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Creamy Crock Pot Chicken Pot Pie

Creamy crock pot chicken pot pie with tender chicken, thickened creamy filling, and golden baked biscuits. Cook everything low and slow, then top with warm, buttery biscuits for a classic comfort dinner.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 2 lb boneless skinless chicken breasts
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
chicken broth
  • 1 cup chicken broth
whole milk
  • 1 cup whole milk
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
dried thyme
  • 1 tsp dried thyme
dried parsley
  • 1 tsp dried parsley
black pepper
  • 0.5 tsp black pepper
kosher salt
  • 1 tsp kosher salt
frozen mixed vegetables
  • 2 cup frozen mixed vegetables
diced potatoes
  • 1 cup diced potatoes
diced onion
  • 0.5 cup diced onion
cornstarch
  • 2 tbsp cornstarch
water
  • 2 tbsp water
refrigerated biscuits
  • 1 can (16 oz) refrigerated biscuits
melted butter
  • 2 tbsp melted butter
fresh parsley
  • 0.5 cup fresh parsley

Equipment

  • 1 slow cooker

Method
 

Slow cook the chicken filling base
  1. Place the chicken breasts into the slow cooker. Make sure they lie in a single layer for even cooking.
  2. Add the cream of chicken soup, chicken broth, whole milk, garlic powder, onion powder, dried thyme, dried parsley, kosher salt, and black pepper. Stir until the seasonings are evenly distributed and no dry spices remain.
  3. Stir in the diced potatoes and diced onion. Submerge them so they soften while the chicken cooks.
  4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Keep the lid on; the filling should be bubbling gently when you look through the window.
Shred and thicken the pot pie
  1. Remove the chicken and shred it with two forks. Return it to the slow cooker once the chicken is broken into bite-size pieces.
  2. Stir in the frozen mixed vegetables. Watch for the vegetables to distribute throughout the creamy base.
  3. Mix the cornstarch with water and stir it into the filling. This should look cloudy at first, then begin to smooth out.
  4. Cook for another 20–30 minutes until thickened. The sauce should coat a spoon and hold a line when you run a finger through it.
Bake and finish the biscuits
  1. Bake the refrigerated biscuits according to the package directions until golden brown. Look for puffed tops and a firm, lightly crisp surface.
  2. Brush the biscuits with melted butter and garnish with fresh parsley. Serve the creamy chicken filling topped with the warm biscuits.

Notes

For best texture, shred the chicken while it’s hot so it breaks into tender, evenly sized pieces. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently, adding a splash of milk or broth if the filling thickens too much. Freezing is not recommended because the creaminess can separate after thawing. For a lighter option, use reduced-fat milk and a reduced-sodium cream of chicken soup to cut overall sodium.