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Slow Cooker Chicken Pot Pie

Classic chicken pot pie made easy in the slow cooker! Juicy chicken, creamy sauce, tender potatoes and vegetables, and finished with a flaky biscuit topping. Perfect for weeknight dinners and cozy comfort food cravings.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup low sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1 tsp onion powder
  • 21 oz cream of chicken soup (2 cans, 10.5 oz each)
  • 3 medium Yukon gold potatoes, diced
  • 3 tsp minced garlic
  • 12 oz frozen mixed vegetables
  • 1/2 cup sour cream
  • 16 oz Grands biscuits (8-count Pillsbury)

Equipment

  • Slow Cooker
  • Slow Cooker Liners
  • forks (for shredding)
  • Oven (for biscuits)

Method
 

  1. Place chicken breasts in a 6-quart slow cooker and pour chicken broth over top.
  2. Season with salt, pepper, thyme, rosemary, and onion powder.
  3. Add cream of chicken soup, diced potatoes, garlic, and frozen mixed vegetables. Stir gently.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  5. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker, stir in sour cream until fully combined.
  6. Meanwhile, bake the biscuits per package instructions.
  7. Serve chicken pot pie filling with one biscuit on top. Enjoy warm!

Notes

Potato Tip: Dice your potatoes into even chunks to ensure they cook evenly.
Sour Cream: Stir in at the end to avoid curdling.
Consistency: Too thick? Add broth. Too thin? Stir in a cornstarch slurry and cook a little longer.