Description
This Best Crockpot Chicken Pot Pie recipe is the ultimate comfort food made easy with tender chicken, mixed vegetables, and creamy sauce slow-cooked to perfection. Topped with warm biscuits, it’s a hearty, cozy meal ideal for busy days when you want a home-cooked classic without fuss.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 3 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Liquids and Seasonings
- 1 ½ cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 can (10.5 oz) cream of chicken soup (or homemade substitute)
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter
Optional Ingredients
- 1 tbsp cornstarch + 1 tbsp cold water (for thickening)
- 1 can refrigerated biscuits or homemade biscuit dough (for topping)
Instructions
- Prepare the crockpot base: Place the whole chicken breasts at the bottom of your slow cooker. Add the chopped onions, minced garlic, diced potatoes, and frozen mixed vegetables over the chicken.
- Mix and add liquids: In a separate bowl, whisk together the chicken broth, cream of chicken soup, heavy cream, dried thyme, salt, and black pepper. Pour this mixture evenly over the chicken and vegetables in the crockpot. Dot the top with butter to add rich flavor.
- Slow cook: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the chicken is fully cooked through and vegetables are tender.
- Shred chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine all ingredients evenly.
- Thicken filling (optional): If the filling appears too thin, mix the cornstarch with cold water to create a slurry. Stir this mixture into the crockpot and cook on high for an additional 15 to 20 minutes until the filling thickens to your desired consistency.
- Bake biscuits: Preheat your oven and bake the refrigerated biscuits or homemade biscuit dough according to the package or recipe instructions while the filling thickens.
- Serve: Spoon the warm chicken pot pie filling into bowls and top each with a freshly baked biscuit for a comforting and delicious meal.
Notes
- You can use either chicken breasts or thighs based on your preference; thighs will provide a richer flavor.
- For a lighter version, substitute half-and-half for heavy cream or use a low-fat cream of chicken soup.
- If you prefer a gluten-free option, use gluten-free biscuit dough or skip the biscuit topping and serve with gluten-free bread.
- The optional cornstarch slurry is useful to adjust the thickness of the filling if it’s too watery after slow cooking.
- Ready-to-use refrigerated biscuits save time, but homemade biscuits add a personal touch for special occasions.
