Crockpot Chicken Pot Pie

Patricia Krouse

Enjoy the comforting flavors of a classic chicken pot pie with this easy slow cooker recipe filled with tender chicken, mixed vegetables, and topped with golden biscuits.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Comfort Food, Dinner

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the filling

2 lbs Boneless Chicken Breasts or Thighs Tender and juicy protein base.
2 cups Mixed Vegetables (carrots, peas, corn) Classic pot pie texture and color.
2 cups Diced Potatoes Adds heartiness and thickens the filling.
1 can Cream of Chicken Soup Gives that creamy, rich consistency.
1 cup Chicken Broth Keeps the mixture saucy and flavorful.
1 medium Onion Builds savory depth.
2 cloves Garlic Builds savory depth.
2 tbsp Butter Helps create a silky, thick sauce.
2 tbsp Flour Helps create a silky, thick sauce.

For the topping

1 package Refrigerated Biscuits or Puff Pastry For that perfect golden topping.

Method

Preparation

Add your chicken, mixed vegetables, diced potatoes, cream of chicken soup, chicken broth, onion, garlic, and seasonings to your Crockpot.

Cooking

Mix everything gently and cover. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.

Thickening

Remove the chicken and shred it with two forks. Stir in a butter-flour mixture to thicken the sauce if needed.

Finishing Touch

Place biscuits or puff pastry on top of the filling and bake in the oven for 10–12 minutes until golden brown.

Serving

Spoon the creamy filling into bowls, top with biscuits, and savor your homemade comfort meal.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 8gSodium: 900mgFiber: 4gSugar: 3g

Notes

For variations, add a splash of heavy cream for extra creaminess or increase the vegetables for more texture. Ensure to bake biscuits separately to maintain crispness.

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