Crock Pot Chicken Pot Pie

This Crock Pot Chicken Pot Pie recipe is easy to make with the most flavorful homemade filling! Serve it with biscuits for the best comfort food dinner that your family will want every week!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: American

Servings: people

Calories: 454kcal

Author: Stephanie

Ingredients

1 small yellow onion diced
2 ribs celery diced
4 tablespoons butter melted
⅓ cup flour
1 teaspoon Worcestershire sauce
3 cloves garlic minced
½ teaspoon EACH: dried thyme, rosemary, onion powder
3 cups chicken broth
1 chicken bouillon cube
2 lbs. boneless skinless chicken breasts
Salt/pepper to taste
½ cup heavy cream
3 cups frozen mixed vegetables I use peas and carrots
1 (10.5 oz.) can condensed cream of chicken soup see notes

US Customary - Metric

Instructions

Add the onions, celery, and melted butter to the crock pot over low heat and stir to combine. Sprinkle in the flour and stir to combine. Stir in the Worcestershire sauce, garlic, thyme, rosemary, and onion powder.
Add the chicken broth a little bit at a time, stirring to combine with a silicone spatula.
Season each side of the chicken with salt and pepper and add it to the crock pot. Cover and cook on high for 2 hours or low for 4 hours.
Remove the chicken and shred or dice it. Stir the frozen vegetables into the crock pot, followed by the heavy cream. Add the chicken back and cook on low for 30 minutes.
Stir in the cream of chicken soup and serve with biscuits!

Notes

Pro Tips:

Chicken: Bone-in chicken breast or thighs also add a lot of flavor to this dish, I just typically have boneless on hand. If using bone-in, aim for a little more than 2 pounds of meat to account for the weight of the bones.
Cream of Chicken Soup: Since there is condensation in the crock pot, this ingredient really helps to thicken it up at the end. Feel free to make this with my homemade condensed cream of chicken or condensed cream of mushroom soup, it's delicious! If needed, you can leave this ingredient out completely, it will just be thinner in consistency.
Biscuits: My homemade Buttermilk Biscuits are always my top choice for this, followed by my super easy Cheddar Bay Biscuits!
Vegetables: I use onions, celery, peas, and carrots in this recipe. Other great additions include green beans, corn, and mushrooms.
Noodles: Egg noodles would be a wonderful starch to serve with this instead of biscuits as well. I would boil them on the side, add them to serving bowls, and ladle the filling on top!
Stovetop Version: My Chicken Pot Pie with Biscuits recipe is perfect for preparing the filling on the stove top and baking the biscuits on top in the oven!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat well!

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition