Can I use chicken thighs?

Yes—thighs hold moisture well and may need a bit longer cooking time, about 7–8 hours on low.

How do I thicken the gravy if it’s too thin?

Remove the lid and cook the gravy uncovered for 15–20 minutes, or stir in 1–2 tbsp of flour or cornstarch slurry and let it rest to thicken.

Absolutely—sauté veggies and mix gravy ahead of time. Refrigerate ingredients and finish in the crockpot when you're ready.

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.

Yes—portion the filling into freezer-safe containers. Thaw in the fridge overnight and reheat slowly to preserve texture.

Slow-cooked Chicken Pot Pie with homemade gravy – no canned soup! A hearty, wholesome crockpot comfort dish with natural ingredients.

4 boneless, skinless chicken breasts (or thighs)

2–3 carrots, sliced

1 onion, diced

2–3 celery stalks, sliced

2–3 garlic cloves, minced

3 cups low-sodium chicken broth

½ cup milk or half-and-half

3 tbsp all-purpose flour

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper to taste

Optional: pie crust or puff pastry for topping

1. Sauté onion, garlic, carrots, and celery in oil until softened.

2. Add flour and stir 1 minute to remove raw taste.

3. Whisk in broth, milk, and herbs to form a smooth sauce.

4. Place chicken in crockpot and pour sauce over.

5. Cover and cook on low for 6–7 hours or high for 3–4 hours.

6. Shred chicken gently and stir to mix evenly.

7. Optional: bake crust topping separately or broil in oven over filling.

You can add peas, corn, or diced potatoes in the last hour for more texture.

To thicken, cook uncovered for 20 minutes or stir in cornstarch slurry.

Make ahead by sautéing vegetables and refrigerating the mix until ready to cook.

Keywords: Chicken Pot Pie, Crockpot Dinner, No Cream Soup