Crock Pot Chicken Pot Pie

Our Crock Pot Chicken Pot Pie recipe with a secret “flavor bomb” ingredient is creamy, dreamy, and super easy to make. Plus, it’s healthier than most versions and freezer-friendly, too. My family will eat the chicken and veggie filling with or without the homemade biscuits on top–it’s that good.

Or, try our Instant Pot Chicken Pot Pie instead.

This recipe is ideal for those nights when you want a home-cooked meal that’s satisfying and comforting. Take a look at how to make it in the slow cooker…

Let’s gather our ingredients, including our secret ingredient(!), and get started on this slow-cooked chicken pot pie. Here’s what you need:

• Veggies: This cozy dish is actually filled with vegetables. You’ll saute diced yellow onion, carrots, and red potatoes and add in frozen peas at the end.
• Thickener: A little white whole wheat or all-purpose flour serves as a thickener. For a gluten-free option use 1:1 gluten-free baking flour.
• Pantry Items: Grab some avocado oil or olive oil, salt and pepper, and low-sodium chicken broth.
• Boneless, skinless chicken thighs: Trim off any excess fat. Chicken breasts will also work. I love and use organic chicken from here.
• Garlic and Herb Soft Cheese: This is the secret ingredient! This soft cheese melts into the filling and makes the whole dish soar. Look for Boursin or Alouette brands in the specialty cheese section. If you want a dairy-free version, KiteHill Chive Cream Cheese-Style Spread should work.
• Whole Wheat Buttermilk Biscuits: Our biscuits come together quickly and are definitely healthier than store-bought. If you’re short on time, though, canned biscuits will work.

How to Make Slow Cooker Chicken Pot Pie

Let’s walk through how to make this decadent-tasting comfort meal.

Saute onion, carrots, and potatoes until just slightly softened. Stir in flour to coat vegetables and cook for 1 minute. Stir in broth until incorporated, scraping up any browned bits.

Season the chicken thighs generously with salt and pepper on both sides. Nestle them into the crockpot, cover, and cook on Low for 3 to 4 hours. (Tip: This is a great time to make the biscuits!)

When the chicken is done, transfer it to a cutting board and shred or chop it into bite-size pieces. 

Crumble the garlic and herb soft cheese into the slow cooker and stir until melted. Return the chicken to the mixture in the slow cooker, add the peas, and stir to combine.

Either present the dish with biscuits on top of the slow cooker mixture…

Or, spoon the chicken mixture into individual bowls and top each one with a warm biscuit. 

I’ll try to tackle a few lingering questions you may have, but feel free to leave a comment if you have another one.

Is Chicken Pot Pie Healthy?

Whether or not chicken pot pie is considered healthy depends on the recipe and ingredients used. However, there are ways to make chicken pot pie a bit more nutritious. Some tweaks to make it healthier include:

• Using a whole grain or almond flour crust or whole wheat biscuits (like our recipe below!) instead of traditional white flour.
• Adding more vegetables to the filling, like celery, sweet potatoes, green beans, carrots, or peas. Be sure to saute them with the other veggies in the recipe below.
• Avoiding high-fat dairy products and using a lower-fat dairy product, such as milk or plain Greek yogurt, instead of heavy cream. Our recipe uses a little bit of soft herb cheese rather than heavy cream.
• Using skinless chicken breasts instead of chicken thighs. Either will work fine.
• Using herbs and spices to add flavor instead of extra salt. Try adding in poultry seasoning, Italian seasoning, and pepper to enhance the flavor.

By making these types of modifications, you can create a chicken pot pie that is lower in calories and fat, higher in fiber and nutrients, and overall a healthier option.

How to Thicken Chicken Pot Pie

If your chicken pot pie filling is too thin, there are a few methods you can use to thicken it:

1. Cornstarch Slurry: In a small bowl, whisk together equal parts cornstarch and cold water to create a slurry. Stir the slurry into the pot pie filling and cook for a few minutes until the filling thickens. (This is the preferred method of thickening for this slow cooker version or our Instant Pot Chicken Pot Pie. Thickening will take about 30 minutes in the crock pot.)
2. Flour Roux: In a small saucepan, melt a tablespoon of butter over medium heat. Add a tablespoon of flour and whisk until smooth. Cook the roux for a minute or two, then whisk it into the pot pie filling. Cook for a few minutes on the stovetop until the filling thickens. (Do not use this method for the crockpot or Instant Pot.)
3. Mashed Potatoes: Here’s a unique idea. Stir in leftover mashed potatoes to the filling until the desired thickness is reached.
4. Reduction: If you prefer a more intense flavor, you can try reducing the pot pie filling. Pour the filling into a saucepan or the Instant Pot. Cook over medium-high heat or use the Saute setting on the Instant Pot, stirring occasionally, until the filling has reduced to your desired thickness.

Remember that the filling will thicken further as it cools, so it’s best to err on the side of caution and not over-thicken the filling. If you end up with a filling that is too thick, you can always thin it out by stirring in a bit of chicken broth or milk.

This is a healthy-ish and tasty meal that I feel good about serving any night of the week. But, it’s also decadent enough to make when you’re hosting guests. Believe me when I say, everyone will love this slow cooker chicken pot pie!

Photography by Whitney Reist of Sweet Cayenne.