Video: Slow Cooker Chicken Pot Pie Stew -

Video: Slow Cooker Chicken Pot Pie Stew

This easy, ingenious method makes delicious pot pie like a slow-simmered stew.

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In this video, you’ll see how to make mouth-watering chicken pot pie in your slow cooker. With this method, you prepare the pot pie like a stew, and then serve it over split buttermilk biscuits. No messing around with pie crusts. Simply add the ingredients to the slow cooker, then come home to a delicious, family-pleasing meal. Watch the video, then get the 5-star recipe for Slow Cooker Chicken Pot Pie Stew. It's a great one-pot meal for busy families. See more slow cooker videos >>

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Dec. 26, 2014 6:09 pm
Next time I make this recipe I will cut the vegetables into smaller pieces and add more liquid with the cream of chicken soup. And use garlic & celery--not garlic & celery salts
Sep. 4, 2014 2:25 am
Love it , Love it , Love it , so does hubby
Feb. 12, 2014 11:40 am
This is delicious. An added bonus and great presentation is : 2 ready made pie rusts, cut in pie wedges, brush top with egg white for glossy finish, and baked on a cookie sheet til golden. Around 10 minutes, or according to pkg. directions . You can bake these in a jiffy, or even bake them earlier and reserved for serving time. Scoop out a serving of the Chicken pot pie mixture from the slow cooker onto individual l plates, then top with a baked pie shell wedge.
Feb. 11, 2014 8:48 pm
Bechemel sauce, not bachelor :-(
Feb. 11, 2014 8:45 pm
To add a recipe to your box, look in the pagraph below the video. Yo will see the name of the recipe highlighted. My highlight is blue. Click on that, it takes you to the listed recipe. This is where you add it to you recipe box. This is a great recipe. Homemade bachelor is the best. You can control the salt and calories. Powdered spices work best for lengthy cooking like this. NO SALT!!!! :-) yum yum
Jan. 17, 2014 3:15 pm
Cooking this chicken recipe up in my triple slow cooker, and beef stew in one also. Have also done the corned beef and cabbage and plan on the lamb stew soon. Love this site and slow cooking!
Nov. 21, 2013 9:50 am
Agreed....way too much sodium. Agreed why not just use some fresh garlic or garlic powder, and some celery seed in place of the garlic salt and celery salt. Using a low sodium or no sodium bouillon and a basic béchamel base and this recipe will whip up rather nicely.
Oct. 26, 2013 9:32 am
I make my own chicken or beef cream soup for a lot of recipes. I use Herbox sodium free chicken or beef bouillon packets - 1 pkg mixed with a cup boiling water - I use approx. 4 pkg. I let the mixture cool and add a few tbls of cornstarch, shake well and add to my recipe - absolutely no sodium as the cornstarch has zippo sodium too !
Oct. 19, 2013 3:26 pm
how do you make your own cream soup? some of us raised in 70s/80s having to learn all this y'all as our parents don't even know how to do these things...! Thank you texas bubbie telling us how to adapt recipe to go salt free, I also prefer not use us preservatives and dislike recipes that use processed food (at least no Cheese Whiz here). Thank you steamer explaining potatoes maybe they thicken it enough and we don't really need the "cream of" soups...? appreciate all comments, I too thought veggies went on the bottom, both this and chicken dumplings video they put chicken on the bottom...printing out your comments! RE: KEEPING this RECIPE: there is ICON at upper right of the video that you can EMAIL the video to friend (ie yourself, chose myself) but i could not find list of recipe to add to box to "KEEP" it.
Sep. 28, 2013 4:42 am
I agree with many posters on this recipe. Way too much sodium. I make my own cream of something soups with my homemade chicken or vegetable stock that I keep in the freezer. Instead of garlic salt, celery salt, I use fresh garlic, and a little celery seed (1tsp). If I already have celery, potatoes, carrots, and onions, I simply add 1cup each of frozen whole kernel corn and sweet peas. And for those without a crock pot, this recipe can be managed either in a cast iron (my preference) dutch oven in a 300 degree oven for about 2 hours or on the stove top on low stirring occasionally until chicken is done. This is the way I have done this recipe for all those years I didn't have a slow cooker. I don't know about most folks, but my favorite way to cook is 19th century style, much healthier, with no refined or processed ingredients.
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