Crock Pot Chicken Pot Pie

Here’s a Crock Pot Chicken Pot Pie recipe – all the cozy flavors of the classic dish but made easier in your slow cooker!

🥧 Crock Pot Chicken Pot Pie

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 medium onion, diced
• 3 medium carrots, sliced
• 3 medium potatoes, peeled and diced
• 2 cups frozen peas (add near the end)
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 2 cloves garlic, minced
• 1 tsp dried thyme (or 1 Tbsp fresh)
• 1 tsp dried parsley
• ½ tsp paprika
• Salt & pepper, to taste
• 1 cup heavy cream (or half-and-half)
• 1 Tbsp cornstarch + 2 Tbsp water (for thickening, optional)

For topping:

• 1 can refrigerated biscuits or 1 sheet puff pastry (baked separately)

Instructions:

1. Prepare the base:
   Place chicken, onion, carrots, and potatoes into the crock pot.
2. Add liquids & seasonings:
   Stir in chicken broth, cream of chicken soup, garlic, thyme, parsley, paprika, salt, and pepper.
3. Slow cook:
   • Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and vegetables are soft.
5. Shred chicken:
   Remove chicken, shred with two forks, and return it to the crock pot.
6. Add peas & cream:
   Stir in frozen peas and heavy cream. If you want it thicker, mix cornstarch + water and stir in. Let cook another 20–30 minutes until peas are heated and sauce thickens.
7. Bake topping:
   • If using biscuits: bake them in the oven according to package directions.
   • If using puff pastry: bake until golden brown.
9. Serve:
   Spoon chicken filling into bowls and top with a warm biscuit or puff pastry square.

✅ Tip: If you want it even creamier, stir in ½ cup shredded cheddar at the end.

✅ Shortcut: Use a bag of frozen mixed veggies instead of chopping carrots and peas separately.

Would you like me to also give you a version where the biscuits cook directly inside the crock pot (like dumplings), instead of baking them separately?