Easy Chicken Pot Pie Crock Pot Recipe (Creamy & Foolproof)

Tired of watery crock pot fillings or bland, one-note chicken? This foolproof chicken pot pie crock pot recipe is your guarantee of a rich, creamy, and deeply flavorful meal every single time. We’ve fine-tuned every step to ensure this is the last chicken pot pie crock pot guide you’ll ever need. Whether you have just 15 minutes to prep or you’re in the mood for a completely from-scratch comfort food experience, we’ve got you covered. Get ready to transform your slow cooker into a pot of bubbling, golden perfection with the best crockpot chicken pot pie.

This isn’t just another recipe; it’s the definitive guide to mastering the chicken pot pie in a slow cooker. We’re tackling all the common pitfalls to ensure your slow cooker chicken stew is flawless.

Why This is the Best Chicken Pot Pie Crock Pot Recipe

• Our Secret to a Creamy, Not Watery, Filling: We’re skipping the canned condensed soups in our from-scratch version and using a simple cornstarch slurry to create a luxuriously thick and stable gravy. This is the key to a perfect chicken pot pie crock pot recipe.
• Two Ways to Make It: We offer both a 15-minute shortcut using rotisserie chicken and canned biscuits, and a gourmet from-scratch option for those who love to build flavors from the ground up.
• Three Topping Options for Every Skill Level: From the classic canned biscuits to elegant puff pastry and a simple, homemade drop biscuit, you can customize your crockpot chicken pot pie adventure.

The Ultimate Chicken Pot Pie Crock Pot Recipe

This recipe is designed to be flexible. Choose the path that best suits your schedule and culinary ambition for this delicious chicken stew crock pot.

Ingredients

The Quick & Easy Way (15-Min Prep)	The From-Scratch Gourmet Way
1 lb cooked, shredded chicken (rotisserie is perfect)	1.5 lbs boneless, skinless chicken breasts or thighs
1 can (10.5 oz) condensed cream of chicken soup	4 tbsp unsalted butter
1/2 cup milk or half-and-half	1/2 cup all-purpose flour
1 bag (16 oz) frozen mixed vegetables (carrots, peas, corn, green beans)	4 cups low-sodium chicken broth
1/2 tsp dried thyme	1 cup heavy cream
1/4 tsp black pepper	1 cup diced carrots
1 can (8-count) refrigerated biscuits	1 cup diced celery
	1 cup frozen peas
	1 tsp dried thyme
	1/2 tsp garlic powder
	Salt and freshly ground black pepper to taste

Step-by-Step Instructions

For the From-Scratch Filling:

1. Sear the Chicken (Optional but Recommended): Season the chicken with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear the chicken for 2-3 minutes per side, until lightly golden. This step adds a significant layer of flavor to your chicken pot pie crock pot recipe. Place the seared chicken in the bottom of your crock pot.
2. Sauté Aromatics: In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced carrots and celery and cook for 4-5 minutes until slightly softened.
3. Create the Roux: Sprinkle the flour over the vegetables and stir continuously for one minute. This cooks out the raw flour taste and is the base of our thick gravy.
4. Build the Gravy: Slowly whisk in the chicken broth until no lumps remain. Bring the mixture to a gentle simmer and cook for 2-3 minutes, until it begins to thicken. Stir in the thyme, garlic powder, salt, and pepper.
5. Combine in Crock Pot: Pour the gravy mixture over the chicken in the slow cooker.
6. Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
7. Shred and Finalize: Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the slow cooker. Stir in the heavy cream and frozen peas. This completes the filling for your crockpot chicken pot pie.

For the Quick & Easy Filling:

1. Combine Ingredients: In your crock pot, stir together the shredded rotisserie chicken, cream of chicken soup, milk, frozen vegetables, thyme, and pepper until well combined.
2. Cook: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the mixture is hot and bubbly.

Choose Your Perfect Topping

This is where you can truly customize your chicken pot pie in a slow cooker.

• Option 1: Canned Biscuits (The Easiest Way)
  • Simply place the raw biscuits from the can directly on top of the hot filling. Cook on high, covered, for another 45-60 minutes, or until the biscuits are cooked through and golden.
• Option 2: Puff Pastry (The Flaky, Impressive Way)
  • Thaw a sheet of frozen puff pastry according to package directions. Cut it into squares slightly larger than your serving bowls. Bake on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, or until puffed and golden brown. Ladle the hot filling into bowls and top with a baked puff pastry square.
• Option 3: Simple 5-Ingredient Drop Biscuits (The Best of Both Worlds)
  • Ingredients: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup cold unsalted butter (cubed), 3/4 cup milk.
  • Instructions: In a bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Drop spoonfuls of the dough onto the hot filling. Cook on high, covered, for about an hour, or until a toothpick inserted into a biscuit comes out clean.

Expert Tips for the Perfect Chicken Pot Pie Crock Pot Recipe

• How to Guarantee a Thick Filling: If your filling isn’t as thick as you’d like, make a slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the crock pot during the last 30 minutes of cooking on high. It’s a foolproof trick for this chicken pot pie crock pot recipe.
• The Best Chicken to Use:
  • Chicken Breasts: A lean choice that shreds beautifully.
  • Chicken Thighs: More forgiving and flavorful for a richer chicken stew crock pot.
  • Rotisserie Chicken: The ultimate time-saver for a quick crockpot chicken pot pie.
• How to Prevent Mushy Vegetables: If you prefer your vegetables with a bit more bite, add them during the last hour of cooking.

Variations & Substitutions

• Make it Gluten-Free: Use a cup-for-cup gluten-free flour blend in the from-scratch recipe and top with your favorite gluten-free biscuits.
• Make it Dairy-Free: Substitute the butter with a dairy-free alternative, and use unsweetened oat milk or cashew cream in place of milk or heavy cream.
• Vegetable Swaps: Feel free to add other vegetables like mushrooms, potatoes (diced small), or leeks to your slow cooker chicken stew.

Storing, Freezing, and Reheating Instructions

• Storing: Leftover filling can be stored in an airtight container in the refrigerator for up to 4 days.
• Freezing: The filling for this chicken pot pie crock pot recipe freezes exceptionally well. Let it cool completely, then transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: For the best results, reheat the filling gently on the stovetop or in the microwave. To re-crisp the topping, place it in an oven-safe dish and bake at 350°F (175°C) until warmed through.

Your Chicken Pot Pie Crock Pot Recipe FAQ

• Can I put raw chicken in the crock pot for this recipe?
  • Yes, absolutely. The from-scratch version of this chicken pot pie crock pot recipe is designed for raw chicken to cook to tender perfection.
• Can I prepare this ahead of time?
  • Yes, you can assemble the filling ingredients in the crock pot liner, cover, and refrigerate for up to 24 hours before cooking. This makes it an even easier meal.
• My filling is too thin, how do I fix it?
  • The easiest way is to use the cornstarch slurry method mentioned in our “Expert Tips” section. It will thicken your chicken pot pie in a slow cooker beautifully.
• Can I make this on the stovetop or in the oven?
  • Yes. For a stovetop version, simply simmer the filling in a Dutch oven until the chicken is cooked. For an oven version, prepare the filling, pour it into a casserole dish, add your topping, and bake at 375°F (190°C) until bubbly and golden.