Description
This Best Crockpot Chicken Pot Pie recipe is a comforting and easy-to-make slow cooker meal featuring tender shredded chicken, mixed vegetables, and a creamy sauce. Made with wholesome ingredients and cooked slowly to perfection, it delivers classic pot pie flavors without the fuss of a traditional pie crust. Serve with warm biscuits on top for a hearty, homey dinner.
Ingredients
Scale
Main Ingredients
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 3 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 can (10.5 oz) cream of chicken soup (or homemade substitute)
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter
Optional Ingredients
- 1 tbsp cornstarch + 1 tbsp cold water (for thickening)
- 1 can refrigerated biscuits or homemade biscuit dough (for topping)
Instructions
- Add Ingredients to Crockpot: Place the whole chicken breasts at the bottom of the slow cooker. Layer on the chopped onions, minced garlic, diced potatoes, and frozen mixed vegetables evenly on top of the chicken.
- Prepare Sauce and Pour: In a bowl, whisk together the low-sodium chicken broth, cream of chicken soup, heavy cream, dried thyme, salt, and black pepper. Pour this creamy sauce mixture evenly over the ingredients in the crockpot. Dot the top with butter pieces to enrich the flavor.
- Slow Cook: Cover the crockpot with the lid and cook on low heat for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked through and the vegetables are tender.
- Shred Chicken and Mix: Remove the cooked chicken breasts carefully from the crockpot and shred them into bite-sized pieces using two forks. Return the shredded chicken back into the crockpot and stir thoroughly to combine with the vegetables and sauce.
- Thicken Filling (Optional): If the pot pie filling appears too thin, mix the cornstarch with cold water to create a slurry and stir it into the crockpot. Cook on high for an additional 15 to 20 minutes until the filling thickens to your desired consistency.
- Bake Biscuits and Serve: While the filling finishes cooking, preheat your oven and bake the refrigerated biscuits or homemade biscuit dough according to package or recipe instructions. Serve the warm chicken pot pie filling in bowls topped with the freshly baked biscuits for a comforting finish.
Notes
- You can substitute chicken thighs for breasts for a richer flavor and more tender meat.
- If you prefer a thicker pot pie filling, be sure to use the cornstarch slurry step.
- Baking the biscuits separately ensures they remain flaky and crisp rather than soggy from the filling.
- Homemade cream of chicken soup can be used for a healthier alternative.
- This recipe can be doubled if cooking in a larger slow cooker or made in batches.
