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Crockpot Chicken Pot Pie

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Crockpot Chicken Pot Pie is a comforting, creamy slow cooker meal with tender chicken, hearty vegetables, and a rich, flavorful sauce. Topped with flaky biscuits or pie crust, it delivers all the classic pot pie goodness with easy prep and no oven required.

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 garlic cloves, minced
  • 2 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk or heavy cream
  • 2 tablespoons butter (optional)
  • 1 can refrigerated biscuits or 1 sheet pie crust (for topping)

Instructions

  1. Add chicken, onion, garlic, potatoes, frozen vegetables, chicken broth, cream of chicken soup, thyme, parsley, salt, and pepper to the crockpot.
  2. Stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  3. Remove chicken, shred with two forks, then return to the crockpot.
  4. Stir in milk or heavy cream and butter (if using). Let cook uncovered for 15–20 minutes to heat through and thicken slightly.
  5. Meanwhile, bake the biscuits or pie crust according to package directions.
  6. Spoon creamy chicken pot pie filling into bowls and top with warm biscuits or pie crust pieces.

Notes

  • Use rotisserie chicken to cut down on cook time—add during the final hour.
  • Substitute cream soup with a homemade roux if desired.
  • Top with puff pastry or homemade biscuits for a custom twist.
  • Use gluten-free or dairy-free substitutes to meet dietary needs.
  • Freeze the filling (without biscuits) for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-chicken-pot-pie-3/