Slow-Cooker Chicken Potpie

One of the best-ever comfort food dinners is a homemade chicken potpie with chicken and vegetables tucked under a baked pie crust. It’s a wonderful recipe for lazy weekends when there’s time for all the cooking and baking that comes with a traditional potpie. However, slow-cooker chicken potpie means you can treat your family even on busy weeknights.

How is this possible? You simmer chicken, veggies and cream of chicken soup together in a slow cooker. When it’s finished, just spoon the filling into bowls. Although they don’t have the traditional pie crust topping, each bowl is served with a warm biscuit. The soft and fluffy texture of the biscuits goes perfectly with the rich and savory slow-cooker chicken potpie soup. This has to be one of our easiest slow-cooker dinners ever.

Ingredients for Slow-Cooker Chicken Potpie

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• Chicken: Cube 2 pounds boneless, skinless chicken breasts. Try to make them as evenly sized as possible so they finish cooking at the same time.
• Cream of condensed chicken soup: Don’t pre-dilute the condensed soup! We dilute it with 2% milk in the recipe.
• Milk: Milk thins the filling, but since milk has a nice richness to it, it won’t water down the filling. Feel free to use whole milk here instead for something a little creamier.
• Vegetables: Even though this is a cozy dish, there’s no shortage of vegetables here! With potatoes, onions, celery and your favorite bag of mixed vegetables, you can feel good serving your family chicken potpie from the slow-cooker any night of the week.
• Spices: We season this slow-cooker chicken potpie recipe simply with garlic powder, poultry seasoning, salt and pepper. If you want a little more flavor, try adding fresh thyme, sage and a tiny bit of paprika.
• Refrigerated buttermilk biscuits: This chicken potpie slow-cooker recipe calls for snagging the best store-bought biscuits. Our Test Kitchen pros found which ones are worth popping open and which ones are better left on the shelf.

Directions

Step 1: Add ingredients to the slow cooker

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Place the cubed chicken, cream of chicken soup, milk, cubed potatoes, onion, celery, garlic powder, poultry seasoning, salt and pepper into a greased 4- or 5-quart slow cooker. Stir everything together.

Editor’s Tip: Before adding everything, spray the inside of the slow cooker with nonstick spray to prevent sticking.

Step 2: Simmer the filling

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Set the slow cooker to low and place the lid on the slow cooker. Cook the ingredients for about 4-1/2 to 5 hours. Add the thawed mixed veggies and cook for another 30 minutes. The chicken should be cooked through and the potatoes tender.

Step 3: Make the biscuits

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About 20 minutes before the filling is finished, prepare the biscuits in the oven according to the package directions, baking them until they’re puffed and golden brown.

Step 4: Serve the chicken potpie

Spoon the creamy chicken potpie filling into soup bowls and top each serving with a biscuit. Serve immediately.

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Recipe Variations

• Make it creamier: Love a super creamy chicken potpie filling? Replace the 2% milk with heavy cream, or stir in a dollop of sour cream or creme fraiche.
• Try a different cut of chicken: No need to stick to chicken breasts! You can just as easily use cut-up chicken thighs or chicken tenders.
• Use your own biscuit recipe: Premade biscuits certainly save time and effort, but there’s nothing more delicious than flaky, fluffy, homemade buttermilk biscuits. Bake a batch of these beauties and proudly top each slow-cooker chicken potpie soup serving with a homemade biscuit.

How to Store Slow-Cooker Chicken Potpie

To store leftovers of this chicken potpie slow-cooker recipe, allow the filling to cool to room temperature, then transfer it to an airtight container. Place the biscuits in a separate airtight container. Store the filling and the biscuits in the fridge for up to three days.

Can you freeze slow-cooker chicken potpie?

You can freeze this potpie in two ways: before cooking or after. To freeze before cooking, mix all the ingredients together except the cubed potatoes and the biscuits. Put the mixture into a freezer-proof bag, press the air out and freeze for up to two months. When you’re ready to cook, transfer the frozen mixture to the slow cooker, add in the potatoes and cook as directed above. Bake the biscuits and serve.

To freeze after cooking, let the filling cool completely to room temperature. Spoon it into freezer-safe resealable bags or airtight containers and freeze for up to three months. Allow it to thaw in the fridge overnight, then slowly heat the potpie mixture in the microwave or on the stovetop, stirring the mixture to smooth out the sauce.

Slow-Cooker Chicken Potpie Tips

The sauce separated—how do I fix it?

As it simmers, the milk and cream soup may separate. Stir the mixture to bring it back together and add a dollop of sour cream to help restore the creamy texture.

Can you use other toppings besides biscuits?

Absolutely! Another quick-baked topping to try is puff pastry. Let a sheet of frozen pastry thaw, then slice it into squares. Bake the puff pastry squares on a parchment-lined baking sheet at 425° for about 10 minutes, until they’re puffed and lightly browned. Top bowls of potpie filling with the baked squares.

To create a quick pie crust topping, roll out store-bought pie crust and cut out circles or other shapes. Bake the pie dough rounds on a parchment-lined baking sheet at 450° for about 10 minutes, until lightly browned. Use them to top the potpie in bowls.

Here’s an alternate topping your kids will love: Tater Tots! Just bake the tots according to the package directions until they’re browned and crispy. Top bowls of chicken potpie filling with several tots.

Can I use the meat from a rotisserie chicken?

Yes, you can use a precooked rotisserie chicken instead of cooking the chicken yourself in the slow cooker. Take the meat off one of the best grocery store rotisserie chickens and shred it into bite-sized pieces. Add the meat to the slow cooker during the last 30 minutes of cooking so the chicken can get nice and hot and meld into the other flavors.