Craving the ultimate comfort food without spending hours in the kitchen? This Crock Pot Chicken Pot Pie recipe delivers all the classic flavors of a chicken pot pie—creamy chicken, hearty vegetables, and flaky crust—but with the ease of using a slow cooker. It’s a perfect meal for busy weeknights, as it requires minimal prep, and the slow cooker does all the work! Serve with some buttery biscuits or puff pastry on top for that flaky crust we all love in a traditional chicken pot pie.
What is Crock Pot Chicken Pot Pie?
Crock Pot Chicken Pot Pie is a slow-cooked version of the classic chicken pot pie. Instead of baking the entire dish in the oven with a crust, the chicken, vegetables, and creamy filling are cooked in the slow cooker, making the process hands-off. To capture the essence of the crust, flaky biscuits or puff pastry are baked separately and served on top. The result is a rich, hearty, and creamy dish that's perfect for busy days or cozy weekends.
Ingredients List for Crock Pot Chicken Pot Pie
Here’s everything you’ll need to make this delicious and easy Crock Pot Chicken Pot Pie:
- 1 ½ lbs boneless, skinless chicken breasts (or chicken thighs)
- 4 medium carrots, sliced
- 3 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can (10.5 oz) cream of chicken soup
- 1 ½ cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 1 tablespoon butter (optional, for extra richness)
- Biscuits or puff pastry, baked separately, for serving
These ingredients combine to make a rich, creamy filling full of flavor and texture. The biscuits or puff pastry on top add the perfect finishing touch!
Substitutions and Variations
This Crock Pot Chicken Pot Pie is highly adaptable. Here are some easy substitutions and variations you can try:
- Chicken: You can use chicken thighs instead of breasts for a richer flavor, or even substitute with leftover cooked rotisserie chicken to save time.
- Vegetables: Feel free to add your favorite vegetables like green beans, mushrooms, or celery. You can also use frozen mixed vegetables if you’re short on time.
- Cream of Chicken Soup: For a healthier option, make your own homemade cream of chicken soup by combining a roux (flour and butter) with chicken broth and milk.
- Dairy-Free: Substitute the heavy cream with coconut milk or another plant-based milk for a dairy-free version. Use a dairy-free biscuit or puff pastry as well.
- Gluten-Free: Use a gluten-free cream of chicken soup and gluten-free biscuits or pastry to keep the dish gluten-free.
These variations allow you to customize the recipe based on dietary needs or what you have on hand.
Step-by-Step Cooking Instructions

Follow these simple steps to make your Crock Pot Chicken Pot Pie:
Step 1: Prepare the Ingredients
Peel and dice the potatoes and carrots, and dice the onion. Set these vegetables aside. If you're using fresh garlic, mince that as well.
Step 2: Add Ingredients to the Crock Pot
Place the chicken breasts (or thighs) at the bottom of the slow cooker. Add the potatoes, carrots, onion, garlic, frozen peas, and corn on top. Sprinkle with thyme, parsley, salt, and pepper to taste.
Step 3: Add the Cream Soup and Broth
Pour the cream of chicken soup, chicken broth, and heavy cream over the chicken and vegetables. Stir gently to combine everything, but try to keep the chicken pieces at the bottom.
Step 4: Cook in the Slow Cooker
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is fully cooked and the vegetables are tender.
Step 5: Shred the Chicken
Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir everything together. Taste and adjust seasoning with salt and pepper, if necessary.
Step 6: Bake the Biscuits or Puff Pastry
While the chicken and vegetables finish cooking, bake your biscuits or puff pastry according to the package instructions or your favorite recipe. These will serve as the "crust" for your chicken pot pie.
Step 7: Serve
To serve, ladle the creamy chicken and vegetable mixture into bowls and top with a warm, flaky biscuit or puff pastry. Garnish with extra parsley if desired. Enjoy!
Common Mistakes to Avoid
To make sure your Crock Pot Chicken Pot Pie turns out perfectly, here are some common mistakes to avoid:
- Not Adding Enough Seasoning: Be sure to season the dish generously with salt, pepper, and herbs. The slow cooking process can mellow flavors, so don’t be shy about seasoning.
- Overcooking the Chicken: If you use chicken breasts, check them at around 5-6 hours when cooking on low. Chicken breasts can dry out if overcooked. Chicken thighs, on the other hand, are more forgiving and stay juicy.
- Not Baking the Biscuits or Puff Pastry Separately: Don’t add the biscuits or puff pastry directly to the slow cooker, as they will become soggy. Instead, bake them separately and serve on top.
Serving and Presentation Tips
This Crock Pot Chicken Pot Pie is delicious and comforting on its own, but you can take it up a notch with a few simple serving and presentation ideas.
How to Serve Crock Pot Chicken Pot Pie
- Serve the chicken pot pie mixture in bowls and top with a fresh biscuit or puff pastry. For a more traditional pot pie look, use individual ramekins and place a baked pastry square on top of each one.
- Pair it with a simple green salad or some roasted vegetables for a well-rounded meal.
- Add a sprinkle of fresh parsley or thyme on top for a burst of freshness and color.
Presentation Ideas for Crock Pot Chicken Pot Pie
- Rustic Style: Serve the chicken pot pie family-style from the slow cooker, allowing everyone to ladle the creamy filling into their bowls and top with biscuits or pastry.
- Individual Servings: For a more elegant presentation, use individual ramekins and top each portion with a round of puff pastry or a biscuit.
- Garnish: Top the dish with a sprinkle of fresh herbs, such as parsley or thyme, and serve with a drizzle of olive oil or a small wedge of lemon for added flavor.
Crock Pot Chicken Pot Pie Recipe Tips
- Make Ahead: You can prep all the ingredients the night before, then store them in the fridge. In the morning, simply transfer everything to the slow cooker and turn it on.
- Freezing: The chicken and vegetable filling freezes well. To freeze, let the mixture cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving with freshly baked biscuits or puff pastry.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Frequently Asked Questions (FAQs)
Q: Can I use pre-cooked chicken for this recipe?
A: Yes! If you have leftover cooked chicken or rotisserie chicken, you can add it in the last hour of cooking. The vegetables will still need to cook for the full time, but the pre-cooked chicken will just need to be heated through.
Q: Can I use frozen vegetables in this recipe?
A: Absolutely. You can use a frozen mixed vegetable blend (peas, carrots, corn, and green beans) in place of fresh vegetables. Just add them during the last hour of cooking so they don’t get too soft.
Q: Can I make this recipe gluten-free?
A: Yes! Use a gluten-free cream of chicken soup and pair it with gluten-free biscuits or a gluten-free puff pastry for a delicious gluten-free chicken pot pie.
Q: What should I serve with Crock Pot Chicken Pot Pie?
A: This dish is hearty on its own, but you can serve it with a fresh green salad, roasted veggies, or even a side of garlic bread to round out the meal.
Conclusion
This Crock Pot Chicken Pot Pie is the perfect solution when you're craving a comforting, homestyle meal but don’t want to spend hours in the kitchen. With its creamy filling, tender chicken, and hearty vegetables, this slow cooker version of the classic pot pie is easy, delicious, and ideal for busy weeknights. Pair it with buttery biscuits or flaky puff pastry for that traditional pot pie feel, and you have a meal that’s sure to please the whole family. So, grab your ingredients, set up your crock pot, and enjoy a cozy dinner without the fuss!
Print
Crock Pot Chicken Pot Pie Recipe
- Total Time: 6-7 hours
- Yield: 6 servings
Description
This crock pot chicken pot pie recipe is an easy and comforting slow cooker dish featuring tender chicken, mixed vegetables, and a creamy sauce. It’s topped with flaky biscuits for a classic pot pie experience without the hassle of baking. Perfect for busy weeknights, this family-friendly meal is packed with flavor and minimal effort, offering a hearty and delicious dinner.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- 3 cups frozen mixed vegetables (peas, carrots, corn)
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup heavy cream
- 1 can refrigerated biscuit dough
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Add chicken breasts, frozen vegetables, chicken broth, cream of chicken soup, chopped onion, minced garlic, thyme, garlic powder, salt, and pepper to the crock pot. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- Remove the chicken breasts, shred them with two forks, and return to the crock pot.
- Stir in the heavy cream and cook for an additional 15-20 minutes until the sauce thickens.
- While the sauce thickens, bake the biscuits according to package instructions.
- Serve the chicken pot pie mixture topped with warm biscuits, and garnish with fresh parsley if desired.
Notes
- You can substitute frozen puff pastry or pie crust for the biscuits if preferred.
- For a lighter version, use milk instead of heavy cream.
- Add potatoes or celery for extra texture and heartiness.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 4g
- Sodium: 950mg
Leave a Reply