Create the tastiest, most flavorful, low-effort crockpot chicken pot pie — a family favorite that’s creamy, filling, and a quick dinner to prepare on busy weeknights!

The whole family will enjoy this filling and cozy chicken pot pie that’s made in a slow cooker. It is served with Buttermilk Biscuits on top with a creamy sauce consisting of chicken, potatoes, and mixed veggies. This dish can be prepared in a matter of minutes and is so delicious that you will want to eat it again and again. It also makes excellent leftovers.

Crockpot Chicken Pot Pie Ingredients

Chicken: For a tasty, lean protein, I like to eat boneless, skinless chicken breasts. You may also use leftover rotisserie chicken or even chicken thighs (introduced in the last 30 minutes).
Mixed vegetables: Frozen mixed vegetables are a terrific option for ease and convenience. Carrots, maize, and peas are all in my mix. If desired, use fresh vegetables.
Aromatics: Garlic, onion (yellow and white), and celery.
Potatoes: Yukon Gold or Russet potatoes will lend a substantial flavor to the pot pie and use their starches to organically thicken the sauce.
Cream soups: To thin the sauce to the right consistency, combine store-bought milk varieties. Use cream instead for an incredibly creamy chicken pot pie. Or use chicken broth for a lighter version.
Lemon: To provide a hint of zesty brightness.
Spices: Dried oregano, black pepper, and sea salt.
Add a small amount of parsley for color and a delicate, herbaceous taste.
I used my own basic handmade biscuits.

How To Make Crockpot Chicken Pot Pie

Prepare the components: Peel and dice the potatoes (approximately ½ inch thick), then finely cut the garlic, slice the celery, and slice the onion. After that, put everything in the crockpot (except from the biscuits) with the vegetables on the bottom and the chicken breasts in a single layer on top.

Slow cook: Cook on low for 6–8 hours or on high for 3–4 hours, covered, in the crock pot with the chicken pot pie. The size, kind (thighs or breasts), and crockpot you choose will all affect how long the chicken takes to cook. A thermometer placed into the thickest part of the chicken should read 165ºF/74ºC to be safe to eat. The veggies should also be soft.

Rest, shred, and serve: After taking the chicken out of the crockpot, let it rest for at least five minutes before shredding it with a hand blender or two forks. After that, put it back in the crock pot and stir. If necessary, taste the mixture and adjust the salt and pepper at this time.

Lastly, bake the fluffy biscuits right before the pot pie sauce is done simmering and serve the crockpot chicken pot pie! Enjoy!

How to thicken chicken pot pie in crock pot

You may quickly thicken the sauce in your crock pot if your recipe for chicken pot pie turns out to be thinner than you would have liked after cooking it.

Making a corn starch slurry and putting it in my crock pot is my go-to method for thickening sauces in my dishes.

I combine ¼ cup corn starch with 1 cup cold water or chicken broth to form a cornstarch slurry, stirring until the corn starch dissolves completely. Once the sauce has the consistency I desire for this dish, I put this mixture to the crock pot and cook it on high for 30 minutes.

If you’d like, you may also use flour in place of corn starch in this identical procedure.

Why does my Chicken Pot Pie get Watery:

It’s likely that the chicken combination isn’t cooked through if it seems a little wet. It takes time for the components in chicken pot pie to firm up and thicken the filling. Cover with foil if you see that it’s becoming too black or scorching.

FAQS

Can I use Fresh Vegetables?

It is possible to utilize fresh veggies. If you have any leftover veggies, this is an excellent recipe to utilize them in. Although we usually use frozen vegetables, fresh are as delicious.

Can I use Leftover Rotisserie Chicken?

Indeed, leftover rotisserie chicken may be used. Pour 3 cups of the rotisserie leftovers into the crock cooker. You may use any kind of leftover chicken for this dish.

How to freeze chicken pot pie

This dish freezes really well.

Toss everything except the potatoes in a freezer bag and you’re ready to create freezer crock pot chicken pot pie. (Uncooked potatoes freeze poorly). Pot pie is then frozen.

I then simply dump the contents from the freezer bag into a crockpot, add your potatoes, and cook as usual.

You may freeze the potatoes so they’re ready to cook later. Just replace the potatoes with chopped hash browns; the dish will still taste great.

In the long run, freezing it beforehand really saves you money. All you need to do is place it in the morning’s crockpot. Completed!

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Crockpot Chicken Pot Pie

Create the tastiest, most flavorful, low-effort crockpot chicken pot pie — a family favorite that's creamy, filling, and a quick dinner to prepare on busy weeknights!

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Prep Time 5

Cook Time 6

Total Time 6 5

Course Main Course

Cuisine American

Servings 6

Ingredients

18 oz boneless skinless chicken breast 3 medium
25 oz potatoes 3 medium – Russet or Yukon Gold
10.6 oz frozen mixed vegetables 3 cups – or fresh veggies like corn peas, carrots, green beans, broccoli, etc (finely chopped)
3.5 oz onion 1 medium – yellow or white
4.1 oz celery 2 stalks 1 cup chopped
1.5 cups cream of mushroom soup 1 can
1.5 cups cream of chicken soup 1 can
1 cup milk or heavy cream
0.45 oz garlic 2 cloves
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 lemon peel optional
Biscuits to serve with

Instructions

Dice the onion and potatoes into ½-inch pieces, peel and cut the garlic, and slice the celery.
Put everything in the crockpot (except the biscuits), with the vegetables on the bottom and the chicken breasts in a single layer on top.
Place the cover on and cook the chicken pot pie on LOW for 6 to 8 hours or HIGH for 3 to 4 hours in the crock pot.
The size, kind (thighs or breasts), and crockpot you choose will all affect how long the chicken takes to cook. A thermometer placed into the thickest part of the chicken should read 165ºF/74ºC to be safe to eat. The veggies should also be soft.
After taking the chicken out of the crockpot, let it rest for at least five minutes so that the fluids may re-distribute and settle. Then, shred the chicken using two forks or a hand mixer. After that, put it back in the crock pot and stir.
If necessary, taste the mixture and adjust the salt and pepper at this time.
Enjoy your Crockpot Chicken Pot Pie with fluffy biscuits on top (baked right before the pot pie ingredients is done simmering)!

Notes

To thicken: Potato starches and naturally rich cream soups guarantee that the sauce is sufficiently thick, so there’s no need for a “thickener.” Add a tiny bit of cornstarch slurry (two to three tablespoons) and simmer on HIGH for the final thirty minutes if it’s not thick enough.

Keyword Crockpot Chicken Pot Pie