🥧🍗 Crock Pot Chicken Pot Pie
This slow-cooker version of classic chicken pot pie delivers tender chicken, vegetables, and a rich creamy sauce without having to make a traditional pie crust. The filling cooks in the crock pot, and biscuits or pastry are added when serving.
🛒 Ingredients (Serves 6–8)
Main Ingredients
2 lb (900 g) boneless, skinless chicken breasts or thighs
1 medium onion, diced
2 cloves garlic, minced
2 cups mixed vegetables (carrots, peas, corn, green beans)
2 medium potatoes, peeled and diced
Sauce
2 cups chicken broth
1 can (10.5 oz / 300 g) cream of chicken soup
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
½ tsp dried parsley
To Finish
1 cup heavy cream or whole milk
2 tbsp cornstarch
2 tbsp cold water
Topping Options
Baked biscuits
Puff pastry squares
Pie crust strips
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👩🍳 Step-by-Step Instructions
1. Prepare the Crock Pot
Place into the crock pot:
Chicken
Onion
Garlic
Mixed vegetables
Potatoes
Spread everything evenly.
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2. Add the Sauce Ingredients
Pour in:
Chicken broth
Cream of chicken soup
Add:
Salt
Pepper
Thyme
Parsley
Stir gently.
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3. Slow Cook
Low Setting
Cook for 6–8 hours
High Setting
Cook for 3–4 hours
The chicken should be fully cooked and the vegetables tender.
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4. Shred the Chicken
1. Remove chicken from the crock pot.
2. Shred with two forks.
3. Return shredded chicken to the slow cooker.
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5. Thicken the Filling
In a small bowl:
1. Mix cornstarch and cold water until smooth.
2. Stir into the crock pot.
Add the cream or milk.
Cook on HIGH for another 20–30 minutes, stirring occasionally.
The filling should become thick and creamy.
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6. Prepare the Topping
Biscuit Method (Easy)
Bake store-bought or homemade biscuits according to package or recipe directions.
Puff Pastry Method
Bake puff pastry squares at 200°C (400°F) until golden and flaky.
Pie Crust Method
Cut pie crust into strips or shapes and bake separately until crisp.
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7. Serve
Spoon the creamy chicken filling into bowls.
Top with:
Warm biscuits
Puff pastry
Pie crust pieces
Garnish with fresh parsley if desired.
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🍽️ Homemade Biscuit Topping (Optional)
Ingredients
2 cups flour
1 tbsp baking powder
½ tsp salt
⅓ cup cold butter
¾ cup milk
Instructions
1. Mix flour, baking powder, and salt.
2. Cut in butter until crumbly.
3. Add milk and stir just until combined.
4. Drop onto a baking sheet.
5. Bake at 220°C (425°F) for 12–15 minutes.
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💡 Tips for Success
✅ Chicken thighs stay especially juicy in the slow cooker.
✅ Add peas during the last hour if you prefer them brighter and firmer.
✅ Use heavy cream for a richer filling.
✅ Avoid lifting the lid frequently during cooking.
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🌿 Variations
Cheesy Chicken Pot Pie
Add:
1 cup shredded cheddar cheese
Herb Version
Add:
Fresh rosemary
Sage
Thyme
Mushroom Version
Add:
1–2 cups sliced mushrooms
Turkey Pot Pie
Replace chicken with leftover roasted turkey.
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Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze filling (without biscuit topping) for up to 3 months.
Reheat gently and add freshly baked biscuits when serving.
This crock pot chicken pot pie has all the comforting flavors of the classic dish—tender chicken, vegetables, and a creamy gravy—with much less hands-on work.