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Crockpot Chicken Pot Pie

Crockpot Chicken Pot Pie – an easy homemade chicken pot pie made in your slow cooker or Instant Pot. Delicious and comforting, it’s perfect for fall.
crockpot chicken pot pie in a bowl with biscuit and spoon on a white cloth on a wooden clothTurn away from your computer/phone/tablet and run (don’t walk) into your kitchen to make this dish.  Wait, WAIT!!  Come back and print a copy of the recipe first!  You’ll need that.

Over seven years ago, my friend Erika shared a recipe called Slow Cooker Chicken Pot Pie with our group of friends. She said it was delicious, and I was so in until I saw the cream of chicken soup in the recipe.

It’s probably a personal tic of mine, but “cream of anything” soup is a non-starter in my book. I run away like a little child when it is mentioned. I think it is my parent’s heavy use of cream of mushroom soup in casseroles when I was growing up. I hate mushrooms and that distinct squelchy sound it made when coming out of the can gave me a warning that something horrible was for dinner.

Can You Make Crockpot Chicken Pot Pie Without Canned Soup

Yes, goodness yes you can! And should.

I was committed to trying this recipe so I reworked the recipe to eliminate the canned soup, dramatically increase the veggies, and decrease the salt. This creamy Crockpot Chicken Pot Pie becomes the ultimate comfort food without the hassle of rolling out pie dough.

How Do You Serve Crockpot Chicken Pot Pie?

We serve this over warm and delicious homemade biscuits. You could use any of your favorite biscuits or rolls. Even better, most of the work is done in your crockpot while you sit back and look like a genius.

Recipe Notes on Crockpot Chicken Pot Pie

  • This recipe isn’t super heavy on the chicken. I am weird and can always do without meat in soups and stews. When I make beef stew, I am in it for the carrots and potatoes. I am not opposed to meat. I eat it and I like it. If you want more chicken, feel free to add whatever you want!By letting the chicken broth and seasonings take center stage in this recipe, the chicken adds flavor without being overwhelming. To compensate for less meat, I have amped up the veggies considerably. You end up getting a healthier recipe and a veggie-packed dish.
  • You’re welcome to adjust the kinds of veggies to accommodate whatever you have on hand. Please note that changes may impact the taste, texture, and cooking time.
  • If you are short on time prior to serving, simply microwave the peas prior to incorporating.
  • Instant Pot instructions are included in the printable recipe card below.

How to Make Crockpot Chicken Pot Pie – Step by Step

  1. Combine the chicken, potatoes, carrots, celery, garlic, celery seed, parsley kosher salt, and black pepper in a slow cooker. Cover with chicken broth. Cook on high for 5 hours. If you’re going to be away from the house all day, set your slow cooker to low and cook for 7 hours.
  2. 1 hour prior to serving, stir the frozen peas into the slow cooker, and cook until meal time.
  3. Melt butter over medium heat in heavy saucepan. Add diced onion and sauté until translucent. Stir in flour and whisk until combined. Cook for 10 minutes, stirring often. Slowly milk a little bit at a time, whisking vigorously. Cook for 5 minutes, stirring often.  The roux will become very thick. Add mixture to crockpot and stir well to incorporate.
  4. Serve over biscuits.

You work hard all day. It is time for your slow cooker or Instant Pot to stop being so lazy and to do the same. There are few things that make my heart happier than walking in the door and knowing dinner is almost done.

I love to cook, and standing over a stove stirring can be therapeutic to me. But from time to time, I want to turn the button to “on”, and just walk the heck away. It gets dark in Seattle at 4:30 pm starting in November. We hunker down and stay inside during those months. Crockpot Chicken Pot Pie is exactly what you need at the end of a long fall/winter day.

That, and to make sure no cream of mushroom soup is ever allowed in your home. :shudder:

crockpot chicken pot pie in a bowl with a biscuit

Save this Crockpot Chicken Pot Pie recipe to your “Slow Cooker” or “Instant Pot” Pinterest boards.

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Print
5 from 4 votes
Crockpot Chicken Pot Pie
Prep Time
25 mins
Cook Time
14 mins
Total Time
39 mins
 

Crockpot Chicken Pot Pie - an easy homemade chicken pot pie made in your slow cooker or Instant Pot. Delicious and comforting, it's perfect for fall.

Course: Main Course, Soup
Cuisine: American
Keyword: crockpot chicken pot pie
Servings: 8
Calories: 270 kcal
Author: Sarah
Ingredients
  • 1 tbsp olive oil Instant Pot instructions only
  • 2 boneless skinless chicken breast halves, cut into cubes.
  • 3 cups potatoes, peeled and quartered
  • 4 cups peeled and chopped carrots
  • 3 cups chopped celery
  • 4 cloves garlic, minced or chopped
  • 1 tsp celery seed
  • 1 tsp dried parsley
  • 1 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 3 cups chicken broth
  • 2 cups frozen peas
  • 1/3 cup butter
  • 1 cup chopped onion
  • 1/3 cup all-purpose flour
  • 2/3 cup milk
Instructions
Crockpot Instructions
  1. Combine the chicken, potatoes, carrots, celery, garlic, celery seed, parsley kosher salt, and black pepper in a slow cooker. Cover with chicken broth. Cook on high for 5 hours. If you're going to be away from the house all day, set your slow cooker to low and cook for 7 hours.

  2. Stir the frozen peas into the slow cooker, and cook 1 hour more.

  3. Melt 1/3 cup of butter over medium heat in heavy saucepan. Add diced onion and sauté until translucent. Stir in 1/3 cup of flour and whisk until combined. Cook for 10 minutes, stirring often. Slowly add 2/3 cup of milk a little bit at a time, whisking vigorously. Cook for 5 minutes, stirring often.  The roux will become very thick. Add mixture to crockpot and stir well to incorporate.

  4. Serve over your favorite biscuits. This recipe (minus the scallions) is a favorite in our house.
Instant Pot Instructions
  1. Set the Instant Pot to saute. Add olive oil and chicken. Stir to sear. You don't need to cook the chicken completely.

  2. Add the potatoes, carrots, celery, garlic, celery seed, salt/pepper, chicken, and chicken broth. Stir.

  3. With the lever on the lid set to "sealing", secure the lid. Press "poultry", and increase the time to 14 minutes. Please note, it can take up to 15 minutes for the Instant Pot to get up to pressure.

  4. In a microwave-safe bowl, microwave the peas for three minutes. Set aside.

  5. Melt 1/3 cup of butter over medium heat in heavy saucepan. Add diced onion and sauté until translucent. Stir in 1/3 cup of flour and whisk until combined. Cook for 10 minutes, stirring often. Slowly add 2/3 cup of milk a little bit at a time, whisking vigorously. Cook for 5 minutes, stirring often. The roux will become very thick. *I start this process once the Instant Pot starts the cooking countdown.

  6. Once the Instant Pot beeps, set it to "warm/off" or simply unplug. If it doesn't naturally depressurize in 15 minutes, carefully set the lever to "venting". 

  7. Add the peas to the mixture and stir. Add the onion/flour mixture to the Instant Pot and stir well to incorporate. It will thicken as it sits.

Recipe Notes

If you are short on time, you can simply microwave the frozen peas and add to the crockpot.

Nutrition Facts
Crockpot Chicken Pot Pie
Amount Per Serving
Calories 270 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 663mg 28%
Potassium 959mg 27%
Total Carbohydrates 30g 10%
Dietary Fiber 6g 24%
Sugars 7g
Protein 12g 24%
Vitamin A 228.3%
Vitamin C 44.7%
Calcium 11.3%
Iron 22.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Crockpot Chicken Pot Pie - an easy homemade chicken pot pie made in your slow cooker or Instant Pot. Delicious and comforting, it's perfect for fall.

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22 comments on “Crockpot Chicken Pot Pie”

  1. What a fantastic post! I really enjoyed how you turned this meal into a REAL FOOD chicken pot pie stew! Way to go!!! Thanks so much for sharing this and linking up to Simple Lives Thursday.

  2. You crack me up. 🙂 That sounds lovely! Thank you so much for sharing this great idea. I also appreciate that it is obviously flexible and more of a method than an exact recipe. Good for you!

  3. this sounds yummy! I am always looking for a new soup to make!

  4. How did I never realize I was famous. LOL 🙂

  5. I wonder if I could substitute white beans for the chicken and sub in veggie broth. I am dreaming of fall weather and comfort food.

  6. Great recipe, I’ll definitely give it a go. I know you’ve been working hard to improve your website, so I wanted to mention that the “biscuits” link in the 3rd paragraph doesn’t work for me.

  7. This looks so good! I will definitely try it this winter. Crock pots are the man! Using one makes me so happy! I like cooking but trying to please 6 people is very hard, it’s more pleasant if I don’t have to do a lot of work to get the food on the table!

  8. And here I was all excited that I finally found a gluten free vegan cream of mushroom soup. I added it to my shephard’s pie-ish meal the other night and it was AMAZING!

    I can totally make this fit our needs! The filling is my favorite part anyway!

  9. I just pinned this to make once we have some type of fallish weather. I’m in central Texas so that could mean next week or maybe not until December.

    I love that it’s all real food and I can sub in gluten free all-purpose flour and serve it with rice so my gluten intolerant husband can enjoy it!

  10. I just made this today. No peas. Not too much celery because I’m not into celery but!!!! I went to the outdoor farmers market (with actual farmers, lol) and got fresh celery with large celery leaves so I tossed some of the leaves in too. I had to do half chicken broth and half chicken stock because I bought the wrong thing. My arm hurts from wisking. I like it!!! It will be great in the winter!!!! Mine isn’t as thick as I thought it would be but it’s still good. Paired it with some biscuits from the Publix bakery! I’m excited to share with my family! Hope they like it! They are excited to taste it.

    P.s. I’m trying my hand out at dried celery leaves to bottle for future use.

  11. I made this last night & it was delicious! It cooked on low all day while I was at work. I didn\’t add peas or parsley, but the flavors were on point. The only thing I will need to fix next time is it was really chicken pot pie soup, mine just did not thicken up, so I guess I will have to use more flour next time.

  12. I made this last night & it was delicious! A big hit all around. I didn’t add parsley or peas, but the flavors were on point.
    The only problem I had is it was more chicken pot pie soup, as mine did not thicken up much. Next time I will just have to make more roux and there will definitely be a next time 🙂

    • Hi Izzy, can you let me know if you made it in a crockkpot or the Instant Pot? Were there any leftovers? I find ours is very very thick the next day.

      • I made it in the crockpot & yes had some leftovers. It was pretty much the same the next day. Still amaze balls

      • Hey Sarah. I made it in the crockpot & yes we had leftovers but it was still soupy the next day. Still delicious 🙂

  13. My boys will love this!

  14. Love a healthy stick to your ribs dinner! Thanks!