📝 Crock Pot Chicken Pot Pie
🍴 Ingredients (Serves 6)
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1 ½ to 2 lbs boneless, skinless chicken breasts or thighs
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2 cups chicken broth
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2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
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1 small onion, diced
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2–3 garlic cloves, minced
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1 tsp dried thyme
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1 tsp salt, or to taste
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½ tsp black pepper
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1 can (10.5 oz) cream of chicken soup
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½ cup heavy cream or half-and-half (for richness)
Optional add-ins:
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1 cup diced potatoes, peeled
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1 tsp poultry seasoning or herbs de Provence
For topping (choose one):
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1 can refrigerated biscuits, baked separately
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OR 1 sheet puff pastry, baked and served on top
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OR homemade drop biscuits (baked on the side)
👩🍳 Instructions
1. Layer in Crock Pot
Place chicken in bottom of slow cooker. Add diced onion, garlic, vegetables, seasonings, and potatoes (if using). Pour in chicken broth and cream of chicken soup. Stir gently to combine.
2. Slow cook
Cover and cook on:
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LOW for 6–7 hours
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or HIGH for 3–4 hours
Until chicken is cooked through and shreds easily.
3. Shred the chicken
Remove chicken, shred with two forks, and return to crock pot. Stir in the heavy cream.
4. Thicken the filling (optional)
If you’d like a thicker filling, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook for an additional 20–30 minutes on high, uncovered.
5. Bake your topping
While the filling finishes, bake your biscuits or puff pastry according to package directions.
6. Serve
Spoon the creamy pot pie filling into bowls and top with a biscuit or square of puff pastry. Garnish with parsley if you like.
🍽️ Tips & Variations
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Low-carb: Skip the biscuits and serve over mashed cauliflower.
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From scratch: Use homemade cream of chicken soup and fresh veggies.
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Add cheese: Stir in 1 cup shredded cheddar for a cheesy pot pie twist.
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Spicy version: Add a pinch of cayenne or some chopped jalapeños.
Would you like a gluten-free version, freezer prep instructions, or one adapted for the Instant Pot?
