This Crock Pot Chicken Pot Pie is the ultimate comfort food made even easier! With tender chicken, hearty vegetables, and a creamy sauce, this recipe delivers all the cozy flavors of a classic pot pie—without the fuss.
The first time I made this, I was looking for a way to capture the nostalgic taste of homemade chicken pot pie without spending hours in the kitchen. Using my slow cooker was a game-changer! Now, it’s my go-to for busy weeknights or when I want a hearty “set-it-and-forget-it” meal that feels like a warm hug on a plate.
What’s Inside This Recipe?
My Take on This Crock Pot Chicken Pot Pie
What I love most about this recipe is how effortless it is. The slow cooker does all the work, simmering the chicken and vegetables to perfection in a rich, creamy sauce.
It’s also a great recipe for busy families or anyone looking for an easy dinner that tastes like it took hours to make. Plus, you can top it off with flaky biscuits, making it a fun twist on the traditional pot pie.
Whether you’re a slow cooker pro or new to crockpot recipes, this dish is perfect for adding a little homemade comfort to your week. It’s a must-try for anyone who loves chicken pot pie but wants to save time without sacrificing flavor.
Ingredients
This recipe keeps things simple with easy-to-find ingredients. Here’s what you’ll need:
- 3 chicken breasts (boneless, skinless)
- 3 cups chicken broth
- 1 ½ cups heavy cream (or half-and-half for a lighter option)
- 1 cup frozen peas
- 1 cup diced carrots (fresh or frozen)
- 1 cup diced celery
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 can refrigerated biscuits (for topping)
Optional tools: A 6-quart slow cooker and a whisk for combining the sauce.
How to Make Crock Pot Chicken Pot Pie
Making this recipe is as simple as layering ingredients and letting your crockpot work its magic. Here’s how I do it:
1. Add the chicken and veggies
Place the chicken breasts in the bottom of your slow cooker. Add the diced carrots, celery, onion, peas, and garlic on top. Sprinkle the thyme, parsley, salt, and pepper evenly over the vegetables.
2. Pour in the liquids
Pour the chicken broth over the chicken and vegetables. Cover and cook on low for 6 hours or high for 3 hours.
3. Shred the chicken
Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir everything together to mix the shredded chicken with the veggies and broth.
4. Thicken the sauce
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the heavy cream until smooth and thickened. Add this mixture to the slow cooker, stirring thoroughly to combine.
5. Add the biscuit topping
Bake the refrigerated biscuits according to the package instructions. Just before serving, place the warm biscuits on top of the pot pie mixture in the slow cooker—or serve them on the side for a fun, interactive meal.
How to Serve Your Crock Pot Chicken Pot Pie
This dish is best served hot and fresh from the slow cooker. Top each portion with a flaky biscuit for a classic pot pie finish. For an extra comforting touch, sprinkle some fresh parsley on top or pair it with a simple green salad to round out the meal.
If you’re hosting a family dinner, serve this straight from the crockpot to keep cleanup easy. It’s perfect for cozy evenings or when you want to impress guests with minimal effort.
Storing and Enjoying Leftovers
Got leftovers? They’ll keep beautifully in the fridge for up to 3 days. Store the pot pie filling in an airtight container and keep the biscuits separate to maintain their texture.
To reheat, warm the filling in a saucepan over medium heat or in the microwave. Add a splash of chicken broth or cream if the sauce has thickened too much. Heat the biscuits in the oven or toaster oven to keep them flaky.
If you’d like to freeze the filling, it will stay fresh for up to 3 months. Thaw overnight in the refrigerator before reheating.
Top Tips for Customizing Your Crock Pot Chicken Pot Pie
- Swap the protein: If you’re out of chicken breasts, chicken thighs or even leftover turkey work just as well.
- Add more veggies: Feel free to toss in mushrooms, green beans, or diced potatoes for extra texture and flavor.
- Make it dairy-free: Use coconut milk or a non-dairy creamer as a substitute for the heavy cream.
- Gluten-free option: Replace the all-purpose flour with a gluten-free alternative and use gluten-free biscuits on top.
Your Questions About Crock Pot Chicken Pot Pie Answered
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but be sure to increase the cooking time slightly to ensure it’s fully cooked. Always check the internal temperature of the chicken reaches 165°F.
Can I make this recipe vegetarian?
Absolutely! Swap the chicken for diced tofu or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken broth for the base.
What’s the best way to thicken the sauce?
The roux made with flour and butter is key for thickening the sauce. For a gluten-free version, you can use cornstarch mixed with water as an alternative.
Can I cook this on the stovetop instead?
Yes, you can adapt this recipe for the stovetop. Simmer the chicken and veggies in a large pot until cooked, then add the cream sauce and top with biscuits.
All the flavors of pot pie, no oven required!
This Crock Pot Chicken Pot Pie is the ultimate easy dinner recipe for busy weeknights or when you’re craving comfort food without the hassle. With its rich, creamy filling and flaky biscuit topping, it’s sure to become a family favorite in no time.
I can’t wait for you to try this! When you do, let me know how it turned out in the comments below. Don’t forget to share this recipe with friends and tag WandaRecipes.com when you do. Happy slow cooking!
Crock Pot Chicken Pot Pie
Ingredients
- 3 chicken breasts boneless, skinless
- 3 cups chicken broth
- 1 ½ cups heavy cream or half-and-half for a lighter option
- 1 cup frozen peas
- 1 cup diced carrots fresh or frozen
- 1 cup diced celery
- 1 small onion finely diced
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 can refrigerated biscuits for topping
Instructions
Add the chicken and veggies
- Place the chicken breasts in the bottom of your slow cooker. Add the diced carrots, celery, onion, peas, and garlic on top. Sprinkle the thyme, parsley, salt, and pepper evenly over the vegetables.
Pour in the liquids
- Pour the chicken broth over the chicken and vegetables. Cover and cook on low for 6 hours or high for 3 hours.
Shred the chicken
- Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir everything together to mix the shredded chicken with the veggies and broth.
Thicken the sauce
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the heavy cream until smooth and thickened. Add this mixture to the slow cooker, stirring thoroughly to combine.
Add the biscuit topping
- Bake the refrigerated biscuits according to the package instructions. Just before serving, place the warm biscuits on top of the pot pie mixture in the slow cooker—or serve them on the side for a fun, interactive meal.
