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If you are looking for a yummy comfort food recipe, you should try this Crock Pot Chicken Pot Pie. This recipe takes tender chicken with vegetables in a creamy gravy and serves it over hot flaky biscuits. Yum!
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Table of Contents
How to Make Chicken Pot Pie in a Slow Cooker
Aunt Lou here.
When I saw this recipe in Gooseberry Patch’s Slow Cooking All Year ‘Round , I just knew I was going to give it a try.
To make it even better, this can be thrown together in a snap! I did make a few changes from the original recipe (because what’s the fun in leaving it the same?) to make the broth/gravy for the pot pie a little thicker…and the results were fabulous!
I already had exactly 3 chicken breasts cooked up and in the fridge waiting for a recipe, so this worked out perfectly for me. If the stars don’t align to where you already have the exact amount of chicken waiting in the fridge, cook up your chicken breasts and cut them into cubes.
When this is done, we like to serve over hot biscuits! I like mine just torn in half and covered with the yummy Crock Pot Chicken Pot Pie mixture, Michael likes to tear up his biscuit and mix it all together.
Crock Pot Chicken Pot Pie Notes
- This recipe was adapted from one found in Gooseberry Patch’sSlowCookingAllYear‘Round.
- You can make this one pot meal in any 6 quart slow cooker.
- Looking for more recipes? OurRecipe Findercan help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all slow cookers cook differently, so cooking times are always a basic guideline. Recipes shouldalways be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Chicken Pot Pie Recipe
Crock Pot Chicken Pot Pie
If you are looking for a yummy comfort food recipe, you should try this Crock Pot Chicken Pot Pie. This recipe takes tender chicken with vegetables in a creamy gravy and serves it over hot flaky biscuits. Yum!
4.91 from 20 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: Crock Pot Chicken Pot Pie
Prep Time: 15 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 15 minutes minutes
Servings: 8 -6
Calories: 174kcal
Author: Aunt Lou
Ingredients
- 32 oz chicken broth
- 21.5 oz cream of chicken soup (2-10.75 oz cans)
- 2 cups milk
- 3 boneless skinless chicken breasts cooked and cubed
- 2 cups frozen peas and carrots
- 1 teaspoon salt
- 1.5 teaspoon pepper
- 4 Tablespoon cornstarch
- 4 Tablespoon water
- Biscuits baked
Instructions
Put the first seven ingredients in a 6-quart crock pot and stir well
Cover and cook on low for 6-7 hours or high for 3-3 1/2 hours
Once hot and bubbly, remove 4 cups of gravy
Place gravy in saucepan over medium-high heat
Mix water and cornstarch together
When gravy comes to a boil, add cornstarch and water mixture
Stir continually until gravy thickens
When gravy thickens, remove from heat and pour back into crock pot
Mix well and serve over biscuits.
Notes
- This recipe was adapted from one found in Gooseberry Patch’sSlowCookingAllYear‘Round.
- You can make this one pot meal in any 6 quart slow cooker.
- Looking for more recipes? OurRecipe Findercan help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- Finally, all slow cookers cook differently, so cooking times are always a basic guideline. Recipes shouldalways be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 174kcal | Carbohydrates: 11g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 860mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3450IU | Vitamin C: 12.9mg | Calcium: 91mg | Iron: 1mg
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
If you enjoyed this recipe, you might also enjoy:
- Crock Pot Chicken Pot Pie Soup
- Hearty Crock Pot Beef Pot Pie
- Crock Pot Cheeseburger Pie
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Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Reader Interactions
Comments
Debbie says The recipe calls for cooked chicken so I was wondering why does it need to cook on low for 6-7 hours?
Reply
- Aunt Lou says
When I first made this recipe, I followed the original recipe’s timing, and it worked well, so we have just stuck with it when remaking it. Cooking it low and slow gives the flavors plenty of time to meld together and become a delicious meal. I hope you enjoy this recipe as much as we do!
- Penny says
We really enjoyed this recipe. I did add potato chunks because chicken pot pie always has potatoes in our family. I will definitely make this again. If you get any information about adding the chicken into the crockpot while it is raw, please let us know. This would make it much easier, but I was afraid to try that.Reply
- Pamela says
I made this today and it was great.Reply
- Aunt Lou says
I’m so glad you enjoyed it!
- Beth says
Would heavy cream work instead of the milk? I have some leftover from making Thanksgiving mashed potatoes. If not, into my hot cocoa it goes!
Reply
- Aunt Lou says
Hi Beth!I have not tried this recipe with heavy cream instead of milk. It might work…you have my interest piqued! If you give it a try, let me know how it goes!
Aunt Lou
- J says
Why do you have to pre cook the chicken? Like whats the advantage to cooking it before throwing in the crockpot? Just curious cause for me the advantage to making something in the crockpot is just being able to throw everything in it and let it do all the work.
Reply
- Aunt Lou says
Hi J!I was following the recipe as it was written. If you give it a try with raw chicken, let me know how it goes and any adjustments that you needed to make!
Aunt Lou
- michelle says
It says add first 7 ingredients, last one being cornstarch. Does this mean we are using cornstarch twice? First when adding all then again when making mixture?
Reply
- Aunt Lou says
Hi Michelle!The first 7 ingredients are:
1) 32 oz chicken broth
2) 2 cans of cream of chicken soup 10 3/4 oz cans
3) 2 c milk
4) 3 boneless skinless chicken breasts cooked and cubed
5) 2 c frozen peas and carrots
6) 1 t salt
7) 1 1/2 t pepperSo you will only use the corn starch once.
Enjoy!
Aunt Lou
- Kim L Honeycutt says
One of those comfort foods I love to eat! I think the gravy part itself would be delicious eaten like a stew or served over biscuits or rice. You give me ideas!😉😊❤
Reply
- Aunt Lou says
Love those ideas Kim! It is definitely comfort food! So yummy!Thank you for your kind words! We love hearing from you!
~Aunt Lou
- Leslie says
Can you freeze the leftovers?
Reply
- Aunt Lou says
Hi Leslie!I haven’t tried freezing the leftovers. I think it could work (minus the biscuits). If you give it a try, let me know how it goes!
~Aunt Lou
- Tammy says
Freezing leftovers works great!! Just warm up slowly on the stove top. You won’t think that it will work, but all of a sudden it does and it is just as good the day it was made. This is one of my freezer meal go-to’s.
- Anita Mills says
Nice Recipe!Reply
- Aunt Lou says
Thanks Anita! I love an easy, comfort-food recipe!
- Robert Peck says
You both are the best ..Continued success!!Reply
- Aunt Lou says
Thanks so much for the kind words, Robert! We love hearing from our readers!
- Jenna says
I made this with leftover Rotisserie chicken instead of breasts. So delicious! Thank you for the recipe!!!
Reply
- Pam says
Do you have to cook the chicken first or can you throw it the crockpot raw? How do you cook the chicken? Pan or oven?
Reply
- Aunt Lou says
You will want to cook it first and cut it into cubes. I boiled them on the stove and it worked really well. Enjoy!
- Kerry says
Just wanted to say that any cream of anything soup has MSG in it. Some people are allergic to it (my wife, for instance). Could you possibly find some other ingredient to replace that?
Reply
- Aunt Lou says
One solution for your family might be this substitute: http://www.gimmesomeoven.com/condensed-homemade-cream-chicken-soup-recipe/
- Donna says
Would it be possible to put the water cornstarch mixture into the crockpot during the last hour? I’d like to save that final step in the saucepan if I could!
Reply
- Aunt Lou says
I understand completely! However, I think on this one you may have to go ahead use the saucepan.
From everything I have read about using cornstarch for thickening, it needs to be added when the liquid is at least at a simmer if not full boil and then needs to boil until the liquid reaches the desired thickness. And that was how I was taught by Michael’s Great Aunt T down in Louisiana as well. (It is always fun to learn from a great old fashion cook!)
The original recipe did not call for this step, but we like a thicker gravy for our pot pie’s so I thought I would share how I did it. 🙂
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