkey pot pie. When making turkey pot pie, you only need to change the meat. The cream of chicken soup works. When adding beef, you can leave the cream of chicken soup, or add beef gravy instead.
- Change the soup. Change the soup flavor to cream of mushroom to give the sauce a different flavor.
Ingredients
- boneless skinless chicken breasts
- onion
- celery stalks
- Campbell’s® Healthy Request condensed cream of chicken soup
- milk
- garlic powder
- dried thyme
- Salt and black pepper
- frozen mixed vegetables
- fresh parsley
- Pillsbury® Grands!® Jr. Golden Layers Flaky Biscuits
How to Make Slow Cooker Chicken Pot Pie
Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery. In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper, and whisk until mixed well. Pour the mixture into the slow cooker. Cover and cook on high heat for 4 hours or on low heat for 8 hours. About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
For the biscuits: Preheat the oven to 400° F and bake the biscuits according to the package directions. To serve, place a heaping 1 cup of the chicken mixture in each bowl and top with a biscuit.
Slow Cooker Chicken Pot Pie
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 small onion diced
- 3½ celery stalks diced
- 2 10.5-ounce cans Campbell's® Healthy Request condensed cream of chicken soup
- 1 cup fat-free milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 16-ounce bag frozen mixed vegetables, thawed
- 2 tablespoons chopped fresh parsley
- 1 12-ounce can Pillsbury® Grands!® Jr. Golden Layers Flaky Biscuits
Instructions
- Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery.
- In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
- Cover and cook on high heat for 4 hours or on low heat for 8 hours.
- About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
- For the biscuits: Preheat the oven to 400° F and bake the biscuits according to the package directions.
- To serve, place a heaping 1 cup of the chicken mixture in each bowl and top with a biscuit.
Notes
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