Ultimate Cooker Chicken Pot Pie Recipe

I’m Maya Anderson, and I constantly find myself asking, “What will I cook?” If you’re anything like me, you want delicious, comforting meals without all the fuss and endless searching. That’s why I’m so excited to share this incredible Cooker Chicken Pot Pie recipe with you! It’s the ultimate easy comfort food, taking a classic and making it unbelievably simple. You get tender chicken, rich gravy, and hearty vegetables, all cooked hands-free in your slow cooker or Instant Pot. Trust me, this will make your dinner decision tonight effortless and delicious.

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Why a Cooker Chicken Pot Pie? Unbeatable Flavor, Unbeatable Ease

I love a good traditional chicken pot pie, but the beauty of making it in a slow cooker or pressure cooker is truly game-changing. The gentle, consistent heat of a slow cooker ensures your chicken becomes incredibly tender and falls apart beautifully, soaking up all the savory flavors.

In an Instant Pot, you get that same tenderness in a fraction of the time. The flavors of the soup, milk, vegetables, and seasonings meld together deeply, creating a rich, satisfying gravy that tastes like it simmered all day. This hands-off approach makes dinner so much simpler, freeing up your time for other things.

Why You’ll Love This Cooker Chicken Pot Pie Recipe

I know you’re busy, so I’ve designed this recipe to deliver maximum flavor with minimal effort. Here’s why I think you’ll absolutely adore this Cooker Chicken Pot Pie:

• Effortless Prep: You simply toss most of the ingredients into your cooker, set it, and forget it. I love that kind of cooking!
• Incredibly Tender Chicken: The slow cooking process ensures your chicken is fall-apart tender, making every bite a delight.
• Rich, Comforting Flavor: The combination of cream of chicken soup, milk, and seasonings creates a deeply satisfying, savory sauce that tastes homemade.
• Perfect for Busy Weeknights: Whether you use a slow cooker for an all-day simmer or an Instant Pot for a quick meal, dinner is ready when you are.

Gather Your Ingredients for the Perfect Cooker Chicken Pot Pie

Making this comforting dish is all about simple, readily available ingredients. Here’s exactly what I use:

• 3 boneless chicken breasts
• 1 can Cream of Chicken Soup (10.5 oz)
• 1 cup Milk
• 1/2 onion (chopped)
• 4 potatoes (peeled and diced)
• 16 oz bag of Frozen mixed vegetables
• 1/2 cup chopped celery
• 1 tsp Garlic powder
• 1/2 tsp Poultry Seasoning
• 1 tsp Salt
• 1/2 tsp Pepper
• 16 oz Grands Biscuits (8 count)

I chose boneless chicken breasts for their lean protein and how easily they shred once cooked. The cream of chicken soup forms the delicious, creamy base of our pot pie, bringing a classic, comforting flavor without extra effort. I prefer regular potatoes, diced small, so they become wonderfully tender and absorb the flavors of the sauce.

Using frozen mixed vegetables is a fantastic time-saver, ensuring you get a good variety of veggies without any chopping. If you prefer, you could certainly swap chicken breasts for boneless thighs for a richer flavor, or try a different frozen vegetable blend like peas and carrots, or corn, peas, and green beans. While homemade cream of chicken soup offers a fresh touch, the canned version makes this recipe incredibly quick and easy, which is exactly what I’m aiming for here.

How to Make Your Cooker Chicken Pot Pie

Making this chicken pot pie is wonderfully straightforward, whether you choose the slow cooker or Instant Pot method.

Slow Cooker Instructions

This method is perfect for those days when you want dinner to cook itself while you go about your day.

1. Place everything in the crock pot except the biscuits.
2. Cook on low for 6-8 hours or on high for 3-4 hours.
3. Remove chicken and shred. Add back into the crock pot and stir to combine.
4. Bake your biscuits according to the package directions.
5. Serve warm and top each bowl with a biscuit. Enjoy!

Instant Pot / Pressure Cooker Instructions

If you’re in a hurry, your Instant Pot will get this delicious pot pie on the table much faster.

1. Add a tablespoon of oil to your Instant Pot and select the “Sauté” function. Once hot, add the chopped onion and celery and sauté for 3-5 minutes until softened. Turn off the “Sauté” function.
2. Add the boneless chicken breasts, diced potatoes, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, poultry seasoning, salt, and pepper to the pot. Stir gently to combine everything.
3. Secure the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” on High for 10 minutes.
4. Once cooking is complete, allow a natural pressure release for 5-10 minutes, then do a quick release for any remaining pressure.
5. Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir it into the creamy filling.
6. If the filling seems too thin, you can select the “Sauté” function again and let it simmer for a few minutes, stirring occasionally, until it thickens slightly. For a thicker consistency, make a cornstarch slurry by whisking 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the simmering pot pie filling until thickened.
7. While the pot pie is cooking, bake your Grands Biscuits according to the package directions in your oven.
8. Serve the warm pot pie filling and top each bowl with a freshly baked biscuit.

Expert Tips for Cooker Chicken Pot Pie Success

I want you to have the best possible experience with this recipe, so I’ve gathered some tips to help you make it absolutely perfect:

• Potato Prep: I always dice my potatoes into roughly 1/2-inch cubes. This ensures they cook evenly and become wonderfully tender without turning to mush.
• Add Richness: For an extra layer of creaminess and a slightly tangy flavor, stir in 1/4 cup of sour cream or cream cheese (softened) right at the end, after you’ve shredded the chicken and stirred it back in.
• Consistency Adjustments: If your filling is thicker than you’d like, I suggest adding a splash more milk or even chicken broth until it reaches your desired consistency. If it’s too thin, a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water, stirred in while simmering) works wonders.
• Prevent Mushy Veggies: While frozen vegetables hold up well, if you’re concerned, you can add them during the last 30 minutes of slow cooking or after pressure cooking for a firmer texture.
• Flavor Boosters: A splash of dry white wine added with the other ingredients can enhance the savory notes. Fresh herbs like chopped parsley or thyme stirred in at the very end brighten the dish beautifully. For a subtle zing, try a squeeze of lemon juice or a dash of hot sauce right before serving.
• Nutritional Optimization: To make it a bit lighter, I sometimes use reduced-fat cream of chicken soup and skim milk. You can also boost the vegetable content by adding extra frozen mixed vegetables or even fresh spinach leaves during the last 15 minutes of cooking. To lower sodium, opt for low-sodium soup if available and adjust the added salt to your preference.

What to Serve with Cooker Chicken Pot Pie

This pot pie is a complete meal on its own, but I sometimes like to add a little something extra. Here are a few ideas:

• A crisp green salad with a light vinaigrette.
• Crusty bread or dinner rolls for extra dipping.
• Steamed green beans or asparagus.
• A refreshing fruit salad.
• For a fun twist, serve the pot pie filling in hollowed-out bread bowls.
• Spoon it over a bed of rice or noodles for an even heartier meal.

Storage and Reheating Your Cooker Chicken Pot Pie

I love making a big batch of this because the leftovers are just as good!

• Refrigerator: Allow the pot pie filling to cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. Store biscuits separately.
• Freezing Cooked Pot Pie: You can freeze the cooked pot pie filling (without biscuits) in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
• From Refrigerator: Reheat individual portions in the microwave until warmed through, or gently warm in a saucepan on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of milk or broth to loosen it up.
• From Frozen: Transfer the thawed filling to a saucepan and reheat on the stovetop, or warm in the microwave, stirring regularly, until hot.

Frequently Asked Questions About Cooker Chicken Pot Pie

I often get asked these questions, so I’m happy to share my insights!

• Is it better to cook chicken in a crock pot on high or low? I find that cooking chicken on low for a longer period (6-8 hours) generally yields more tender and flavorful results. It allows the flavors to meld more deeply. However, high heat (3-4 hours) is perfectly fine when you’re short on time, and the chicken will still be wonderfully tender.
• Can I cook frozen chicken in a crock pot? For food safety reasons and best results, I always recommend thawing chicken before adding it to your slow cooker or Instant Pot. This ensures even cooking and prevents the chicken from spending too long in the “danger zone” where bacteria can grow.
• Can I use fresh vegetables instead of frozen? Absolutely! If using fresh vegetables, I suggest dicing them to a similar size as the potatoes so they cook evenly. You might need to adjust cooking times slightly, as fresh vegetables can sometimes take a bit longer to become tender than frozen ones.
• Can I make cooker chicken pot pie with biscuits ahead of time? You can definitely prepare the pot pie filling ahead of time. It stores beautifully in the refrigerator for up to 3-4 days. However, I highly recommend baking the biscuits fresh just before serving. They taste best warm and flaky right out of the oven!
• What’s the best way to shred chicken? My favorite method is using two forks to pull the cooked chicken breasts apart directly in the slow cooker or on a cutting board. It’s quick and easy! For an even faster method, you can place the cooked chicken breasts in a large bowl and use a hand mixer on low speed; the chicken will shred in seconds.
• Why does my pot pie filling get watery? Sometimes, vegetables release a lot of moisture during cooking, or there might be too much liquid relative to the thickener (the cream of chicken soup in this case). Don’t worry, it’s easily fixed!
• How do I make my pot pie filling thicker? If your filling is too thin, I simply make a quick cornstarch slurry. Just whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, then stir it into the hot pot pie filling. Let it simmer for a few minutes, stirring continuously, until it thickens to your desired consistency. You can repeat this with another slurry if needed.

Conclusion

This Cooker Chicken Pot Pie truly brings together everything I love about easy, comforting meals. I hope it becomes a staple in your kitchen, making those “What will I cook?” moments a thing of the past. It’s so satisfying to know that with minimal effort, you can create such a warm, flavorful, and hearty dish that the whole family will adore. Give it a try tonight, and let me know how it turns out! What are your favorite pot pie toppings or variations? I’d love to hear your thoughts and see your creations in the comments below!