How To Make Crockpot Chicken Pot Pie
With this Crockpot Chicken Pot Pie, you get everything you love about the classic dish: the silky, herb-filled filling, hearty chunks of chicken, and the sweet bites of peas and carrots, all with almost no effort. Just add everything to the slow cooker in the morning, walk away, and return to a kitchen that smells like you’ve been cooking all day. Because you have been; you just weren’t there for it.
The only thing your crockpot can’t do is make a crust, so we’ll take care of that in minutes using a sheet pan and a can of biscuit dough (or puff pastry if you want something fancier). It’s a small step that makes this taste like the real thing, and it’s absolutely worth it.
Whether you’re feeding a hungry family on a busy weeknight, meal prepping for the week, or just looking for that cozy, satisfying feeling that only comfort food brings, this recipe has you covered. Let’s get started.
How To Make Crockpot Chicken Pot Pie
- 1 ½ lbs. chicken breast ( cubed )
- 1 cup frozen peas
- 1 cup carrots peas
- 1 cup frozen peas
- 2 celery ribs ( sliced )
- 1 medium yellow onion ( diced )
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of celery soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. salt and black pepper to taste
Cooked biscuits (homemade or canned) for serving
fresh parsley to garnish
1. In a slow cooker, add cubed chicken pieces.
2. Next, add diced onions.
3. Add chopped carrots.
4. Next, add celery.
5. Add a can of cream of chicken soup.
6. Next, add a can of cream of celery soup.
7. Pour in a cup of chicken broth. Season with salt and pepper.
8. Mix everything well to combine all the ingredients.
9. Cover with a lid and cook on low for 6 to 8 hours. Low is preferred because the longer it cooks, the richer the flavor becomes.
10. About 30 minutes before the cooking time is up, uncover.
11. Add peas and heavy cream, and stir to combine. Taste for seasoning and adjust if needed. Put the lid back on and let the chicken pot pie finish cooking.
11. While the chicken is cooking, make your biscuits. Preheat your oven to the temperature indicated on the package instructions, usually 375°F. Place the biscuits on an ungreased baking sheet, leaving about 2 inches of space between them. Bake for 11 to 13 minutes until they turn deep golden on top. Don’t underbake; a pale biscuit isn’t good. Your biscuits should be ready just before the chicken.
12. Once the timer goes off and the chicken is ready, place the cooked biscuits on top of the chicken in the crockpot.
13. Garnish with fresh parsley and enjoy!
Important recipe notes!!
1. Always Add Dairy at the End
This is very important. Heavy cream, sour cream, cream cheese, or any dairy product will break, curdle, and become grainy if left in a slow cooker for hours. The heat is too consistent and harsh. Stir in your dairy after the heat is off or when it’s on the warm setting. This way, you’ll achieve a smooth, velvety sauce every time. It makes a big difference.
2. Season at the Very End
Your cream of chicken soup and chicken broth contain salt, often quite a bit of it. Adding too much seasoning at the beginning may result in a filling that’s too salty once it reduces and concentrates after hours of cooking. Add your salt, pepper, and any extra thyme or garlic powder after tasting the finished filling. Your taste buds are your best guide here.
3. Use the Right Size Slow Cooker
A 6-quart oval slow cooker is perfect for this recipe. It provides enough surface area to lay the chicken pieces flat in a single layer, ensuring even cooking. A 4-quart round slow cooker can work in a pinch, but you might need to stack the chicken slightly and extend the cooking time. If it’s smaller than 4 quarts, you’ll need to reduce the recipe.
4. Add Peas at the Very End
Frozen peas need almost no cooking; they are done as soon as they thaw and warm up, which takes about 3–5 minutes from the residual heat of the filling. If you add them earlier, they’ll turn a dull, army-green color and become mushy. This also applies to corn, fresh spinach, or any other quick-cooking vegetable. Add these only at the last minute.
5. Bake Your Biscuits Longer Than You Think
The biggest mistake with crusts is taking them out of the oven too soon. A pale biscuit or lightly golden puff pastry will be doughy in the center and lackluster on top of your filling. Aim for a deep, rich golden brown; that’s where the flavor is. Trust your eyes more than the timer, and if your oven runs cool, add an extra 2–3 minutes without hesitation.
How To Make Crockpot Chicken Pot Pie
Ingredients
Equipment
Method
- Lightly coat the inside of a 6-quart slow cooker with non-stick cooking spray
- Add cubed pieces of chicken breast
- Add the diced carrots, celery, and onion
- Pour the cream of chicken soup, cream of celery soup and chicken broth evenly over the top
- Mix everything to ensure all ingredients are well combined.
- Place the lid on the slow cooker and cook on low for 6–8 hours
- 30-minutes before timer is up, lift the lid and add in the frozen peas and heavy cream
- Stir to combine. Taste and adjust salt and pepper as needed. Allow to finish cooking
- While the filling finishes, preheat your oven and bake your canned biscuits as per package directions; typically 11–13 minutes at 375°F for biscuits, 15–18 minutes at 400°F for puff pastry, or 10–12 minutes at 425°F for pie crust. Bake until deep golden brown
- Place cooked biscuits on top of chicken filling and garnish with parsley
- Assemble and serve. Ladle the filling into wide bowls and top with one or two pieces of baked biscuits.
- Enjoy
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