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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie makes a creamy chicken filling with peas, corn, carrots, celery, and onion, then tops it with golden puff pastry or biscuits. Slow-cooked until the chicken is tender, then shredded and stirred with sour cream for a thick, spoonable texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken and creamy filling
  • 2 lb boneless skinless chicken breasts
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup sour cream
Topping
  • 1 sheet puff pastry
  • 1 can refrigerated biscuits

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Build the slow cooker filling
  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the cream of chicken soup, cream of celery soup, chicken broth, frozen peas, frozen corn, diced carrots, sliced celery, and diced onion.
  3. Sprinkle in garlic powder, onion powder, dried thyme, salt, and black pepper so the seasonings are distributed over the top.
Slow-cook until tender
  1. Cook on low for 6–7 hours, until the chicken is tender and cooked through, with the mixture gently bubbling around the edges.
  2. Or cook on high for 3–4 hours, until the chicken is tender and cooked through, with the sauce thickening as it simmers.
Shred and thicken
  1. Remove the chicken, shred it with two forks, then return the shredded chicken to the slow cooker.
  2. Stir in the sour cream and mix until the filling is thick and creamy, with a smooth, glossy look.
Bake the topping separately
  1. Bake puff pastry according to package directions until golden and puffed, then let it cool just enough to handle.
  2. If using refrigerated biscuits instead, bake according to package directions until golden and cooked through.
Serve
  1. Ladle the hot filling into deep bowls and top with the baked puff pastry or biscuits.
  2. Break or slice the topping so steam rises from the creamy filling right before serving.

Notes

For the creamiest texture, stir in sour cream at the end so it doesn’t break during long cooking. Refrigerate leftovers in a covered container for 3–4 days; reheat gently until hot. Freezing is not recommended because puff pastry/biscuits and dairy-based filling can change texture after thawing. For a lighter option, swap sour cream for plain Greek yogurt for a similar tang and creaminess.