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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie makes a creamy, thick filling with tender shredded chicken and vegetables, finished with golden baked puff pastry or biscuits. Layer ingredients in the slow cooker and bake the topping separately for a pot pie–style meal with easy prep.
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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: 560
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
Topping
  • 1 sheet puff pastry or refrigerated biscuits for topping Use puff pastry for flaky squares, or refrigerated biscuits for a quicker topping.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Assemble the slow cooker
  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the 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 in an even layer.
Cook
  1. Cook on LOW for 6–7 hours, until the chicken is tender and cooked through, or on HIGH for 3–4 hours, until fully cooked.
Shred and thicken the filling
  1. Remove the chicken from the slow cooker, shred it with two forks, and return the shredded chicken to the slow cooker.
  2. Stir in the sour cream and mix until the filling looks thick and creamy, coating the vegetables.
Bake the topping separately
  1. Bake the puff pastry or biscuits separately according to package directions until golden, using the oven temperature listed on the package.
Serve
  1. Spoon the filling into bowls and top with the baked pastry or biscuits so the steam rises and the topping stays golden.

Notes

For best texture, shred the chicken while it’s warm, then mix the sour cream in off direct heat so the filling turns glossy and thick. Refrigerate leftovers in a covered container for up to 3 days; reheat gently until hot throughout. Freezing is not recommended because dairy-based sauce and vegetables can break down after thawing. For a gluten-free swap, use gluten-free puff pastry or gluten-free biscuits for the topping (filling ingredients are typically gluten-free, but check labels on the soups).