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Crockpot Chicken Pot Pie

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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.

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

  1. Add chicken, potatoes, onion, garlic, frozen vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper to the crockpot.
  2. 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.
  3. Remove chicken and shred it with two forks, then return it to the crockpot.
  4. Stir in heavy cream or milk and mix well.
  5. Continue cooking on low for another 15–20 minutes to slightly thicken the mixture.
  6. Taste and adjust seasoning if needed.
  7. 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

Find it online: https://thefamilycooking.com/crockpot-chicken-pot-pie-2/