Description
This Best Crockpot Chicken Pot Pie recipe offers a comforting and effortless way to enjoy a classic dish using a slow cooker. Tender chicken, mixed vegetables, and a creamy sauce combine into a hearty filling, cooked slowly to perfection. Paired with warm, flaky biscuits on top, this meal brings cozy flavors and convenience together, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken and Vegetables
- 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
Liquid and Seasonings
- 1 ½ cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup (or homemade substitute)
- 1 cup heavy cream or half-and-half
- 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
- Prepare ingredients: Place the whole chicken breasts at the bottom of your slow cooker. Add the finely chopped onions, minced garlic, diced potatoes, and frozen mixed vegetables on top of the chicken.
- Mix liquids and seasonings: In a separate bowl, whisk together the low-sodium chicken broth, cream of chicken soup, heavy cream (or half-and-half), dried thyme, salt, and black pepper. Pour this creamy mixture evenly over the chicken and vegetables in the slow cooker. Dot the top with butter to add richness to the flavor.
- Cook slowly: Cover the slow cooker and cook on low 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 the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the slow cooker and stir everything together to combine all ingredients evenly.
- Thicken the filling (optional): If the pot pie filling appears too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Stir this mixture into the crockpot and cook on high for an additional 15 to 20 minutes until the filling has thickened to your liking.
- Prepare biscuit topping: While the filling thickens, preheat your oven. Bake refrigerated biscuits or homemade biscuit dough separately according to package or recipe instructions until golden and flaky.
- Serve: Spoon the hot chicken pot pie filling into bowls and top each serving with a warm biscuit for the perfect comfort meal.
Notes
- You can use chicken thighs instead of breasts for a juicier texture.
- If you prefer, substitute cream of chicken soup with a homemade béchamel or cream sauce.
- The thickening step with cornstarch is optional but recommended for a creamier pot pie filling.
- This recipe does not bake the filling with the biscuit topping; biscuits are baked separately to preserve their texture.
- Leftover filling can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
