Crockpot Chicken Pot Pie is the perfect dinner when you want all the cozy flavors of a classic chicken pot pie without the fuss of baking. It’s full of tender chicken, creamy sauce, and a mix of hearty vegetables like carrots, peas, and potatoes, all slow-cooked to melt-in-your-mouth goodness. The best part? It all comes together in the crockpot, making it easy and almost foolproof.
I love how this recipe lets the crockpot do all the work while I go about my day. When I get home, the house smells warm and inviting, and the chicken is perfectly tender. One little tip I swear by is adding little chunks of biscuit dough or puff pastry on top near the end of cooking to get that classic pot pie crust feel without needing the oven.
Serving this with a simple side salad or some crusty bread makes a complete meal that’s satisfying for the whole family. It’s one of those recipes that everyone seems to ask for again and again, and I can see why! It brings that nostalgic comfort food feeling in such an easy and relaxed way.
Key Ingredients & Substitutions
Chicken: I like using thighs for extra juiciness, but breasts work great too. If you prefer, shredded rotisserie chicken can save time and still taste wonderful.
Vegetables: Carrots, potatoes, peas, and onions give classic pot pie flavor and texture. Feel free to swap peas for green beans or add mushrooms for variety.
Chicken broth: Use low-sodium broth to control salt levels. You can substitute vegetable broth for a lighter taste or if you want to make it a bit different.
Cream and flour: The cream and flour make the sauce rich and thick. For a lighter option, use half-and-half or milk, but the sauce won’t be as creamy.
Puff pastry or biscuit dough: Puff pastry adds a flaky crust, but biscuit dough works well too for a more rustic, soft topping.
How Do You Make the Pot Pie Filling Creamy and Thick in the Crockpot?
Slow cookers don’t thicken sauces well on their own, so adding a cream sauce at the end is key. Here’s my simple way:
- Make a roux by melting butter and whisking in flour on the stove until just golden.
- Pour in your cream or half-and-half slowly, whisking constantly to avoid lumps.
- Let it cook and thicken on medium heat for a few minutes until creamy.
- Stir this sauce into your crockpot chicken mix before serving to get that comforting pot pie texture.
This step gives your filling a silky, thick consistency without needing to thicken the entire dish in the crockpot itself.
Equipment You’ll Need
- Large crockpot – I recommend a 6-quart size to give plenty of room for all the ingredients and to cook evenly.
- Sharp knife and cutting board – for chopping the vegetables and chicken easily and safely.
- Small saucepan – used to make the creamy sauce that will thicken the filling.
- Whisk – helps blend the butter, flour, and cream smoothly without lumps.
- Oven-safe baking sheet or dish – for baking the puff pastry or biscuit topping until golden brown.
- Cookie cutter or knife – optional, for shaping pastry or biscuit dough.
- Serving bowls or plates – for enjoying your hearty, creamy chicken pot pie.
Flavor Variations & Add-Ins
- Protein swaps: Use cooked turkey or ham instead of chicken for a different flavor profile.
- Cheese: Stir in shredded cheddar or gouda with the cream sauce for extra richness.
- Vegetable boosts: Add chopped celery, green beans, or corn to customize texture and flavor.
- Herbs & spices: Mix in fresh thyme, rosemary, or a pinch of paprika to enhance the aroma and taste.
How to Make Crockpot Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 4 medium carrots, peeled and chopped
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
Seasonings & Thickening:
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary (optional)
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons unsalted butter
Topping & Garnish:
- 1 sheet refrigerated puff pastry or biscuit dough (for topping)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe requires about 10–15 minutes of preparation and roughly 6 to 7 hours cooking time on low in the crockpot (or 3 to 4 hours on high). Additional 15 minutes is needed to bake the pastry topping if using. So plan for about 7 hours total.
Step-by-Step Instructions:
1. Prepare the Crockpot Ingredients:
Start by placing the chicken breasts or thighs at the bottom of your crockpot. Add the chopped carrots, diced potatoes, chopped onion, minced garlic, and frozen peas evenly on top. Pour the chicken broth all over, then sprinkle the dried thyme, parsley, rosemary (if using), salt, and pepper over everything.
2. Cook the Chicken and Vegetables:
Cover the crockpot and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Cook until the chicken is tender and the vegetables are cooked through.
3. Shred the Chicken:
Once cooked, carefully remove the chicken pieces and shred them using two forks. Return the shredded chicken to the crockpot and stir it together with the vegetables and broth.
4. Make the Creamy Sauce:
In a small saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1-2 minutes until the mixture turns lightly golden. Gradually whisk in the heavy cream and keep whisking until the sauce thickens, about 3 to 5 minutes. Pour this creamy mixture into the crockpot and stir well to combine. Taste and add more salt or pepper if needed.
5. Prepare and Bake the Topping:
If you’re using puff pastry or biscuit dough for the topping, cut it into squares or your preferred shapes. Place the pieces on a baking sheet or oven-safe crockpot liner. Bake in a preheated oven at 375°F (190°C) according to package instructions, usually about 15 minutes, or until golden and puffed.
6. Serve and Garnish:
Serve the hot chicken and vegetable filling in bowls, topped with or alongside your golden pastry pieces. Sprinkle freshly chopped parsley over the top for a pretty and fresh finish.
Enjoy your delicious, comforting crockpot chicken pot pie — creamy, hearty, and perfect for any cozy night in!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to add extra cooking time. It’s best to thaw it overnight in the fridge to ensure even cooking and food safety.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the filling up to the point before adding the cream sauce and topping, then refrigerate for up to 24 hours. Add the cream sauce and bake the topping just before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain creaminess.
What Can I Substitute for Puff Pastry if I Don’t Have Any?
Biscuit dough is a great substitute that bakes up soft and fluffy. Alternatively, you can serve the filling over cooked rice or mashed potatoes for a different twist.
