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+ servings

Slow Cooker Chicken Pot Pie

Prep Time 15 minutes
Cook Time 6 hours
Servings 1


  • 1 ½ lbs. boneless skinless chicken breasts
  • 1 small white or yellow onion, chopped
  • 4 small russet potatoes, peeled then diced
  • 1/3 cup chopped celery
  • 2 bags (10 ounces each) mixed frozen vegetables (corn, peas, green beans and carrots mix)
  • 1 can (10 ounces) cream of chicken soup OR use my homemade cream of chicken soup recipe
  • 1 cup milk (I use 2%)
  • 1 Tablespoon salted butter
  • 1 Tablespoon dry ranch seasoning mix
  • 2 teaspoons minced garlic
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • Warm biscuits, for serving on the side


  • Place everything (except the biscuits) in a large 7 quart slow cooker. Cover with lid and cook on low heat for 6 hours OR cook on high heat for 3 hours.
  • Carefully remove the chicken breasts and shred. Place shredded chicken back in to the slow cooker and gently stir to combine everything.
    Serve in individual bowls, with warm biscuits on the side. Enjoy!