🍗🥧 Crock Pot Chicken Pot Pie
✨ Description:
Tender chicken, hearty vegetables, and a creamy, savory sauce — all slow-cooked to perfection. Top it with biscuits (homemade, store-bought, or puff pastry) for the full pot pie experience.
📝 Ingredients (Serves 6):
For the Filling:
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2–3 boneless, skinless chicken breasts (or thighs)
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3 cups mixed frozen vegetables (peas, carrots, corn, green beans)
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1 small onion, diced
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2 medium potatoes, peeled and diced (optional for extra heartiness)
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2 cloves garlic, minced
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1 ½ cups low-sodium chicken broth
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1 tsp salt
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½ tsp black pepper
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1 tsp dried thyme
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½ tsp paprika (optional)
For the Cream Sauce:
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1 can (10.5 oz) cream of chicken soup (or use homemade)
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½ cup heavy cream or half-and-half
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2 tbsp cornstarch + 2 tbsp cold water (for thickening, optional)
For the “Pie” Topping:
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1 can refrigerated biscuits, or
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1 sheet puff pastry (baked separately), or
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Homemade drop biscuits
🔪 Instructions:
1. Load the Crock Pot:
Add the chicken, frozen veggies, diced potatoes, onion, garlic, broth, salt, pepper, thyme, and paprika to the crock pot.
2. Slow Cook:
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken:
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Remove chicken breasts, shred with two forks, and return to the pot.
4. Make It Creamy:
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Stir in cream of chicken soup and heavy cream.
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(Optional) Mix cornstarch and water, then stir in to thicken the sauce.
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Cook for an additional 30 minutes on HIGH to thicken.
5. Bake the Biscuit Topping:
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While the filling thickens, bake biscuits or puff pastry according to package directions.
6. Serve:
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Spoon the creamy chicken pot pie filling into bowls.
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Top with warm, flaky biscuits or puff pastry.
🥄 Optional Add-Ins:
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A splash of white wine for depth of flavor.
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Fresh herbs like parsley or rosemary stirred in at the end.
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Swap potatoes for cauliflower to lower carbs.
🧊 Storage:
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Fridge: Store in airtight container for up to 4 days.
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Freezer: Freeze filling (without biscuits) for up to 2 months. Reheat and top with fresh biscuits.
Would you like a gluten-free, dairy-free, or low-carb version of this recipe?
