Crockpot Chicken Pot Pie

Why You’ll Love This Recipe

This recipe offers the cozy, satisfying taste of traditional chicken pot pie with minimal effort. The slow cooker does all the work, slowly melding flavors while keeping the chicken juicy and veggies tender. It’s ideal for meal prep or a comforting weeknight dinner.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.5 lbs boneless, skinless chicken breasts or thighs

• 3 cups mixed vegetables (carrots, peas, corn, green beans)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 can (10.5 oz) cream of chicken soup or homemade cream sauce

• 1 cup chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• Salt and pepper, to taste

• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

• Optional: refrigerated pie crust or biscuit dough for topping

directions

1. Place chicken, mixed vegetables, onion, and garlic in the slow cooker.

2. In a bowl, whisk together cream of chicken soup, chicken broth, thyme, parsley, salt, and pepper. Pour over the chicken and vegetables.

3. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.

4. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to combine.

5. If you prefer a thicker sauce, stir in the cornstarch slurry and cook on high for an additional 15-30 minutes until thickened.

6. Optional: If using pie crust or biscuit dough, transfer the filling to a baking dish, top with dough, and bake at 375°F (190°C) for 15-20 minutes until golden.

Servings and timing

Makes 6 servings
Preparation time: 15 minutes
Cooking time: 3-7 hours (slow cooker setting dependent)
Total time: varies

Variations

• Use frozen mixed vegetables for convenience.

• Substitute cream of mushroom soup for a different flavor.

• Add diced potatoes or sweet potatoes for heartiness.

• Use gluten-free soup and crust for dietary needs.

• Top with puff pastry for an elegant twist.

storage/reheating

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. Leftover pie crust or biscuit topping is best eaten fresh.

FAQs

Can I make this in an Instant Pot?

Yes, cook on poultry setting for 15 minutes, then use sauté mode for thickening.

Is this recipe gluten-free?

Use gluten-free soup and toppings to make it gluten-free.

Can I freeze leftovers?

Freeze filling without topping for up to 3 months.

How do I prevent watery filling?

Use cornstarch slurry and cook uncovered for thickening.

Can I add fresh herbs?

Yes, add fresh thyme or parsley before serving.

Can I use chicken thighs?

Yes, thighs stay moist and flavorful.

Is the topping necessary?

No, the filling can be enjoyed on its own.

How do I shred chicken easily?

Use two forks to pull apart after cooking.

Can I make this dairy-free?

Use dairy-free soup and toppings.

Can I use fresh vegetables?

Yes, but adjust cooking times accordingly.

Conclusion

Crockpot Chicken Pot Pie offers all the comfort and flavor of a classic pot pie with the ease of slow cooking. This hearty, creamy dish is perfect for busy days and satisfying family meals, delivering warmth and deliciousness with minimal effort.