Crockpot Chicken Pot Pie

Introduction

Crockpot Chicken Pot Pie is the ultimate comfort food classic made easier with the help of your slow cooker. Traditionally, chicken pot pie is baked in the oven with a flaky crust, but this version transforms it into a creamy, hearty, and cozy dish cooked low and slow. Juicy chicken, tender vegetables, and a rich, savory sauce come together in the crockpot, then topped with buttery biscuits or puff pastry for that signature “pot pie” finish.

This recipe takes all the flavors you love from traditional chicken pot pie and makes it more convenient—no fussing over pie dough or waiting around. Just set your crockpot, and you’ll come home to a warm, wholesome meal.

Why I Love This Recipe

I love this recipe because it’s hearty, filling, and deeply satisfying without being complicated. The crockpot does most of the work, making it perfect for busy days when you still want something homemade and comforting.

Another reason is its versatility—you can swap out veggies, use leftover chicken, or make it lighter with dairy alternatives. Plus, topping it with biscuits gives you the perfect mix of creamy filling + golden, flaky topping that everyone loves.

Why It’s a Must-Try Dish

• Comfort in every bite – creamy chicken and vegetables in a rich sauce.
• Hands-off cooking – crockpot takes care of the hard part.
• Family-friendly – picky eaters love it.
• One-pot meal – everything cooks together, fewer dishes.
• Adaptable – easy to make gluten-free, dairy-free, or with different proteins.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 6–7 hours (low) or 3–4 hours (high)
• Total Time: 6 hours 15 minutes – 7 hours 15 minutes
• Servings: 6
• Course: Main Course
• Cuisine: American Comfort Food
• Calories: ~420 calories per serving (without biscuit topping)

Ingredients

For the Chicken Filling:

• 2 lbs boneless, skinless chicken breasts or thighs
• 4 medium carrots, sliced
• 3 celery stalks, chopped
• 1 medium onion, diced
• 3 medium potatoes, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 3 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• 2 bay leaves
• Salt and pepper, to taste

For Thickening:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour (or cornstarch for gluten-free)

Topping Options:

• 1 can refrigerated biscuit dough (quick option)
• OR 1 sheet puff pastry, baked separately and placed on top before serving
• OR homemade pie crust baked separately

Step-by-Step Preparation Method

1. Prepare ingredients: Chop vegetables, dice potatoes, and mince garlic.
2. Assemble in crockpot:
   • Place chicken, carrots, celery, onion, potatoes, peas, corn, garlic, and seasonings in the crockpot.
   • Pour in chicken broth. Stir lightly.
3. Cook:
   • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken and vegetables are tender.
4. Shred chicken:
   • Remove chicken, shred with two forks, and return to crockpot.
5. Thicken the sauce:
   • In a small saucepan, melt butter. Whisk in flour and cook 1–2 minutes to form a roux.
   • Stir in heavy cream until smooth. Add this mixture to the crockpot and stir well.
6. Prepare topping:
   • Bake biscuits or puff pastry separately according to package directions.
   • (If using biscuits, you can place them directly on top of the crockpot filling for the last 1 hour of cooking, but baking separately keeps them crisper.)
7. Finish and serve:
   • Remove bay leaves. Taste and adjust seasoning.
   • Spoon filling into bowls and top with biscuits or puff pastry squares.

How to Serve

• Serve hot in bowls, topped with freshly baked biscuits or puff pastry.
• Sprinkle with chopped parsley for color and freshness.
• Pair with a simple green salad or roasted vegetables for balance.

Recipe Tips

• Use chicken thighs for extra flavor and tenderness.
• Always bake biscuits separately if you prefer a crispy texture.
• Add a splash of white wine to the sauce for extra depth.
• Make it lighter with milk instead of cream or skip the cream for a broth-based version.

Variations

1. Turkey Pot Pie: Swap chicken with leftover turkey.
2. Dumpling Version: Drop spoonfuls of biscuit dough directly on the filling in the last hour of cooking for a dumpling-style topping.
3. Low-Carb Option: Skip potatoes and use cauliflower florets instead.
4. Dairy-Free: Use coconut milk instead of cream.
5. Gluten-Free: Use cornstarch slurry instead of flour to thicken the sauce.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer (filling only): Freeze chicken pot pie filling (without biscuits) for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm on the stovetop over medium heat or in the crockpot on low. Bake biscuits fresh for best results.

Special Equipment Needed

• 6-quart crockpot or slow cooker
• Saucepan (for roux)
• Whisk
• Baking sheet (for biscuits or puff pastry)

Frequently Asked Questions (FAQ)

Q1: Can I put raw chicken in the crockpot?
Yes! The crockpot cooks it thoroughly and keeps it tender.

Q2: Can I skip the cream?
Yes, the filling will be broth-based but still delicious.

Q3: How do I keep biscuits from getting soggy?
Bake them separately and place on top just before serving.

Q4: Can I use frozen vegetables?
Absolutely! Frozen peas and corn work perfectly.

Q5: Can I meal-prep this recipe?
Yes—make the filling ahead and refrigerate or freeze. Add freshly baked topping before serving.

Conclusion

Crockpot Chicken Pot Pie is the perfect comfort food made easy. With tender chicken, hearty vegetables, and a creamy sauce topped with flaky biscuits, it’s a meal that warms the heart and the home. This recipe is versatile, family-friendly, and a must-try for anyone who loves classic comfort dishes without the hassle.

Whether you’re making it for a cozy weeknight dinner or serving a crowd, this Crockpot Chicken Pot Pie will quickly become a favorite at your table.