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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie is a creamy slow-cooker filling loaded with peas, corn, carrots, celery, and tender shredded chicken. Top it with baked puff pastry squares or biscuits for a golden, flaky contrast with warm, velvety filling.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken pot pie filling
  • 2 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup sour cream
  • 1 sheet puff pastry or 1 can refrigerated biscuits, for topping

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker filling
  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add cream of chicken soup, cream of celery soup, chicken broth, peas, corn, carrots, celery, onion, garlic powder, onion powder, thyme, salt, and black pepper on top.
Cook until tender
  1. Cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and cooked through.
Shred and thicken
  1. Remove the chicken, shred with two forks, and return it to the slow cooker.
  2. Stir in the sour cream and mix until the filling is thick and creamy.
Bake the topping separately
  1. Bake puff pastry or biscuits separately according to package directions until golden.
Serve
  1. Serve the filling in deep bowls topped with baked pastry or biscuits.

Notes

For a thicker filling, let the slow cooker run uncovered for 10–15 minutes after adding the sour cream if it seems loose. Refrigerate leftovers in a covered container for up to 3–4 days; reheat gently until hot. Freezing: yes, freeze the filling (without pastry) for up to 2 months, then thaw and reheat; bake fresh topping when serving. For a lighter option, use reduced-fat sour cream and low-sodium soups if desired.