Description

Slow Cooker Chicken Pot Pie is a comforting and hearty one-pot meal that combines tender chicken, mixed vegetables, and a creamy sauce cooked low and slow. Finished with a flaky biscuit or puff pastry topping, this easy slow cooker recipe delivers classic pot pie flavors with minimal effort, perfect for busy weeknights or cozy dinners.

Ingredients

1 ½ pounds boneless, skinless chicken breasts or thighs, diced
3 cups mixed vegetables (carrots, peas, corn, green beans)
1 small onion, chopped
3 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
½ cup milk or cream
2 teaspoons dried thyme
Salt and pepper, to taste
1 sheet refrigerated biscuit dough or puff pastry (for topping)
Optional: fresh parsley for garnish

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Instructions

Add Ingredients to Slow Cooker: Combine diced chicken, mixed vegetables, onion, garlic, cream of chicken soup, chicken broth, milk, thyme, salt, and pepper in the slow cooker. Stir well.
Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, until chicken is cooked and vegetables are tender.
Add Topping: About 30 minutes before serving, place biscuit dough or puff pastry over the filling. Cover and cook until topping is golden and cooked through, about 25-30 minutes.
Serve: Garnish with fresh parsley if desired. Serve warm.

Notes

Use chickpeas or tofu with vegetable broth for a vegetarian version.Swap biscuit dough for mashed potatoes or cornbread topping.Add rosemary, sage, or parsley for different herb flavors.Stir in cream cheese or sour cream for extra creamy filling.Use gluten-free soup and toppings for a gluten-free meal.