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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie makes a creamy, thick filling with tender shredded chicken, peas, corn, and carrots cooked low-and-slow. Top each bowl with baked puff pastry or biscuits for a golden, flaky bite with steam rising.
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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
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken pot pie 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 or refrigerated biscuits for topping

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker filling
  1. Add the chicken breasts to the bottom of a slow cooker in an even layer.
  2. Pour in the cream of chicken soup and cream of celery soup, then add chicken broth, peas, corn, carrots, celery, and onion.
  3. Sprinkle in the garlic powder, onion powder, dried thyme, salt, and black pepper, then stir lightly or ensure the seasonings are dispersed.
Cook until tender
  1. Cover and cook on low for 6–7 hours until the chicken is tender and cooked through, with filling visibly bubbling at the edges.
  2. Alternatively cook on high for 3–4 hours until the chicken is tender and cooked through, with steam rising regularly from the lid.
Shred and thicken
  1. Lift the chicken out, shred it using two forks, and return the shredded chicken to the slow cooker.
  2. Stir in the sour cream and mix until the filling looks thicker and coats the spoon.
Bake the topping
  1. Bake puff pastry or biscuits separately according to package directions until golden, with puff pastry layers risen and flaky or biscuits browned on top.
Serve
  1. Spoon the hot filling into bowls and top each serving with the baked pastry or biscuits.

Notes

For the thickest pot-pie texture, shred the chicken before adding sour cream so it distributes evenly. Store leftovers in the refrigerator up to 3–4 days; reheat gently in the microwave or on the stovetop until steaming. Freezing isn’t recommended because sour cream based fillings can separate after thawing. If you want a dairy-light version, use a dairy-free cream soup and sour-cream-style cultured alternative (thickness may vary).