Slow cooker chicken pot pie

Heather Disarro

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Slow cooker chicken pot pie takes the comfort food classic and makes it even easier in a hands-off version.

Crockpot chicken pot pie

Slow cooker chicken pot pie

Serves 4 to 6


  • 3 large chicken breasts
  • 2 cups chicken stock
  • 1/4 cup milk
  • 2 tablespoons cornstarch
  • 16 ounces mixed frozen vegetables
  • 1 (16.3 ounce) can prepared biscuit dough


  1. Add the chicken and chicken stock to a slow cooker and cook on low for 5 to 6 hours until the chicken easily shreds with a fork.
  2. Whisk together the milk and cornstarch and add to the pot and stir.
  3. Cook on low for another 1 to 2 hours until the mixture is thick and creamy.
  4. Add the frozen vegetables and stir to combine.
  5. Cook for another 30 minutes.
  6. Meanwhile cook the biscuits according to package directions.
  7. To serve, spoon the chicken mixture into bowls and top with a biscuit.
  8. Serve hot.

More comforting Crock-Pot classics

Crock-Pot corn stuffing balls
Crock-Pot chicken and dumplings
Crock-Pot beef stew

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.