How to Make 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 stew. This has to be one of our easiest slow-cooker dinners ever.

Easy Slow-Cooker Chicken Potpie

This recipe makes about 8 servings.

Ingredients

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• 2 pounds boneless, skinless chicken breast, sliced into small cubes
• 1 can (10.5 ounces) condensed cream of chicken soup, undiluted
• 1 cup 2% milk
• 2 medium potatoes, peeled and cubed
• 1 medium onion, finely chopped
• 1 celery rib, sliced into small pieces
• 1-1/2 teaspoons garlic powder
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2-1/2 cups frozen mixed vegetables, thawed
• 1 tube (16.3 ounces) large refrigerator buttermilk biscuits (like Pillsbury Grands)

Tools

• Slow Cooker: Choose a 4-5 quart slow cooker with plenty of room for your ingredients.
• Wooden Spoon: We love this gorgeous, hardwood spoon for stirring the chicken and sauce.
• Biscuit Pan: The biscuits will bake up evenly in the oven because of the prism pattern that allows for better airflow to the bottom of the biscuits.

Directions

Step 1: Add ingredients to slow cooker

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Spray the inside of the slow cooker crock with nonstick spray. Put the cubed chicken, cream of chicken soup, milk, cubed potatoes, onion, celery, garlic powder, poultry seasoning, salt and pepper into the pan. Use a wooden spoon to stir everything together.

Step 2: Simmer

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Set the slow cooker to low. 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 chicken mixture is finished, prepare the biscuits in the oven according to package directions, baking them until they’re puffed and golden brown. Move them to a cooling rack.

Step 4: Serve

Spoon the creamy chicken potpie filling into large soup bowls and top each one with a biscuit. Set the table for this rustic dinner with a charming, country-style runner and serve immediately.

Tips for Making Slow-Cooker Chicken Potpie

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 slow-cooker potpie be frozen?

There are two ways you can freeze this potpie—before cooking or after. To freeze before, mix all of 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. Spoon it into freezer-proof bags or containers and freeze for up to three months. Allow it to thaw in the fridge, then slowly heat the potpie mixture in the microwave or on the stovetop, stirring the mixture to smooth out the sauce.

Can you use other toppings besides biscuits?

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 paper-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.