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slow cooker chicken pot pie recipe on a flaky biscuit, pot pie in crock pot
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3 from 6 votes

Easy Crockpot Chicken Pot Pie Recipe

This Crockpot Chicken Pot Pie is an effortless version of the comfort food classic.  The filling is rich and creamy, full of chicken and veggies and perfect for topping with a pie crust or serving with biscuits, pasta or zoodles.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 320kcal
Author: The Carefree Kitchen

Ingredients

  • 2 pounds Chicken Breasts boneless, skinless
  • 1 medium Onion diced, about 1 cup
  • 4 ribs Celery diced, about 1½ cups
  • 3 large Carrots diced, about 1½ cups
  • 8 oz Cream Cheese
  • 1 ½ cups Chicken Broth
  • ½ teaspoon Dried Thyme or about 1 teaspoon fresh thyme
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 cup Frozen Sweet White Corn
  • 1 cup Frozen Peas

Instructions

  • Add the chicken breasts, onion, carrots, celery, cream cheese, chicken broth, thyme, garlic powder, salt and pepper to your crockpot.
  • Cover and cook on low for 5-6 hours or on high for about 3 hours. It has finished cooking once the internal temperature of the chicken has reached 165 degrees F in the thickest part.
  • Set the slow cooker to warm and remove the chicken. Let it cool for a few minutes so that you can handle it, then dice into bite-sized pieces.
  • Use a whisk to combine the broth, cream cheese and spices, stirring until smooth. Add the diced chicken back into the crockpot, then stir in the frozen veggies. Stir until combined.
  • Serve over biscuits, rice, zoodles, cauliflower rice or your favorite pasta. Enjoy!

Notes

To Add a Pie Crust Topping:
  • For a crispy pie crust topping, use a casserole crock pot which has a removable liner that transfers easily to the oven.  Once you’ve followed this recipe, top with an unrolled tube of crescent rolls and bake at 375 degrees for about 10 minutes.
  • Once this filling recipe is finished, transfer to a pie dish that has already been prepared with pie dough and soon in the filling.  Top with more pie crust, add a few slits to vent and bake at 400 degrees for about 45 minutes, or until golden.
  • For an oven-free method, top with crescent roll dough or refrigerated pie crust and cover. Cook on low in the slow cooker for another 1- 1 ½ hours, or until the dough is cooked through.

Nutrition

Calories: 320kcal | Carbohydrates: 6g | Protein: 30g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 849mg | Potassium: 790mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 11mg | Calcium: 168mg | Iron: 2mg