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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 puff pastry or biscuits on top. Slow-cook on low for hands-off comfort and serve hot in bowls.
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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 breasts
  • 2 lb boneless skinless chicken breasts Use thawed chicken for even cooking.
cream soup mixture
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 cup chicken broth
vegetables
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
creamy finish
  • 0.5 cup sour cream
topping
  • 1 sheet puff pastry or refrigerated biscuits for topping Bake separately according to package directions.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Slow-cook the filling
  1. Place the boneless skinless chicken breasts in the bottom of the slow cooker so they sit in a single layer.
  2. Add cream of chicken soup, cream of celery soup, chicken broth, frozen peas, frozen corn, carrots, celery, and onion on top of the chicken.
  3. Sprinkle garlic powder, onion powder, dried thyme, salt, and black pepper evenly over the mixture.
  4. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender and cooked through (no temperature requirement beyond the selected setting).
Shred and thicken
  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, about 5 minutes on LOW so it combines smoothly.
Bake topping and serve
  1. Bake the puff pastry or refrigerated biscuits separately according to package directions until golden so they stay crisp on top.
  2. Serve the filling in bowls topped with the baked pastry or biscuits, with steam visible when you lift the topping.

Notes

For the creamiest texture, shred the chicken while it’s still warm, then stir in sour cream only after returning the chicken to the slow cooker. Store leftovers in the refrigerator up to 3 days; reheat gently in the slow cooker on LOW until hot. Freezing is not recommended because sour cream can change texture when thawed. If you want a gluten-free option, use gluten-free puff pastry or gluten-free biscuit dough for the topping (the filling is naturally gluten-free).