Double down on classic comfort food with this Slow Cooker Chicken Pot Pie Recipe. In the crock pot chicken pot pie you will use tender chicken and tons of fresh veggies.
You might find it surprising that you won’t need to use heavy cream to make this crockpot chicken pot pie. Don’t worry this great recipe still has a perfectly creamy sauce that we all love in a homemade pot pie.
Since this is made in the slow cooker, it is a great and easy recipe for those busy weeknight dinners that any of your picky eaters will love. You might even find that this easy chicken pot pie is even better than your traditional chicken pot pie recipe.
Try these easy and of course delicious chicken recipes too!
- Man Catching Chicken Recipe
- Slow Cooker Ritz Chicken Recipe
- Easy Baked Crack Chicken Recipe
- Slow Cooker Apricot Chicken Recipe
Ingredients used to make Slow Cooker Chicken Pot Pie Recipe:
- Chicken tenders, cut into bite-sized pieces (you can use chicken thighs or boneless skinless chicken breasts as well)
- Olive oil, divided
- Salt, divided
- Ground black pepper
- Carrots, halved and chopped
- Celery sticks, chopped
- Yellow onion
- Baby red potatoes, quartered
- Cloves garlic
- Canned corn, drained
- Condensed cream of chicken
- Condensed cream of mushroom
- Chicken stock (or chicken broth)
- Frozen peas
- Canned biscuit dough (8 biscuits)
How to make Slow Cooker Chicken Pot Pie Recipe:
- Brown the chicken. In a large skillet, heat 1 ½ tablespoons olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned on all sides. Transfer the chicken to a crockpot.
- Sauté the veggies. Add the remaining olive oil to the skillet followed by the carrots, celery, onion, and potatoes. Season with the remaining salt and sauté for about 5 minutes. Add minced garlic and cook until fragrant. Transfer the veggies to the crockpot with the canned corn.
- Make the sauce. Whisk together the cream of chicken soup, cream of mushroom soup, and chicken stock. Stir the mixture over the chicken and vegetables in the crockpot.
- Cook. Cover the crockpot and cook on low heat for 8 hours or on high heat for 4 hours. Add the frozen peas 30 minutes before the cooking time is up.
- Make the biscuits. Around 30 minutes before serving, prepare the biscuits per the package directions.
- Serve. Ladle the chicken pot pie filling into bowls and top each with a biscuit.
How to store homemade chicken pot pie
After you and your family have had your fill of this delicious meal, scoop out any and all remaining leftovers, store it in an airtight container, and store it in the fridge.
Slow cooker recipes for dinner time:
- Slow Cooker Creamy Ranch Chicken Recipe
- Slow Cooker Ritz Chicken Recipe
- Slow Cooker Beef Sirloin Tips and Gravy Recipe
- Slow Cooker Beef Tips and Rice Recipe
- Slow Cooker Mongolian Beef Recipe
- Slow Cooker Cheesy Chicken and Rice
More grill chicken recipes:
- Grilled BBQ Pork Skewers
- Creamy Chicken and Pasta Recipe
- Mom’s Secret Recipe: 7 Up Grilled Chicken
- Instant Pot Cheesy Chicken and Rice Recipe
- Grilled Caramelized Brown Sugar Pineapple
- Monterey Chicken Recipe
- Slow Cooker French Onion Chicken Recipe
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Slow Cooker Chicken Pot Pie Recipe
Ingredients
- 2 pounds chicken tenders, cut into bite sized pieces
- 3 Tablespoons olive oil, divided
- 2½ teaspoon salt, divided
- 1 teaspoon ground black pepper
- 4 large carrots, halved and chopped
- 4 celery sticks, chopped
- ½ large yellow onion, chopped
- 8 red potatoes, quartered
- 2 garlic cloves, minced
- 1 cup canned corn, drained
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1 can condensed cream of mushroom soup, (10.5 ounces)
- 1½ cups chicken stock
- ¾ cup frozen peas
- 8 Homemade or canned biscuits, (8 biscuits)
Equipment
Instructions
- In a large skillet, heat 1 ½ tablespoons olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until browned on all sides. Transfer the chicken to a crockpot.
- Add the remaining olive oil to the skillet followed by the carrots, celery, onion, and potatoes. Season with the remaining salt and sauté for about 5 minutes. Add minced garlic and cook until fragrant. Transfer the veggies to the crockpot with the canned corn.
- Whisk together the cream of chicken soup, cream of mushroom soup, and chicken stock. Stir the mixture over the chicken and vegetables in the crockpot.
- Cover the crockpot and cook on low heat for 8 hours or on high heat for 4 hours. Add the frozen peas 30 minutes before the cooking time is up.
- Around 30 minutes before serving, prepare the biscuits per the package’s instructions.
- Ladle the chicken pot pie filling into bowls and top each with a biscuit.
Notes
Nutrition
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