Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie is the ultimate comfort food, made effortlessly in the slow cooker! It’s creamy, hearty, and packed with tender chicken, savory vegetables, and a rich, velvety sauce. With a golden, flaky biscuit topping, this dish brings all the cozy, homemade flavors of a traditional chicken pot pie without the fuss! Perfect for a weeknight dinner or a cozy Sunday meal.
Equipment
- Crock Pot
Ingredients
For the Chicken Pot Pie Filling
- 3 boneless, skinless chicken breasts or use chicken thighs for more flavor
- 3 cups chicken broth adds depth and moisture
- 1 can 10.5 oz cream of chicken soup makes the sauce creamy
- 1/2 cup heavy cream for extra richness
- 2 cups frozen mixed vegetables carrots, peas, corn, green beans
- 3 potatoes diced, Yukon gold or russet
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp poultry seasoning
For the Biscuit Topping
- 1 can 16 oz refrigerated biscuit dough baked separately
- 2 tbsp butter melted, for brushing
- 1 tbsp parsley chopped, optional
Instructions
- Cook the Chicken Place the chicken breasts in the crock pot and pour in the chicken broth. Add the diced potatoes, onions, garlic, and seasonings. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
- Shred the Chicken & Add the Creamy Ingredients Remove the chicken, shred it with two forks, and return it to the crock pot. Stir in the cream of chicken soup, heavy cream, and frozen mixed vegetables. Let everything cook for another 30 minutes to blend the flavors.
- Prepare the Biscuit Topping While the filling finishes cooking, bake the refrigerated biscuits according to package instructions. Brush them with melted butter for extra flavor.
- Serve & Enjoy! Ladle the creamy chicken mixture into bowls and top each serving with a warm, flaky biscuit. Garnish with fresh parsley if desired. Enjoy your cozy, homemade meal!
Notes
For extra flavor, use chicken thighs instead of breasts. To thicken the filling, mix 2 tablespoons of cornstarch with water and stir it in during the last 30 minutes.