This easy crockpot chicken pot pie is prepared with boneless, skinless chicken breasts, onions, celery, and carrots in a creamy broth seasoned with thyme and rosemary. Serve with homemade or store-bought biscuits for the ultimate pot pie recipe.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Carrots: To bring out the beautiful, bright orange color, peel the carrots.
- Chicken: Boneless, skinless chicken breasts.
- Chicken broth: Preferably low-sodium.
- Cream of chicken soup: I like the heart-healthy version of Campbell’s.
- Biscuits: Homemade or store-bought.
How To Make Crockpot Chicken Pot Pie
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Add the onion, celery, carrots, thyme, rosemary, and bay leaves to the bottom of the crock pot.
- Lay the chicken breasts on top of the vegetables and sprinkle with salt and pepper. Pour the chicken broth down the sides.
- Cover and cook until the breasts and vegetables are tender.
- Meanwhile, prepare and bake the biscuits.
- Remove the chicken to a cutting board. Stir the soup into the crockpot. Whisk the water and cornstarch together until smooth. Whisk it into the crockpot. Cover and cook on high until thickened.
- Dice or shred the chicken. Add it back to the crockpot. Cover and cook for a few minutes to warm everything.
- Serve with warm biscuits.
Preparation Tips For Success
- Cook the chicken and carrots just until fork-tender. Overcooking dries out breast meat quickly.
- Don’t forget to fish out the bay leaves. They have sharp edges, and they could pose a choking hazard.
- Garnish the dish with fresh herbs, such as chopped parsley, thyme, or rosemary.
Serving Suggestions
- Biscuits: angel biscuits, cheddar bay biscuits, drop biscuits, or butter swim biscuits.
- Rolls: garlic knots, homemade dinner rolls, or sweet maple dinner rolls.
- Bread: easy Dutch oven bread, skillet cornbread, or beer bread.
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Crockpot Chicken Pot Pie Recipe
This easy crockpot chicken pot pie is prepared with boneless, skinless chicken breasts, onions, celery, and carrots in a creamy broth seasoned with thyme and rosemary.
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Servings: 4 servings
Calories: 226kcal
Ingredients
- 1 medium yellow onion
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon crushed rosemary
- 2 bay leaves
- 1¼ lbs boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 2 (10-ounce) cans cream of chicken soup
- 2 tablespoons cold water
- 2 tablespoons cornstarch
- salt
- freshly ground black pepper
- biscuits or rolls optional
Instructions
- Add the onion, celery, carrots, thyme, rosemary, and bay leaves to the bottom of the crock pot.
- Lay the chicken breasts on top of the vegetables and sprinkle with salt and pepper. Pour the chicken broth down the sides.
- Cover and cook on high for 1½-2 hours or low for 3-4 hours or until the breasts and vegetables are tender.
- Remove the chicken to a cutting board. Stir the soup into the crockpot. Whisk the water and cornstarch together until smooth. Whisk it into the crockpot. Cover and cook on high for 15-30 minutes or until thickened.
- Dice or shred the chicken. Add it back to the crockpot. Cover and cook for a few minutes to warm everything. Season with salt and freshly ground black pepper to taste. Serve with warm biscuits.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at reduced power for short intervals until warm.
Nutrition
Calories: 226kcal | Carbohydrates: 12g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 246mg | Potassium: 836mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6161IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Clarice
Ohhh! I’ve been craving this. It’s one of my favorite comfort foods. Thank you for sharing the recipe. I’ll try making it tomorrow. I also appreciate the heads up about the bay leaves. I had no idea they could be a choking hazard.
Beth Pierce
Thanks, Clarice! Enjoy!
Marie A
This crockpot chicken pot pie was so comforting! I loved the creamy filling and fresh herbs, they enhanced every bite.
Beth Pierce
Thank you, Marie! I am so glad that you liked it.
Hadley
I love a hearty Chicken Pot Pie! I have not made it in the crockpot before, but it sounds super easy and perfect for a midweek meal.
Beth Pierce
Thanks, Hadley! Enjoy!
Kira
I bet that tastes incredible. Such a comfort dinner, my girls would love this on a Sunday evening!
Beth Pierce
Thanks, Kira! Enjoy!
Kat
Using a crockpot for pot pie makes a busy weeknight much easier to handle! Serving the creamy chicken over fresh biscuits is a smart way to get that flaky texture without the mess of a traditional crust.
Mahy
Love everything made in a crock pot. But when we are talking about a pot pie, it’s a winner for sure. Looks incredible!
Beth Pierce
Thanks, Mahy! Enjoy!
Karen
The crockpot chicken pot pie turned out soooo good…The chicken was super moist and delicious. Thank you so much for the amazing recipe.
Beth Pierce
The pleasure is all mine, Karen!
Sonia
I love recipes like this that keep all the best parts of comfort food but make them simpler to pull off. The mix of chicken, carrots, celery, and that creamy broth was so warm and satisfying, especially with a biscuit on the side. Thanks for sharing the recipe.
Beth Pierce
You are most welcome, Sonia!