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Crockpot Chicken Pot Pie

A creamy, cozy chicken pot pie made in a slow cooker, loaded with veggies and topped with flaky biscuits for a comforting dinner without the fuss.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5–2 lbs boneless, skinless chicken breasts or thighs Thighs = juicier
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 3 cups low-sodium chicken broth
  • 2 cans (10.5 oz each) cream of chicken soup (or cream of mushroom for depth)
  • 1/2 cup heavy cream (or half-and-half)
  • 3 tbsp unsalted butter
  • 1/3 cup all-purpose flour For thickening; see GF swap below
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp dried rosemary, crushed
  • 1 leaf bay leaf
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice Brightens the richness
  • 1 can refrigerated biscuit dough or 1 sheet puff pastry For topping
  • 1 cup diced potatoes (small cube), optional
  • 1 cup sliced mushrooms, optional
  • 1/2 tsp paprika, optional

Method
 

Preparation
  1. Add onion, garlic, frozen veggies, optional potatoes/mushrooms, thyme, parsley, rosemary, bay leaf, salt, pepper, and paprika (if using) to the crockpot.
  2. Whisk cream of chicken soup with chicken broth until mostly smooth. Pour over the veggies.
  3. Place chicken breasts or thighs on top. No need to cut—slow cooking will make shredding easy.
Cooking
  1. Cover and cook on Low for 5–6 hours or High for 2.5–3.5 hours, until chicken is 165°F and tender.
  2. In a small saucepan, melt butter over medium heat. Whisk in flour to make a blond roux (1–2 minutes). Ladle in 1 cup hot crockpot liquid, whisking until smooth, then return this mixture to the slow cooker.
  3. Stir in heavy cream and lemon juice.
  4. Remove bay leaf. Taste and adjust salt/pepper. If too thin, cook uncovered on High for 15–20 minutes to reduce.
  5. Transfer chicken to a board, shred with two forks, and return to the crockpot. Stir to combine.
Serving
  1. Bake biscuits per package directions until golden, or bake puff pastry sheet and cut into squares.
  2. Spoon the creamy filling into bowls and crown with biscuits/puff pastry. Add fresh parsley if you’re feeling fancy.

Notes

Storage Instructions: Store filling (without biscuits) in an airtight container for 3–4 days. Keep biscuits separate at room temp for 1–2 days. Reheat filling on the stovetop over medium-low, stirring, or microwave in 60–90 second bursts. Refresh biscuits in a 350°F oven for 5–7 minutes. The filling freezes well for up to 3 months; thaw overnight in the fridge, then reheat gently.