Here’s a simple and hearty Crock Pot Chicken Pot Pie recipe — all the comforting flavors of a classic pot pie, made easy in a slow cooker. This version uses creamy chicken, vegetables, and biscuit topping (baked separately) for that “pot pie” finish without the fuss of pastry.
🥣 Crock Pot Chicken Pot Pie
Servings: 6
Prep Time: 15 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: 6–8 hours
Ingredients:
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1.5–2 lbs (about 3–4) boneless, skinless chicken breasts or thighs
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3 cups mixed frozen vegetables (peas, carrots, corn, green beans)
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3 medium potatoes, peeled and diced (optional but adds heartiness)
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1 small onion, diced
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2 cloves garlic, minced
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2 cans (10.5 oz each) cream of chicken soup
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1 cup low-sodium chicken broth
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon dried thyme or Italian seasoning
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1/2 cup milk or heavy cream (added later)
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1 tablespoon cornstarch mixed with 2 tablespoons water (optional thickener)
For the Topping (Choose One):
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1 can refrigerated biscuits, baked separately
OR -
Homemade biscuit dough
OR -
Serve over mashed potatoes or puff pastry shells
Instructions:
1. Layer Ingredients in Crock Pot
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Add chicken (whole), vegetables, potatoes (if using), onion, garlic, cream of chicken soup, chicken broth, and seasonings.
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Stir gently to combine.
2. Cook
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Cover and cook on:
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Low for 6–8 hours
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High for 3–4 hours
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Chicken should be tender and easy to shred.
3. Shred Chicken
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Remove chicken, shred with two forks, and return to the pot.
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Stir in milk or cream for richness.
4. Thicken (Optional)
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If you’d like it thicker, stir in the cornstarch-water slurry and cook on high for 15–20 minutes.
5. Prepare the Topping
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While the filling finishes, bake biscuits according to package instructions (or make homemade).
6. Serve
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Spoon the creamy chicken mixture into bowls and top with a warm biscuit, or serve over mashed potatoes, rice, or puff pastry.
Storage:
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Fridge: Up to 4 days
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Freezer: Freeze the filling (without biscuits) up to 2 months. Thaw and reheat on stovetop or in Crock Pot.
Let me know if you want a crust-on-top oven-baked version, a gluten-free adaptation, or a crustless low-carb pot pie.
