Hi, I’m Chef Sarah, and I’m truly glad you’re here. Comfortfoodlite.com is where I get to share the soul of ComfortFoodLite—where food meets memory, creativity, and a bit of everyday magic. On a rainy evening, I once tossed a few basic ingredients into the slow cooker, hoping for something comforting. What came out hours later was a creamy, rich, and cozy Crockpot Chicken Pot Pie that instantly became a family favorite.
This recipe brings together the best of both worlds: all the flavor of classic Chicken Pot Pie Recipes with the ease of Crockpot Recipes Slow Cooker. Whether it’s a chilly fall night or a midweek rush, this dish delivers.
Why You’ll Love This Recipe
- One-pot dinner magic with barely any cleanup.
- Uses pantry staples you probably already have.
- Kid-friendly, freezer-friendly, meal-prep ready.
- Easy to customize with different crusts or veggie combos.
If you’re a fan of Easy Crockpot Dinners, this one’s going straight to the top of your list.
Ingredients
To make this delicious Crockpot Chicken Pot Pie, you’ll need:
- 1.5 pounds boneless, skinless chicken (breasts or thighs)
- 1½ cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup (or homemade white sauce)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- ½ medium onion, chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
- 1 can refrigerated biscuits, crescent rolls, or pastry dough (for the crust)
Step-by-Step Instructions
- Layer the base
Place the chicken at the bottom of your slow cooker. Add the diced potatoes, chopped onion, garlic, and frozen vegetables. Pour in the broth and soup. Sprinkle in the thyme, rosemary, salt, and pepper. - Slow cook it
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Cooking low and slow brings out the best flavor and tenderness in the chicken. - Shred and thicken
Once the chicken is fully cooked, remove it and shred using two forks. Return the shredded meat to the slow cooker. Stir in your cornstarch slurry, then cook on HIGH for another 15–20 minutes to thicken the mixture. - Add the crust
Place uncooked biscuits or dough over the top of the thickened mixture. Cover and cook another 30–60 minutes, or until the crust is cooked through and golden. If your crockpot doesn’t brown well, finish the crust in the oven.
Tips & Variations
- For richer flavor, use chicken thighs instead of breasts.
- Make it gluten-free by skipping the crust or using gluten-free biscuits.
- Prefer cheesy comfort? Stir in ½ cup of shredded cheddar just before adding the crust.
- For crispier crust, bake it separately and place it on top before serving.
- Turn leftovers into a filling for hand pies or puff pastry pockets.
Serving Ideas
- Pair with a simple green salad or roasted Brussels sprouts.
- Add a side of garlic bread or cornbread for extra heartiness.
- Finish with a warm apple crisp or pumpkin custard dessert.
Troubleshooting & Storage
- Too runny? Add more cornstarch slurry and cook a bit longer.
- Crust not browning? Transfer to oven or toast under broiler.
- Too salty? Use low-sodium broth and taste as you season.
- Storage: Keep leftovers in the fridge for up to 3 days.
- Freezer-friendly: Freeze filling (without crust) up to 2 months.
- Reheat gently on the stovetop or slow cooker; crisp crust separately if needed.
FAQs (People Also Ask)
Can I use frozen chicken?
Yes, but you’ll need to increase the cooking time. Always make sure it reaches 165°F internally.
Can I skip the crust?
Absolutely. You can enjoy it as a hearty stew — it’s still one of the best Crockpot Recipes Easy for comfort food.
Can I use an Instant Pot instead?
Yes. Sauté ingredients first, pressure cook for 12 minutes, quick release, then finish with the crust in the oven or air fryer.
How can I make it dairy-free?
Use a dairy-free cream soup alternative or thicken with a roux using plant milk.
What if I don’t have mixed veggies?
Use any chopped veggies you like: mushrooms, bell peppers, spinach, etc.
Final Thoughts
This Crockpot Chicken Pot Pie is everything you want in a cozy meal — creamy filling, tender chicken, flaky crust, and very little effort. It checks all the boxes for a true Dinner Recipes Crockpot classic. If you love Slow Cooker Chicken recipes, save this one, try it soon, and thank yourself later.
Deliciously Simple Crockpot Chicken Pot Pie for a Cozy Dinner
Ingredients
- – 2 cups cooked shredded chicken
- – 1 cup frozen peas and carrots
- – 1/2 cup chopped celery
- – 1/2 cup chopped onion
- – 1 can 10.5 oz cream of chicken soup
- – 1/2 cup chicken broth
- – 1/2 tsp garlic powder
- – Salt & pepper to taste
- – 1 tsp dried thyme
- – 1 can refrigerated biscuit dough 8 biscuits
Instructions
- 1. Spray the inside of your crockpot with non-stick spray.
- 2. In a large bowl, mix chicken, peas & carrots, celery, onion, cream of chicken soup, broth, garlic powder, salt, pepper, and thyme.
- 3. Pour the mixture into the crockpot and spread evenly.
- 4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- 5. 30 minutes before serving, flatten and place biscuits on top of the mixture.
- 6. Continue cooking uncovered until biscuits are golden and cooked through.
- 7. Serve warm and enjoy!
