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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie with creamy herb sauce and tender chicken cooked low-and-slow for a pot-pie filling texture. Serve it topped with warm biscuits (or puff pastry) for flaky, comforting bites every time.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Boneless, skinless chicken breasts
  • 2 lb boneless, skinless chicken breasts
Potatoes and vegetables
  • 3 Yukon Gold potatoes
  • 1 onion
  • 2 cup frozen mixed vegetables (peas, carrots, corn, green beans)
Aromatics
  • 3 cloves garlic
Creamy filling
  • 2 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter
Herbs and seasonings
  • 2 tsp poultry seasoning
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Topping
  • 1 can refrigerated biscuits (or baked puff pastry squares)
  • 1 fresh parsley, chopped

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Build the slow-cooker filling
  1. Add the diced potatoes, onion, garlic, and frozen mixed vegetables to the slow cooker.
  2. Lay the chicken breasts on top of the vegetables in an even layer.
Make the creamy herb sauce
  1. In a bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, poultry seasoning, dried thyme, garlic powder, onion powder, salt, and black pepper until smooth.
  2. Pour the sauce over the chicken and vegetables.
  3. Dot the top with the unsalted butter.
Slow cook
  1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is fully cooked and the vegetables are tender.
Finish the pot pie filling and bake the topping
  1. Remove the chicken, shred it with two forks, and return the shredded chicken to the slow cooker.
  2. Stir well to evenly distribute the shredded chicken through the creamy sauce.
  3. Bake the refrigerated biscuits according to the package directions on a sheet pan.
Serve
  1. Spoon the creamy chicken mixture into bowls and top with warm biscuits or puff pastry.
  2. Garnish with fresh parsley and serve immediately.

Notes

For the smoothest sauce, whisk until the soup is fully loosened before pouring. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because biscuits/topping and cream-based sauce can change texture after thawing. For a lighter option, use reduced-fat cream of chicken soup and half-and-half instead of heavy cream (results will be slightly less rich).