Not Chicken Pot Pie (Slow Cooker)

Not Chicken Pot Pie** This post contains an affiliate link for which we may recieve compensation if you click through and make a purchase.**


  • 3-4 frozen chicken breasts
  • 2 cans (10.5 oz) condensed cream of chicken soup
  • 4-5 medium potatoes, peeled and diced
  • 2 cups frozen peas and carrots
  • 1 Chicken bullion cube
  • Salt and Pepper to taste
  • Optional Seasonings: 1 bay leaf, 1 tsp dried parsley, 1 tsp onion powder
  • ½ -1 cup shredded cheese
  • 1 Recipe of Bisquick biscuits or 1 can of biscuits (or you can totally make yours from scratch. It’s just not as fast 🙂 )


  1. In Crock Pot, combine frozen chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
  2. Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
  3. Prepare biscuits
  4. Serve over biscuits
  5. Top with shredded cheese.

Serves approx 6-8 adults

Fresh Chicken?
If using thawed chicken, you can do two things. One you can just shorten your overall time, but your veggies might not be soft or you can put all but the chicken in for the first hour and then add the chicken. Cook until chicken is done.

Cream Soup Substitute? 
Try this recipe. It is our family favorite. We have not used a can of condensed soup in years.

Can I add more seasonings?
With this being served over biscuits, it can become bland to some people. Try adding some chicken broth or increasing seasonings to add more flavor.

Can this be made without condensed soup or cheese?
Yes. Just replace the cream of chicken soup with a homemade version, like this one. Then just leave out the cheese. You can add more soup if desired.

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168 thoughts on “Not Chicken Pot Pie (Slow Cooker)

  1. Pingback: Delicious Slow Cooker Recipes - Life, Love, & Shiplap

  2. I jut put this in the crock pot for dinner this evening,my children should live it. The best part I can freeze what they do not eat.
    I enjoy healthy dinners for my family that makes left overs…

    • Absolutely. Just know it will be done quicker which may result in the flavors not meshing as well and the Chicken could turn out a little drier but there is no real problem with altering
      between high and low.

  3. I want to make this but take out the potatoes. Can you use chicken thighs? I have a frozen mixed bag of vegetables too. How long would I cook the chicken thighs?

    • CoffeeWriteBooks,

      You should have no trouble in taking out the potatoes. With the chicken thighs, the biggest difference it is going to make is that you will not be able to just serve it over biscuits because of the bones. We have found that if you shred the chicken first and put it in at the beginning, it will dry out the chicken so if you are going to remove it from the bone first, I would not add it until your veggies are soft and then shorten the time of cooking just until the chicken is done. If you still want to use frozen thighs, it should take between 8-10 hrs on low. For the frozen veggies, we always make it with mixed veggies and It turns out great! Let us know if you have more questions.


  4. I have a question regarding how the chicken will cook without any liquid in the mixture? My crockpot started to pop, so I added a little water.

  5. I’m new to your site and saw a dish I’d love to try. I have small picky eaters. But if it’s something with chicken involved they usually devour it. Wish me luck and I’ll let you know if there were left overs. Thanks *_*

  6. I make something very similar to this delicious recipe; however, I boil chicken until it is done before mixing it with all other ingredients. I also add 8 oz. bag of baby carrots along with 1 cup of chopped celery. Cook on low in slow cooker all night. Sooo good!!!

  7. I made this last night and let me tell you, it was really good. I will definitely be making this for now on. It was quick and easy to throw the ingredients in the crockpot and leave it. I had added the family pack of chicken breast, another can of cream of chicken, poultry seasoning, and some extra boullion cubes. It was so good. You could prob even serve it over rice. Thanks for the recipe.

  8. This is amazing with the Red Lobster cheddar bay biscuit mix! It’s quickly becoming a favorite meal for my husband and me. 🙂

  9. anyone ever made it with already cooked chicken?

    And all I have are canned carrots and peas, so I guess I’ll drain them and freeze them. To turn them into frozen veggies.

    This looks like an amazing freezer meal, so I’m excited to try it out (just skip the biscuits for the freezer).

  10. I made this yesterday and it was so good! I used 3 fresh chicken breasts as that was all I had. It turned out absolutely perfect. Thank you for a great recipe that we will have often.

  11. I intend to try this tonight, only I think I will add a can of mixed veges in place of the frozen and the potatoes.. Looks amazing and I am excited to try.

  12. Oh wonderful recipe. I created it on stovetop in Dutch Oven. Softened 1/2 chopped onion, and one garlic clove. I cooked 8 chicken tenders, cut into pieces with the onion, garlic and celery. Added a bit of garlic powder too, later on. 2 medium fresh carrots from garden, cubed and 2 large potatoes cubed and a rib of celery if you like it, that is. Used 2 cans of cream of chicken soup and half can of chicken broth. So far, looks good. I plan to put the biscuits on top and pop it into the oven to cook further. As you said, may be more like dumplings, but that is ok…we’ll see.

  13. I was wondering if i can just use two cans of cream of chicken with out it being condensed, Do you think that will make it different? Or just more servings? Thank you!

  14. This sounds amazing I’m making this on Friday 🙂 but since I don’t have any bullion cube, can I use chicken stock powder? And how much?

    Sorry if this has been asked.

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