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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie makes a creamy, slow-cooked filling with tender chicken and a golden puff pastry or biscuit topping. Layer the veggies and seasonings in the crockpot, then thicken with sour cream before serving in deep bowls.
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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 pot pie filling
  • 2 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup sour cream
  • 1 puff pastry or refrigerated biscuits, for topping

Equipment

  • 1 Dutch oven

Method
 

Build the slow-cooker filling
  1. Place the boneless skinless chicken breasts in the bottom of the slow cooker.
  2. Add the cream of chicken soup, cream of celery soup, and chicken broth over the chicken, then scatter in the frozen peas, frozen corn, diced carrots, sliced celery, and diced small onion.
  3. Sprinkle in the garlic powder, onion powder, dried thyme, salt, and black pepper, covering the surface evenly with the seasonings.
Slow-cook until tender
  1. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and cooked through, with the mixture bubbling around the edges.
Shred and thicken
  1. Remove the chicken, shred with two forks, and return the shredded chicken to the slow cooker.
  2. Stir in the sour cream and mix until the filling looks thick and creamy, with a smooth, glossy texture.
Bake the topping
  1. Bake puff pastry squares or refrigerated biscuits separately according to package directions until golden and puffed, with crisp, browned edges.
Serve
  1. Spoon the hot filling into deep bowls and top with the baked puff pastry or biscuits so steam rises immediately at the table.

Notes

For the creamiest texture, add sour cream after cooking is complete and mix until fully smooth. Store leftovers in the refrigerator up to 4 days; reheat gently in the microwave or on the stovetop until hot. Freeze the filling only for up to 2 months, then thaw and reheat and add fresh baked topping. If you want a lighter option, swap sour cream for plain Greek yogurt for a similar tang while keeping the filling creamy.