Crockpot Chicken Pot Pie is the perfect comfort food made easy! This dish features tender chicken, creamy sauce, and a colorful mix of veggies like peas and carrots, all slow-cooked to perfection. The best part? You get all the cozy flavors of a classic pot pie without the fuss of making a crust from scratch.
I love how easy this recipe is to throw together before I head out for the day. Just dump everything into the crockpot, let it cook low and slow, and come back to a warm, hearty meal waiting for you. It’s like a hug in a bowl, and the chicken gets so juicy it almost falls apart when you serve it.
My favorite way to enjoy this is with a simple side salad or some crusty bread to soak up every last bit of the creamy sauce. It’s a family favorite around here because everyone loves the familiar, comforting flavors and the fact that it’s a no-stress dinner option. If you want to make it feel extra special, adding a sprinkle of fresh herbs on top always does the trick!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless thighs for extra flavor and tenderness, but breasts work well if you want leaner meat. Rotisserie chicken can be a fast swap if you’re in a hurry.
Vegetables: Carrots, peas, potatoes, and celery bring classic pot pie flavor and texture. Frozen peas and corn save time without losing sweetness. You can swap celery for green beans or omit if preferred.
Cream of Chicken Soup: This is the base for the creamy sauce. If you want to make it from scratch, use a roux with chicken broth and milk or cream. For dairy-free, try coconut milk and a thickener like cornstarch.
Biscuit Dough or Puff Pastry: Refrigerated biscuit dough is easy and flaky. Puff pastry adds a buttery, crisp crust but bakes separately. For gluten-free options, try a gluten-free biscuit or crust mix.
How Do You Get the Perfect Creamy Crockpot Sauce Without It Being Too Runny?
Slow cooking can sometimes make a sauce thin. Here’s how to keep it creamy and thick:
- Mix flour into the cream soups and broth before adding to the crockpot to help thicken as it cooks.
- If after cooking it’s too thin, stir in a mixture of cornstarch and cold water and cook on high for 15-30 minutes to thicken.
- Add heavy cream or half and half at the end for richness without extra cooking time.
- Shredding the chicken and mixing it back helps the sauce cling better to the meat and veggies.
Equipment You’ll Need
- Slow cooker – It makes cooking hands-off and handles everything in one pot.
- Large mixing bowl – For whisking together the soup, broth, herbs, and flour.
- Stirring spoon or spatula – To combine ingredients and stir the filling.
- Baking sheet – To bake the biscuits or puff pastry separately.
- Meat fork or two forks – For shredding the cooked chicken easily.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different flavor twist.
- Add a dash of smoked paprika or Cajun seasoning for smoky or spicy notes.
- Mix in chopped green beans or swapped vegetables like mushrooms or peas for variety.
- For extra cheesiness, sprinkle shredded cheese on top of the biscuits or stir some into the filling before serving.
How to Make Crockpot Chicken Pot Pie
Ingredients You’ll Need:
For The Main Filling:
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 2 cups carrots, sliced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup celery, diced
For The Sauce:
- 2 cans (10.5 oz each) cream of chicken soup
- 1 1/2 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream or half and half (optional for creaminess)
For The Topping:
- 1 package refrigerated biscuit dough (8 biscuits), or 1 sheet puff pastry
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep, 6 to 7 hours cooking on low (or 3 to 4 hours on high) in the crockpot, plus about 15 minutes to bake the biscuits or puff pastry. It’s a perfect hands-off meal for busy days!
Step-by-Step Instructions:
1. Layer Ingredients in the Crockpot:
Place the chicken pieces at the bottom of the crockpot. Then add the onion, garlic, potatoes, carrots, celery, peas, and corn on top of the chicken.
2. Prepare and Pour the Sauce:
In a bowl, whisk together the cream of chicken soups, chicken broth, thyme, rosemary, salt, pepper, and flour until smooth. Pour this sauce mixture evenly over the ingredients in the crockpot.
3. Cook the Filling:
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should be thoroughly cooked and the vegetables tender.
4. Shred the Chicken and Stir:
Take out the cooked chicken, shred it with two forks, then put it back into the crockpot. Stir everything together well. If you like, add the heavy cream or half-and-half now for extra creamy sauce.
5. Bake the Biscuit or Puff Pastry Topping:
While the filling is finishing, place the biscuit dough on a baking sheet and bake according to the package instructions until golden and fluffy. You can also bake puff pastry separately if that’s your choice.
6. Serve and Enjoy:
Serve the warm chicken pot pie filling in bowls and top each serving with a biscuit or piece of puff pastry. Garnish with fresh herbs like thyme or parsley if you like for a pretty, fresh finish!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before adding to the crockpot. This ensures even cooking and a better texture.
Can I Make This Recipe Gluten-Free?
Absolutely! Use gluten-free cream of chicken soup and substitute the biscuit dough or puff pastry with a gluten-free version or omit the crust altogether.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Add Other Vegetables?
Yes! Feel free to add green beans, mushrooms, or other favorites. Just keep in mind that softer veggies may cook faster, so add them partway through if needed.
