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Creamy Crock Pot Chicken Pot Pie

Creamy crock pot chicken pot pie with tender shredded chicken, mixed vegetables, and a slow-cooked herb-infused cream sauce. Thickened filling gets topped with warm baked biscuits for classic chicken pot pie comfort with minimal hands-on work.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
Vegetables
  • 1 bag frozen mixed vegetables
  • 1 onion
  • 2 cloves garlic
Broth and soup
  • 2 cup low-sodium chicken broth
  • 1 can cream of chicken soup
Creamy base
  • 4 oz cream cheese Softened so it melts smoothly.
Herbs and seasonings
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.5 tsp paprika
Thickener
  • 1 tbsp cornstarch
  • 2 tbsp water
Topping
  • 1 can refrigerated biscuits Bake according to package directions until warm and golden.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken pot pie filling
  1. Place the chicken breasts in the slow cooker.
  2. Add frozen mixed vegetables, diced onion, and minced garlic.
  3. Stir together chicken broth, cream of chicken soup, dried thyme, dried parsley, paprika, salt, and black pepper.
  4. Pour the herb-infused sauce mixture over the chicken and vegetables.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
  6. Remove the chicken, shred with two forks, and return the shredded chicken to the slow cooker.
  7. Stir in the softened cream cheese until completely melted, creating a creamy base.
  8. Mix cornstarch with water and stir it into the filling.
  9. Cook for another 20–30 minutes until thickened and spoonable.
Bake biscuits and serve
  1. Bake the refrigerated biscuits while the filling finishes cooking according to package directions until warm.
  2. Spoon the creamy chicken mixture into bowls.
  3. Top each serving with a warm biscuit and garnish with fresh parsley, then serve immediately.

Notes

For best texture, shred the chicken while it’s hot so it mixes evenly into the creamy sauce. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently on the stove or in the microwave until hot. Freezing is not recommended because biscuit topping can get soft after thawing. For a lighter option, use reduced-fat cream cheese and low-fat cream of chicken soup if you want a slightly less rich sauce.