Hey friend! Craving comfort food today? This Crock Pot Chicken Pot Pie is like a big, warm hug on a chilly day.

Tender chicken, veggies, creamy sauce—all slow-cooked to perfection.

Not only that, it’s easy, hearty, and makes your kitchen smell amazing.

Let’s cozy up and get cooking together. You’ll enjoy it!

But First,

Why You’ll Love This Recipe

• Hands-off comfort—letting the slow cooker do the work

• Rich and creamy with tender chicken and hearty veggies

• One-pot meal—less mess, more cozy vibes

• Customizable—add your favorite herbs or swap veggies

• Perfect for sharing—makes great leftovers or freezer meals

Ingredients Needed

• 2 lbs boneless, skinless chicken breasts (or thighs)

• 3 cups mixed frozen vegetables (peas, carrots, corn, green beans)

• 1 medium onion, diced

• 3 garlic cloves, minced

• 4 cups chicken broth

• 1 cup heavy cream (or half-and-half)

• 1/2 cup milk

• 1/2 cup all-purpose flour

• 4 tbsp unsalted butter

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried rosemary (or 1 tbsp fresh)

• 1/2 tsp paprika

• Salt & pepper, to taste

• 1 sheet frozen puff pastry (thawed) or 2 refrigerated biscuit dough rounds

Step‑by‑Step Instructions

Step 1: Prep chicken and veggies

Place chicken breasts at the bottom of your Crock Pot. Sprinkle diced onions and garlic on top. Add frozen vegetables over that.

Step 2: Make the creamy sauce

In a medium pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in chicken broth, then cream and milk. Add thyme, rosemary, paprika, salt, and pepper. Stir until smooth and simmer until it thickens.

Step 3: Combine in the Crock Pot

Pour the creamy sauce over the chicken and veggie mix. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. Chicken should be tender and cooked to 165°F.

Step 4: Shred the chicken

Remove chicken, shred with two forks, then return the shredded pieces to the pot. Stir everything together.

Step 5: Add the pastry topping

Carefully lay the puff pastry sheet over the top of the Crock Pot (trim to fit). If using biscuit dough, drop a few dough rounds evenly on the surface.

Step 6: Brown the top

Turn the Crock Pot to HIGH or use “warm” if your lid browns slower. Let pastry cook until fluffy and golden—about 30–45 minutes. For extra crust, finish under a broiler for 2–3 minutes (watch it closely!).

Step 7: Serve and enjoy

Scoop out servings right from the Crock Pot. Let cool just until safe to eat—bite into that gooey, golden crust!

Pro Tips for the Best Crock Pot Chicken Pot Pie

• Use thighs if you want a richer flavor

• Thaw frozen veggies first for even cooking

• Don’t skip thickening the sauce—it makes a creamy base

• Add broth later if you like a soupy pie

• Brush pastry with milk or egg wash before browning for a shiny top

Common Mistakes to Avoid & How to Nail It

• Skipping the sauce step—dry filling = no fun

• Overcooking veggies—keep them just tender

• Pastry too early—add it near the end so it stays fluffy

• Not shredding chicken well—bite-size pieces cook and mix better

• Overfilling the Crock Pot—leave space for the crusty top

Serving and Presentation Ideas

• Scoop into bowls and top with fresh parsley

• Serve with crusty bread or garlic rolls

• Add a side of mixed greens with vinaigrette

• A dollop of sour cream on top feels fancy

• Use a cast-iron skillet for individual servings if you like

Variations and Recipe Swaps

• Swap chicken with turkey or leftover rotisserie meat

• Use gluten-free flour or biscuit dough if needed

• Add mushrooms or celery for extra veggie texture

• Swirl in a bit of cheddar cheese for cheesy goodness

• Add fresh herbs at the end for a brighter taste

Storage and Reheating Tips

• Fridge: In an airtight container for up to 4 days.

• Reheat: Use oven at 350°F for 15–20 minutes until hot and crust is refreshed.

• Microwave works—just the crust won’t be as crisp.

• Freeze: Fill mini Crock Pot liners or freezer-safe dishes before baking the crust. Freeze for up to 2 months. Thaw overnight and bake the crust before serving.

What to Serve with Chicken Pot Pie Crock Pot

• Simple garden salad

• Roasted green beans or asparagus

• Dinner rolls or garlic knots

• Apple-cranberry side for a touch of sweetness

• Cranberry sauce adds brightness and tang

FAQs

Q: Can I skip shredding the chicken?
A: You can, but shredding creates better texture and flavor distribution.

Q: Is puff pastry better than biscuits?
A: Puff pastry gives a flakier top, biscuits are heartier and easier.

Q: Can I cook this without a slow cooker?
A: Sure! Bake the filling in a casserole dish, then top and bake the pastry at 375°F until bubbly and golden.

Q: How do I fix a runny filling?
A: Mix 1 tbsp flour or cornstarch with 2 tbsp water. Stir it into the pot and cook for 10 more minutes on high.

Q: Can I make it low-carb?
A: Skip the pastry and top with mashed cauliflower or broccoli-cheese mash.

Q: Can I add cheese?
A: Yes—you can stir in shredded cheddar, gruyère, or Swiss before topping.

Q: Can I make this vegetarian?
A: Use veggie broth, add tofu or beans, and swap chicken for mushrooms.

Conclusion

And there you have it—my slow-cooker Chicken Pot Pie that feels warm, comforting, and perfect for any time you need a little food hug.

Try it, share your twist, and tell me how it turned out. I’ll be right here, waiting for your cozy kitchen stories.

You Might Also Love

• Crispy Chicken Tenderloin
• Cheesy Chicken Noodle Casserole
• Chicken Tikka Masala

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Continue to Content

Chicken Pot Pie Crock Pot

Prep Time: 20 minutes

Cook Time: 3 hours 45 minutes

Total Time: 4 hours 5 minutes

Cozy and comforting Crock Pot Chicken Pot Pie: tender chicken, hearty veggies, creamy sauce, and a golden pastry or biscuit top.

Print

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 3 cups mixed frozen vegetables (peas, carrots, corn, green beans)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 4 tbsp unsalted butter
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1/2 tsp paprika
• Salt & pepper, to taste
• 1 sheet frozen puff pastry (thawed) or 2 refrigerated biscuit dough rounds

Instructions

Step 1: Prep chicken and veggiesPlace chicken breasts in the bottom of your Crock Pot. Sprinkle diced onions and garlic on top. Add frozen vegetables over that.

Step 2: Make the creamy sauceIn a medium pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in chicken broth, then cream and milk. Add thyme, rosemary, paprika, salt, and pepper. Stir until smooth and simmer until it thickens.

Step 3: Combine in Crock PotPour the creamy sauce over the chicken and veggie mix. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. Chicken should be tender and cooked to 165°F.

Step 4: Shred the chickenRemove chicken, shred with two forks, then return the shredded pieces to the pot. Stir everything together.

Step 5: Add the pastry toppingCarefully lay the puff pastry sheet over the top of the Crock Pot (trim to fit). If using biscuit dough, drop a few dough rounds evenly on the surface.

Step 6: Brown the topTurn Crock Pot to HIGH or use “warm” if your lid browns slower. Let pastry cook until fluffy and golden—about 30–45 minutes. For extra crust, finish under a broiler for 2–3 minutes (watch it closely!).

Step 7: Serve and enjoyScoop out servings right from the Crock Pot. Let cool just until safe to eat—bite into that gooey, golden crust!

Notes

Thaw frozen veggies before adding

Thicken the sauce well on the stovetop

Add pastry toward the end

Shred chicken for better texture

Use a meat thermometer: chicken should reach 165°F

Nutrition Information

Yield 6-8
Amount Per Serving Calories ~450

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