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Slow Cooker Chicken Pot Pie

Rated as 4.17 out of 5 Stars

"This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit."
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8 h 20 m servings 524
Original recipe yields 4 servings


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  1. Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
  2. Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
  3. Continue cooking on Low until heated through, about 30 minutes more.

Nutrition Facts

Per Serving: 524 calories; 14.6 44.2 54.5 131 2106 Full nutrition

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Read all reviews 5
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LOVED THIS SOUP! My husband actually made it in our quick pot and it was amazing. The flavor spot on. Chicken was moist and flavorful. It’s a keeper!!!

It was a tasty meal. I'd make it again. It went well with homemade biscuits.

Made it tonight for dinner and my family LOVED it!!! Made it with chicken thighs. Chicken in instapot for 30 minutes. Then cooked all together on soup setting for 30 minutes. YUM!!

Chicken and veggies cooked fine, but taste was bland, not creamy, and didn’t resemble the taste of a chicken pot pie at all. Disappointed.

I'm sorry but it had the TASTE of a chicken pot pie but that was it. It was too thin ! I like the old fashioned chicken pot pie