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Best Crock Pot Chicken Pot Pie

🥧 Best Crock Pot Chicken Pot Pie

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Prep Time 15 minutes
Cook Time 4 hours
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken breasts or thighs
  • 2 cups chicken broth
  • 1 cup milk or half-and-half
  • 1 can 10.5 oz cream of chicken soup
  • 2 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • Salt to taste
  • 2 tbsp cornstarch + 2 tbsp cold water optional, for thickening
  • 1 can refrigerated biscuits or 1 sheet puff pastry for topping

Method
 

  1. Place chicken, broth, cream of chicken soup, milk, onion, garlic, vegetables, thyme, salt, and pepper in the crock pot. Stir to combine.
  2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
  3. Remove chicken, shred it with two forks, then return it to the pot. Stir well.
  4. If you want a thicker filling, mix cornstarch and cold water in a small bowl and stir into the crock pot. Cook uncovered on high for 10–15 minutes until thickened.
  5. Meanwhile, bake biscuits or puff pastry according to package directions.
  6. Spoon creamy chicken mixture into bowls and top with a biscuit or square of baked puff pastry.

Notes

Want it from scratch? Use homemade cream of chicken soup and your favorite biscuit dough.
For extra flavor, sauté onion and garlic before adding to the crock pot.
For a one-pot version, layer biscuit dough right on top of the soup in the last 1–2 hours of cooking (note: they will steam, not crisp).
Add chopped potatoes or mushrooms if you like a heartier filling.
Leftovers keep well and are even better the next day.