If you’re anything like me, you live for those recipes that are so comforting they feel like a warm hug. Well, today I’m bringing you a truly luscious, soul-warming version of a classic: Crock Pot Chicken Pot Pie!

Trust me, this one’s a game-changer. It takes all the rich, creamy flavor of a traditional pot pie and makes it utterly simple thanks to the magic of the slow cooker. You toss in your ingredients, walk away for a few hours, and come back to a filling that’s perfectly thick, savory, and ready to be topped with those flaky, golden biscuits. Say goodbye to complicated crusts and hello to the easiest, creamiest, most satisfying comfort food you’ll ever make.

Why You’ll Love This Recipe

Ultimate Comfort Food, Simplified: This recipe delivers all that cozy, homestyle flavor without the fuss of rolling out a pie crust. Hello, easy weeknight win!
Minimal Prep, Maximum Flavor: It takes about 15 minutes to toss everything into your crock pot. The slow cooking process does all the heavy lifting, infusing the chicken and veggies with deep, savory flavor.
The Creamiest Texture: By using flour mixed with broth and a swirl of heavy cream at the end, we achieve a velvety, thick filling that coats your spoon (and your soul) perfectly.
A Freezer-Friendly Favorite: You can easily make a double batch of the filling and freeze half for a delicious meal ready in a flash later!

Ingredients

All you need for this Crock Pot Chicken Pot Pie, and a little patience while your slow cooker works its magic! But first, let’s gather up these essential ingredients:

Boneless, Skinless Chicken Breasts or Thighs: The hearty protein base. Using thighs adds a little extra richness and keeps the meat super moist, but breasts work beautifully too!
Chicken Broth: This is the flavorful liquid foundation for our creamy sauce.
Heavy Cream or Milk: Stirred in at the end, this adds that luxurious, velvety richness that transforms the mixture into a true pot pie filling.
Frozen Mixed Vegetables: The classic combo of peas, carrots, corn, and green beans. Don’t worry about thawing—just toss them right in!
Medium Potatoes (Peeled and Diced): These little guys cook down to help naturally thicken the stew while adding substance and a satisfying texture.
Small Onion and Garlic (Chopped and Minced): The essential aromatic duo that builds the savory base flavor for the whole dish.
Dried Thyme and Dried Parsley: These herbs are non-negotiable! They provide that warm, earthy, classic pot pie flavor profile.
Salt and Black Pepper: For seasoning, to ensure the finished dish is perfectly balanced and flavorful.
All-Purpose Flour: This is key! When whisked with the broth, it creates a roux-like thickener that gives the filling its proper pot pie consistency.
Unsalted Butter: Adds richness and smooth flavor as it melts into the cooking liquid.
Refrigerated Biscuits or Puff Pastry: The ultimate flaky, buttery topping that makes this a pot pie without the bottom crust hassle.
Fresh Parsley (Chopped): A pop of color and freshness for the final garnish.

Note: All exact measurements and step-by-step instructions are available right under this article in the recipe card!

How to Make the Crock Pot Chicken Pot Pie

Making this cozy meal is delightfully easy. Just follow these simple steps!

Step 1: Prep the Slow Cooker Base

Place your chicken, diced potatoes, chopped onion, minced garlic, frozen vegetables, thyme, parsley, salt, and pepper right into the crock pot.

Step 2: Add the Thickener

In a small bowl, whisk the chicken broth and flour together until it’s perfectly smooth—we want zero clumps! Pour this mixture evenly over the ingredients in the slow cooker.

Step 3: Slow Cook to Perfection

Add the butter on top, cover, and let your slow cooker work its magic. Cook on low for 6–7 hours or on high for 3–4 hours. You’ll know it’s ready when the chicken shreds easily and the potatoes are tender.

Step 4: Shred and Thicken the Sauce

Carefully remove the chicken from the pot. Using two forks, shred it quickly, then return it to the creamy mixture. Stir in the heavy cream or milk and let the filling cook on high for an additional 15–20 minutes until the sauce has thickened beautifully.

Step 5: Bake the Topping

While the filling is thickening, pop those biscuits or puff pastry squares into the oven and bake them according to the package directions until they are golden brown and perfectly flaky.

Step 6: Serve and Enjoy

Ladle a generous scoop of the creamy chicken pot pie filling into your bowls. Top each serving with a warm, buttery biscuit or a square of puff pastry, and garnish with a little fresh parsley for a gorgeous, homestyle finish.

Pro Tips for Making the Recipe

Don’t Skip the Whisk: Whisking the flour and broth before adding it to the crock pot is the secret to a smooth, lump-free sauce. Trust me, it’s worth the 30 seconds!
The Shredding Trick: The easiest way to shred your chicken is right in the slow cooker with two forks, but an even faster method is to use a hand mixer! It takes about 10 seconds.
Make it Thicker: If your sauce still seems a little thin after adding the cream, mix a tablespoon of cornstarch with a tablespoon of water (a slurry) and stir it into the hot filling. It will thicken almost instantly.
Customize Your Veggies: Feel free to swap the frozen mixed vegetables for your favorites, like mushrooms, celery, or sweet potatoes. Just keep the total quantity about the same!

How to Serve

The Crock Pot Chicken Pot Pie filling is amazing on its own, but the topping is what truly makes it a pot pie!

The Classic Way: Top each bowl with a warm, flaky biscuit or a square of golden puff pastry.
Side Dish Pairing: Since this is a very rich and hearty meal, pair it with a simple, bright side like a crisp side salad tossed with a light vinaigrette.
Serving Board: Scoop the filling into a large casserole dish, top it with one large layer of puff pastry or biscuits, bake until golden, and serve family-style!

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken pot pie filling in an airtight container and refrigerate for up to 3–4 days. Store leftover biscuits/pastry separately so they don’t get soggy.

Freezing

The pot pie filling freezes beautifully! Transfer cooled filling to a freezer-safe container or freezer bag, removing as much air as possible. It will keep well for up to 3 months. Thaw it overnight in the refrigerator before reheating. I don’t recommend freezing the biscuits or pastry once they’re baked.

Reheating

Reheat the filling gently on the stovetop over medium-low heat or in the microwave until warmed through. Bake the refrigerated biscuits or puff pastry fresh before serving for the best texture.

FAQs

Can I use a pre-cooked chicken, like rotisserie?

Absolutely! This is a huge time-saver and a smart way to use leftovers. If you use pre-cooked, shredded chicken, add it along with the cream in Step 5 (the last 15–20 minutes of cooking) rather than at the beginning. This ensures the chicken doesn’t dry out while the potatoes and vegetables cook through.

What can I use instead of flour to thicken the mixture?

If you need to make this recipe gluten-free, you can easily use a gluten-free all-purpose flour blend in the same quantity. Alternatively, you can use cornstarch: omit the flour in Step 2, and in Step 5, instead of stirring in the cream, first mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir this slurry into the hot mixture, let it cook for a few minutes to thicken, then stir in the cream.

Is it possible to bake this in the oven instead of a crock pot?

While this recipe is optimized for the slow cooker, you can adapt it for the oven! You’d cook the chicken, potatoes, and vegetables in a stockpot on the stove with the broth and seasoning until the chicken is cooked through and the potatoes are tender. Then, shred the chicken, stir in the cream/thickener, and transfer the filling to a casserole dish. Top with the unbaked biscuits or puff pastry and bake at 375°F (190°C) until the topping is golden brown.

Can I make the biscuits right on top of the filling in the slow cooker?

It’s possible, but not ideal! The biscuits need dry heat to become golden brown and flaky. If you place them directly on the filling in the slow cooker, they tend to become soggy and dense. For the best, crispiest topping, always bake the biscuits separately in the oven and add them right before serving.