Slow Cooker recipe meals are the best. They are easy, don’t take up a lot of your time, save on dishes, and they make your house smell glorious all day long. Something about a slow cooker meal feels both modern and inventive, and also like paying homage to grandmothers everywhere. This slow cooker chicken pot pie soup recipe also has hidden veggies if you want to omit the mixed vegetables!
This slow cooker meal is for chicken pot pie. soup This dish doesn’t include the traditional baked crust. Instead, serve this tasty filling atop warm, buttery biscuits, or if you are looking for a healthier take, try serving it on a bed of rice. it a more hearty chicken soup with creamy chicken and is the ultimate comfort food.
Why You'll Love This Chicken Chowder
Just Walk Away – One of the best parts of this dish is how easy it is. You can toss all of the ingredients into the crock-pot and leave it alone for 4 ½ - 6 hours. Your day just got so much easier!
Very Versatile – This is a deconstructed take on a chicken potpie, which makes it incredibly versatile when it comes to serving styles. You can enjoy it as is, over rice or buttery biscuits, or if you are planning to entertain, try cutting puff pastry dough or pizza crust into small circles, and press into a mini muffin tin. Bake until golden, then spoon in your pot pie filling when you are ready to serve!
Ingredients for Slow Cooker Chicken Pot Pie
Chicken – You want your boneless skinless chicken breast to be uncooked for this recipe, as it will cook in the crockpot. I recommend going for about 1 ½ pounds of chicken breast. Dice them into small cubes so that they are bite size. Chicken thighs will work, but I enjoy white meat better for this recipe especially the color.
Veggies – This pot pie is packed with healthy veggies. Go for about 3 cups of frozen mixed veggies.
Cauliflower – I advise using frozen cauliflower as well. Using frozen vegetables in a slow cooker dish helps to prevent them from getting overcooked and mushy.
Onion – You will need one small, diced onion. I recommend yellow, or something delicate and slightly sweet.
Garlic – Garlic is tasty, anti-inflammatory, and good for your gut, so I say the more the merrier. We will use 3 cloves in this dish!
Cream of Chicken – Cream of chicken makes the perfect base for your filling. I prefer to use Campbell’s!
Cream of Celery – This dish gets a strong chicken flavor from the cream, broth, and breast. I balance it out with a can of cream of celery. Celery complements the chicken flavor really well.
Chicken Broth – You will need 1 ½ cups of chicken broth to break up the cans of cream soup.
Salt and Pepper – This dish is full of flavor, but a little salt and pepper help to round it out.
Herbs – A little ground thyme seriously elevates any chicken dish! Rosemary is a favorite as well. I used ¼ teaspoon of each. You may also wish to garnish the finished product with some fresh parsley.
Optional Additions – You can enjoy this dish as is, but I think it is especially tasty with some fresh, buttered biscuits!
How to Make It
- In a large crock-pot, with or without a crockpot liner, layer in the diced chicken, mixed veggies, cauliflower, onion and garlic.
- Top the mixture with the cream of celery, cream of chicken, chicken broth and seasonings.
- Give the contents a gentle stir, secure the lid and cook on high for 4.5 hours or low for 6.5 hours.
- When done, stir once again then garnish with fresh parsley as desired and serve warm with buttery biscuits.
Step by Step Instructions
To begin, prepare your crockpot. If you wish to use a liner for easier cleanup, place it inside. Then, add your diced chicken breasts, frozen mixed veggies, cauliflower, onion, and garlic to the dish.
Next, pour your cream of celery, cream of chicken, chicken broth, salt and pepper, ground thyme, and dried rosemary over your chicken and veggies.
Stir the mixture gently, then place the lid on your crockpot. Cook your chicken potpie on high for 4 ½ hours, or on low for 6 ½ hours.
Once your potpie filling is done, stir and serve.
You can also serve it with buttered biscuits and fresh parsley!
Cook's Tips
- Store your leftovers in an airtight container in the refrigerator for up to 4 days, and reheat on the stovetop over medium-high heat.
- You can also keep your leftover chicken pot pie in the freezer. Simply freeze it in Ziploc bags. When you are ready to enjoy, empty the bags into the crock pot and heat for 2 hours on high, or 4 hours on low.
- Repurpose your leftovers into a ring! Separate crescent roll dough into triangles, and arrange into a circle on a baking stone, pressing the corners together to form a ring shape. Spoon a small amount of your leftover chicken pot pie filling onto the wide part of the dough. Sprinkle shredded cheese or cubed cream cheese if desired. Fold the tops of your triangles downward so that most of the filling is covered by dough. Brush with melted butter and garlic and bake!
- You can also use a store bought pie crust and use this as a filling once cooked. Mini ones work great! While this is cooking bake biscuits. This is one of my favorite slow cooker instant pot recipes! I've made this several times.
- Some have asked if you can use heavy cream or chicken stock. You can sub it out but it will involve more seasonings. I feel the soups really help with added flavor and make this slow cooker creamy recipe come together.
FAQ:
O If you want to thicken your chicken pot pie filling, wait until the end of your cook time (as it will thicken while it cooks) and then add a cornstarch or flour slurry and leave it to cook a little longer. You can also add a small amount of instant mashed potatoes.
Most importantly, your chicken should be fully cooked. Use a meat thermometer to ensure that your chicken has reached an internal temperature of 165. The liquid should also be thick and a bit bubbly.
How long does chicken cook in a crockpot?
It takes about 4 hours on low for chicken to cook. The addition of other ingredients can increase the cook time. This dish will be done within 4 ½-6 ½ hours.
Tried this slow cooker chicken pot pie recipe and loved it? Leave a comment and recipe rating recipe below. For inspiration follow us on Instagram or like us on Facebook. Tell me below if you would like more crockpot chicken recipes!
If you’re looking for more easy dinners to make, try these simple dishes!
Slow Cooker Chicken Pot Pie Recipe
Ingredients
- 1.5 lbs Raw Chicken Breast small cubed
- 3 cups Frozen Mixed Veggies
- 1 cup Frozen Cauliflower Florets
- 1 Small Onion diced
- 3 Cloves Garlic minced
- 1 10.5oz can Cream of Chicken
- 1 10.5 oz can Cream of Celery
- 1.5 cup Chicken Broth
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Ground Thyme
- ¼ tsp Dried Rosemary
- Optional Additions: Biscuits Butter, Fresh Parsley
Instructions
- In a large crock pot, with or without a crockpot liner, layer in the diced chicken, mixed veggies, cauliflower, onion and garlic.
- Top the mixture with the cream of celery, cream of chicken, chicken broth and seasonings.
- Give the contents a gentle stir, secure the lid and cook on high for 4.5 hours or low for 6.5 hours.
- When done stir once again then garnish with fresh parsley as desired and serve warm with buttery biscuits.
Notes
May be stored, cooked and frozen in zip tight bags and reheated in crock pot for 2 hours on high and 4 hours on low.
May be reheated stove top over medium high heat in a pot.
So easy and good! Perfect for a large group...all done ahead of time and in one pot. 👌