Crockpot Chicken Pot Pie
This slow cooker version of chicken pot pie gives you tender chicken, creamy sauce, and hearty veggies without the fuss. Serve it with biscuits, puff pastry, or pie crust on top for that golden, flaky finish.
Time
Prep: 15 minutes
Cook: 6–7 hours (low) or 3–4 hours (high)
Total: ~6–7 hours (hands-off)
Ingredients
For the Filling
1 ½ lbs boneless, skinless chicken breasts (or thighs)
1 small onion, diced
3 medium carrots, sliced
2 celery stalks, diced
3 medium potatoes, diced
1 cup frozen peas
1 cup frozen corn
3 cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup (or homemade substitute)
½ cup heavy cream (or half-and-half)
2 tbsp butter, melted
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
½ tsp paprika
Salt & pepper, to taste
For the Topping
1 can refrigerated biscuits (OR puff pastry OR serve with baked pie crust rounds)
Instructions
1. Assemble in Crockpot
Place chicken, onion, carrots, celery, potatoes, broth, cream of chicken soup, garlic, thyme, parsley, paprika, salt, and pepper into the crockpot. Stir gently.
2. Slow Cook
Cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and veggies are tender.
3. Shred Chicken & Add Cream
Remove chicken, shred with two forks, then return to pot.
Stir in cream, butter, peas, and corn. Cook another 15–20 minutes.
4. Add Topping
Option 1 (Easy): Bake refrigerated biscuits separately and serve the filling topped with biscuits.
Option 2 (Golden crust): Place biscuit dough or puff pastry rounds on top of filling in the crockpot, cover, and cook on high for 1 hour (until cooked through).
5. Serve
Ladle into bowls and top with a biscuit or crust piece for a cozy meal.
Notes & Tips
Make it lighter: Use milk instead of cream and skip butter.
More flavor: Add a splash of white wine with the broth.
Extra thick: Mix 1 tbsp cornstarch with 2 tbsp water and stir in before adding peas and corn.
Shortcut: Use frozen mixed vegetables instead of fresh carrots, celery, peas, and corn.
❓ frequently asked questions FAQ
Q: Can I use rotisserie chicken?
A: Yes! Add shredded cooked chicken in the last 30 minutes.
Q: Can I freeze it?
A: The filling freezes well (without the biscuit topping). Thaw and reheat, then add fresh biscuits.
Q: Can I make this gluten-free?
A: Yes — use gluten-free cream of chicken soup and serve with GF biscuits or cornbread.
ℹ️ Nutritional Information
Calories: ~450
Protein: 32g
Carbs: 42g
Fat: 18g
Fiber: 5g