Print

Crock Pot Chicken Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

This Crock Pot Chicken Pot Pie recipe is a comforting, creamy dish that brings all the flavors of traditional pot pie without the hassle of making a crust. It features tender chicken breasts slow-cooked with a medley of vegetables, herbs, and a rich, creamy sauce made with butter, flour, chicken broth, and cream of chicken soup. Perfect for a hearty family meal, this hands-off recipe lets the slow cooker do the work while you enjoy flavorful, home-cooked goodness.

Ingredients

Vegetables

  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 cups frozen mixed vegetables (peas and carrots recommended)

Chicken and Seasonings

  • 2 lbs boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon onion powder
  • 1 chicken bouillon cube

Dairy and Liquids

  • 4 tablespoons butter, melted
  • ⅓ cup flour
  • 3 cups chicken broth
  • ½ cup half and half (can substitute heavy cream)
  • 1 (10.5 oz) can condensed cream of chicken soup

Optional

  • ¼ cup cornstarch (to thicken)
  • ¼ cup cold water (for cornstarch slurry)

Instructions

  1. Prepare the base: Add the diced onions, celery, and melted butter to the crock pot set to low heat. Stir to combine, then sprinkle in the flour, stirring well to incorporate evenly. Mix in Worcestershire sauce, minced garlic, dried thyme, rosemary, and onion powder to build layers of flavor.
  2. Add the broth: Gradually pour in the chicken broth a little at a time, stirring continuously with a silicone spatula to ensure a smooth mixture. Crumble in the chicken bouillon cube and stir until dissolved.
  3. Cook the chicken: Season the chicken breasts on both sides with salt and pepper. Place them into the crock pot. Cover and cook on high for 2 hours or on low for 4 hours until the chicken is fully cooked and tender.
  4. Shred chicken and add vegetables: Remove the chicken from the crock pot and shred or dice it into bite-size pieces. Stir the frozen mixed vegetables and half and half into the crock pot. Return the shredded chicken to the pot and cook on low for another 30 minutes to blend the flavors.
  5. Finish with soup: Stir in the condensed cream of chicken soup thoroughly. This will add richness and creaminess to the filling. The dish is now ready to serve, ideally accompanied by warm biscuits.
  6. Optional thickening: For a thicker filling, combine ¼ cup cornstarch with ¼ cup cold water in a small container with a lid. Shake well to form a slurry, then stir it into the crock pot mixture. Cover and cook on high for 5 minutes while stirring occasionally until thickened.

Notes

  • You can substitute half and half with heavy cream for a richer flavor.
  • The condensed cream of chicken soup adds depth and creaminess—avoid omitting unless substituting with another creamy base.
  • To make this dish gluten-free, use gluten-free flour and ensure the cream of chicken soup and bouillon cube are gluten-free versions.
  • Serving with biscuits or crust options complements the creamy filling perfectly.
  • For a lower-fat version, you can reduce butter and use low-fat dairy substitutes.

Find it online: https://yumntasty.com/crock-pot-chicken-pot-pie-recipe/