Go Back
Crock Pot Chicken Pot Pie served with biscuits

Crock Pot Chicken Pot Pie

Creamy, comforting, and slow-cooked to perfection, this crock pot chicken pot pie is packed with tender chicken, hearty vegetables, and rich flavor, all without turning on the oven.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Resting Time 10 minutes
Total Time 7 hours 25 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs cubed
  • 2 cups potatoes diced
  • 1 cup carrots chopped
  • 1/2 cup celery chopped
  • 1/2 cup onion diced
  • 1.5 cups low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 cup frozen peas add at end
  • 3/4 cup heavy cream
  • 2 tbsp cornstarch + 2 tbsp water slurry
  • Biscuits or puff pastry for topping optional

Equipment

  • 1 Crock Pot (6 qt) Or any slow cooker
  • 1 Mixing bowl For cornstarch slurry
  • 1 Ladle For serving

Method
 

  1. Add chicken, potatoes, carrots, celery, onion, broth, garlic powder, thyme, salt, and pepper to crock pot.
  2. Cook on low for 6–7 hours or high for 3–4 hours, until chicken and vegetables are tender.
  3. Stir in peas, heavy cream, and cornstarch slurry.
  4. Cook for 30–60 more minutes until thickened.
  5. Serve warm with freshly baked biscuits or puff pastry on top.

Notes

  • For a thicker texture, mash a few potatoes into the mix near the end.
  • Cool completely before freezing.
  • Thaw overnight before reheating; stir in cream or a slurry if needed to adjust consistency.
  • Biscuits should be baked fresh when serving.