Crockpot Chicken Pot Pie – A Slow Cooker Classic

Hours

When you’re craving something warm, hearty, and soul-soothing, Crockpot Chicken Pot Pie delivers in every comforting bite. Imagine tender chunks of chicken, soft vegetables, and a creamy, herb-infused sauce, all slowly simmered together in your crockpot. The best part? It’s all topped off with golden biscuits or flaky puff pastry—without turning on your oven for hours.

This dish brings all the cozy flavor of a traditional chicken pot pie with none of the fuss. No rolling out dough or standing by the stove—just dump, stir, and let your slow cooker work its magic.

Whether you’re meal prepping, feeding a family, or needing a warm winter meal, this crockpot version of a beloved classic will be your new go-to.

🍳 Recipe Preparation Equipment

  • 6-quart crockpot or slow cooker
  • Sharp knife and cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Mixing bowl (if using biscuit dough or puff pastry)
  • Baking sheet (optional, for biscuits or pastry topping)

🛒 Ingredients

For the Filling:

  • 1.5 to 2 lbs boneless, skinless chicken breasts or thighs, cubed
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup heavy cream (optional for richness)
  • 1 tsp dried thyme
  • 1/2 tsp rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt (to taste)
  • 2 tbsp cornstarch + 2 tbsp water (for thickening)

For the Topping (Choose One):

  • 1 can refrigerated biscuit dough (8-count)
  • OR 1 sheet puff pastry, thawed
  • OR Homemade drop biscuits (optional)

👨‍🍳 How to Make Easy Crockpot Chicken Pot Pie

Step 1: Add Base Ingredients to Crockpot

Place cubed raw chicken, onion, carrots, celery, garlic, corn, and peas into the crockpot. Pour in chicken broth and cream of chicken soup. Add thyme, rosemary, garlic powder, salt, and pepper. Stir to combine.

Step 2: Cook Until Tender

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked and veggies are tender.

Step 3: Thicken the Sauce

In the last 30 minutes of cooking, mix 2 tbsp cornstarch with 2 tbsp cold water in a small bowl. Stir into the crockpot. Add the optional heavy cream for extra richness. Cook uncovered for 30 minutes on HIGH to thicken.

Step 4: Prepare the Topping

While the sauce thickens, bake refrigerated biscuit dough or puff pastry according to package instructions until golden brown. If making homemade biscuits, prepare and bake separately.

Step 5: Serve It Up

Spoon the creamy chicken mixture into bowls and top each serving with a freshly baked biscuit, puff pastry square, or drop biscuit. Garnish with parsley if desired.

🔄 Variations

  • Gluten-Free: Use gluten-free biscuits or omit the topping and serve over mashed potatoes or rice.
  • Low-Carb: Skip the topping and load with extra low-carb veggies like zucchini or green beans.
  • Veggie Boost: Add chopped spinach, kale, or mushrooms.
  • Spicy Twist: Add 1/4 tsp cayenne pepper or a dash of hot sauce.
  • No Cream Soup: Use extra broth + 1/2 cup sour cream or plain Greek yogurt for a homemade creamy texture.

🍳 Cooking Note

  • The filling thickens as it cools. Don’t panic if it seems slightly runny—it’ll become creamy and luscious once served.
  • Biscuit or pastry toppings are best cooked separately to avoid sogginess in the crockpot.

🍽️ Serving Suggestions

  • Serve in bowls with the biscuit or pastry perched on top
  • Add a side salad with vinaigrette to balance the richness
  • Try with a glass of white wine, apple cider, or even lemonade
  • Serve over mashed potatoes, egg noodles, or rice for an extra-hearty version

💡 Helpful Tips

  • Use chicken thighs for more flavor and juicier texture.
  • Dice vegetables evenly so they cook at the same rate.
  • Pre-cook your biscuit topping to avoid it getting soggy.
  • Stir occasionally if you’re home, to prevent sticking (especially if cooking on HIGH).
  • Use low-sodium broth and season to taste at the end to control saltiness.

⭐ Tips for the Best Crockpot Chicken Pot Pie

  • Don’t skip the cornstarch step—it makes the sauce luxuriously thick.
  • Fresh herbs like thyme and parsley elevate the dish beautifully.
  • Cook low and slow for the most tender chicken and flavorful broth.
  • Use puff pastry for a fancier finish, or biscuits for a homestyle feel.
  • Store leftover filling and refresh with a new topping for next-day meals.

⏱️ Prep Time:

15 minutes

⏱️ Cooking Time:

6–7 hours on LOW or 3–4 hours on HIGH

⏱️ Total Time:

6.5 to 7.5 hours

🥗 Nutritional Information (Per Serving, Approx.)

  • Calories: 490
  • Protein: 36g
  • Fat: 25g
  • Sodium: 800mg
  • Carbohydrates: 35g
  • Fiber: 4g
  • Sugar: 5g

(Will vary based on biscuit or pastry choice.)

❓ FAQs

Q: Can I use frozen chicken?
It’s safer to thaw it first for food safety and even cooking.

Q: Do I have to use canned soup?
No! Use a mix of broth and sour cream or make a homemade roux base if you prefer from-scratch recipes.

Q: Can I cook the biscuits in the crockpot?
It’s not recommended—they can get gummy. Bake separately for best texture.

Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.

Q: Can I freeze crockpot chicken pot pie?
Yes! Freeze the filling (without topping) in containers. Add fresh biscuit topping when serving later.

✅ Conclusion

Crockpot Chicken Pot Pie brings you all the coziness of the classic dish—without the hassle. Creamy, flavorful chicken, tender vegetables, and a warm biscuit or puff pastry topper create the ultimate bowl of comfort.

Whether you’re chasing away winter blues or just need a low-effort meal that tastes like home, this slow cooker recipe is a delicious solution. Make it once, and it’ll become a family favorite you turn to again and again.

Similar Posts