Here’s a cozy Crockpot Chicken Pot Pie 🥧
Easy, creamy, and perfect for a slow cooker day.
Crockpot Chicken Pot Pie
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 bag (12–16 oz) frozen mixed vegetables
- 1 small onion, diced (optional)
- 2 cloves garlic, minced (optional)
- 2 cans (10.5 oz each) cream of chicken soup
- ½ cup chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp poultry seasoning or thyme
- ½ cup milk or heavy cream
For the topping (choose one):
- Refrigerated biscuits (baked separately)
- Pie crust (baked separately)
- Puff pastry or crescent rolls (baked separately)
Instructions
- Add to crockpot
- Chicken, vegetables, onion, garlic, soup, broth, salt, pepper, and seasoning.
- Cook
- Low: 6–7 hours
- High: 3–4 hours
- Shred chicken
- Remove chicken, shred, and return to crockpot.
- Make it creamy
- Stir in milk or cream.
- Cook 15–20 more minutes.
- Serve
- Spoon filling into bowls and top with baked biscuits or crust pieces.
Tips 🥄
- Don’t cook biscuits in the crockpot—they get soggy
- Add a splash more broth if it thickens too much
- Great with a side salad
Variations
- Extra thick: Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)
- Cheesy: Add ½ cup shredded cheddar
- Herby: Add fresh parsley or rosemary
Want a cream-of-mushroom version, gluten-free, or quick stovetop version?
