I love this crockpot chicken pot pie recipe because it truly unites tender chicken, hearty veggies, and a creamy, flavorful gravy into one comforting dish. It feels incredibly satisfying, like a warm, homemade hug. Fluffy biscuits add delightful texture, making every spoonful a perfect blend of convenience and soulful delight.

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I love making my Best Crockpot Chicken Pot Pie because it’s a comforting meal that’s both hearty and nutritious. I start with 1 1/2 lbs of boneless, skinless chicken breasts cut into bite-sized pieces, add 3 medium carrots peeled and chopped, 2 celery stalks and a diced medium onion to bring loads of vitamins and flavor.

I mix in 3 cloves of minced garlic, 1 cup frozen peas and 1 cup diced potatoes to add texture and nutrition. Using 2 cups low sodium chicken broth and 1 cup heavy cream, along with 1/3 cup all-purpose flour, I create a creamy gravy enriched by 2 tablespoons of butter that binds all the flavors together.

A pinch of salt and pepper, plus 1/2 teaspoon each of dried thyme and rosemary, makes the dish perfect. I finish by serving it with about 6 fluffy biscuits.

This recipe is one of my top Chicken Pot Pie Recipes and a true Crockpot slow cooker delight.

Why I Like this Recipe

I love this recipe because it’s super comforting. The creamy sauce is amazing and reminds me of home-cooked meals. I also like that it’s a set-and-forget dish – I just toss all the veggies, chicken, and seasonings in my crockpot and let it do its thing. The hearty mix of chicken and veggies combined with those fluffy biscuits makes every bite satisfying, especially when i’m really hungry. And adding the frozen peas at the end gives it a pop of color and crunch that always makes me smile.

Ingredients

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Chicken: It provides lean protein to keep you full and is great for muscle building.
Carrots: These add a natural sweetness along with lots of fiber and vitamins.
Celery: Crunchy and low in calories, it brings a light, refreshing taste while boosting your nutrient intake.
Onion: This ingredient gives a rich, slightly sweet flavor and is full of good antioxidants.
Garlic: Offers a punch of flavor and a bit of heat, making the dish more engaging.
Peas: They contribute a subtle sweetness, are high in fiber, and round out the texture nicely.

Ingredient Quantities

1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

3 medium carrots, peeled and chopped

2 celery stalks, chopped

1 medium onion, diced

3 cloves garlic, minced

1 cup frozen peas

1 cup diced potatoes

2 cups low sodium chicken broth

1 cup heavy cream

1/3 cup all-purpose flour

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and pepper, to taste

2 tablespoons butter

About 6 fluffy biscuits for serving

How to Make this

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1. Place the chicken, carrots, celery, onion, garlic, and diced potatoes in your crockpot and season them with salt, pepper, thyme, and rosemary.

2. In a small bowl, whisk together the chicken broth, heavy cream, and all-purpose flour until its smooth.

3. Pour the cream mixture over the chicken and veggies in the crockpot and stir it in just enough to evenly coat the ingredients.

4. Cut the butter into small pieces and toss them in so they melt naturally as it cooks.

5. Cover your crockpot and set it on low for about 6-8 hours or on high for 3-4 hours until the chicken is cooked and the veggies are tender.

6. Stir the pot now and then, making sure nothing sticks to the bottom, even if you forget sometimes.

7. Thirty minutes before serving, stir in the frozen peas so they stay nice and green.

8. If the gravy is too runny, let it cook uncovered for another 15 minutes to thicken it to your liking.

9. Give everything a final stir and taste it, adding a bit more salt and pepper if needed.

10. Serve a generous scoop of the pot pie alongside one of the fluffy biscuits and enjoy your comforting meal!

Equipment Needed

1. Crockpot for slow-cooking all the ingredients
2. Cutting board to chop the chicken and veggies
3. Chef’s knife for cutting the chicken, carrots, celery, onion, and butter
4. Small bowl to mix the cream, broth, and flour
5. Whisk to blend the cream mixture smoothly
6. Measuring cups and spoons to accurately portion the broth, cream, and flour
7. A sturdy spoon for stirring everything in the crockpot
8. A ladle to serve the pot pie and gravy onto plates
9. Plates and bowls for serving your meal
10. Optional spatula or tongs for moving ingredients if needed

FAQ

Q: Can I make adjustments if I dont have all the veggies?

A: Yup, you can swap or leave out veggies. Just note that changing them might affect the cook time and flavor a bit.

Q: How do I thicken the sauce without lumps?

A: The trick is to whisk the flour into the heavy cream before adding it in. This helps avoid lumps and gives you a smoother sauce.

Q: Can I freeze leftovers for later?

A: Yeah, you can freeze them. Just let the pot pie cool completely and then store it in an airtight container. When reheat, do it slowly on the stovetop or in the oven for best results.

Q: How long should I cook it in the crockpot?

A: Cook it on low for about 6-8 hours or on high for 3-4 hours. The chicken should be tender and the veggies soft by then.

Q: Can I use store-bought biscuits instead of making them?

A: For sure, store-bought biscuits work just fine if you want save some time. Just heat them up according to the package instructions and enjoy!

Best Crockpot Chicken Pot Pie Recipe Substitutions and Variations

Instead of heavy cream, you can use a mix of whole milk and melted butter. It gives a similar creamy texture.
If you dont have low sodium chicken broth, try vegetable broth. It still works great in the recipe.
For the all-purpose flour, a little bit of cornstarch mixed with water can be a good thickening substitute if you run low.
You can swap out butter with olive oil if you prefer a lighter option, though it might change the flavor a bit.
If you’re looking for a twist, use chicken thighs instead of chicken breasts for a richer flavor and more tender meat.

Pro Tips

1. Try cutting all the veggies into roughly the same size pieces so they cook at the same rate. It really makes a difference when you’re waiting on that perfect bite.
2. Make sure to whisk your cream and broth mixture really well before you pour it in the crockpot. This helps prevent clumps and ensures the sauce turns out smooth and tasty.
3. Adding the frozen peas just 30 minutes before serving keeps them bright and crunchy instead of mushy which can happen if they cook too long.
4. Always give the dish a good stir every now and then so nothing sticks to the bottom, and don’t be afraid to adjust the salt and pepper at the end if it needs a little extra boost.

Best Crockpot Chicken Pot Pie Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

646

kcal

Equipment: 1. Crockpot for slow-cooking all the ingredients
2. Cutting board to chop the chicken and veggies
3. Chef’s knife for cutting the chicken, carrots, celery, onion, and butter
4. Small bowl to mix the cream, broth, and flour
5. Whisk to blend the cream mixture smoothly
6. Measuring cups and spoons to accurately portion the broth, cream, and flour
7. A sturdy spoon for stirring everything in the crockpot
8. A ladle to serve the pot pie and gravy onto plates
9. Plates and bowls for serving your meal
10. Optional spatula or tongs for moving ingredients if needed

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
3 medium carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup diced potatoes
2 cups low sodium chicken broth
1 cup heavy cream
1/3 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons butter
About 6 fluffy biscuits for serving

Directions

Place the chicken, carrots, celery, onion, garlic, and diced potatoes in your crockpot and season them with salt, pepper, thyme, and rosemary.
In a small bowl, whisk together the chicken broth, heavy cream, and all-purpose flour until its smooth.
Pour the cream mixture over the chicken and veggies in the crockpot and stir it in just enough to evenly coat the ingredients.
Cut the butter into small pieces and toss them in so they melt naturally as it cooks.
Cover your crockpot and set it on low for about 6-8 hours or on high for 3-4 hours until the chicken is cooked and the veggies are tender.
Stir the pot now and then, making sure nothing sticks to the bottom, even if you forget sometimes.
Thirty minutes before serving, stir in the frozen peas so they stay nice and green.
If the gravy is too runny, let it cook uncovered for another 15 minutes to thicken it to your liking.
Give everything a final stir and taste it, adding a bit more salt and pepper if needed.
Serve a generous scoop of the pot pie alongside one of the fluffy biscuits and enjoy your comforting meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 700g
Total number of serves: 6
Calories: 646kcal
Fat: 23g
Saturated Fat: 10g
Trans Fat: 0g
Polyunsaturated: 3g
Monounsaturated: 5g
Cholesterol: 57mg
Sodium: 1300mg
Potassium: 600mg
Carbohydrates: 65g
Fiber: 5g
Sugar: 5g
Protein: 40g
Vitamin A: 2500IU
Vitamin C: 20mg
Calcium: 300mg
Iron: 2mg

Best Crockpot Chicken Pot Pie Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Best Crockpot Chicken Pot Pie Recipe Substitutions and Variations

Pro Tips