Damn Delicious

Slow Cooker Chicken Pot Pie

The easiest pot pie recipe ever made right in the crockpot from scratch – no condensed cream of chicken soup here!

Slow Cooker Chicken Pot Pie - The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

So I am totally going to contradict myself here. This slow cooker chicken pot pie is made completely from scratch. There’s no condensed cream of chicken soup here. But the biscuits. The biscuits are from a can.

Slow Cooker Chicken Pot Pie - The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

I know, I know.

Slow Cooker Chicken Pot Pie - The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

But in my defense, making condensed cream of chicken soup is so stinking easy, yet biscuits are just too finicky and require way too much work.

Slow Cooker Chicken Pot Pie - The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

But if the refrigerated biscuits are completely taboo in your world, then yes, you can certainly substitute freshly made biscuits.

Slow Cooker Chicken Pot Pie - The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

This will still be the easiest chicken pot pie you will ever make.

Slow Cooker Chicken Pot Pie - The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

And if you’re short on time, you can substitute the condensed canned goods as needed. I won’t tell if you wont.

Slow Cooker Chicken Pot Pie - The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

I only recommend one thing – serve the biscuits with the pot pie filling as they are ready to be served. There’s nothing worse than soggy biscuits. Nothing.

Slow Cooker Chicken Pot Pie - The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

Slow Cooker Chicken Pot Pie

The easiest pot pie recipe ever made right in the crockpot from scratch – no condensed cream of chicken soup here!

20 minutes5 hours 40 minutes


  • 1 pound boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound red potatoes, diced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 bay leaves
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup frozen peas
  • 1 (16-ounce) tube refrigerated buttermilk biscuits
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Pinch of paprika
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
  2. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
  3. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
  4. Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.
  5. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
  6. Prepare biscuits according to package instructions.
  7. Serve chicken immediately topped with biscuits, garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 423.1 Calories from Fat 144.9
% Daily Value*
Total Fat 16.1g 25%
Saturated Fat 5.8g 29%
Trans Fat 0.2g
Cholesterol 58.9mg 20%
Sodium 654.0mg 27%
Total Carbohydrate 49.9g 17%
Dietary Fiber 3.7g 15%
Sugars 3.8g
Protein 20.2g 40%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Leave a Review

Your email address will not be published. Required fields are marked *


  1. Rated 5 out of 5

    Great recipe! I’ve made this a number of times and freeze any leftovers. Many reviews comment about the thick sauce- yes it’s thick when you add it to crockpot but mine always thins out on its own by the end of  crockpot cook time. It turns out perfect!

  2. Rated 2 out of 5

    There have clearly been a few typos in the recipe. 2 cups of liquid for 8 servings of soup? When making the sauce, I melted the 3 tablespoons of butter and added the half cup of flour as directed. The mixture immediately turned into a ball of flour, which was impossible to whisk (it just stuck to the whisk) so I added more stock and it was better. After adding everything to the crockpot I could see that there wasn’t nearly enough liquid to cook the chicken and veggies. So I added more stock (4 cups total at this point. The recipe only calls for 2 cups) and 1 cup of water. 

    It ended up being delicious!! But the measurements in the recipe really need to be changed!

  3. Rated 5 out of 5

    Love this and so do our kids! I’ve made it in our slow cooker, do you have an Instant Pot time conversion?

  4. Rated 5 out of 5

    I’ve made this about 5 times. I LOVE it! So good! 

  5. I made this recipe tonight and it didn’t turn out like I expected.

    I followed the recipe exact. And cooked on high for 2 hours first.  The chicken was not cooked through yet and it was very dry I had to add more water . This isn’t change the flavor just needed more liquid.

    After that peas and carrots added in another 30 minutes.  I go to shred the chicken and the some pieces were still raw.  I made sure it was in high and not warm or low.  I continued to shred the chicken and waited another 30 minutes . The chicken cooked through there was good amount of liquid. We were ready to eat.

    The veggies were not cooked. Some potatoes were hrd the carrots and celery all hard.

    I know my slow cooker works because I just made another recipe the day before and it cooked fine.

    So we had to go with left overs from the night before we were all hungry. I had to go back and continue cooking.

    I don’t want to come off as complaining about this recipe.  Every recipe I have made comes out delicious! I made your mile high biscuits to go with this. Anyway, I was just surprised things were not cooking at the time stated for high.

    Anyway if you want to make this recipe this is my thought. Whatever was going on with us we needed more time to make sure veggies were cooked through. Also I needed more liquid as it got very dry.

    The flavor of the sauce was delicious. I will definitely try this again and try to make adjustments

  6. Rated 5 out of 5

    Damn Delicious

  7. Rated 5 out of 5

    Comfort food at its best! This was absolutely delicious — my whole family (picky eaters) had seconds.
    I did use chicken breasts instead of thighs (personal preference).
    I found that the sauce was way too thick. I mixed in some extra broth and the consistency was just fine.
    This is a keeper!

  8. Rated 5 out of 5

    I made this vegetarian pot pie. I used vegetable stock instead of chicken. And I used gardein meatless chicken. I put everything in the slow cooker (all but the biscuits of course). I added extra cup of veggie stock as it cooked because it looked dry probably because no chicken juices from there not being any real chicken in it. It turned out delicious. 

  9. Rated 5 out of 5

    So I made this recipe last night and it came out perfect, well I had to tweak it a little but not to much,, all I did was use I bay leaf instead of 2, add 1 1/2 cups of water, only because I didn’t have anymore chicken stock, and I added a chicken bouillon cube, I added salt and pepper as it cooked. End result…. #DamnDelicious chicken pot pie!! I posted pics on IG @damndelicious

  10. Rated 5 out of 5

    I’m gonna make this tonight but the chicken is not boneless, do I have to cook different
    way or longer? Help plz!!

  11. Rated 5 out of 5

    You are right! It’s soooooo easy to make the cream of!! And the seasoning is on point! I omitted the potato and added spinach and fresh green beans- because that’s what I had on hand. Yummo!

  12. Rated 1 out of 5

     I was so excited about this recipe because my husband loves chicken pot pie!  I tried it today. We were very disappointed.

    First of all, it was very bland, even though I put extra seasoning in like the Montreal chicken seasoning. It still didn’t elevate the taste. If I ever try this again I would begin with a rotisserie chicken that already has great seasoning and flavor in it. Other than that, I wouldn’t put quite as much of each of the vegetables. Perhaps I went above the recipe, but I don’t think so.  It seemed really too full of stuff.

    Secondly, I would add more of the stock to the crock pot itself because my sauce came out thicker than I thought it should’ve been. It didn’t add to the flavor, unfortunately. 

    I really wanted to love this recipe. 

  13. Just wanted to say thank you, I knew you wouldn’t disappoint! I was looking for a good crockpot chicken pot pie recipe that didn’t call for any “cream of crap” soups and I knew if I came to your blog I’d find it! I’ve never commented before, but I’ve made SO many of your recipes and not once have I been disappointed. Thanks again 🙂

  14. I made this today and it was delicious! I did have to make minor modifications as my sauce was very thick. Once I combined everything in the crockpot I added some more chicken stock. After 20 mins I realized that still wouldn’t suffice as it was still thick and added a cup of water. After that, it was perfect. I also omitted the celery. Thanks for the recipe!

  15. Do you think I could cube the raw chicken instead of shredding it after it’s cooked? I’m not a fan of shredded chicken but I do like it cubed or diced.

    By the way I’ve been making an average of 2 of your recipes every week and all of them have been delicious. You definitely rock on your sauces!

  16. Trying this recipe now. The sauce seems too thick. Is it best to add more stock now or should I wait an hour or so?

    Smells deelish so far. 

  17. I have tried many of your recipes and they are all delicious! We are excited to try this one tomorrow.  Just one questions. After we cook everything in the crook pot and take the chicken out and shred it. We put the shredded chicken back in the crockpot and mix with with the ingredients and then top in with biscuits cooked correct? Also, we only have breast, will that be ok? 

  18. I’ll be trying this tomorrow — it looks awesome! FWIW, I’ve cooked other chicken pot pies in the crock pot by putting raw biscuit dough right on top in the last 30 minutes or so of cooking. If you want to freeze and use later, don’t do this (!) but if you’re going to be serving it up, I find this works great and makes an attractive presentation!

  19. I made this recipe today and it was delicious.  However my sauce after cooking for 8 hours was not even close to looking like as pictured.  Mine looked like a stew.  Any suggestions?  It still tasted amazing.  

  20. hi there! I tried this recipe just now, but I felt like the sauce called for too much flour. Did you mean for it the recipe to say 1/2 cup? The ratio of flour to stock didn’t seem right. Even when I whisked the flour into the butter/garlic it was just a big ball of flour and since I’ve made other roux’s it just didn’t seem/look right. I kept going but in the end the sauce was very thick and even with good seasoning it tasted terrible. Basically all I could taste was flour and not all the other delicious ingredients. I had to scrap the sauce and used soup mixes last minute…next time I would prefer not using soup mixes at all. Wondering if I did something wrong or misinterpreted the recipe? Thanks so much!!!

    • Oh no – what a bummer. How much flour did you add? The recipe calls for 1/2 cup but you can always reduce the amount as needed until the desired consistency is reached. Hope that helps!

    • Yes! I had this same exact thoughts. there was so much flour to the butter ratio. I felt like I was just browning raw flour. Proportions were a lot different than what I am used to for a roux. I stuck with it, and just threw it in my Vitamix at the end to get out the chunks and am crossing my fingers. Currently cooking..

  21. I currently have this in the crockpot, but the sauce isn’t looking very “saucy.” It’s very thick. Should I add stock, or will it thin out as it cooks? Thank you in advance!!

  22. This worked out well. I doubled the herbs as I always do when using the crock pot, and made sure to dice the veg small. Not quick to prepare like many crock pot recipes are, but it was so nice to only have to prepare a salad at dinner time.

  23. I by mistake put the corn and peas in right away. O_O Hope it won’t be a total mess

  24. I made this before probably over a year ago and the instructions were different back then. Back then you had the biscuits cooked in the cooker I think which I understand why you changed that. But it seems like the liquids got messed up? Only 2 cups of liquid for chicken and all those veggies?

    I cooked it per the instructions and it totally flopped. Wasn’t enough liquid at all. I just added probably 6-8 cups of water and am now either gonna wait for the crock pot again or will switch it to the instantpot to see if it can be cooked faster to make up for the lost time. 

    Please let me know if there’s something missing with the liquids. 


  25. yes, you may freeze leftover with no problem except cooked biscuits do not freeze very well if moist.
     i do similar all the time. chef trick- You may also make the “filling” part of the pie recipe to make freezing easier and serve over split browned biscuit or brown rice like a chix a la king and it is excellent, or defrost and then top with hot buttered biscuits.
    you can also do similar recipe with ground beef like a sheperd pie and serve over or top with mashed pots and a bit of cheese. or after defrosting dilute a bit and add some green like kale and convert into soup. a bit of grated cheese topping (common for southern pies) helps all leftovers.
    always cook more than you need and freeze and multipurpose. How chefs always have all the bases and stocks for recipe bases.

  26. Oh my gosh. It’s almost sad how excited I am about this recipe. Pot pie in the slow cooker is a dream come true! Need to try this ASAP!

  27. Does the nutritional info include the calories from the biscuits? 

    Love the recipe. Thanks!

  28. I was happy to find this recipe because condensed soup has so much sodium in it.  I made the sauce with the exact ingredients and the exact measurements.  It seems very thick for me.  I added more water.  Im cooking it in the slow cooker right now.  Hoping it turns out.  Is it suppose to be very thick?  Thank you!

  29. Hi! How will doubling the recipe affect the cooking time? Thank you so much! 

  30. Hi! love the recipe, but I have my own favorite recipe for chicken pot pie I’d like to use. I need to use a crock pot for an office pot-luck lunch. I was thinking I could make it the night before, refrigerate, and leave on low at work for 4 hours,but was worried about it drying out? Any suggestions?

  31. I made this the other night and it was delicious! I omitted the celery and used chicken tenders. When it was finished cooking in the crock pot, I dumped it into my cast iron skillet, covered with a pie crust and baked until golden. So good and so very easy!

    Thanks for the recipe idea!

  32. How much fat do you think is ok to leave on the chicken thighs? I know they provide flavor, etc, but I don’t want to leave too much. Thanks!

  33. I made this yesterday exactly as the recipe except for omitting the celery. It came out perfectly. When it was finished in the crock pot, I put it in my cast iron skillet and topped with a pie crust and baked until brown. It was absolutely delicious!

  34. I picked this recipe primarily because of the use of a roux instead of cream of chicken soup and am I glad I did!  My family loved it!  Because we were all eating at different times tonight I wanted to make something in the crockpot and I had all the ingredients for this.  I decided instead of the biscuits, however, I would blind bake several single serve pie crusts and leave them in the oven to keep warm.  As each of us arrived for home for dinner it was a simple matter of taking a crust from the oven and filling it from the crockpot…worked like a charm.

  35. I’m not a big fan of celery. Would this be good without celery?

  36. Is this supposed to be soupy or thick like the filling of a chicken pot pie?

  37. I’m multiplying this recipe by 2.5 (to fill my 6qt and 8qt slow cooker). Will this be enough to feed 13 adult men? It’s my turn for the work pot luck and it’s not cool to run out of food.

    We will also be serving cookies or pie (hehe pie with pie).

    • I’m not entirely sure – you can always triple the recipe to be on the safe side and eat the leftovers for lunch the next day! 🙂

    • I actually did 2-1/3 and that worked great. Everyone loved it and I have some leftover (my husband will be thrilled). If you’re using an 8 qt, make sure to cook it longer. From cold, I did almost 3 hours on high and my potatoes were under cooked. My chicken in both pots after 3 hours were way under cooked by the time I was shredding (30 min prior to serving) so I left it on high. I’m not sure how this could be finished in just a few hours.

  38. I followed the directions and found the sauce to be way too garlicky! If I make this again I will definitely opt for fresh spices and omit the garlic completely. 

  39. I just want to leave a cooks note here. There is no way that this is done in 1-2hours on high. All of the vegetables (except for the frozen ones) are completely uncooked. It should be 3-4 hours on high and 6-8 hours on low. It was still edible, but the crunchiness mixed with the creamy soup is not appealing. 

    • Aynna, thank you for your feedback. Yes, cooking time can certainly vary depending on the size and thickness of the vegetables.

  40. I have a 4 qrt, so I’ll adjust the proportions accordingly. I have to ask- do you take out the bay leaves at some point?

  41. This recipe is amazing! I love that you don’t used canned soup. We had it for dinner with friends over last night and everyone loved it. Thank you!

  42. This was the best slow cooker recipe I have made, so delicious! I used chicken breasts, and cooked on high for 3 hours.
    The chicken breasts shredded easily, the gravy is so scrumptious. I used frozen biscuits, splitting t them open, and piled on the chicken pie.

  43. I loved this concept but the sauce ended up being pretty bland. I also didn’t add fresh parsley, so maybe that would solved the problem. Either way, I will make it again and double the spices in the sauce. Thanks for the great idea! So much less stressful than a full on pot pie and I love that there’s no heavy cream.

  44. All i can say is i will recommend this recipe to anyone and everyone that will listen. I made it this evening and used chicken tenders instead of the dark meat, my husband and i agreed we never need a frozen pot pie again. I am freezing a portion of this i split up about 20 minutes before i thought the rest was done for future use. Thank you for damn delicious food!

  45. This looks delicious!  Wondering if I can combine the ingredients and then freeze everything, minus the biscuits of course, to make it easier to throw in the crockpot in the morning.  

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  46. Hi!

    Just found this recipe and it looks delicious! Do you think I could actually put this into a pie dish with crust or do you think it’ll be too soggy? I’m thinking about omitting the biscuits and trying it as an actual pie.

    • That sounds like a great idea but without having tried this myself, I cannot really say with certainty. As always, please use your best judgment.

  47. This was so yummy. I actually used chicken breast and because I started it late I put it all in a 5 qt. pot on the stove and left it on low. Turned out very good! Hubby was very happy and I made homemade biscuits to go with.

  48. What is the secret to not having clumps of flour not dissolve in the sauce? I have made it twice now unsuccessfully.

  49. This was delicious! Thank you!  Loved that no canned soup or any other processed foods are required.  A few notes from my first attempt: >> I subbed sweet potatoes for the red potatoes. >>I doubled the recipe and noticed it was’ as thick as I would like, so I made it a bit thicker by adding a rue of milk and flour (really thick and pasty) and added towards the end >>I cooked for about 6 hours on low >>When I make left overs, I’ll put a dash of curry in like KLW suggested above. 

  50. This is the best chicken pot pie I’ve ever had – slow cooker or not! Definitely a keeper and very economical too. Hubby is a meat and potatoes guy so he wasn’t even that into the biscuits, he put the chicken in a bowl and ate it like stew. I served the biscuits on the side instead. I added a dash of yellow curry powder (maybe about 1/4 teaspoon) as it cooked and it really helped bring out the flavors. Word of warning – potatoes need to be diced very small, otherwise they won’t finish cooking in the time frame listed in the recipe. If you prefer chunkier potatoes, you will need to increase cooking time.

  51. Chungah-ssi, I love your website. You’re recipes so easy and tasty. I made this and used a buttermilk drop biscuit and turned out great.

    Thanks for all the awesome recipes! 

  52. If I used condensed soup, how much do I use? Do I also add water?

  53. Have you tried frozen biscuits? You’d never know they weren’t the real thing! Definitely the best way to cheat.

  54. I cooked this for 2.5 hours on high and the chicken was still a little raw and the potatoes and corn were still firm. I think the times in the recipe need to be adjusted!

    • Ann, the time frame is simply an estimation. I recommend dicing the potatoes a little bit smaller (you can also cut the chicken up as well) to ensure a shorter cooking time. However, I don’t know why the corn would still be firm after 2.5 hrs on high. Did you use raw corn kernels?

      • I’m sorry, I meant the potatoes and carrots (corn was fine). I’ll have to try it again with a longer cooking time. It has potential!

      • I agree that the times need to be adjusted…I cooked it on low for 4.5 hours and the carrots and potatoes were no where near ready.  I think it has to do with the sauce being so thick that they weren’t submerged.

    • I had the same problem.  I will definitely cook this on low for 6-8 hours next time.

  55. This looks amazing! I am wondering what makes the sauce creamy (besides the butter). There is no milk in the recipe but it looks creamy in the pot. Thanks!

  56. Do you think you could make this without the potatoes? Would it end up too liquid-y then, do you think?

  57. Do you have the nutritional info for this dish?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  58. Thank you for this! My biggest complaint with slowcooker recipes is that they always used canned soup. I try to limit use of high sodium processed foods and I can’t wait to try this. As to Marsha’s question about freezing, I have a chicken potpie recipe that I frequently double and freeze half of the pie filling. Then I can have chicken potpie any time without having to make the filling first. I just defrost and bake it with the top crust. Always turns out well! I love your recipes and so far every one that I have tried has been voted a “keeper” by my husband ans son!

  59. What a great idea! I love chicken pot pie + I love my Crock Pot = SCORE! Thanks for the great recipe! 🙂

  60. Made this tonight and my son said we could have it again tomorrow night. Delicious, so good and easy to make. My kids have liked to so many of the recipes I have prepared from your website that they are in our regular dinner rotation!! Thank you so much!!

  61. Gee I hope mine turns out as well as yours. I love this dish and so does my family. But I don’t make it often anymore. However with a slow cooker—-hey I am back on track.

  62. I don’t understand the part were you use the biscuit thingy? Pleas elaborate.

    • You can use refrigerated biscuits and bake as directed on the packaging (or freshly baked biscuits can be used). When ready to serve, you can simply top the pot pie mixture with a biscuit per serving. Does that make sense?

  63. I was wondering if this could be frozen in smaller portions after cooking? Otherwise, I guess I can only make it when company is coming for dinner. It seems like a perfect comfort food for those beautiful fall days and I’m really looking forward to making (and eating) this.

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  64. mmmm ohmagoshhhhhhh! I agree that homemade cream of chicken soup is ridiculously easy and this recipe just looks like mmmmm SO GOOD-love comfort food!

  65. Can chicken breast be used instead of thigh? If so, will cooking be a little different?

  66. Going on the “short” to-do list. (and I agree whole heartedly with the soggy biscuits!)

  67. Thank you Chungah! I just made another chicken pot pie slow cooker recipe last week, and wished it didn’t call for canned soup. My daughter liked it but wished it had potatoes in it. You have made 2 people very happy!!!


  68. Looks wonderful!! I don’t have a crockpot — how would I make this if I’m using a conventional oven or cooktop? Thanks for your help!

    • Jen, here is another pot pie recipe of mine that uses a conventional oven. I hope you get a chance to give it a try!

      • Rated 4 out of 5

        This is a great recipe had to look for a while but was glad to finally find one that didn’t contain soup only thing I would change is less on thyme other than was GREAT

    • Get a crockpot – what a great investment – they are wonderful – usually nice ones less than $25.00 at Walmart – And a great time saver.