Why You’ll Love This Recipe
This recipe takes all the cozy comfort of a traditional chicken pot pie and transforms it into a no-fuss, set-it-and-forget-it crockpot meal. It’s perfect for busy days, as the slow cooker does all the work while you go about your routine. It’s creamy, savory, and filling—everything you want in a homemade meal. Plus, it’s a family favorite that’s budget-friendly and great for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Frozen mixed vegetables (peas, carrots, corn, green beans)
- Potatoes, peeled and diced
- Onion, chopped
- Garlic, minced
- Chicken broth
- Cream of chicken soup (or homemade alternative)
- Dried thyme
- Salt and pepper
- Heavy cream or milk (added at the end)
- Biscuits or puff pastry (for serving)
Directions
- Add chicken, potatoes, onion, garlic, frozen vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper to the crockpot.
- Stir to combine, then cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, then return it to the crockpot.
- Stir in heavy cream or milk to add creaminess.
- Let it cook for another 15–20 minutes on low to thicken slightly.
- Taste and adjust seasoning if needed.
- Serve hot with warm biscuits, puff pastry squares, or over mashed potatoes.
Servings and timing
This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 6–7 hours (low) or 3–4 hours (high)
Total time: 6.5–7.5 hours or 3.5–4.5 hours
Variations
- Use rotisserie chicken for a quicker version—reduce cook time.
- Swap frozen veggies for fresh if desired.
- Use dairy-free milk and cream of mushroom soup for a dairy-free version.
- Add herbs like rosemary or parsley for a fresh twist.
- Stir in a splash of white wine for added depth.
- Top with shredded cheddar for a cheesy version before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a saucepan over medium heat or microwave in 1-minute intervals, stirring occasionally.
You can freeze the filling (without biscuits) for up to 2 months. Thaw overnight in the fridge and reheat as needed.
FAQs
Can I use pre-cooked chicken?
Yes, just add it during the last hour of cooking to avoid drying it out.
What kind of biscuits should I serve with it?
Use canned, homemade, or store-bought biscuits—whatever you prefer.
Can I make this gluten-free?
Yes, use a gluten-free cream soup and serve with gluten-free biscuits or rice.
Can I skip the potatoes?
Yes, but you can substitute with cauliflower or extra vegetables.
Can I use turkey instead of chicken?
Absolutely—this is a great way to use leftover turkey.
Does this recipe need to be stirred during cooking?
No need to stir until the end when you shred the chicken and add the cream.
Can I cook it overnight?
Yes, cook it on low overnight, then add cream in the morning and let it finish.
Can I make it in an Instant Pot?
Yes, cook on high pressure for about 10 minutes, then follow the same steps for shredding and adding cream.
How do I thicken the sauce more?
Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) at the end and cook for 10–15 more minutes.
Can I use fresh herbs?
Yes, fresh thyme or parsley adds great flavor—just stir it in at the end.
Conclusion
Crockpot Chicken Pot Pie is a comforting, hearty, and hands-off meal that delivers classic flavor with minimal effort. It’s perfect for busy weeknights, cozy weekends, or feeding a hungry family without spending hours in the kitchen. Whether served with biscuits, puff pastry, or a bowl of mashed potatoes, this slow cooker version of a timeless favorite is sure to become a staple in your meal rotation.
PrintCrockpot Chicken Pot Pie
Crockpot Chicken Pot Pie is a cozy, creamy, and flavorful slow-cooked version of the classic comfort food. It combines tender chicken, vegetables, and a rich sauce for an easy, hands-off meal served with biscuits or puff pastry.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6.5–7.5 hours or 3.5–4.5 hours
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1.5 cups chicken broth
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- 1/2 cup heavy cream or milk (added at the end)
- Biscuits or puff pastry, for serving
Instructions
- Add chicken, potatoes, onion, garlic, frozen vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper to the crockpot.
- Stir to combine, then cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and tender.
- Remove chicken and shred it with two forks, then return it to the crockpot.
- Stir in heavy cream or milk and mix well.
- Continue cooking on low for another 15–20 minutes to slightly thicken the mixture.
- Taste and adjust seasoning if needed.
- Serve hot with biscuits, puff pastry, or over mashed potatoes.
Notes
- Use rotisserie chicken to reduce cook time—add during the last hour.
- Swap frozen vegetables for fresh if preferred.
- For a dairy-free version, use dairy-free milk and cream of mushroom soup.
- Add fresh herbs like parsley or rosemary for extra flavor.
- Top with shredded cheddar before serving for a cheesy twist.
Nutrition
- Serving Size: 1/6 of recipe (without biscuit)
- Calories: 360
- Sugar: 4g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
