Chicken Pot Pie Crock Pot – Cozy, Weeknight Comfort Made Easy

This slow cooker version of chicken pot pie gives you all the comfort of the classic without the fuss. Think tender chicken, creamy sauce, and plenty of vegetables simmered low and slow. You still get that familiar pot pie vibe, but it’s easier and hands-off.

It’s the kind of meal you can set up in the morning and come home to at dinnertime. Add a quick biscuit or puff pastry topping, and you’re set.

Why This Recipe Works

• Hands-off cooking: The crock pot does the heavy lifting, keeping the chicken juicy and the vegetables soft without constant stirring.
• Simple, pantry-friendly ingredients: You can use frozen vegetables, boxed broth, and cream soup or a quick homemade sauce.
• Balanced texture: The slow cook creates a silky filling. A crisp topping (biscuits or puff pastry) adds the classic pot pie finish.
• Reliable results: Boneless, skinless chicken holds up well, and the timing is forgiving.
• Family-friendly flavor: Mild, creamy, and savory great for picky eaters and easy to customize.

Ingredients

• 1.5–2 pounds boneless, skinless chicken (thighs are juicier; breasts work fine too)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups mixed vegetables (frozen peas and carrots, plus corn and green beans if you like)
• 3 medium potatoes, peeled and diced small (optional but hearty)
• 3 cups low-sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup (or use cream of mushroom)
• 1/2 cup heavy cream (or half-and-half)
• 3 tablespoons all-purpose flour (for thickening)
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary (crushed)
• 1 bay leaf (optional)
• Salt and black pepper to taste
• Biscuit or puff pastry topping (store-bought biscuits, crescent rolls, or frozen puff pastry)

Instructions

1. Prep the base: Add onion, garlic, mixed vegetables, and potatoes to the crock pot.
   

   Sprinkle with thyme, parsley, rosemary, salt, and pepper.

   
   
2. Add chicken and liquids: Place the chicken on top of the vegetables. Pour in the chicken broth. Add the bay leaf if using.
3. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the potatoes are soft.
4. Shred the chicken: Remove the chicken to a cutting board and shred or chop into bite-size pieces.
   

   Return it to the crock pot.

   
   
5. Make it creamy: In a small bowl, whisk the cream of chicken soup with the heavy cream and flour until smooth. Stir this mixture into the crock pot, along with the butter.
6. Thicken the filling: Cover and cook on High for 30–45 minutes, stirring once halfway, until the sauce is thick and creamy. Taste and adjust salt and pepper.
7. Bake the topping: While the filling thickens, bake biscuits or puff pastry according to package directions until golden and crisp.
8. Serve: Spoon the hot filling into bowls or a baking dish and top with biscuits or pastry.
   

   Garnish with extra parsley if you like.

   
   

Storage Instructions

• Refrigerator: Store the filling (without biscuit/pastry on top) in an airtight container for up to 4 days. Keep any baked topping separate so it stays crisp.
• Freezer: Freeze the cooled filling in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed.
• Reheating: Warm the filling over medium heat, stirring occasionally until hot.
  

  Bake fresh biscuits or reheat pastry in the oven so it stays flaky.

  
  

Benefits of This Recipe

• Time-saver: Minimal prep with mostly hands-off cooking.
• Budget-friendly: Uses affordable staples and stretches well with vegetables and potatoes.
• Flexible: Works with chicken thighs or breasts, fresh or frozen veggies, and different toppings.
• Comfort factor: Creamy, cozy, and satisfying without much effort.
• Make-ahead friendly: The filling reheats well for meal prep or leftovers.

What Not to Do

• Don’t add raw biscuit dough directly to the crock pot and expect it to bake properly. It turns gummy. Bake separately.
• Don’t skip the thickener. Without the soup-flour-cream combo, the filling can taste watery.
• Don’t over-salt early. The soup and broth contain sodium.
  

  Season at the end after tasting.

  
  
• Don’t cut potatoes too large. Big chunks take longer to soften and can stay firm.
• Don’t cook on warm: Use Low or High to safely cook chicken to temperature.

Recipe Variations

• From-scratch sauce: Skip canned soup. Melt 3 tablespoons butter in a pan, whisk in 3 tablespoons flour to make a roux, cook 1 minute, then whisk in 2.5 cups warm chicken broth and 1/2 cup cream. Season with salt, pepper, thyme, and a dash of garlic powder.
  

  Add to the crock pot in Step 5.

  
  
• Rotisserie shortcut: Use shredded rotisserie chicken. Add it in the last 45 minutes with the cream mixture so it doesn’t overcook.
• Dairy-free: Use a dairy-free cream alternative and a dairy-free condensed soup or a coconut milk–based roux. Finish with olive oil instead of butter.
• Gluten-free: Use gluten-free condensed soup and thicken with cornstarch (2 tablespoons mixed with 3 tablespoons cold water) instead of flour.
  

  Confirm your broth is gluten-free.

  
  
• Herb and lemon twist: Add 1 teaspoon lemon zest and a squeeze of juice at the end for brightness. Fresh thyme is great here.
• Mushroom lover’s: Add 8 ounces sliced mushrooms in Step 1 and use cream of mushroom soup.
• No-potato, low-carb: Skip potatoes and add extra green beans and mushrooms. Thicken slightly more for body.
• Turkey version: Swap chicken for turkey, especially after the holidays.

FAQ

Can I put raw chicken in the crock pot?

Yes.

Raw boneless, skinless chicken cooks safely in the crock pot on Low or High. Aim for an internal temperature of 165°F. The timing in this recipe covers that.

How do I keep the topping from getting soggy?

Bake biscuits or puff pastry separately in the oven.

Add them to the hot filling just before serving so they stay crisp.

Can I cook this on High the whole time?

You can. Cook for about 3–4 hours on High. The texture will still be tender, but Low for 6–7 hours gives slightly deeper flavor and softer vegetables.

What if the sauce is too thin?

Stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.

Cook on High for 10–15 minutes more. Adjust seasoning after thickening.

Do I have to use cream of chicken soup?

No. Use cream of mushroom or make a quick homemade sauce with a butter-flour roux and broth.

The goal is a creamy, well-seasoned base.

Can I use fresh vegetables instead of frozen?

Absolutely. Dice them small so they soften on schedule. Carrots and potatoes take the longest, so keep them to 1/2-inch pieces.

Is it okay to add the peas early?

Peas can overcook.

For the best color and texture, stir in frozen peas in the last 30 minutes.

How spicy is this?

It isn’t spicy. If you want heat, add a pinch of red pepper flakes or a dash of hot sauce near the end.

In Conclusion

Chicken pot pie in the crock pot gives you classic comfort with hardly any effort. The filling turns rich and creamy, the chicken stays tender, and the make-ahead options make weeknights easier.

Keep the topping separate for that golden, flaky finish, and customize the vegetables and herbs to your taste. It’s simple, reliable, and always satisfying just the kind of recipe to keep on repeat.