Crockpot Chicken Pot Pie is the ultimate comfort food. Tender chicken, hearty veggies, and a rich, creamy sauce come together perfectly in the slow cooker!
Crockpot Chicken Pot Pie
I love chicken pot pie—it’s the ultimate comfort food! When I set out to make a crockpot version, I had no idea how tricky it would be.
I tested everything—cornstarch (weird texture), chicken breasts vs. thighs, cooking veggies in the slow cooker (too crunchy). After a lot of tries, I finally got the best version. It takes a little extra work, but it’s so worth it!
Here’s what makes it the best:
- Sauté veggies first for more flavor and the perfect tenderness.
- Add flour to the veggies to help the sauce thicken up and turn creamy—yes, even in the crockpot!
- Use chicken thighs for juicy, rich flavor.
- Season well—this dish is all about delicious flavors!
Ingredients
Here’s what you need to make Crockpot Chicken Pot Pie:
- Butter: Adds richness and helps cook the veggies.
- Celery, onion, and carrots: Classic pot pie base that builds flavor.
- Garlic: Use pre-minced garlic or garlic paste—both are super quick!
- Flour: Thickens the sauce so it’s smooth and creamy.
- Chicken broth: Low-sodium keeps it from getting too salty.
- Gold potatoes: Dice small so they cook up soft and tender.
- Thyme, parsley, and rosemary: Bring warm, herby flavors.
- Chicken bouillon powder: Boosts the chicken flavor—add more if needed.
- Chicken thighs: Stay juicy and tender while adding extra flavor to the dish.
- Heavy cream: Makes the sauce rich and creamy.
- Peas and corn: Add color, texture, and a little sweetness—no need to thaw.
- Cheddar cheese: Melts into the sauce for extra creaminess—freshly shredded melts best.
- Biscuits: An easy shortcut that gives it that classic pot pie feel.
Crockpot Chicken Pot Pie Crust Options
Want a classic pot pie? Transfer everything to a pie dish, top with puff pastry or pie crust, and bake.
Or serve with biscuits—homemade or store-bought, whatever you like best!
What to Serve With Crockpot Chicken Pot Pie
- Side salad: A simple garden salad with light dressing cuts through the richness.
- Fruit salad: A mix of fresh fruit for a sweet side.
- Dinner rolls: Soft and buttery—great for soaking up the sauce.
- Coleslaw: Crunchy and tangy for a nice contrast.
- Rice or quinoa: A great base if you want to skip the biscuits.
Tips for Making Crockpot Chicken Pot Pie
- Quickly dice chicken: Place thighs in a single layer on a cutting board and quickly dice with a sharp knife.
- Avoid overcooking: Check early to keep chicken tender. Use a temperature probe if your slow cooker has one.
- Use fresh herbs: Fresh parsley adds a nice finishing touch.
- Let it rest: A few minutes helps the sauce thicken.
- Try different cheeses: Swap cheddar for Parmesan or Gruyère for a new flavor.
- Use a crockpot liner: Makes cleanup a breeze!
Storage
How to Store
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in a sealed container for up to 3 months.
- Reheat: Warm on the stove over low heat, adding a splash of broth or cream if needed.
More CrockPot Recipes:
- Crockpot Taco Meat ultra-tender!
- Crockpot Chili winner of many chili cook-offs!
- Italian Beef Sandwich on toasted buns
- Crockpot BBQ Chicken with crunchy colelsaw
- Crockpot Butter Chicken with the best creamy sauce
Crockpot Chicken Pot Pie
Crockpot Chicken Pot Pie brings all the classic flavors with none of the hassle. Slow-cooked chicken, tender veggies, and a creamy sauce make it a must-try!
Equipment
- CrockPot 6-quart
Ingredients
- 3 tablespoons unsalted butter
- 1 cup finely diced celery
- 1 cup finely diced yellow onion
- 1 cup finely diced carrots
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 1 cup low-sodium chicken broth
- 1-1/2 cups finely diced gold potatoes see note 1
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried crushed rosemary
- 1-1/2 teaspoons chicken bouillon powder plus 1/2 tsp more as needed
- 1/2 teaspoon pepper
- 1 pound boneless, skinless chicken thighs see note 2
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup heavy cream plus more as needed
- 1 packed cup freshly shredded sharp cheddar cheese see note 3
- 1 package buttermilk biscuits
Instructions
- Dice the celery, onion, carrots, and potatoes. The smaller the dice, the better! Trim any large pieces of gristle or fat from the chicken thighs, no need to remove every last bit though!
- Melt butter in a large nonstick skillet over medium-high heat. Add the celery, onion, carrots, and garlic. Sauté, stirring occasionally, until soft, about 5-7 minutes.
- Sprinkle the flour evenly over the veggies and stir constantly for 1 minute. Pour in the chicken broth and stir until thickened. Scrape everything into the CrockPot.
- Add diced potatoes, seasonings, and chicken. Stir to combine, then press everything into an even layer. Use tongs to arrange the chicken in a single layer, smooth side down, with veggies on top and around.
- Cover and cook on high for 2½–3½ hours or low for 3–5 hours, or until the chicken easily shreds.
- When the chicken is almost done, bake or air fry biscuits according to package directions.
- Remove the lid and transfer the chicken to a cutting board. Dice into small pieces, discarding any fat.
- Return the chicken to the crockpot along with peas, corn, and heavy cream. Stir gently. Add the cheese a handful at a time, stirring until melted. If needed, cover and let it sit for a few minutes to melt fully. Thin with additional cream if needed.
- Adjust seasoning if needed, adding ½ teaspoon more bouillon if desired. Spoon the mixture onto plates and top with a biscuit. Enjoy!
Video
Recipe Notes
Note 1: Dice potatoes into ¼-inch cubes so they cook evenly. No need to peel gold potatoes—the skin is delicate and blends in!
Note 2: Chicken thighs work best in this recipe—they’re juicy, easy to shred, and add extra flavor. Chicken breasts tend to dry out, so I don’t recommend them here.
Note 3: If you want a classic pot pie, transfer filling to a pie dish (filled to preference), top with puff pastry or pie crust, and bake. Otherwise, serve with biscuits—homemade or store-bought, whatever you like best!
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring occasionally, or in the microwave. Store biscuits separately to keep them from getting soggy.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 39g | Protein: 22g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.7g | Cholesterol: 71mg | Sodium: 1510mg | Potassium: 427mg | Fiber: 2g | Sugar: 2g | Vitamin A: 28127IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
