Chicken Pot Pie

Name: Slow Cooker Chicken Pot Pie with Biscuits
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 boneless, skinless chicken breasts (about 1.5 lbs); 1 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried thyme; 1 tbsp minced garlic; 1 medium onion, chopped; 1 (16 oz) bag frozen mixed vegetables; 2 (10.5 oz) cans cream of chicken soup; 1 can refrigerated biscuits, for serving; Fresh parsley, for garnish

This slow cooker chicken pot pie combines tender chicken, mixed vegetables, and a creamy sauce—ready to serve over warm biscuits with minimal hands-on time.

⚡Slow Cooker

🌍American 🏷️Slow cooker 🏷️Chicken pot pie 🏷️Comfort food 🏷️Easy recipe Weeknight dinner

🏷️

🏷️Chicken

-0:00

cookinginthemidwestonTikTok

Total

4h 5m

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

3 boneless, skinless chicken breasts (about 1.5 lbs)
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tbsp minced garlic
1 medium onion, chopped
1 (16 oz) bag frozen mixed vegetables
2 (10.5 oz) cans cream of chicken soup
1 can refrigerated biscuits, for serving
Fresh parsley, for garnishoptional

11 Ingredients

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Instructions

1
Place the chicken breasts in the bottom of the slow cooker.
2
Top the chicken with paprika, onion powder, garlic powder, dried thyme, minced garlic, and chopped onion.
3
Add the bag of frozen mixed vegetables.
4
Pour in the two cans of cream of chicken soup.
5
Stir all the ingredients together until well combined.
6
Cover the slow cooker and cook on low for 4 to 6 hours.
7
Once cooked, remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
8
Serve the chicken pot pie filling hot over baked biscuits and garnish with fresh parsley, if desired.

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Tips & Notes

Pro tips

Layer onion and garlic at the bottom of the slow cooker to build flavor; they soften into the creamy sauce naturally.
Shred chicken with two forks directly in the slow cooker after cooking—it saves time and keeps everything warm.
Bake biscuits separately and place on top just before serving to keep them golden and crisp instead of steam-soaked.
Stir gently once halfway through cooking to ensure even heat distribution and prevent vegetables from clumping.

Substitutions

Cream of chicken soup → cream of celery or cream of mushroom soup (lighter or earthier flavor)
Frozen mixed vegetables → fresh diced potatoes, carrots, peas, and celery (add potatoes at the start; peas in the last 20 minutes)
Paprika, onion powder, garlic powder → 1 tbsp Italian seasoning (Mediterranean twist)

Storage & make-ahead

Refrigerate leftover filling up to 3 days in an airtight container; reheat gently on the stovetop over medium heat with a splash of broth to restore creaminess. Biscuits are best fresh but keep separately for 1 day.