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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie makes a creamy, hearty filling with tender shredded chicken and vegetables, finished with flaky puff pastry squares. Slow-cooked in a crockpot for a thick, velvety texture—then topped with golden pastry.
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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: 515
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb boneless skinless chicken breasts Use raw chicken; no need to pre-cook.
Creamy soup base
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 cup chicken broth
  • 0.5 cup sour cream Stir in at the end to thicken without curdling.
Vegetables
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping
  • 1 sheet puff pastry or refrigerated biscuits Bake according to package directions for golden topping.

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker filling
  1. Place the chicken breasts in the bottom of the slow cooker as a single layer if possible.
  2. Add cream of chicken soup, cream of celery soup, chicken broth, frozen peas, frozen corn, diced carrots, sliced celery, and diced onion on top.
  3. Sprinkle garlic powder, onion powder, dried thyme, salt, and black pepper evenly over the mixture.
Slow-cook until tender
  1. Cover and cook on LOW for 6–7 hours, or HIGH for 3–4 hours, until the chicken is tender and cooked through.
Shred and thicken
  1. Remove the chicken, shred with two forks, and return it to the slow cooker.
  2. Stir in sour cream and mix until the filling is thick and creamy.
Bake the topping
  1. Bake puff pastry or refrigerated biscuits separately according to package directions until golden.
Serve
  1. Serve the filling in bowls topped with the baked puff pastry or biscuits.

Notes

For a thicker filling, keep the lid on during the last hour of slow cooking and stir in sour cream only after shredding the chicken. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until hot. Freezing is not recommended because the creamy base can separate when thawed. Dietary swap: use a dairy-free sour cream substitute if you need a dairy-free option.