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Chicken Pot Pie Crock Pot Recipe

Chicken Pot Pie Crock Pot Recipe

Slow cook this Chicken Pot Pie Crock Pot Recipe with carrots, potatoes, chicken broth, herbs, and cream for a hearty family dinner.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Dinner
Cuisine American
Servings 6
Calories 420 kcal

Equipment

  • 6-quart slow cooker (crock pot)
  • Cutting board
  • Sharp knife
  • Measuring Cups and Spoons
  • Mixing spoon or spatula
  • Small bowl (for slurry)
  • Baking sheet (if using biscuits or puff pastry)
  • Forks (for shredding chicken)

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 3 medium carrots diced
  • 2 medium potatoes peeled and diced
  • 1 cup frozen peas
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour
  • 3 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can refrigerated biscuits 8 biscuits or puff pastry sheet

Instructions
 

Step 1: Layer the Base

  • Place the chicken breasts at the bottom of your crock pot. Add diced carrots, potatoes, onion, garlic, thyme, parsley, rosemary, salt, and pepper right on top.

Step 2: Add the Broth

  • Pour the chicken broth over everything. The liquid should mostly cover the chicken and vegetables.

Step 3: Slow Cook

  • Cover and cook on LOW for 6 hours. Avoid opening the lid too often. Let the slow cooker do its magic.

Step 4: Shred the Chicken

  • After 6 hours, remove the chicken breasts and shred them with two forks. They should be incredibly tender. Return the shredded chicken back into the crock pot.

Step 5: Make It Creamy

  • In a small bowl, melt the butter and whisk it with flour to form a paste. Stir in the heavy cream. Pour this mixture into the crock pot and stir well.
  • Add the frozen peas and cook for another 20–30 minutes on HIGH until the sauce thickens.

Step 6: Prepare the Topping

  • Bake the biscuits according to package instructions until golden brown. If using puff pastry, bake until flaky and crisp.

Step 7: Serve

  • Spoon the creamy chicken filling into bowls and top each serving with a warm biscuit. Serve immediately.

Notes

  • Use chicken breasts or thighs. Thighs give slightly richer flavor.
  • Dice vegetables evenly so they cook at the same rate.
  • Don’t skip the cream. It gives that true pot pie taste.
  • If you want thicker filling, add 1 extra tablespoon of flour.
  • Always add peas at the end so they stay bright and tender.
Keyword Chicken Pot Pie Crock Pot Recipe