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5 from 2 votes

Crock Pot Chicken Pot Pie

Servings: 6 Servings
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Slow Cooker Chicken Pot Pie: Creamy comforting chicken topped with a delicious crust all made right in the crock pot. Comfort food doesn't get any easier than this!


  • Pounds Chicken Thighs, Boneless/Skinless
  • 2 Cups Frozen Corn
  • 2 Cup Frozen Peas and Carrots
  • 2 Cups Frozen Mushrooms, If Desired
  • 1 Teaspoon Thyme, Dried
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • Salt & Pepper, To Taste
  • 2 Cups Low Sodium Chicken Broth
  • ¼ Cup Heavy Cream
  • 2 Tablespoons Corn Starch Mixed With 2 Tablespoons Water
  • Crescent Dough Sheet, 8 Ounce Can


  • Place chicken in slow cooker. Top with corn, mushrooms,and peas/carrots.
  • Sprinkle with thyme ,garlic powder, onion powder, and salt/pepper. Stir in broth.
  • Cook for 3-4 hours on high, or 6-8 hours on low.
  • Cut chicken into bite size pieces. Stir in cream and cornstarch/water mixture.
  • Cut crescent dough(I like to use this) into ~1/2 inch strips. Lay over the top of chicken mixture.
  • Cook on high for 30-60 minutes or until the topping is golden brown.


Calories: 394kcal, Carbohydrates: 23g, Protein: 24g, Fat: 23g, Saturated Fat: 7g, Cholesterol: 124mg, Sodium: 156mg, Potassium: 667mg, Fiber: 3g, Vitamin A: 93.6%, Vitamin C: 12.6%, Calcium: 3.3%, Iron: 11.3%
Course: Main Dish
Cuisine: American, Southern
Keyword: Baked, Crock Pot, Oven, Slow Cooker
Author: Krystle
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