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A golden, flaky crescent dough crust over a creamy Crock Pot Chicken Pot Pie filling rich with deeply browned mushrooms and chicken.

Crock Pot Chicken Pot Pie

Rebecca Blumer
Enjoy the ultimate comfort food without the fuss. This Crock Pot Chicken Pot Pie features tender chicken and sweet vegetables in a velvety gravy, all topped with a golden, flaky crust, and made easy in your slow cooker.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 580 kcal

Equipment

  • Skillet
  • Slow cooker

Ingredients
 

  • 1½ Pounds Boneless/Skinless Chicken Thighs
  • 2 Cups Frozen Corn
  • 2 Cup Frozen Peas and Carrots
  • 2 Cups Frozen Mushrooms if desired
  • 1 Teaspoon Dried Thyme
  • 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
  • 1 8-Ounce Can Crescent Dough Sheet

Instructions
 

Build the Flavor Base

  • In a skillet over medium-high heat, melt butter. Add sliced fresh mushrooms and diced onion (if using fresh) and cook until deeply browned and fragrant. This step builds a rich, savory flavor foundation.
  • Optional: Pour in a splash of dry sherry or white wine to deglaze the pan, scraping up all the browned bits from the bottom. Transfer the entire mixture into the slow cooker.

Load and Season the Slow Cooker

  • Place the chicken thighs in the slow cooker over the mushroom mixture. Top with the frozen corn, frozen peas and carrots, and any additional frozen mushrooms.
  • Sprinkle the dried thyme, garlic powder, onion powder, salt, and pepper over the vegetables. Pour in the low-sodium chicken broth and stir gently to combine.

Slow Cook and Finish the Filling

  • Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is tender and cooked through. Avoid lifting the lid during cooking.
  • Remove the cooked chicken, shred or dice it into bite-sized pieces, and return it to the slow cooker. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry and the heavy cream into the slow cooker until the sauce begins to thicken and turn creamy.

Add the Topping

  • Unroll the crescent dough sheet and cut it into ½-inch wide strips. Arrange the strips in a lattice pattern over the filling.
  • Place a layer of paper towels under the lid to catch condensation, then cover the slow cooker. Cook on high for 30-60 minutes, or until the dough is golden brown and cooked through.

Notes

Pro Tip: Place a clean layer of paper towels under the slow cooker lid to absorb condensation and prevent a soggy crust.
Storage: Store leftover filling in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the filling only (without topping) for up to 3 months.
Variations: For a richer sauce, deglaze the pan with 2-3 tablespoons of dry sherry or white wine. You can also use refrigerated biscuits or puff pastry for the topping; bake them separately and place over the filling when serving for best results.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 45gProtein: 30gFat: 32gSaturated Fat: 15gCholesterol: 120mgSodium: 950mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 12mgCalcium: 80mgIron: 3mg
Keyword chicken pot pie, Crock-pot, Slow Cooker
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