Crock Pot Chicken Pot Pie Recipe

Mak Erot

3 min read

·

Apr 11, 2025

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Crock Pot Chicken Pot Pie: A Comfort Food Classic, Simplified

Are you craving a warm, comforting bowl of chicken pot pie but don't want to spend hours in the kitchen? This Crock Pot Chicken Pot Pie recipe is your answer! This recipe simplifies the classic dish, delivering all the creamy, savory goodness without the fuss. Get ready to enjoy a delicious meal with minimal effort.

Why This Crock Pot Chicken Pot Pie Recipe is the Best

This recipe isn't just easy; it's incredibly flavorful and perfectly customizable. You can easily adjust the vegetables, seasonings, and even the type of crust to suit your preferences. The slow cooking method in the crock pot ensures the chicken is incredibly tender, and the vegetables are perfectly cooked – no more mushy peas! Plus, cleanup is a breeze!

Ingredients You'll Need:

• For the Filling:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup chicken broth
  • 1 cup milk (or cream for extra richness)
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste

• For the Topping (choose your favorite!):

  • Option 1 (Classic Biscuit Topping): 1 can (16.3 oz) refrigerated biscuits, separated
  • Option 2 (Puff Pastry Topping): 1 sheet of puff pastry, thawed
  • Option 3 (Mashed Potato Topping): 2 cups mashed potatoes (you can use leftover mashed potatoes!)

Instructions:

1. Sear the Chicken (Optional but Recommended): Sear the chicken breasts in olive oil until lightly browned. This adds depth of flavor. You can skip this step if you're short on time, but the flavor will be slightly less intense.

2. Sauté the Vegetables: In the same pot, sauté the onion, carrots, and celery until softened.

3. Make the Roux: Melt butter in the pot, whisk in flour until smooth, then gradually whisk in the chicken broth and milk until smooth.

4. Combine and Slow Cook: Add the seared chicken (or raw chicken), cooked vegetables, peas, corn, thyme, rosemary, salt, and pepper to the pot. Stir well to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the sauce has thickened.

5. Prepare the Topping: While the filling simmers, prepare your chosen topping according to package instructions. For biscuits, separate them and place them on top of the filling during the last 20 minutes of cooking. For puff pastry, cut it to fit the top of your crock pot and place it on during the last 30 minutes. For mashed potatoes, simply dollop them on top during the last 15 minutes of cooking.

6. Serve and Enjoy! Let the pot pie rest for a few minutes before serving. Garnish with fresh parsley (optional).

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Add other vegetables: Mushrooms, potatoes, or green beans would be delicious additions.
• Use different protein: Substitute the chicken with turkey, beef, or even shredded pork.
• Make it a one-pot meal: Use a large enough slow cooker to cook everything together, including the biscuit topping if that is your choice.

This Crock Pot Chicken Pot Pie recipe is a winner for busy weeknights and family gatherings. Its ease of preparation, delicious flavors, and customizable options make it a true crowd-pleaser. Enjoy!