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Crock Pot Chicken Pot Pie

Crock pot chicken pot pie made with a creamy slow-cooker filling and golden puff pastry squares on top. Chicken cooks tender in a rich mix of soups and broth, then gets shredded and returned for a thick, creamy finish.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken and creamy filling
  • 2 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup sour cream
  • 1 sheet puff pastry Use puff pastry for layered squares, or swap with refrigerated biscuits.
  • 1 can refrigerated biscuits Use biscuits if you prefer a faster topping; bake separately per package directions.

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker pot pie filling
  1. Place the chicken breasts in the bottom of the slow cooker so they sit in a single layer. This helps them cook evenly for shredding.
  2. Add cream of chicken soup, cream of celery soup, and chicken broth, then stir just enough to coat the vegetables. You should see a thick, creamy base start to loosen as it warms.
  3. Add peas, corn, diced carrots, sliced celery, and diced onion. Spread everything evenly so the filling bakes up consistent throughout.
  4. Sprinkle garlic powder, onion powder, dried thyme, salt, and black pepper over the top. The surface should look evenly speckled with herbs and spices.
Cook until tender
  1. Cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the chicken is tender and cooked through. Look for easy shredding when you press the chicken with a fork.
Shred, thicken, and top
  1. Remove the chicken, shred with two forks, and return the shredded chicken to the slow cooker. The filling should look uniform as the chicken is mixed back in.
  2. Stir in sour cream and mix until the filling is thick and creamy. You should see the sauce take on a glossy, spoon-coating texture.
  3. Bake puff pastry or refrigerated biscuits separately according to package directions until golden. The topping should be puffed and browned on top when you remove it.
  4. Serve the thick filling in deep bowls topped with the baked pastry or biscuits. Add parsley if desired and let it steam at the table.

Notes

For best texture, shred the chicken while it’s still warm so strands stay tender; then mix thoroughly after adding sour cream so it doesn’t taste streaky. Refrigerate leftovers in a sealed container for up to 3 days and reheat until hot; freeze filling only (without baked topping) for up to 2 months. If you want a lighter option, use low-fat sour cream and reduced-fat cream soups if available, keeping the same cook times.