Crock Pot Chicken Pot Pie

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.

Creamy crock pot chicken pot pie filling with carrots, celery, potatoes, and peas topped with golden biscuits in a bowl. No herbs or green onion.

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

  1. Load the pot Add chicken, onion, carrots, celery, potatoes if using, broth, Worcestershire, poultry seasoning, thyme, salt, and pepper.
  2. Cook Low 4 to 6 hours or High 2½ to 3½ hours, until chicken reaches 165°F and potatoes are tender.
  3. 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.
  4. Finish Stir in peas. Taste and adjust salt and pepper.
  5. 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)

CaloriesProteinCarbsFatFiberSugarSodium
47033 g43 g18 g4 g8 g880 mg
Sarah

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.
Prep Time 20 minutes
Cook Time 6 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American Comfort
Calories: 470

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
 

  1. Add chicken, onion, carrots, celery, potatoes if using, broth, Worcestershire, poultry seasoning, thyme, salt, and pepper to a 5–6 qt slow cooker.
  2. Cover and cook on Low 4–6 hours or High 2½–3½ hours until chicken is 165°F and potatoes are tender.
  3. Stir in butter and milk. Whisk in slurry. Cook on High 10–15 minutes until thick and creamy.
  4. Stir in peas. Taste and adjust seasoning.
  5. 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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