Creamy, comforting, and impossibly easy to make, this Crockpot Chicken Pot Pie Stew is the kind of meal that wraps your family in a warm, savory hug. With tender shredded chicken swimming in a rich, creamy sauce and garden vegetables for color and texture, it’s a weeknight hero that feels like a special Sunday dinner. Fun fact: many home cooks love turning classic pot pie flavors into a stew because it’s faster to serve and easier to portion for leftovers.
This recipe stands out because it requires almost no prep, is budget-friendly, and pleases picky eaters and foodies alike. If you enjoy other cozy meals on the blog, you might also like the twist on pot pie in this crescent braid recipe here: Crescent braid chicken pot pie. Get your crockpot ready—the smell alone will make everyone gather in the kitchen.
What is Crockpot Chicken Pot Pie Stew?
What’s in a name? Crockpot Chicken Pot Pie Stew borrows the beloved flavors of a chicken pot pie—creamy sauce, tender chicken, and mixed veggies—but skips the cumbersome crust by serving it as a hearty stew topped with warm biscuits or flaky puff pastry. Is it a pot pie? Is it a stew? Why not both? Maybe it’s called that because someone ran out of time to make a pie crust and discovered a better, cozier way to eat dinner.
As the saying goes, “the way to a man’s heart is through his stomach.” Whether you’re feeding a family or feeding a hungry crowd, this recipe delivers comfort and satisfaction. Give it a try and see which camp you fall into: pie purist or stew convert.
Why You’ll Love This:
You’ll love this Crockpot Chicken Pot Pie Stew for three big reasons:
- Comforting, creamy highlight: The thick, velvety sauce clings to shredded chicken and vegetables, giving you spoonfuls that are rich and soothing—perfect for chilly nights or any time you need comfort food.
- Cost-saving and practical: Using pantry staples like cream of chicken soup and frozen veggies makes this an economical dish. Stretch a pair of chicken breasts into multiple generous servings, which is great for budgets and leftovers.
- Flavorful finish and toppings: Freshly baked refrigerated biscuits or a sheet of puff pastry on top add that golden, buttery contrast that makes each spoonful special.
If you liked other hearty pasta-based pot pie twists on the blog, such as this chicken pot pie pasta, you’ll find this stew just as satisfying but simpler to make. Ready to cozy up with a bowl? Let’s get cooking.
How to Make:
Quick Overview
This recipe is ideal when you want a hands-off meal that still tastes like you spent hours in the kitchen. Prep is minimal—just combine ingredients, nestle in the chicken, and let the crockpot do the work. Taste and texture: creamy sauce, tender shredded chicken, and soft but distinct vegetables. Standout element: the crispy, golden topping from biscuits or puff pastry that you bake separately adds delightful contrast.
Prep time: 10 minutes
Cook time: 3–7 hours (depending on crockpot heat setting)
Total time: 3 hours 10 minutes to 7 hours 10 minutes
Ingredients
2 boneless, skinless chicken breasts, raw, trimmed if needed
2 (10.5 oz) cans cream of chicken soup, room temperature for easier whisking
1 cup chicken broth, low-sodium recommended
12 oz frozen mixed vegetables, no need to thaw
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chicken bouillon powder
Black pepper, to taste
1 can refrigerated biscuits or 1 sheet puff pastry, baked according to package directions for serving
Directions
- In the crockpot, whisk together the 2 cans of cream of chicken soup, 1 cup chicken broth, 12 oz frozen mixed vegetables, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon powder, and black pepper to taste until well combined. Make sure the mixture is smooth and the bouillon is dissolved.
- Nestle the 2 boneless, skinless chicken breasts into the mixture, pushing them slightly under the surface so they cook evenly and soak up flavor.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked. The chicken should reach an internal temperature of 165°F (74°C).
- Carefully remove the chicken breasts from the crockpot and transfer to a cutting board. Shred the chicken with two forks or chop finely, then return the shredded chicken to the crockpot. Stir well to mix everything into the creamy sauce and ensure the vegetables are distributed evenly.
- Bake the refrigerated biscuits or the puff pastry separately according to package directions until golden brown and flaky. Baking them separately prevents sogginess and gives a nice crisp finish.
- Spoon the creamy chicken filling into bowls and top each serving with a warm, golden biscuit or a piece of puff pastry. Serve immediately while the biscuits are hot.
What to Serve With:
- A simple green salad with a tangy vinaigrette to cut through the richness.
- Steamed green beans or roasted Brussels sprouts for added crunch and color.
- A glass of crisp white wine or a cold apple cider for a cozy pairing.
- For kids, serve with carrot sticks and apple slices to round out the meal.
Top Tips for Perfecting:
- Ingredient substitutions: Use rotisserie chicken if you’re short on time—add it in the last 30 minutes just to warm through. Swap cream of chicken soup for homemade or low-sodium condensed soup if you prefer.
- Timing adjustments: If your crockpot runs hot, check the chicken an hour earlier on LOW. On HIGH, start checking around the 3-hour mark.
- Flavor enhancements: Stir in a splash of heavy cream or a dollop of sour cream at the end for extra richness. Add fresh thyme or parsley just before serving for brightness.
- Common mistakes to avoid: Don’t overcook the vegetables by stirring too often while cooking. Bake biscuit or puff pastry separately to keep them crisp.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: The stew can be frozen for up to 3 months. Use freezer-safe containers and leave some headspace. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals until warmed through. If frozen, thaw fully and reheat slowly to prevent separation of the sauce. Re-crisp biscuits in a 350°F oven for 8–10 minutes if needed.
FAQs
Can I use thighs instead of breasts?
Yes. Boneless, skinless chicken thighs are a great substitute and stay extra moist. Adjust cooking time as needed; thighs may become tender a bit sooner.
Do I have to use cream of chicken soup?
While cream of chicken soup delivers the classic flavor and thickness, you can use a homemade white sauce (roux and milk) for a fresher alternative.
How can I make this gluten-free?
Use gluten-free condensed soup or a homemade thickener, and serve with gluten-free biscuits or skip the topping and offer gluten-free crackers.
Can I add fresh vegetables instead of frozen?
You can, but add heartier fresh vegetables (carrots, potatoes) at the start and delicate ones (peas, green beans) in the last hour to avoid overcooking.
Is this recipe kid-friendly?
Absolutely. The creamy texture and familiar flavors make it popular with kids. You can puree part of the veggies for picky eaters if needed.
Conclusion
This Crockpot Chicken Pot Pie Stew is proof that comfort food can be effortless, budget-friendly, and loved by the whole family. With simple pantry ingredients, minimal hands-on time, and a satisfying buttery biscuit or flaky puff pastry topping, it’s an easy weeknight dinner that still feels special. If you want variations or inspiration from other cooks, check out this Slow Cooker Chicken Pot Pie Stew Recipe for a similar classic approach and this Slow Cooker Healthy Chicken Pot Pie Stew – CenterCutCook for a lighter take. Try it tonight, share it with people you love, and enjoy the cozy, creamy goodness.
Crockpot Chicken Pot Pie Stew
Equipment
- Crockpot
- Mixing Bowl
- Cutting Board
- Forks
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts Raw, trimmed if needed
- 2 cans Cream of chicken soup 10.5 oz cans, room temperature for easier whisking
- 1 cup Chicken broth Low-sodium recommended
- 12 oz Frozen mixed vegetables No need to thaw
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Chicken bouillon powder
- Black pepper To taste
- 1 can Refrigerated biscuits or puff pastry Baked according to package directions for serving
Instructions
- In the crockpot, whisk together the cream of chicken soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, chicken bouillon powder, and black pepper until well combined.
- Nestle the chicken breasts into the mixture, pushing them slightly under the surface.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
- Carefully remove the chicken breasts from the crockpot and shred them with two forks, then return the shredded chicken to the crockpot.
- Bake the biscuits or puff pastry separately according to package directions until golden brown.
- Spoon the creamy chicken filling into bowls and top each serving with a warm biscuit or piece of puff pastry.