Crockpot Chicken Pot Pie is the perfect cozy meal that fills your kitchen with the warm smell of tender chicken, creamy sauce, and hearty vegetables. This dish takes all the classic flavors of a chicken pot pie and turns them into an easy, hands-off crockpot dinner. You get juicy chicken, carrots, peas, and potatoes simmered together until everything is melt-in-your-mouth delicious.
I love how simple this recipe is to throw together before heading out for the day, knowing that dinner will be ready and waiting when I get home. There’s something so comforting about coming back to the slow cooker after a busy day and seeing the creamy, bubbly goodness ready to be eaten. I usually top it with some flaky puff pastry or biscuit dough right at the end for that golden crust everyone loves.
One of my favorite ways to serve Crockpot Chicken Pot Pie is with a fresh green salad or some crusty bread to soak up all the sauce. It’s the kind of meal that tastes like a warm hug, and I find it’s always a hit with my family and friends. If you’ve got leftovers (which doesn’t happen often!), they heat up beautifully and are just as tasty the next day.
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts or thighs for tender meat that shreds well. Thighs are more flavorful and stay moist if you prefer richer taste.
Vegetables: Carrots, potatoes, celery, onions, peas, and corn create the classic mix. Frozen peas and corn are easy and quick, but fresh or canned can work fine too.
Chicken Broth: Use a good-quality broth for rich flavor. If you want a lighter version, low-sodium broth lets you control the salt better.
Heavy Cream or Half-and-Half: Heavy cream makes it creamy and smooth, but half-and-half works if you want less fat. For dairy-free, coconut cream is a good swap.
Pie Crust or Biscuit Dough: Ready-made refrigerated dough keeps this recipe quick and easy. You can also use puff pastry or homemade biscuits for different textures.
How Can I Make the Filling Thick and Creamy Without Lumps?
Thickening the sauce is key for a perfect pot pie filling. Making a roux (butter + flour) on the stove helps create a smooth base.
- Melt butter on medium heat, then whisk in flour and cook for 1-2 minutes to remove its raw taste.
- Slowly add the cream while whisking constantly—this prevents lumps from forming.
- Cook until sauce thickens slightly before mixing it into your crockpot filling.
- Stir gently but thoroughly to combine, ensuring a creamy, even consistency.
This extra step makes your filling luscious and comforting, just like a traditional pot pie. Take your time here—it’s worth it!
Equipment You’ll Need
- Crockpot – I love using a slow cooker because it cooks all day without much effort and keeps everything tender.
- Small saucepan – helps you make the creamy roux and thick sauce on the stovetop.
- Mixing spoon or whisk – for stirring the sauce until smooth and thick.
- Oval oven-safe bowls or a baking dish – for baking the pie crust topping if your crockpot isn’t oven-proof.
- Rolling pin and knife – to roll out and cut the pie crust or biscuit dough to fit the servings.
- Pastry brush (optional) – for brushing egg wash on the crust to get that golden color.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different meat flavor.
- Add a splash of Worcestershire sauce or hot sauce to boost the flavor.
- Mix in some chopped fresh herbs like thyme, rosemary, or chives for extra aroma.
- Replace the crust with biscuit dough or puff pastry for a different topping texture and taste.
Crockpot Chicken Pot Pie Recipe
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 medium carrots, peeled and diced
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup diced celery
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper, to taste
- 4 cups chicken broth
- ½ cup heavy cream or half-and-half
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter
- 1 refrigerated pie crust or biscuit dough (for topping)
- 1 egg (for egg wash, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 6-7 hours on low or 3-4 hours on high in the crockpot, plus about 15 minutes of baking time for the topping. It’s great for a no-fuss day when dinner waits for you at home!
Step-by-Step Instructions:
1. Adding Ingredients to the Crockpot:
Start by placing the chicken at the bottom of your crockpot. Layer the diced carrots, potatoes, peas, corn, celery, onions, and garlic over the chicken. Sprinkle in thyme, parsley, salt, and black pepper evenly over the top. Pour the chicken broth over everything, making sure the ingredients are covered.
2. Cooking and Preparing the Filling:
Cover and cook on low for 6-7 hours or on high for 3-4 hours. Once chicken is cooked and vegetables are tender, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux, which helps thicken your sauce. Gradually whisk in the heavy cream and cook until the sauce thickens, about 3-5 minutes. Pour this creamy sauce into the crockpot and stir it all together to create a rich, creamy filling.
3. Adding the Crust and Baking:
If your crockpot insert isn’t oven-safe, transfer the filling into oven-safe bowls or a baking dish. Roll out the pie crust or biscuit dough and cut it so it fits over your serving dishes. Place the dough on top of the filling and brush with beaten egg for a pretty golden finish, if you like.
Bake in a preheated 400°F (200°C) oven for 12-15 minutes or until the crust is golden brown and flaky. Once done, sprinkle chopped fresh parsley on top before serving. Enjoy your warm and comforting crockpot chicken pot pie!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before adding it to the crockpot to ensure even cooking and safe temperatures.
Can I Substitute the Pie Crust with Biscuit Dough?
Absolutely! Biscuit dough makes a tasty, fluffy topping and is a great alternative if you want a quicker or different texture for your pot pie crust.
How Should I Store Leftovers?
Store any leftover filling in an airtight container in the fridge for up to 3 days. The topping is best eaten fresh, but you can reheat leftovers gently in the microwave or on the stove, adding a splash of broth or cream if it thickened too much.
Can I Prepare the Filling Ahead of Time?
Yes! You can make the filling a day ahead, refrigerate it, and then add the topping and bake when ready to serve. This makes it easier for busy days.
