Crock Pot Chicken Pot Pie – A Cozy Comfort Food Classic

When the leaves start to turn golden and the air takes on that crisp autumn chill, there’s nothing more comforting than coming home to the aroma of a Crock Pot Chicken Pot Pie simmering away in your kitchen. Imagine tender chunks of chicken, sweet carrots, hearty potatoes, and fresh peas nestled in a rich, creamy sauce — all tucked under a golden, flaky biscuit topping. It’s the kind of dinner that warms you from the inside out, making it a favorite for busy weeknights, lazy Sundays, and cozy fall evenings.

This recipe has become a reader favorite for a simple reason: it delivers all the nostalgic flavors of a classic pot pie without the fuss of making pastry from scratch or keeping an eye on the oven. With just a little prep in the morning, your slow cooker does the rest — leaving you free to enjoy the season’s beauty. By dinnertime, you’ll have a hearty, home-cooked meal ready to serve with minimal effort.

Why You’ll Love This Crock Pot Chicken Pot Pie

• Effortless Comfort – The slow cooker does all the heavy lifting.
• Family-Friendly – Loved by kids and adults alike.
• Perfect for Any Season – Cozy enough for fall and winter, yet light enough for spring.
• Customizable – Easy to make gluten-free, dairy-free, or packed with extra veggies.

Crock Pot Chicken Pot Pie

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• Author: Sam
• Total Time: 6 hours 50 minutes
• Yield: 6 servings

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Description

Tender chunks of chicken, sweet carrots, hearty potatoes, peas, and corn in a creamy sauce, topped with golden biscuits — all made effortlessly in the slow cooker for the ultimate comfort food.

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Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour (or gluten-free flour blend)
• 1 can refrigerated biscuit dough (or homemade biscuits)
• 1 egg, beaten
• 1 tablespoon melted butter (optional, for brushing)

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Instructions

1. Chop vegetables and measure spices.
2. Place chicken in slow cooker. Add carrots, potatoes, onion, garlic, peas, and corn. Sprinkle with thyme, parsley, salt, and pepper.
3. In a saucepan, melt butter. Whisk in flour and cook 1–2 minutes. Gradually whisk in chicken broth until smooth. Stir in cream and bring to a simmer. Pour over chicken and vegetables in slow cooker.
4. Cover and cook on Low 6–7 hours or High 3–4 hours until chicken is tender.
5. Remove chicken, shred with two forks, and return to pot. Place biscuit dough pieces on top, brush with egg wash, and cover. Cook 25–30 minutes until biscuits are puffed and golden.
6. Serve hot with plenty of sauce, vegetables, chicken, and a biscuit in each bowl.

Notes

For a gluten-free version, use gluten-free flour and biscuits. For a dairy-free option, replace butter with plant-based margarine and cream with unsweetened coconut milk. Add biscuit topping during the last 30 minutes to keep it fluffy and golden.

• Prep Time: 20 minutes
• Cook Time: 6 hours 30 minutes
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American

Ingredients You’ll Need

Here’s everything you’ll need to make this soul-warming Crock Pot Chicken Pot Pie:

For the Filling:

• 2 pounds boneless, skinless chicken breasts or thighs
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour (or gluten-free flour blend)

For the Biscuit Topping:

• 1 can refrigerated biscuit dough (or homemade biscuits)
• 1 egg, beaten (for egg wash)
• 1 tablespoon melted butter (optional, for brushing)

Step-by-Step Instructions

1. Prepare the Ingredients

Chop all your vegetables and measure out the spices ahead of time. This will make assembly quick and stress-free in the morning.

2. Build the Base in the Crock Pot

Place the chicken breasts or thighs in the bottom of the slow cooker. Add the carrots, potatoes, onion, garlic, peas, and corn. Sprinkle in the thyme, parsley, salt, and pepper.

3. Create the Creamy Sauce

In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1–2 minutes until golden. Gradually whisk in the chicken broth until smooth. Stir in the heavy cream and bring just to a simmer. Pour this mixture over the chicken and vegetables in the slow cooker.

4. Slow Cook to Perfection

Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the vegetables are cooked through.

5. Add the Biscuit Topping

About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the pot and stir. Place biscuit dough pieces on top of the mixture, brush with egg wash, and cover again. Cook until the biscuits are puffed and golden, about 25–30 minutes.

6. Serve and Enjoy

Ladle generous portions into bowls, making sure each serving has plenty of sauce, vegetables, chicken, and a biscuit on top. Serve hot with a side salad or steamed green beans.

Tips for Success

• Don’t Skip the Roux – It’s the key to a thick, luscious sauce.
• Use Thighs for Juiciness – Chicken thighs stay moist and tender, even after hours in the slow cooker.
• Add Biscuit Topping Last – If you put it on too early, it will become soggy instead of golden and fluffy.
• Stir Gently Before Serving – To keep biscuits intact and sauce creamy.

Possible Variations

1. Gluten-Free Version
Swap all-purpose flour for a gluten-free blend and use gluten-free biscuits.

2. Dairy-Free Option
Replace butter with plant-based margarine and cream with unsweetened coconut milk.

3. Veggie-Loaded
Add diced parsnips, sweet potatoes, or mushrooms for extra flavor and nutrition.

4. Crispy Puff Pastry Top
Bake puff pastry squares in the oven and place them on top of each bowl just before serving.

5. Spicy Twist
Add a pinch of red pepper flakes or diced jalapeños for a gentle heat.

Storage and Make-Ahead Tips

• Refrigerator – Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.
• Freezer – The filling (without biscuits) can be frozen for up to 3 months. Thaw overnight in the fridge, then add fresh biscuits before serving.
• Make-Ahead – Prepare the filling the night before and store it in the slow cooker insert in the fridge. In the morning, pop it in the base and start cooking.

Why This Crock Pot Chicken Pot Pie Belongs in Your Fall Recipe Rotation

There’s something magical about slow cooker meals during the fall — they fill your home with mouthwatering aromas and make dinner feel like an event. This Crock Pot Chicken Pot Pie captures that magic perfectly. It’s hearty enough for the coldest days, yet simple enough for weeknights.

Pair it with a crisp apple cider or a warm mug of tea, and you’ve got a dinner that tastes like a hug in a bowl.