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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie with a creamy filling made in the slow cooker and topped with golden puff pastry squares or biscuits. This method keeps chicken tender, thickens the filling with sour cream, and delivers warm, spoonable comfort in a bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 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
Vegetables
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1 small onion, diced
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Finish and topping
  • 0.5 cup sour cream
  • 1 sheet puff pastry Use puff pastry squares or refrigerated biscuits for topping.

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker filling
  1. Place the boneless skinless chicken breasts in the bottom of the slow cooker.
  2. Add cream of chicken soup, cream of celery soup, chicken broth, frozen peas, frozen corn, carrots, celery, onion, garlic powder, onion powder, dried thyme, salt, and black pepper on top.
  3. Cook on low at 200°F for 6–7 hours, or cook on high at 300°F for 3–4 hours, until the chicken is tender and cooked through, then keep the lid on between checks.
Shred and thicken
  1. Remove the chicken, shred with two forks, and return the shredded chicken to the slow cooker.
  2. Stir in sour cream and mix until the filling looks thick and creamy.
Bake topping
  1. Bake puff pastry according to package directions until golden, with a crisp, browned surface.
Serve
  1. Serve the filling in bowls topped with the baked puff pastry, letting steam rise right before eating.

Notes

For best texture, shred the chicken while it’s still warm so it blends smoothly into the creamy filling. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or microwave, and bake fresh topping or warm biscuits separately. Freezing is not recommended for the assembled dish because the topping can soften, but you can freeze the filling alone up to 2 months. For a lower-fat option, use light sour cream and reduced-fat cream soups if you want a lighter finish.