Can you put raw chicken in a slow cooker for pot pie?

Yes, absolutely. Most slow cooker chicken pot pie recipes call for raw, diced chicken breast or thighs, which cook thoroughly and become tender directly in the slow cooker with the other ingredients.

How do you thicken pot pie filling in a slow cooker?

To thicken the filling, create a slurry by whisking cornstarch or flour with a small amount of cold water or broth, then stir it into the hot mixture during the last 30-60 minutes of cooking. Cream cheese or heavy cream can also add richness and thickness.

What kind of chicken is best for slow cooker pot pie?

Boneless, skinless chicken breasts or thighs both work well. Breasts offer leaner meat, while thighs provide richer flavor and tend to stay moister. Dicing them into bite-sized pieces ensures even cooking.

How long does it take to cook chicken pot pie in a slow cooker?

Typically, slow cooker chicken pot pie cooks for 3-4 hours on high or 6-8 hours on low. Cooking time can vary based on your specific slow cooker model and the size of the chicken pieces.

Can you freeze slow cooker chicken pot pie?

Yes, the cooked slow cooker chicken pot pie filling freezes well. Allow it to cool completely, then transfer to airtight containers or freezer bags for up to 2-3 months. Thaw in the refrigerator before reheating.

How do you add biscuits or crust to slow cooker chicken pot pie?

For best results, bake biscuits or a pie crust separately and serve them alongside the filling. While some recipes suggest adding canned biscuit dough directly to the slow cooker for the last hour, this often results in a steamed rather than crispy top.

Slow Cooker Chicken Pot Pie: The Easiest Comfort Food You'll Ever Make 2025

Slow Cooker Chicken Pot Pie

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This easy slow cooker chicken pot pie delivers all the comforting flavor of the classic dish with minimal effort. Just toss ingredients in your crock pot and let it do the work for a creamy, satisfying meal.

Author: Adam
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts or thighs
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup whole milk or half-and-half
1 (10.5 oz) can cream of chicken soup
1 pound frozen mixed vegetables (peas, carrots, corn, green beans)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
1 (16.3 oz) can refrigerated biscuit dough (8 count)

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Instructions

Prepare the Base: Place chicken in bottom of slow cooker. Scatter diced onion and minced garlic over top.
Combine the Liquids: In a bowl, whisk together chicken broth, milk, and cream of chicken soup until smooth. Pour over chicken and vegetables.
Add Seasonings and Veggies: Stir in frozen mixed vegetables, dried thyme, dried rosemary, salt, and pepper.
Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender.
Shred the Chicken: About 30 minutes before serving, shred chicken directly in slow cooker using two forks.
Top with Biscuits: Arrange raw biscuit dough pieces on top of hot filling in single layer.
Finish Cooking: Cover and cook on HIGH for 30-45 minutes until biscuits are golden brown and cooked through.

Notes

For extra golden biscuits, brush tops with melted butter before final cook. If slow cooker lid is too close to biscuits, prop it open slightly with a wooden spoon to prevent sogginess. Leftovers can be stored in refrigerator for 3-4 days.

Nutrition

Serving Size: 1 serving with biscuit
Calories: 475
Sugar: 8g
Sodium: 780mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg

Find it online: https://harmonymeal.com/slow-cooker-chicken-pot-pie/