Crock Pot Chicken Pot Pie

There’s nothing quite like the cozy comfort of a warm chicken pot pie—especially when it’s made with minimal effort. This Crock Pot Chicken Pot Pie recipe takes everything you love about the traditional dish and transforms it into one of the easiest, most satisfying crockpot recipes you’ll ever make. Creamy, hearty, and packed with tender chicken and vegetables, it’s the perfect family meal for any night of the week.

Whether you’re feeding a crowd or meal-prepping for the week, this slow cooker favorite brings all the flavor with none of the fuss.

Ingredients

For the Chicken Pot Pie Filling:

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)

• 1 (10.5 oz) can cream of chicken soup

• 1 ½ cups low-sodium chicken broth

• 1 cup milk (whole or 2% preferred)

• 1 medium yellow onion, diced

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

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• ½ teaspoon dried parsley

• 1 tablespoon butter

For the Topping:

• 1 can (8-count) refrigerated biscuit dough, or puff pastry

• Optional: melted butter and garlic powder for brushing

Required Kitchen Tools

• Crock Pot / Slow Cooker (5–6 quart)

• Knife and cutting board

• Mixing bowl (optional)

• Measuring cups and spoons

• Forks or tongs (for shredding chicken)

• Baking sheet (if baking biscuits separately)

• Ladle or serving spoon

Step-by-Step Preparation Instructions crockpot recipes

Step 1: Prepare the Base

Place the chicken breasts in the bottom of your crockpot. Add the diced onion, garlic, frozen vegetables, cream of chicken soup, chicken broth, milk, salt, pepper, thyme, parsley, and butter. Stir gently to combine the ingredients.

Step 2: Slow Cook the Mixture

Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is fully cooked and tender.

Step 3: Shred the Chicken

Once cooked, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine. Let the mixture cook on low for an additional 10–15 minutes to absorb flavor.

Step 4: Prepare the Topping

While the chicken mixture is finishing, preheat your oven according to the biscuit package instructions. Bake the refrigerated biscuits or puff pastry pieces on a baking sheet until golden brown and fluffy.

For extra flavor, brush the baked biscuits with melted butter and a sprinkle of garlic powder or dried herbs.

Step 5: Serve and Enjoy

Ladle the creamy chicken pot pie filling into bowls and top with a warm biscuit or puff pastry square. Serve hot with a sprinkle of fresh parsley if desired.

 Helpful Tips for Making and Serving

• Use chicken thighs for extra moisture and flavor if preferred.

• Make it creamier by adding 2 oz of cream cheese in the last hour of cooking.

• Add potatoes: Dice 1–2 small gold potatoes and add at the start for a heartier dish.

• Skip the canned soup: Use a homemade roux with broth and milk if you prefer a less processed version.

• Refrigerated biscuit alternative: Use puff pastry, pie crust pieces, or homemade drop biscuits.

• Double for later: This recipe freezes well—store leftovers in an airtight container and freeze for up to 2 months.

Approximate Nutritional Value (Per Serving, serves 6)

• Calories: 425

• Total Fat: 18g

• Saturated Fat: 7g

• Carbohydrates: 35g

• Protein: 30g

• Sodium: 820mg

• Sugar: 5g

Nutritional values are estimates and may vary based on ingredients used.

 Conclusion

If you’re searching for wholesome, hearty crockpot recipes that deliver flavor and comfort without a lot of effort, this Crock Pot Chicken Pot Pie is a must-try. It’s rich, creamy, and filled with classic ingredients that warm the soul. Best of all, it’s incredibly convenient—just toss everything in the slow cooker and let it do the work while you handle your day.