Cozy weeknight comfort with 10 minutes prep
Tender shredded chicken and vegetables in a creamy slow-cooker gravy, served with buttery biscuits or puff pastry for true pot-pie vibes, no fuss, all comfort.
Why you’ll love it
- Easy crockpot dinners with pantry staples and just 10 minutes of prep.
- Classic chicken pot pie flavor made hands-off in the slow cooker.
- Family-friendly and freezer-friendly; great for dinner recipes crockpot nights.
- Flexible: biscuits, puff pastry, or mashed potatoes on top.
- Simple swaps for gluten-free and dairy-free.
- Reliable doneness: chicken cooked to a safe 165°F.
Ingredients (notes only)
Chicken & veg
- Boneless skinless chicken thighs or breasts: moist and shred easily.
- Onion, carrots, celery, potatoes, garlic: classic pot-pie base.
- Frozen peas: stir in at the end so they stay bright.
- Chicken broth + bay leaf + thyme: savory backbone; salt and pepper to taste.
Creamy gravy
- Heavy cream or half-and-half; cornstarch slurry to thicken without lumps.
- Butter (optional) for extra richness.
- Dairy-free option: full-fat coconut milk.
To serve
- Baked biscuits or puff pastry squares; chopped parsley optional (skip if you don’t want herbs showing).
- Note: no green onion used.
Tools
5–6 qt slow cooker, thermometer, whisk.
Step-by-step
- Load it up. Add chicken, onion, carrots, celery, potatoes, garlic, broth, bay leaf, thyme, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker.
- Cook. Cover and cook on Low 4 to 5 hours or High 2½ to 3½ hours, until chicken reaches 165°F.
- Shred. Remove chicken to a board; shred and return to pot. Remove bay leaf.
- Thicken. Whisk 3 tablespoons cornstarch with 3 tablespoons cold water. Stir slurry and cream into the cooker. Add peas. Cover and cook on High 10 to 15 minutes until the gravy thickens and peas are tender. Adjust salt.
- Serve. Spoon into bowls and top with warm biscuits or crisp puff pastry squares.
Pro tips
- Dice potatoes small (½-inch) so they cook evenly with the chicken.
- Keep dairy for the end so it doesn’t split.
- If the sauce is too thick, add warm broth a splash at a time; too thin, simmer uncovered on High 10 minutes.
- Bake biscuits separately so they stay flaky and crisp.
Variations
- Biscuit-topped bake: Transfer filling to a 9×13 dish, top with biscuit rounds, and bake at 375°F 15 to 18 minutes until golden.
- Puff pastry lids: Bake pastry squares at 400°F for 12 to 15 minutes and perch on each bowl.
- Gluten-free: Use GF cornstarch or 1:1 GF flour; serve with GF biscuits or mashed potatoes.
- Dairy-free: Swap cream for full-fat coconut milk and skip butter/cheese.
How to serve
Ladle into warm bowls, top with biscuits or pastry, and add a side salad or roasted green beans.
Make ahead & storage
- Make ahead: Load the insert (without peas or cream) and refrigerate up to 24 hours; cook next day.
- Leftovers: Refrigerate 4 days or freeze up to 3 months.
- Reheat: Stovetop over medium with a splash of broth until hot.
FAQs
Can I use frozen chicken?
Thaw first for food safety, then cook to 165°F.
Breasts or thighs?
Both work; thighs are more forgiving in the slow cooker.
Can I add mushrooms or corn?
Yes—add with the vegetables in Step 1. Keep peas to the end.
How do I avoid soggy biscuits?
Bake them separately and top each serving right before eating.
Simple Nutrition (estimate per serving, 6 servings without biscuits)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 360 | 33 g | 26 g | 14 g | 4 g | 720 mg |
Crockpot Chicken Pot Pie (Easy Slow Cooker)
Succulent chicken and hearty vegetables simmer in a creamy slow-cooker gravy, finished with biscuits or puff pastry. A reliable, family-friendly crockpot chicken pot pie with gluten-free and dairy-free options.
Ingredients
- 2 lb boneless skinless chicken thighs or breasts
- 1 medium onion, diced
- 3 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 cups small-dice Yukon gold potatoes
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 cup frozen peas
- 3/4 cup heavy cream or half-and-half (DF: full-fat coconut milk)
- 3 tbsp cornstarch
- 3 tbsp cold water (for slurry)
- 1 tbsp butter, optional for richness
- 8 baked biscuits (to serve)
- 1 sheet puff pastry, baked and cut into squares (to serve)
Equipment
- 5–6 qt slow cooker
- meat thermometer
- whisk
- shredding forks or tongs
Method
- Add chicken, onion, carrots, celery, potatoes, garlic, broth, bay leaf, thyme, salt, and pepper to a 5–6 qt slow cooker.
- Cook on Low 4–5 hours or High 2½–3½ hours, until chicken is cooked through and vegetables are tender.
- Remove chicken; shred and return to the pot. Discard bay leaf.
- Stir in peas and cream. Whisk cornstarch with water; stir into cooker. Cook on High 10–15 minutes until thickened. Taste and adjust seasoning.
- Serve in bowls topped with warm biscuits or puff pastry.
Nutrition
Calories: 360kcalCarbohydrates: 26gProtein: 33gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 105mgSodium: 720mgPotassium: 880mgFiber: 4gSugar: 5gVitamin A: 4800IUVitamin C: 18mgCalcium: 90mgIron: 3mg
Notes
Biscuit bake: Transfer filling to a 9×13 dish, top with biscuit rounds, and bake at 375°F for 15–18 minutes. Gluten-free: Use cornstarch and GF biscuits or mashed potatoes. Dairy-free: Use coconut milk, omit butter, and top with DF biscuits or toast. Instant Pot: Pressure cook chicken, veg, broth, and seasonings 10 min on High, quick release. Stir in cream and slurry, then simmer until thick.
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