If you love classic comfort food but wish it could be even easier, you’ve just found your new go-to: the Best Crockpot Chicken Pot Pie. This recipe delivers all the creamy, veggie-packed, golden-crusted magic of traditional pot pie—without the fuss. Thanks to the slow cooker, everything comes together with minimal prep, and the result is a cozy, flavor-packed meal your whole family will rave about. Imagine hearty bites of tender chicken, colorful vegetables, and rich, savory sauce, all topped with a golden, flaky crust—pure comfort in every bite!

Best Crockpot Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of everyday ingredients come together to make something truly special here. Each one has its own role—adding flavor, texture, or creaminess to make the Best Crockpot Chicken Pot Pie so irresistible. Let’s break down what you’ll need and why it matters.

Boneless Skinless Chicken Breasts (1.5 lbs): The star protein that becomes deliciously tender after hours in the slow cooker.
Frozen Mixed Vegetables (1 1/2 cups, peas, carrots, corn, green beans): No need to chop—these bring color, sweetness, and nutrients all in one scoop.
Cream of Chicken Soup (1 can, 10.5 oz): Adds velvety richness and depth to the sauce, making everything extra cozy.
Chicken Broth (1/2 cup): Infuses the filling with savory flavor and prevents dryness.
Milk (1/2 cup): Softens the sauce and rounds out the creamy texture perfectly.
Minced Garlic (2 cloves): Brings a touch of aromatic warmth and background flavor.
Dried Thyme (1 tsp): A classic herb that boosts the comforting, homestyle vibe.
Salt (1 tsp): Essential for bringing all the flavors together.
Black Pepper (1/2 tsp): Adds just enough gentle heat and depth.
Refrigerated Pie Crusts (2): Because nothing beats that flaky, golden topping (and bottom!).
Shredded Cheddar Cheese (1/2 cup, optional): For extra indulgence, a melty cheesy layer ups the flavor game.
Olive Oil or Butter (1 tbsp): Helps the crust bake up beautifully and adds a subtle richness.

How to Make Best Crockpot Chicken Pot Pie

Step 1: Layer the Chicken and Veggies

Start by nestling your chicken breasts right into the bottom of your slow cooker. Scatter those vibrant frozen mixed vegetables on top, and don’t forget to sprinkle over the garlic, thyme, salt, and pepper. These base layers will soak up all the flavors as they cook, making the Best Crockpot Chicken Pot Pie truly shine.

Step 2: Whisk Up the Creamy Sauce

In a separate bowl, whisk together your cream of chicken soup, chicken broth, and milk. This mixture is where all the magic happens—it’ll bubble and blend in the slow cooker, transforming into a thick, dreamy filling that holds everything together.

Step 3: Slow Cook Until Tender

Pour your creamy sauce all over the chicken and veggies, cover, and let the slow cooker do its thing. On low, the Best Crockpot Chicken Pot Pie filling will take about 5 to 6 hours (or 3 to 4 hours on high). You’ll know it’s ready when the chicken is fall-apart tender and the kitchen smells like pure comfort.

Step 4: Shred and Stir

Carefully take out the chicken breasts, shred them with two forks, and stir the shredded chicken right back into the slow cooker. This step makes every bite extra hearty and distributes those savory flavors throughout the filling.

Step 5: Layer with Pie Crust

If your crockpot is oven-safe, you can work right in the insert; otherwise, transfer the chicken mixture into a baking dish. Roll out your pie crusts—press one into the bottom, spoon over the warm, savory chicken blend, then top with the second crust. Seal up the edges, cut a few little slits for steam, and, if you’re feeling extra, sprinkle some cheddar cheese between the layers!

Step 6: Bake Until Beautiful

A quick trip to the oven (around 25 to 30 minutes at 375°F) transforms the pastry into golden, flaky perfection. Let your Best Crockpot Chicken Pot Pie cool for a few minutes before slicing in, so everything stays neat and the flavors settle together just right.

How to Serve Best Crockpot Chicken Pot Pie

Garnishes

Elevate each slice by sprinkling on a little fresh parsley, extra black pepper, or even a light dusting of grated parmesan. A bright garnish adds vibrant color and a pop of freshness that lights up the whole dish.

Side Dishes

The Best Crockpot Chicken Pot Pie is satisfying on its own, but a simple green salad with vinaigrette, roasted asparagus, or a light fruit salad makes a lovely pairing. If you’re serving a crowd, consider adding warm dinner rolls to soak up every bit of that delicious sauce.

Creative Ways to Present

For parties, dish up the pot pie in small, oven-safe ramekins for individual servings—adorable and crowd-pleasing! A rustic family-style presentation in the baking dish never fails, or try topping each bowl with fun, shaped crust cutouts for an extra-special touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover Best Crockpot Chicken Pot Pie can be tucked into an airtight container and refrigerated for up to 3 days. The flavors meld together overnight, making the next-day servings even more comforting.

Freezing

For longer storage, portion the pot pie into freezer-friendly containers. Make sure to wrap well and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

To bring your leftovers back to life, warm individual slices in the oven at 350°F until heated through—this keeps the crust nice and crisp. The microwave works for convenience, but the texture is best from the oven.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Just shred the rotisserie chicken and add it in during the last hour of slow cooking so it stays moist and flavorful.

Is there a gluten-free option for the crust?

Yes—just swap in your favorite gluten-free refrigerated pie crusts and make sure your cream of chicken soup is gluten-free as well. The rest of the recipe stays exactly the same.

What vegetables can I use instead of frozen mixed vegetables?

Feel free to use fresh or canned veggies if that’s what you have! Just aim for a similar quantity and chop everything to bite-size for even cooking.

How can I make the filling thicker?

If you prefer a thicker filling, simply remove the slow cooker lid during the last 30 minutes or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water.

Can I skip the bottom crust?

Definitely! If you like a lighter version or just love that golden top, opt for only the top crust. It’s still delicious and you’ll cut a bit of time and carbs too.

Final Thoughts

If you’re ready to experience the joys of hearty, homemade comfort food with almost no effort, give the Best Crockpot Chicken Pot Pie a try. Whether you’re feeding your family or indulging in some solo comfort, this recipe is sure to make everyone feel right at home. Happy cooking, friend—your kitchen is about to smell amazing!

Best Crockpot Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 13 reviews

Author: admin
Total Time: Approximately 6 hours 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the ultimate comfort food with this Best Crockpot Chicken Pot Pie recipe. Tender chicken, mixed vegetables, and a creamy sauce, all baked in a flaky crust.

Ingredients

Scale

For the Filling:

1.5 lbs boneless skinless chicken breasts
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1/2 cup milk
2 cloves minced garlic
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

For the Crust:

2 refrigerated pie crusts
1/2 cup shredded cheddar cheese (optional)
1 tbsp olive oil or butter

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Filling: Place chicken breasts, vegetables, garlic, thyme, salt, and pepper in the crockpot.
Mix the Sauce: Whisk together cream of chicken soup, chicken broth, and milk. Pour over the chicken and vegetables.
Cook: Cover and cook on low for 5-6 hours or high for 3-4 hours until chicken is tender.
Shred Chicken: Remove chicken, shred, then return to the crockpot.
Assemble: Place one pie crust in a dish, pour in chicken mixture, cover with second crust. Bake at 375°F for 25-30 minutes.