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Slow- Cooker Chicken Pot Pie

Slow-Cooker Chicken Pot Pie

An easy cream base chicken pot pie made in slow cooker with refrigerator biscuits for crust
Course dinner
Cuisine American
Keyword biscuits, Chicken, Dinner, Pot Pie, Slow Cooker
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 people
Calories 418kcal


  • Crockpot, Slow Cooker
  • OVEN


  • 2 lbs Boneless Skinless Chicken Breast or Thighs I used a mix of both
  • 1 bag Frozen Corn Canned can be used (drain)
  • 1 bag Frozen Peas and Carrots Canned can be used (drain)
  • 1 Medium White or Yellow Onion Chopped
  • 2 cans Cream of Chicken Soup
  • 1 can Chicken Broth
  • 2 cups Water
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Poultry Seasoning
  • 1 tube Refrigerated Biscuits I used Pillsbury


  • Chop chicken into bite size pieces , place chicken , peas and carrots, corn and onions into slow cooker.
  • Season with salt, pepper, garlic powder and poultry seasoning
  • Add soup ,broth, and water ,stir well -cook on high for 4 hour or low 6-8 hours
  • When you have 30 minutes left pre-heat oven and make biscuits according to directions
  • Alternate directions -pull slow cooker insert and cook biscuits on top of pot pie filling in your oven


Calories: 418kcal | Carbohydrates: 35g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1352mg | Potassium: 643mg | Fiber: 1g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 3mg