Here’s a Crock Pot Chicken Pot Pie recipe – all the cozy flavors of the classic dish but made easier in your slow cooker!
🥧 Crock Pot Chicken Pot Pie
Ingredients:
2 lbs boneless, skinless chicken breasts or thighs
1 medium onion, diced
3 medium carrots, sliced
3 medium potatoes, peeled and diced
2 cups frozen peas (add near the end)
2 cups chicken broth
1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
2 cloves garlic, minced
1 tsp dried thyme (or 1 Tbsp fresh)
1 tsp dried parsley
½ tsp paprika
Salt & pepper, to taste
1 cup heavy cream (or half-and-half)
1 Tbsp cornstarch + 2 Tbsp water (for thickening, optional)
For topping:
1 can refrigerated biscuits or 1 sheet puff pastry (baked separately)
Instructions:
Prepare the base:
Place chicken, onion, carrots, and potatoes into the crock pot.
Add liquids & seasonings:
Stir in chicken broth, cream of chicken soup, garlic, thyme, parsley, paprika, salt, and pepper.
Slow cook:
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and vegetables are soft.
Shred chicken:
Remove chicken, shred with two forks, and return it to the crock pot.
Add peas & cream:
Stir in frozen peas and heavy cream. If you want it thicker, mix cornstarch + water and stir in. Let cook another 20–30 minutes until peas are heated and sauce thickens.
Bake topping:
If using biscuits: bake them in the oven according to package directions.
If using puff pastry: bake until golden brown.
Serve:
Spoon chicken filling into bowls and top with a warm biscuit or puff pastry square.
✅ Tip: If you want it even creamier, stir in ½ cup shredded cheddar at the end.
✅ Shortcut: Use a bag of frozen mixed veggies instead of chopping carrots and peas separately.
Would you like me to also give you a version where the biscuits cook directly inside the crock pot (like dumplings), instead of baking them separately?