Crockpot Chicken Pot Pie

There’s nothing better than coming home to a warm, comforting meal after a long day. And it’s even better when that meal is as creamy and delicious as Crockpot Chicken Pot Pie!

This recipe takes all the rich flavors of a classic chicken pot pie and makes it easier by using a slow cooker. No need to spend hours in the kitchen—just toss in the ingredients, let the crockpot do its magic, and enjoy a hearty, home-cooked meal.

This dish is perfect for busy weeknights, cozy weekends, or even a fun family dinner. With tender chicken, creamy sauce, and lots of flavorful veggies, every bite is pure comfort. Plus, instead of making a complicated pie crust, we’ll keep it simple by serving it with warm biscuits or puff pastry on top.

If you love easy, homemade meals that taste like they took all day to make, this Crockpot Chicken Pot Pie is for you. It’s perfect for chilly evenings or when you’re craving something warm and filling. So grab your slow cooker, and let’s get started!

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Why You’ll Love It

• Super Easy: Just dump the ingredients into your crockpot and let it cook! No need to stand over the stove.
• Packed with Flavor: The creamy sauce, juicy chicken, and tender veggies make every bite delicious.
• Family-Friendly: Even picky eaters love this dish! It’s comforting and familiar.
• Great for Meal Prep: Leftovers taste amazing and reheat well.
• Customizable: Add your favorite vegetables or seasonings to make it your own.

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Ingredients

For the Chicken Pot Pie Filling:

• 2 lbs boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
• 3 medium potatoes, peeled and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp dried rosemary
• 1 tsp poultry seasoning
• 2 tbsp butter
• 2 tbsp all-purpose flour (for thickening)

For the Topping:

• 1 can refrigerated biscuits (or homemade biscuits)
• OR 1 sheet puff pastry, cut into squares and baked separately

With these simple ingredients, you’ll have a creamy, hearty, and delicious chicken pot pie without the extra work of rolling out pie crust.

Kitchen Tools Needed

Before we start cooking, here are the tools you’ll need to make this Crockpot Chicken Pot Pie:

• Slow cooker (crockpot) – The star of the show! A 6-quart crockpot works best.
• Cutting board & knife – For chopping onions, potatoes, and garlic.
• Measuring cups & spoons – To measure ingredients accurately.
• Mixing spoon – To stir everything together before cooking.
• Small bowl & whisk – For mixing the flour with cream to thicken the sauce.
• Baking sheet – If you’re using puff pastry instead of biscuits.

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Cooking Instructions

Step 1: Prep the Ingredients

• Dice the onion, potatoes, and garlic.
• Trim any excess fat from the chicken breasts or thighs.

Step 2: Load the Crockpot

• Place the chicken in the crockpot first.
• Add the potatoes, onion, garlic, frozen vegetables, butter, salt, pepper, thyme, rosemary, and poultry seasoning.
• Pour in the chicken broth. Give everything a gentle stir.

Step 3: Cook Low and Slow

• Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
• The chicken should be tender and easy to shred.

Step 4: Shred the Chicken

• Use two forks to shred the chicken inside the crockpot. Stir to mix everything well.

Step 5: Thicken the Sauce

• In a small bowl, whisk the flour into the heavy cream until smooth.
• Pour it into the crockpot, stir well, and cook for 30 more minutes on LOW until thickened.

Step 6: Prepare the Topping

• If using biscuits, bake them according to package directions.
• If using puff pastry, cut it into squares and bake at 400°F (200°C) for 10-12 minutes until golden brown.

Step 7: Serve and Enjoy!

• Spoon the creamy chicken mixture into bowls.
• Top with a warm biscuit or a piece of puff pastry.
• Enjoy a comforting, homemade meal!

More Recipes >>>>>>>> Easy Chicken Tetrazzini Recipe

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Tips and Tricks for Success

• For Extra Flavor: Add a splash of white wine or a teaspoon of Worcestershire sauce to the broth.
• Make It Healthier: Swap heavy cream for Greek yogurt or evaporated milk for a lighter version.
• Don’t Skip the Thickener: The flour mixed with cream helps create the rich, creamy texture.
• Short on Time? Use pre-cooked rotisserie chicken—just add it in the last hour.
• Storing Leftovers: Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove or microwave.

This Crockpot Chicken Pot Pie is the perfect cozy, no-fuss meal for any night of the week.

Ingredient Substitutions and Variations

One of the best things about this Crockpot Chicken Pot Pie is how flexible it is! Here are some easy substitutions and ways to customize the recipe:

Protein Swaps

• Turkey: Leftover roasted turkey works great instead of chicken.
• Beef: Try shredded beef for a different flavor.
• Vegetarian: Skip the meat and add extra mushrooms, chickpeas, or white beans for protein.

Dairy Alternatives

• Milk instead of cream: Use whole milk or evaporated milk for a lighter dish.
• Dairy-free: Swap heavy cream for coconut milk or a plant-based alternative like almond or oat milk.

Vegetable Variations

• Fresh veggies: Instead of frozen, use fresh carrots, peas, corn, or green beans.
• Mushrooms: Add sliced mushrooms for an earthy flavor.
• Spinach or kale: Stir in fresh greens during the last 10 minutes for extra nutrition.

Low-Carb Option

• Skip the potatoes and use cauliflower instead for fewer carbs.

Spice It Up

• Add a pinch of red pepper flakes or smoked paprika for extra warmth and depth of flavor.

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Serving Suggestions

This chicken pot pie filling is super creamy and flavorful, but it needs the right side or topping to complete the meal. Here are some delicious ways to serve it:

• With Biscuits: Place a warm, flaky biscuit on top for the classic pot pie feel.
• Over Mashed Potatoes: Serve it over a scoop of creamy mashed potatoes for extra comfort.
• With Puff Pastry: Bake squares of puff pastry separately and place one on each serving.
• With Rice: A scoop of white or brown rice works well to soak up the sauce.
• With Garlic Bread: A crusty slice of bread is perfect for dipping into the creamy sauce.

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Storage and Reheating Instructions

Refrigerator

• Store leftovers in an airtight container in the fridge for 3-4 days.

Freezer

• Let the filling cool completely, then store it in a freezer-safe container or zip-top bag for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating

• Stovetop: Warm over medium heat, stirring occasionally, until heated through. Add a splash of broth if it’s too thick.
• Microwave: Heat in 30-second intervals, stirring between each, until warm.
• Slow Cooker: If reheating a large batch, put it back in the crockpot on low for 1-2 hours.

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FAQ (Frequently Asked Questions)

1. Can I use frozen chicken?

Yes! Just make sure to increase the cooking time by 1-2 hours on LOW. The chicken will cook safely, but it may release more water, so you might need to adjust the thickness of the sauce.

2. How do I make this gluten-free?

• Use cornstarch instead of flour to thicken the sauce (mix 1 tbsp cornstarch with 2 tbsp water before adding).
• Serve with gluten-free biscuits or puff pastry.

3. Can I cook it faster?

Yes! You can cook on HIGH for 3-4 hours instead of LOW for 6-7 hours. Just make sure the chicken is fully cooked before shredding.

4. What if my sauce is too thin?

Mix an extra 1 tbsp of flour with 2 tbsp of cream or broth and stir it in. Let it cook for another 15-20 minutes to thicken.

5. Can I add cheese?

Absolutely! Stir in ½ cup of shredded cheddar or Parmesan at the end for a richer, cheesier taste.

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This Crockpot Chicken Pot Pie is easy, delicious, and perfect for busy nights. Try it out and let me know your favorite way to serve it! Happy cooking!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!