Crock Pot Chicken Pot Pie

Description

This Crock Pot Chicken Pot Pie is a comforting, hearty meal that’s perfect for busy days. With tender chicken, wholesome vegetables, and a creamy sauce, it’s everything you love about traditional pot pie — without the fuss of making a crust. Instead, we use biscuits or puff pastry for a quick, golden topping. Slow cooking ensures the flavors meld beautifully, giving you a cozy dinner ready with minimal effort.

Ingredients for Crock Pot Chicken Pot Pie

• 2 lbs (900g) boneless, skinless chicken breasts or thighs

• 4 cups low-sodium chicken broth

• 1 medium onion, chopped

• 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)

• 3 medium potatoes, peeled & diced

• 2 cloves garlic, minced

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• 1 can (10.5 oz) cream of chicken soup (or homemade equivalent)

• ½ cup heavy cream or half-and-half

• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

• 1 can refrigerated biscuits OR puff pastry squares (for topping)

Instructions

1. Prepare the slow cooker – Spray the insert with non-stick cooking spray.

2. Layer the ingredients – Add chicken, onion, potatoes, vegetables, garlic, thyme, parsley, pepper, salt, and chicken broth.

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

4. Shred chicken – Remove chicken, shred with two forks, and return it to the slow cooker.

5. Add creaminess – Stir in cream of chicken soup and heavy cream. If sauce is too thin, add cornstarch slurry and cook for another 15 minutes on HIGH until thickened.

6. Prepare topping – Bake biscuits or puff pastry according to package directions until golden brown.

7. Serve – Spoon the creamy chicken filling into bowls and top each serving with a biscuit or puff pastry square.

Notes

• You can substitute fresh vegetables instead of frozen; just chop them into small, even pieces for even cooking.

• For extra flavor, add a splash of white wine before slow cooking.

• If you prefer a dairy-free version, use coconut milk instead of cream.

• Use rotisserie chicken and reduce cooking time to 2–3 hours on LOW for a shortcut.

Tips

• Don’t add biscuits to the slow cooker — they’ll get soggy. Bake separately for the best texture.

• If you like a thicker filling, reduce the chicken broth by ½ cup.

• Add fresh herbs (like parsley or dill) at the end for a bright flavor boost.

• This recipe freezes well — store the filling separately from the biscuits.

Servings

• Yield: 6 servings

• Serving Size: About 1½ cups filling + 1 biscuit

Nutritional Information (per serving, with biscuit)

• Calories: ~420 kcal

• Protein: 28g

• Carbohydrates: 38g

• Fat: 17g

• Saturated Fat: 8g

• Fiber: 4g

• Sugar: 5g

• Sodium: 950mg

Benefits

• High in protein – Supports muscle health and keeps you fuller for longer.

• Comfort food made easy – Classic pot pie taste without the work of making pastry from scratch.

• Family-friendly – Mild flavors and creamy texture appeal to kids and adults alike.

• Versatile – Easily adaptable for gluten-free or dairy-free diets.

Q & A

Q1: Can I use chicken thighs instead of breasts?
A: Yes, thighs add extra flavor and stay juicier during slow cooking.

Q2: Can I make this ahead?
A: Yes — make the filling, refrigerate for up to 3 days, and reheat before serving with fresh biscuits.

Q3: Can I thicken the filling without cornstarch?
A: Yes, mash some of the potatoes into the broth, or simmer uncovered for 15 minutes on HIGH.

Q4: Can I use fresh herbs?
A: Absolutely — add them in the last 10 minutes of cooking to preserve flavor.