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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie makes a creamy, savory filling in your slow cooker, then crowns it with golden puff pastry (or biscuits). The chicken becomes tender, shredded, and mixed with sour cream for a thick, spoonable texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 2 lb boneless skinless chicken breasts
Cream soups
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
Broth and vegetables
  • 1 cup chicken broth
  • 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
Creamy finish
  • 0.5 cup sour cream
Topping
  • 1 sheet puff pastry or 1 can refrigerated biscuits, for topping

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker filling
  1. Place the chicken breasts in the bottom of the slow cooker. Spread them in a single layer so they cook evenly.
  2. Add the cream of chicken soup, cream of celery soup, chicken broth, peas, corn, carrots, celery, and onion on top. Sprinkle in the garlic powder, onion powder, thyme, salt, and black pepper over the mixture.
  3. Cook on low for 6–7 hours (or high for 3–4 hours) until the chicken is tender and cooked through. Look for active simmering throughout the pot and fully cooked chicken.
Shred and thicken
  1. Remove the chicken and shred it with two forks, then return it to the slow cooker. Stir the shredded chicken back into the sauce so it’s evenly distributed.
  2. Stir in the sour cream and mix until the filling is thick and creamy. Continue stirring until no streaks of sour cream remain and the filling clings to the spoon.
Bake topping and serve
  1. Bake puff pastry or biscuits separately according to package directions until golden. Watch for puffing and deep golden-brown edges.
  2. Serve the filling in deep bowls topped with the baked pastry or biscuits. Add them just before serving so the topping stays crisp while filling steams.

Notes

For the thickest pot-pie style filling, let the slow cooker run uncovered for the last 15–20 minutes if your mixture looks loose, then stir again after adding sour cream. Store leftovers in the refrigerator up to 3 days; reheat gently until hot. Freezing is not recommended for best texture because the vegetables and dairy can soften after thawing. For a lighter option, use reduced-fat sour cream and low-sodium soup to cut down on sodium without changing the method.