Slow Cooker Amish Chicken Pot Pie

Here is a comforting, creamy, and incredibly easy recipe for Slow Cooker Amish Chicken Pot Pie.

Unlike a traditional pot pie that is baked with a crust, “Amish-style” chicken pot pie is typically made with homemade-style flat dumplings or torn biscuit dough that steams right on top of the creamy filling in the slow cooker. It is the ultimate hearty comfort food.

Why you’ll love this recipe:

• No Oven Required: Keeps the kitchen cool and frees up oven space.

• Effortless: The slow cooker does all the heavy lifting.

• Thick & Creamy: Uses a classic roux-like method (butter and flour) to prevent the sauce from becoming watery, which is common with slow cooker chicken.

Ingredients

For the Filling:

• 1.5 – 2 lbs Boneless, Skinless Chicken Breasts or Thighs (thighs stay more tender)

• 1 (10.5 oz) can Cream of Chicken Soup

• 1 (10.5 oz) can Cream of Celery Soup (or use a second can of Cream of Chicken)

• 1 (32 oz) carton Chicken Broth or Stock (low sodium recommended)

• 1 medium Yellow Onion, diced

• 3-4 medium Carrots, peeled and sliced into rounds

• 3 stalks Celery, sliced

• 3 tbsp Butter

• 3 tbsp All-Purpose Flour

• 1 tsp Poultry Seasoning

• 1/2 tsp Garlic Powder

• 1/2 tsp Black Pepper

• 1 cup Frozen Peas (added at the end)

For the Dumplings (The “Pot Pie” Noodles):

• 1 (16.3 oz) can Refrigerated Biscuits (like Pillsbury Grands or Buttermilk Biscuits) OR 1 package of frozen Reames Homestyle Egg Noodles

Instructions

1. Prep the Chicken and Veggies
Place the diced onion, sliced carrots, and sliced celery in the bottom of the slow cooker. Place the raw chicken breasts or thighs right on top of the vegetables.

2. Make the Base (Secret to a Thick Gravy)
In a medium saucepan over medium heat, melt the 3 tbsp of butter. Whisk in the 3 tbsp of flour and cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Whisk in the cream of chicken soup, cream of celery soup, poultry seasoning, garlic powder, and pepper. Let it cook for 2-3 minutes until it just barely starts to thicken.

Tip: You can skip this saucepan step and just dump everything in the crockpot, but taking 5 minutes to make this roux base guarantees a rich, thick broth instead of a watery one.

3. Slow Cook
Pour the soup mixture over the chicken and vegetables in the slow cooker. Stir gently to combine.
Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until the chicken is cooked through and the carrots are tender.

4. Shred the Chicken
Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized chunks. Return the shredded chicken to the slow cooker along with the frozen peas. Stir to combine.

5. Cook the Dumplings
Give the mixture a taste and add salt if needed. Turn the slow cooker to HIGH (if it isn’t already).
If using Biscuits: Pop open the can of biscuits. Cut each raw biscuit into quarters. Drop the biscuit pieces onto the top of the hot, bubbling filling.
If using Reames Noodles: Add the frozen noodles directly to the pot and stir them under the liquid.
Cover and cook for another 45–60 minutes. Do not open the lid during this time, as the steam is what cooks the dough! The dumplings are done when they are puffed up and look matte (no longer doughy) on top.

6. Rest and Serve
Turn the slow cooker off and let it rest for 10 minutes. The sauce will thicken up as it cools slightly. Spoon into deep bowls and enjoy!

Tips for Success

• Don’t use “Flaky Layers” Biscuits: They tend to fall apart into mush in the slow cooker. Stick to the standard “Homestyle” or “Buttermilk” varieties.

• Beware of Salt: Canned soups can be salty. Always use low-sodium chicken broth and wait to add extra salt until the very end, after the dumplings are cooked.

• Thaw the Peas: No need to cook them first, but adding them frozen right at the end helps cool the pot slightly and keeps them bright green.

• Topping Idea: If you miss the flaky crust of a traditional oven pot pie, you can skip the biscuit dough in the slow cooker and instead serve the filling over store-bought puff pastry shells or baked pie crust strips!