Cozy slow cooker comfort in 4 to 6 hours, no cream of soup
Tender chicken and vegetables simmer in a scratch-made creamy gravy, then get topped with golden biscuits for that classic pot pie vibe.
Why you’ll love it
- Built for searches like crock pot pot pie chicken and slow cooker chicken pot pie.
- No cream-of soup. The sauce is silky from milk and a quick cornstarch slurry.
- Add potatoes for a heartier crockpot chicken pot pie with potatoes.
- Hands-off slow cooker method that fits easy crockpot dinners and crockpot dishes.
- Family friendly and freezer friendly.
Ingredients (notes only)
Chicken
- Boneless skinless thighs or breasts cut bite size for juicy, tender bites.
Veggies
- Onion, carrots, celery for the base.
- Diced potatoes optional for the “with potatoes” version.
- Frozen peas added at the end to stay bright.
Sauce base
- Low-sodium chicken broth, milk or evaporated milk, a little butter.
- Poultry seasoning, thyme, salt, pepper, Worcestershire.
Thickener
- Cornstarch slurry for a glossy, cream-free gravy.
Topping
- Baked biscuits. Bake separately for crisp tops.
Full measurements in the recipe card below.
Step-by-step
- Load the pot Add chicken, onion, carrots, celery, potatoes if using, broth, Worcestershire, poultry seasoning, thyme, salt, and pepper.
- Cook Low 4 to 6 hours or High 2½ to 3½ hours, until chicken reaches 165°F and potatoes are tender.
- Thicken Stir cornstarch with cold water. Pour in with milk and butter. Cook on High 15 minutes until the sauce turns creamy and coats a spoon.
- Finish Stir in peas. Taste and adjust salt and pepper.
- Serve Spoon the filling into bowls and top with hot biscuits.
Pro tips
- Cut chicken and potatoes evenly so everything finishes together.
- Add milk after the slow cook to prevent curdling.
- Keep biscuits crisp by baking them separately.
- For richer flavor, brown the chicken pieces briefly before adding to the cooker.
- Sauce too thick? Whisk in warm broth a few tablespoons at a time.
Variations
- With Potatoes Add 2 medium potatoes in step 1.
- No Cream-of As written. Thickened with milk and cornstarch.
- Drop Dumplings Mix biscuit dough and drop spoonfuls on top for the last 45 to 60 minutes on High.
- Instant Pot or Stovetop See alternates in the recipe card.
How to serve
- In bowls with biscuits on top.
- Over toasted bread for an open-face pot pie.
- With a simple green salad or steamed green beans.
Make ahead & storage
- Make ahead Cook filling, cool, and refrigerate up to 3 days. Bake biscuits fresh.
- Freeze Filling only up to 3 months. Thaw overnight and rewarm gently.
- Reheat Simmer on the stovetop until bubbling.
FAQs
Thighs or breasts?
Thighs stay juicier. Breasts work if you avoid overcooking and cut them evenly.
Can I skip potatoes?
Yes. Leave them out for a lighter filling and keep the rest the same.
How do I prevent a thin sauce?
Let the cornstarch slurry cook at a gentle bubble for 10 to 15 minutes. It must simmer to activate.
Can I use frozen vegetables?
Yes. Add mixed veggies or peas in the last 15 minutes so they stay bright.
Is it gluten-free?
The filling is GF if you use GF Worcestershire and certified cornstarch. Serve with GF biscuits.
Simple Nutrition (estimate, per serving with 1 biscuit, 6 servings)
| Calories | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 470 | 33 g | 43 g | 18 g | 4 g | 8 g | 880 mg |
Crock Pot Chicken Pot Pie
Classic chicken pot pie made easy in the slow cooker. Tender chicken and vegetables simmer in a creamy scratch gravy (no cream-of soup) and are topped with hot biscuits. Add potatoes for a heartier version.
Ingredients
- 2 lb boneless skinless chicken thighs or breasts, cut 1-inch
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 medium russet potatoes, peeled and ½-inch diced (optional)
- 3 cups low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp poultry seasoning
- 1/2 tsp dried thyme
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- 1 cup whole milk or evaporated milk
- 3 tbsp cornstarch
- 3 tbsp cold water (for slurry)
- 1 cup frozen peas
- 8 baked biscuits, homemade or refrigerated
Equipment
- 5–6 qt slow cooker
- whisk
- measuring cups
Method
- Add chicken, onion, carrots, celery, potatoes if using, broth, Worcestershire, poultry seasoning, thyme, salt, and pepper to a 5–6 qt slow cooker.
- Cover and cook on Low 4–6 hours or High 2½–3½ hours until chicken is 165°F and potatoes are tender.
- Stir in butter and milk. Whisk in slurry. Cook on High 10–15 minutes until thick and creamy.
- Stir in peas. Taste and adjust seasoning.
- Serve filling in bowls and top with hot biscuits.
Nutrition
Calories: 470kcalCarbohydrates: 43gProtein: 33gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 880mgPotassium: 950mgFiber: 4gSugar: 8gVitamin A: 6500IUVitamin C: 15mgCalcium: 160mgIron: 3mg
Notes
No cream-of soup by design. Slurry and milk make a silky sauce. Add potatoes in Step 1 if using. For thicker sauce, add 1 extra tsp cornstarch + 1 tsp water. Avoid curdling: add milk at the end and simmer gently. Instant Pot: Pressure cook chicken, veggies, broth, and seasonings 8 min, natural release 10. Stir in milk/slurry on Sauté; peas last. Stovetop: Simmer 20 min, thicken with milk/slurry, peas last.
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