Crock Pot Chicken Pot Pie

This cozy crockpot chicken pot pie features tender chicken, hearty vegetables, and a creamy sauce slow-cooked to perfection, then topped with golden, flaky puff pastry crackers instead of a traditional crust. It's a comforting twist on a classic that's both easy and delicious.

Traditional chicken pot pie is made in a pie dish with a double pie crust (one on the bottom and one on top). This recipe is a much more hands-off version, with all of the ingredients added to the slow-cooker and letting it simmer until it’s done.

The “crust” for this recipe is made with squares of puff pastry baked until golden brown, then added like croutons to the top of the dish.

It’s a hearty dish that’s very comforting on colder days.

Ingredients

• Chicken Breasts
• Frozen Mixed Vegetables
• Cream of Chicken Soup
• Chicken Broth
• Half & Half Cream
• Dried Thyme
• Garlic Powder
• Onion Powder
• Celery Salt
• Salt
• Black Pepper
• Puff Pastry
• Large Egg
• Water
• Garlic Salt

How to Make Crock Pot Chicken Pot Pie

Chicken Pot Pie

1. Place all the chicken pot pie ingredients in the Crock-Pot.
2. Cook on high for 3-4 hours or low for 6-8 hours.
3. Remove the chicken and shred it using Bear Claws, a fork, a hand mixer, or a meat shredder. Return the chicken back to the Crock Pot and stir.

Puff Pastry Crackers

1. Preheat the oven to 375℉. Line a baking sheet with parchment paper.
2. Roll out one puff pastry sheet and cut into small squares using a pizza slicer. Add the puff pastry pieces to the baking sheet.
3. Scramble egg and water in a small dish, and brush the tops of each puff pastry with the egg wash.
4. Bake in the oven for 10-14 minutes until golden brown.
5. Serve by spooning chicken pot pie into a bowl and topping with puff pastry crackers.

Tips

Canned Veggies: If you plan to use canned vegetables, add them in the last 30-60 minutes instead of at the start. Otherwise, they will become mushy.

Fresh Harder veggies (like carrots, celery, green beans, potatoes): Add them at the beginning so they have enough time to soften.

Fresh Softer veggies (like peas, corn, mushrooms): Stir them in during the last 30-60 minutes so they stay tender and don't turn mushy.

Substitutes

Chicken ➤ Turkey, rotisserie chicken, diced ham, or even leftover pork

Frozen Mixed Vegetables ➤ Fresh carrots, celery, green beans, potatoes, mushrooms, zucchini, peas, or corn

Half & Half Cream ➤ Unsweetened almond milk, oat milk, or coconut milk (for richness)

Chicken Broth ➤ Vegetable broth or turkey stock

Puff Pastry Crackers ➤ Biscuits, crescent rolls, pie crust crackers (I made leaf-shaped pie crust crackers in my chicken pot pie soup recipe), or mashed potatoes

Recommended Recipes

• Chicken Noodle Casserole
• Chicken Pot Pie Hand Pies
• Chicken Pot Pie Soup
• Creamed Chicken and Biscuits Casserole
• Leftover Chicken Noodle Soup
• Leftover Turkey and Rice Soup
• Puff Pastry Chicken Pot Pie Casserole Dish
• Slow Cooker Chicken and Noodles