Slow Cooker Chicken Pot Pie

Published on July 25, 2016 by Lauren

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  • crock pot chicken pot pie

    My favorite kind of meal – with this slow cooker chicken pot pie, there are no sides necessary. The meat, vegetables, and the biscuits are all you need. And there is absolutely no canned cream of chicken soup in this – but don’t worry, it is still very creamy and amazing – just like you’d expect a pot pie to be. And boy is this tasty!

    Another awesome thing about this dish is that you don’t need to chop and vegetables. We are taking the “short cut” of just using half a bag of frozen mixed vegetables. The kind I use has green beans, corn, carrots and peas – I get them from ALDI.

    crock pot chicken pot pie

    So how to make this creamy without the condensed soup mix? Well, I’m glad you asked! Don’t worry when you first throw everything in the slow cooker. Yes, it will be watery, but that’s ok. That is how it will cook for most of the time.


    But you will come in at the end and make a quick cream sauce with butter, flour, and milk and mix it in the with everything else. It blends perfectly and leaves you with that creamy, tasty, and satisfying pot pie filling that you would expect.

    Oh – and the absolute best part of this recipe? It’s part of an AMAZING slow cooker meal plan where you will create 20 meals for about $160 in under 3 hours! Check it out ->


    For the biscuits – if you want to make them from scratch, be my guest. I just used the ones that come in the tube.

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

    crock pot chicken pot pie

    crock pot chicken pot pie

    Slow Cooker Chicken Pot Pie

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    Prep Time: 15 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 15 minutes
    Servings: 6
    Author: Lauren Cobello


    • 2 Boneless Skinless Chicken breasts
    • 1 cup water
    • 1/2 bag of frozen mixed vegetables
    • 1 Tbsp parsley
    • 1/2 tsp black pepper
    • 1/2 tsp dried thyme
    • 1 tsp minced garlic
    • 2 chicken bouillon cubes
    • 1/2 tsp salt
    • 4 Tbsp butter
    • 4 Tbsp flour
    • 1 cup milk preferably whole milk
    • 1 package of biscuits.


    • Place the chicken breast in the bottom of the slow cooker.
    • Add water, vegetables, spices, bouillon cubes, and garlic.
    • Cook on high for 4 hours (or medium for 6, or low for 8)
    • Shred the chicken into chunks with forks.
    • In a small sauce pan, heat butter over medium heat.
    • Once melted, whisk in flour until well blended.
    • Add the milk.
    • Whisking often, heat until it bubbles and thickens.
    • Add thickened liquid to the slow cooker and mix it in well.
    • Cook for an additional 20-30 minutes.
    • In the meantime, cook the biscuits.
    • Serve and enjoy!



  • The version of this that you have in the aldi’s slow cooker meal plan is one of our favorite “busy night” meals. I can’t wait to try it this way!

      • I always use frozen meat. I’ve never used raw. I use frozen because it seems like it turns out moister and. It has plenty of time to cook through.

    • I use frozen meat in the slow cooker all the time, especially chicken breasts. Have never had an issue. I usually cook longer on lower…. so maybe 8hrs on low. Always cooks evenly and fine.

    • Hi! I’m so excited to find this recipe that doesn’t include cream of whatever soup! Do you think I could use fresh veggies? My daughter is allergic to carrots (so sad, I know) and it’s impossible to find frozen veggies with out them. I’m assuming that they would be a little crunchier?

  • Awesome! I did add an onion, chopped fine and a tsp of crushed garlic, and with the thyme I added a pinch of sage as well. Also, when making the rue for the sauce, I added a bit of salt and fresh black pepper. My family totally devoured this. I made homemade cheddar and garlic biscuits to serve with, yum. Thanks for the recipe.

    • Sounds ahmaaazing I bought the groceries to make this week. I wanted little potatoes in mind too so cubed hash browns we shall try

  • Made this yesterday’s and flavor was excellent and very easy to make. Wife complained being very salty and sometimes it tasted little too salty for me, but overall was good. I used 1/2 tsp of salt and instead or bouillon cubes I used Knorr chicken bouillon powder in equal parts listed on back instructions, so I don’t know if that made it salty. Will make this dish again though

  • I tried this recipe and my family loved it I added a can of whole corn and some white potatoes cubed and it was awesome my family asked if I made another freezer bag meal of it will definitely be making it again.

  • I want to make this for a large group of people. I was planning on using 5 or 6 chicken breasts. How would the rest of the ingredients increase when doubling or tripling the amount of chicken?

    • This is probably the best thing I’ve made from a recipe. I even tripled the recipe because I had 5 chicken breasts. I got home from work and had a taste and couldn’t believe it! I made something good! Now I just need to see if it holds up when I freeze portions of it.

  • I think I’m going to try this and instead of making biscuits separately I’ll make the bisquick dumplings and add them in at the end to cook and create a top crust. Can’t wait. 🙂

  • What happens if you put everything in the crockpot and cook instead of making the sauce separately? Have a newborn and just want it to be ready.

  • My son doesn’t have a stove in college. Do you think he could add cream of chicken soup for the last part since he isn’t able to make the thickened part at the end? He has a slow cooker and an air fryer. That’s about it. Haha.

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