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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie delivers a thick, creamy filling made in a slow cooker with tender chicken, peas, corn, carrots, and celery. Top it with golden puff pastry squares or baked biscuits for a comforting pot pie feel with minimal hands-on time.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 hours 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Crock Pot Filling
  • 2 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup sour cream
  • 1 sheet puff pastry or refrigerated biscuits for topping

Equipment

  • 1 slow cooker

Method
 

Cook the pot pie filling
  1. Place the boneless skinless chicken breasts in the bottom of the slow cooker. Spread them into an even layer so they cook through at the same rate.
  2. Add the cream of chicken soup, cream of celery soup, chicken broth, frozen peas, frozen corn, carrots, celery, small onion, garlic powder, onion powder, dried thyme, salt, and black pepper on top. Keep the chicken mostly covered for a consistent, creamy filling.
  3. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and cooked through. Look for easy shredding with a fork (and no pink in the center).
Shred and thicken
  1. Remove the chicken and shred with two forks, then return it to the slow cooker. Break up the pieces so every bowl gets chicken in each bite.
  2. Stir in the sour cream and mix until the filling is thick and creamy. You should see the sauce cling to the spoon rather than staying runny.
Bake topping and serve
  1. Bake puff pastry or refrigerated biscuits separately according to package directions until golden. Wait for deep golden tops so they stay crisp when served.
  2. Serve the filling in bowls topped with the baked pastry or biscuits. Watch for steam rising from the filling right before eating.

Notes

Pro tip: Shred the chicken while it’s hot so it separates easily, then stir thoroughly to evenly distribute chicken and vegetables. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently on the stovetop or microwave until hot throughout. Freezing is not recommended because the creamy texture can break after thawing. For a lighter swap, use light sour cream and reduce to 1/2 cup if you like a thicker, less tangy filling.