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
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Elizabeth F
Your crockpot chicken pot pie was the ultimate comfort food dish for the weather we are experiencing right now; cold, snowy, wet and cloudy. I made your homemade buttermilk biscuits to go with it and the meal was outstanding.
Beth Pierce
So happy that you liked it, Elizabeth!
Angela Campos
This recipe was so fantastic! I am looking forward to making it again, the entire family loved it, especially the kids. Perfect for busy week night!!
Beth Pierce
So glad that your family liked it.
Vidhya
This crockpot chicken pot pie is my new favorite! It is a very comfortable dish! Absolutely over the top with your homemade biscuits.
Beth Pierce
So happy that you liked it.
Emily
This looks like the perfect recipe to enjoy in these lingering cool evenings leading up to spring. I love a pot pie; it’s so hearty and delicious.
Lisa
Yum, I made this and it turned out so good! It’s such a hearty dish and perfect for these cold days we’ve been having this week. I have to admit, after visiting your food blog and a few others, I’ve been using my slow cooker more than I have in years trying out new recipes.
Beth Pierce
That is cool. Cooking is therapeutic!
Amy
Using the slow cooker for pot pie was such a brilliant time-saver, and the filling was so rich, creamy, and packed with comfort! It was perfect with your homemade biscuits
Terri
Absolute perfection. I made this with some drop biscuits, and it was yummy.
Beth Pierce
Thank you, Terri! I am so glad that you liked it!
Tammy
So delicious! I love a crockpot meal during these busy weeks…so comforting and easy to make!
Catalina
I made this in the slow cooker and it was pure comfort food. Creamy filling with tender chicken and veggies.
Ben
Oh, man. this is good. I thickened it up just a bit and added canned biscuits on top toward the end. Dee-licious.