Description

This Crock Pot Chicken Pot Pie recipe is a comforting and easy-to-make slow cooker dish featuring tender chicken breasts stewed with mixed vegetables in a creamy, flavorful sauce made from butter, flour, chicken broth, and herbs. Perfect for busy days, it simmers gently in the crock pot, delivering rich, hearty flavors with minimal prep work. Serve alongside biscuits for a classic pot pie experience without the fuss of making a crust.

Ingredients

Scale

Vegetables and Aromatics

1 small yellow onion, diced
2 ribs celery, diced
3 cloves garlic, minced
3 cups frozen mixed vegetables (peas and carrots recommended)

Fats and Thickening Agents

4 tablespoons butter, melted
⅓ cup flour
¼ cup cornstarch (optional, for thickening)

Liquids

3 cups chicken broth
½ cup half and half (can substitute heavy cream)
1 (10.5 oz) can condensed cream of chicken soup

Protein

2 lbs boneless skinless chicken breasts

Seasonings and Extras

1 teaspoon Worcestershire sauce
1 chicken bouillon cube
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon onion powder
Salt and pepper, to taste

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Instructions

Sauté Aromatics: Add the diced onions, celery, and melted butter to the crock pot set on low heat. Stir to combine, then sprinkle in the flour and mix thoroughly to coat the vegetables. Incorporate Worcestershire sauce, minced garlic, dried thyme, rosemary, and onion powder evenly into the mixture.
Add Broth Gradually: Slowly pour in the chicken broth a little at a time, stirring continuously with a silicone spatula to combine well and prevent lumps. Crumble and add the chicken bouillon cube, stirring until dissolved.
Cook Chicken: Season both sides of the chicken breasts with salt and pepper. Place them into the crock pot with the liquid mixture. Cover and cook on high for 2 hours or on low for 4 hours until the chicken is fully cooked and tender.
Shred Chicken and Add Vegetables: Remove the chicken breasts from the crock pot and shred or dice them as preferred. Stir in the frozen mixed vegetables and the half and half into the pot, then add the shredded chicken back. Cover and cook on low for an additional 30 minutes to meld flavors and heat through.
Finish with Cream Soup: Stir in the condensed cream of chicken soup until fully incorporated and heated.
Optional Thickening Step: For a thicker filling, combine ¼ cup cornstarch with ¼ cup cold water in a small container with a lid. Shake well to mix and stir this slurry into the crock pot on high heat. Cover and allow it to thicken for 5 minutes before serving.
Serve: Enjoy the chicken pot pie filling hot, ideally served alongside warm biscuits for a complete meal.

Notes

You can substitute heavy cream for half and half for a richer sauce.
The condensed cream of chicken soup enhances creaminess but can be omitted for a lighter consistency; adjust seasoning accordingly.
The optional cornstarch slurry helps thicken the filling if it’s too runny for your preference.
Use an electric crock pot set to low or high for the cooking times indicated; adjust based on your appliance.
Adding Worcestershire sauce adds depth of flavor but can be omitted for a milder taste.