Slow Cooker Chicken Pot Pie — Damn Delicious

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Slow Cooker Chicken Pot Pie

The easiest pot pie recipe ever made right in the crockpot from scratch – no condensed cream of chicken soup here!

So I am totally going to contradict myself here. This slow cooker chicken pot pie is made completely from scratch. There’s no condensed cream of chicken soup here. But the biscuits. The biscuits are from a can.

But in my defense, making condensed cream of chicken soup is so stinking easy, yet biscuits are just too finicky and require way too much work.

But if the refrigerated biscuits are completely taboo in your world, then yes, you can certainly substitute freshly made biscuits.

This will still be the easiest chicken pot pie you will ever make.

And if you’re short on time, you can substitute the condensed canned goods as needed. I won’t tell if you wont.

I only recommend one thing – serve the biscuits with the pot pie filling as they are ready to be served. There’s nothing worse than soggy biscuits. Nothing.

Slow Cooker Chicken Pot Pie

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 5 hours 40 minutes

Total Time: 6 hours

The easiest pot pie recipe ever made right in the crockpot from scratch – no condensed cream of chicken soup here!


  • 1 pound boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound red potatoes, diced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 bay leaves
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup frozen peas
  • 1 (16-ounce) tube refrigerated buttermilk biscuits
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Pinch of paprika
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
  2. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
  3. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  4. Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.
  5. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
  6. Prepare biscuits according to package instructions.
  7. Serve chicken immediately topped with biscuits, garnished with parsley, if desired.

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Looks wonderful!! I don’t have a crockpot — how would I make this if I’m using a conventional oven or cooktop? Thanks for your help!

Jen, here is another pot pie recipe of mine that uses a conventional oven. I hope you get a chance to give it a try!

Get a crockpot – what a great investment – they are wonderful – usually nice ones less than $25.00 at Walmart – And a great time saver.

Thank you Chungah! I just made another chicken pot pie slow cooker recipe last week, and wished it didn’t call for canned soup. My daughter liked it but wished it had potatoes in it. You have made 2 people very happy.


Going on the “short” to-do list. (and I agree whole heartedly with the soggy biscuits!)

Can chicken breast be used instead of thigh? If so, will cooking be a little different?

You may have to extend cooking time as needed to ensure that the chicken breasts are completely cooked through.

mmmm ohmagoshhhhhhh! I agree that homemade cream of chicken soup is ridiculously easy and this recipe just looks like mmmmm SO GOOD-love comfort food!

I was wondering if this could be frozen in smaller portions after cooking? Otherwise, I guess I can only make it when company is coming for dinner. It seems like a perfect comfort food for those beautiful fall days and I’m really looking forward to making (and eating) this.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I don’t understand the part were you use the biscuit thingy? Pleas elaborate.

You can use refrigerated biscuits and bake as directed on the packaging (or freshly baked biscuits can be used). When ready to serve, you can simply top the pot pie mixture with a biscuit per serving. Does that make sense?

Gee I hope mine turns out as well as yours. I love this dish and so does my family. But I don’t make it often anymore. However with a slow cooker—-hey I am back on track.

Made this tonight and my son said we could have it again tomorrow night. Delicious, so good and easy to make. My kids have liked to so many of the recipes I have prepared from your website that they are in our regular dinner rotation!! Thank you so much!!

What a great idea! I love chicken pot pie + I love my Crock Pot = SCORE! Thanks for the great recipe! 🙂

Thank you for this! My biggest complaint with slowcooker recipes is that they always used canned soup. I try to limit use of high sodium processed foods and I can’t wait to try this. As to Marsha’s question about freezing, I have a chicken potpie recipe that I frequently double and freeze half of the pie filling. Then I can have chicken potpie any time without having to make the filling first. I just defrost and bake it with the top crust. Always turns out well! I love your recipes and so far every one that I have tried has been voted a “keeper” by my husband ans son!

Do you have the nutritional info for this dish?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Do you think you could make this without the potatoes? Would it end up too liquid-y then, do you think?

Yes, you can certainly omit the potatoes as needed.

This looks amazing! I am wondering what makes the sauce creamy (besides the butter). There is no milk in the recipe but it looks creamy in the pot. Thanks!

The butter, flour and chicken stock come together to form a roux, which creates that creamy goodness! 🙂

Just made it and now I get it! Thanks so much! We are really looking forward to this one.

I cooked this for 2.5 hours on high and the chicken was still a little raw and the potatoes and corn were still firm. I think the times in the recipe need to be adjusted!

Ann, the time frame is simply an estimation. I recommend dicing the potatoes a little bit smaller (you can also cut the chicken up as well) to ensure a shorter cooking time. However, I don’t know why the corn would still be firm after 2.5 hrs on high. Did you use raw corn kernels?

I’m sorry, I meant the potatoes and carrots (corn was fine). I’ll have to try it again with a longer cooking time. It has potential!

I agree that the times need to be adjusted…I cooked it on low for 4.5 hours and the carrots and potatoes were no where near ready. I think it has to do with the sauce being so thick that they weren’t submerged.

I had the same problem. I will definitely cook this on low for 6-8 hours next time.

Have you tried frozen biscuits? You’d never know they weren’t the real thing! Definitely the best way to cheat.

If I used condensed soup, how much do I use? Do I also add water?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Chungah-ssi, I love your website. You’re recipes so easy and tasty. I made this and used a buttermilk drop biscuit and turned out great.

Thanks for all the awesome recipes!

This is the best chicken pot pie I’ve ever had – slow cooker or not! Definitely a keeper and very economical too. Hubby is a meat and potatoes guy so he wasn’t even that into the biscuits, he put the chicken in a bowl and ate it like stew. I served the biscuits on the side instead. I added a dash of yellow curry powder (maybe about 1/4 teaspoon) as it cooked and it really helped bring out the flavors. Word of warning – potatoes need to be diced very small, otherwise they won’t finish cooking in the time frame listed in the recipe. If you prefer chunkier potatoes, you will need to increase cooking time.

This was delicious! Thank you! Loved that no canned soup or any other processed foods are required. A few notes from my first attempt: >> I subbed sweet potatoes for the red potatoes. >>I doubled the recipe and noticed it was’ as thick as I would like, so I made it a bit thicker by adding a rue of milk and flour (really thick and pasty) and added towards the end >>I cooked for about 6 hours on low >>When I make left overs, I’ll put a dash of curry in like KLW suggested above.

What is the secret to not having clumps of flour not dissolve in the sauce? I have made it twice now unsuccessfully.

Rylynn, it is best to use a whisk.

This was so yummy. I actually used chicken breast and because I started it late I put it all in a 5 qt. pot on the stove and left it on low. Turned out very good! Hubby was very happy and I made homemade biscuits to go with.

Just found this recipe and it looks delicious! Do you think I could actually put this into a pie dish with crust or do you think it’ll be too soggy? I’m thinking about omitting the biscuits and trying it as an actual pie.

That sounds like a great idea but without having tried this myself, I cannot really say with certainty. As always, please use your best judgment.

This looks delicious! Wondering if I can combine the ingredients and then freeze everything, minus the biscuits of course, to make it easier to throw in the crockpot in the morning.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

All i can say is i will recommend this recipe to anyone and everyone that will listen. I made it this evening and used chicken tenders instead of the dark meat, my husband and i agreed we never need a frozen pot pie again. I am freezing a portion of this i split up about 20 minutes before i thought the rest was done for future use. Thank you for damn delicious food!

I loved this concept but the sauce ended up being pretty bland. I also didn’t add fresh parsley, so maybe that would solved the problem. Either way, I will make it again and double the spices in the sauce. Thanks for the great idea! So much less stressful than a full on pot pie and I love that there’s no heavy cream.

This was the best slow cooker recipe I have made, so delicious! I used chicken breasts, and cooked on high for 3 hours.
The chicken breasts shredded easily, the gravy is so scrumptious. I used frozen biscuits, splitting t them open, and piled on the chicken pie.

This recipe is amazing! I love that you don’t used canned soup. We had it for dinner with friends over last night and everyone loved it. Thank you!

I have a 4 qrt, so I’ll adjust the proportions accordingly. I have to ask- do you take out the bay leaves at some point?

Yes, it is best to remove the bay leaves prior to serving.

I just want to leave a cooks note here. There is no way that this is done in 1-2hours on high. All of the vegetables (except for the frozen ones) are completely uncooked. It should be 3-4 hours on high and 6-8 hours on low. It was still edible, but the crunchiness mixed with the creamy soup is not appealing.

Aynna, thank you for your feedback. Yes, cooking time can certainly vary depending on the size and thickness of the vegetables.

I followed the directions and found the sauce to be way too garlicky! If I make this again I will definitely opt for fresh spices and omit the garlic completely.

I’m multiplying this recipe by 2.5 (to fill my 6qt and 8qt slow cooker). Will this be enough to feed 13 adult men? It’s my turn for the work pot luck and it’s not cool to run out of food.

We will also be serving cookies or pie (hehe pie with pie).

I’m not entirely sure – you can always triple the recipe to be on the safe side and eat the leftovers for lunch the next day! 🙂

I actually did 2-1/3 and that worked great. Everyone loved it and I have some leftover (my husband will be thrilled). If you’re using an 8 qt, make sure to cook it longer. From cold, I did almost 3 hours on high and my potatoes were under cooked. My chicken in both pots after 3 hours were way under cooked by the time I was shredding (30 min prior to serving) so I left it on high. I’m not sure how this could be finished in just a few hours.

Is this supposed to be soupy or thick like the filling of a chicken pot pie?

It should resemble the consistency of chicken pot pie.

I’m not a big fan of celery. Would this be good without celery?

Yes, you can omit the celery.

I picked this recipe primarily because of the use of a roux instead of cream of chicken soup and am I glad I did! My family loved it! Because we were all eating at different times tonight I wanted to make something in the crockpot and I had all the ingredients for this. I decided instead of the biscuits, however, I would blind bake several single serve pie crusts and leave them in the oven to keep warm. As each of us arrived for home for dinner it was a simple matter of taking a crust from the oven and filling it from the crockpot…worked like a charm.

I made this yesterday exactly as the recipe except for omitting the celery. It came out perfectly. When it was finished in the crock pot, I put it in my cast iron skillet and topped with a pie crust and baked until brown. It was absolutely delicious!

How much fat do you think is ok to leave on the chicken thighs? I know they provide flavor, etc, but I don’t want to leave too much. Thanks!

This really depends on personal preference.

I made this the other night and it was delicious! I omitted the celery and used chicken tenders. When it was finished cooking in the crock pot, I dumped it into my cast iron skillet, covered with a pie crust and baked until golden. So good and so very easy!

Thanks for the recipe idea!

Hi! love the recipe, but I have my own favorite recipe for chicken pot pie I’d like to use. I need to use a crock pot for an office pot-luck lunch. I was thinking I could make it the night before, refrigerate, and leave on low at work for 4 hours,but was worried about it drying out? Any suggestions?

I think it should be fine! 🙂

Hi! How will doubling the recipe affect the cooking time? Thank you so much!

Yes, cooking time will have to be adjusted accordingly.

what is the adjusted amount of time you would suggest? thank you so much!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I was happy to find this recipe because condensed soup has so much sodium in it. I made the sauce with the exact ingredients and the exact measurements. It seems very thick for me. I added more water. Im cooking it in the slow cooker right now. Hoping it turns out. Is it suppose to be very thick? Thank you!

Does the nutritional info include the calories from the biscuits?

Love the recipe. Thanks!

Oh my gosh. It’s almost sad how excited I am about this recipe. Pot pie in the slow cooker is a dream come true! Need to try this ASAP!

yes, you may freeze leftover with no problem except cooked biscuits do not freeze very well if moist.
i do similar all the time. chef trick- You may also make the “filling” part of the pie recipe to make freezing easier and serve over split browned biscuit or brown rice like a chix a la king and it is excellent, or defrost and then top with hot buttered biscuits.
you can also do similar recipe with ground beef like a sheperd pie and serve over or top with mashed pots and a bit of cheese. or after defrosting dilute a bit and add some green like kale and convert into soup. a bit of grated cheese topping (common for southern pies) helps all leftovers.
always cook more than you need and freeze and multipurpose. How chefs always have all the bases and stocks for recipe bases.

I made this before probably over a year ago and the instructions were different back then. Back then you had the biscuits cooked in the cooker I think which I understand why you changed that. But it seems like the liquids got messed up? Only 2 cups of liquid for chicken and all those veggies?

I cooked it per the instructions and it totally flopped. Wasn’t enough liquid at all. I just added probably 6-8 cups of water and am now either gonna wait for the crock pot again or will switch it to the instantpot to see if it can be cooked faster to make up for the lost time.

Please let me know if there’s something missing with the liquids.

How strange. I’m not entirely sure, Jordan – this recipe has not been altered since it was posted.

I by mistake put the corn and peas in right away. O_O Hope it won’t be a total mess

This worked out well. I doubled the herbs as I always do when using the crock pot, and made sure to dice the veg small. Not quick to prepare like many crock pot recipes are, but it was so nice to only have to prepare a salad at dinner time.

I currently have this in the crockpot, but the sauce isn’t looking very “saucy.” It’s very thick. Should I add stock, or will it thin out as it cooks? Thank you in advance!!

Yes, you can add additional stock until the desired consistency is reached.

hi there! I tried this recipe just now, but I felt like the sauce called for too much flour. Did you mean for it the recipe to say 1/2 cup? The ratio of flour to stock didn’t seem right. Even when I whisked the flour into the butter/garlic it was just a big ball of flour and since I’ve made other roux’s it just didn’t seem/look right. I kept going but in the end the sauce was very thick and even with good seasoning it tasted terrible. Basically all I could taste was flour and not all the other delicious ingredients. I had to scrap the sauce and used soup mixes last minute…next time I would prefer not using soup mixes at all. Wondering if I did something wrong or misinterpreted the recipe? Thanks so much.

Oh no – what a bummer. How much flour did you add? The recipe calls for 1/2 cup but you can always reduce the amount as needed until the desired consistency is reached. Hope that helps!

I made this recipe today and it was delicious. However my sauce after cooking for 8 hours was not even close to looking like as pictured. Mine looked like a stew. Any suggestions? It still tasted amazing.

Oh no – how strange! Did you follow the ingredients without any substitutions?

I’ll be trying this tomorrow — it looks awesome! FWIW, I’ve cooked other chicken pot pies in the crock pot by putting raw biscuit dough right on top in the last 30 minutes or so of cooking. If you want to freeze and use later, don’t do this (!) but if you’re going to be serving it up, I find this works great and makes an attractive presentation!

I have tried many of your recipes and they are all delicious! We are excited to try this one tomorrow. Just one questions. After we cook everything in the crook pot and take the chicken out and shred it. We put the shredded chicken back in the crockpot and mix with with the ingredients and then top in with biscuits cooked correct? Also, we only have breast, will that be ok?

Yes, that is correct. Chicken breasts should also be just fine!

Trying this recipe now. The sauce seems too thick. Is it best to add more stock now or should I wait an hour or so?

Smells deelish so far.

You can add more stock now. Hope it turned out okay!

Do you think I could cube the raw chicken instead of shredding it after it’s cooked? I’m not a fan of shredded chicken but I do like it cubed or diced.

By the way I’ve been making an average of 2 of your recipes every week and all of them have been delicious. You definitely rock on your sauces!

Yes you can cube the chicken.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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