Easiest Ever Chicken Pot Pie in a Slow Cooker

Ingredients for Easiest Ever Chicken Pot Pie

Basic Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream or milk
• 1 can refrigerated biscuit dough or puff pastry
• 2 tablespoons butter

Spices and Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg (optional, for warmth)

Preparing Chicken Pot Pie Whole and in Parts

Whole Chicken Version

Using a small whole chicken (3-4 lbs), I recommend seasoning it generously inside and out. Place it over the vegetable and broth mixture and let it slow-cook until fall-apart tender. Shred the meat right before serving.

Chicken Parts Version

Using pre-cut chicken breasts or thighs is faster and easier. Dice the raw chicken into chunks before adding to the slow cooker. It ensures even cooking and easier serving.

Cooking Temperature and Time Guide

Type of Chicken	Temperature Setting	Cooking Time
Whole Chicken	Low	6-7 hours
Diced Chicken Breasts/Thighs	Low	4-5 hours

Always make sure the internal temperature of the chicken reaches 165°F (74°C).

Step-by-Step: How to Make Chicken Pot Pie in a Slow Cooker

Preparing the Filling

1. In your slow cooker, combine diced onion, minced garlic, frozen vegetables, cream of chicken soup, chicken broth, and all seasonings.
2. Stir well to evenly coat everything.
3. Add raw chicken (whole or diced) and nestle into the mixture.

Cooking

• Set the slow cooker on Low.
• For diced chicken: Cook for 4-5 hours.
• For whole chicken: Cook for 6-7 hours.

Adding the “Pie” Topping

• 30 minutes before the end, tear biscuit dough into pieces and place on top.
• Cover again and cook until the biscuits are fluffy and fully cooked.

Alternatively, bake biscuit dough separately in the oven and serve alongside the pot pie filling for extra crispness.

Calories and Nutritional Information

• Per Serving (about 1.5 cups with biscuit):
  • Calories: ~520 kcal
  • Protein: 30 g
  • Fat: 28 g
  • Carbohydrates: 38 g

How to Make a Diet-Friendly Chicken Pot Pie

When I want a lighter version, here’s what I do:

• Replace heavy cream with unsweetened almond milk.
• Use a lower-fat cream of chicken soup.
• Swap biscuit dough for a light whole-wheat roll or skip the pastry entirely.
• Focus on adding more vegetables for volume.

This diet-friendly version can reduce the calorie count to about 350 kcal per serving.

First Courses Made from Chicken Pot Pie

• Chicken Pot Pie Soup:

Simply thin the pot pie mixture with extra chicken broth to create a creamy, comforting soup.

• Mini Pot Pie Cups:

Use a muffin tin, fill with the chicken mixture, and top with a small piece of biscuit or pastry for individual starters.

Second Courses Made from Chicken Pot Pie

• Traditional Bowl Service:

Serve a hearty ladle of the pot pie filling with a golden biscuit on top.

• Pot Pie Casserole:

Transfer the slow-cooked filling to a baking dish, top with pastry, and bake at 375°F until golden.

Alternative Cooking Methods

Microwave

• Heat cooked chicken pot pie filling in microwave-safe bowls.
• Top with separately baked biscuits for best results.

Multicooker

• Use the “Sauté” function to soften onions and garlic first.
• Switch to “Slow Cook” mode and proceed as usual.

Skillet

• Cook the chicken and vegetables in a deep skillet.
• Top with refrigerated biscuit dough and bake at 375°F until golden.

Oven

• Assemble all ingredients in a casserole dish.
• Cover with pastry and bake at 375°F for 30-40 minutes.

Clay Pots

• Fill small clay pots with pot pie filling.
• Cover with small rounds of pastry and bake until bubbly and golden.

Secrets to the Perfect Slow Cooker Chicken Pot Pie

• Always sauté aromatics: I sauté onions and garlic first when I have time. It adds depth of flavor.
• Use biscuit toppings smartly: Sometimes I cook the biscuits separately to keep them fluffy and crisp.
• Layer properly: Heavier ingredients like chicken go below, lighter ones like vegetables on top to avoid sogginess.

Storage and Reheating Tips

• Refrigeration: Store in airtight containers for up to 4 days.
• Freezing: Freeze the filling (without biscuits) for up to 3 months.
• Reheating: Warm gently on the stovetop or in the oven. Add fresh biscuits when serving.

FAQ About Making Easiest Ever Chicken Pot Pie