Best Slow Cooker Chicken Pot Pie
This hearty and creamy slow cooker chicken pot pie layers seasoned chicken, vegetables, and a decadent gravy, topped with flaky biscuits—perfect for easy family comfort meals.
Equipment
- 1 6-quart Slow Cooker
Ingredients
Main ingredients
- 3 Boneless skinless chicken breasts seasoned with kosher salt, black pepper, garlic and onion powder, poultry seasoning
- ½ Yellow onion diced
- ¾ cup Celery diced
- 3 Medium potatoes peeled and diced
- 16 oz Frozen mixed vegetables
- 1 Can cream of chicken soup 10.5 oz or homemade
- 1 cup Milk
- ½ cup Chicken broth
- 16 oz Grands biscuits flaky layers
Instructions
Instructions
- Place seasoned chicken breasts at the bottom of the slow cooker.
- Add diced onion, celery, potatoes and frozen vegetables on top of the chicken. No need to stir.
- Pour in the cream of chicken soup, milk, and chicken broth over the top. Cover with lid.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken and vegetables are done.
- Carefully remove chicken and shred using two forks. Return shredded chicken to the pot and stir to combine.
- If desired, thicken by stirring in cornstarch slurry or extra cream of chicken soup and cook uncovered for 15 more minutes.
- Serve hot in bowls topped with warm baked biscuits.
Notes
For thicker filling, add cornstarch slurry or extra soup near the end. Store leftover filling separately from biscuits for best texture after reheating.