There’s something magical about walking into a kitchen that smells like a cozy hug—especially when that hug comes in the form of my Crock Pot Chicken Pot Pie bubbling away. This recipe is my go-to on busy weeknights (or lazy Sundays!) because it’s seriously the easiest way to get that homemade pot pie taste without babysitting the oven. Just toss in shredded chicken, those trusty frozen veggies, and a few pantry staples, then let the slow cooker work its magic. The crust? Oh, we cheat a little with refrigerated dough, and honestly? No one will know the difference when they’re scooping up that creamy, peppery filling. It’s the kind of meal that makes my family gather around the table before I’ve even called them—leftovers never stand a chance.
Why You’ll Love This Crock Pot Chicken Pot Pie
Listen, I know you’ve got a million things to do—which is exactly why this recipe is about to become your new best friend. Here’s why it’s a total game-changer:
- Set it and (almost) forget it: Dump everything in the crock pot, walk away, and come back to a kitchen that smells like a grandma’s hug. Perfect for days when even stirring feels like too much work.
- Comfort in every bite: That creamy, peppery filling with tender chicken? It’s like someone wrapped your favorite blanket around a spoon. The frozen veggies stay perfectly crisp-tender, too—no mushy surprises here.
- Weeknight magic: Rotisserie chicken means you’re 10 minutes from having dinner in the slow cooker. (Your secret’s safe with me.)
- Crust hack alert: Refrigerated pie crust transforms into golden, buttery perfection right on top—no rolling pin skills required.
Seriously, this is the kind of meal that makes everyone ask for seconds before they’ve even finished their first plate. And who am I to say no?
Ingredients for Crock Pot Chicken Pot Pie
Okay, let’s talk ingredients—this is where the magic starts! Here’s exactly what you’ll need to make that creamy, dreamy pot pie happen:
- 2 cups cooked chicken, shredded: I swear by rotisserie chicken when I’m in a hurry (shh, no one needs to know), but leftover grilled or baked works beautifully too.
- 1 cup frozen mixed veggies: The classic carrot-peas-corn trio is my go-to, but feel free to sneak in extra peas if you’re like me and think they’re the unsung heroes of pot pie.
- 1 can (10.5 oz) cream of chicken soup: This is the glue that holds our cozy masterpiece together—don’t skip it!
- 1 cup chicken broth: Swirl it around the empty soup can to get every last bit of flavor. Waste not, right?
- 1/2 cup milk: Whole milk makes it extra rich, but 2% works in a pinch.
- Seasonings: 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper—trust me, this trio makes the filling sing.
- 1 refrigerated pie crust: The ultimate weeknight shortcut that bakes up golden and flaky.
See? Nothing fancy—just good, honest ingredients that turn into pure comfort. Now let’s make some magic!
How to Make Crock Pot Chicken Pot Pie
Alright, let’s get into the good stuff—turning those simple ingredients into the most comforting pot pie you’ve ever tasted. I promise, it’s easier than folding a fitted sheet (why are those things so impossible?). Here’s exactly how to do it, step by step.
Step 1: Combine Ingredients
First things first—grab your crock pot and let’s build that creamy filling. Dump in your shredded chicken and frozen veggies (no need to thaw them, hallelujah!). Now, here’s my pro tip: whisk together the cream of chicken soup, broth, milk, and seasonings in a separate bowl first. This ensures no sneaky clumps of garlic powder hide in the corners. Pour it all over the chicken and veggies, then give it a good stir until everything’s coated in that luscious, peppery sauce. It’ll look a bit soupy now, but don’t panic—it’ll thicken up beautifully as it cooks.
Step 2: Slow Cook the Filling
Pop the lid on and set your crock pot to low for 4-5 hours or high for 2-3 hours. I’m team low-and-slow for maximum flavor, but if you’re in a rush, high heat works too. You’ll know it’s ready when the sauce has thickened enough to coat the back of a spoon and the veggies are tender but still have a little bite. Give it a taste and add more pepper if you’re feeling sassy—I always do.
Step 3: Add the Pie Crust
Now for the grand finale! Roll out your refrigerated pie crust (no shame in this game) and gently lay it over the bubbling filling. Tuck the edges down into the crock pot like you’re tucking in a toddler—snug but not tight. Cook on high for another 30 minutes, and brace yourself for the magic. When that crust turns golden brown and flaky, it’s showtime. Let it cool for 5-10 minutes (if you can resist), then scoop straight from the crock pot and watch the compliments roll in.
Tips for the Best Crock Pot Chicken Pot Pie
After making this pot pie more times than I can count (and fielding all the “how did you do this?!” texts from friends), here are my can’t-live-without secrets:
- Rotisserie chicken is your BFF: Saves SO much time—just shred it straight from the store-bought bird. The seasoned skin adds bonus flavor too!
- Thicken it up: If your filling looks too thin after cooking, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes.
- Potato power: Toss in 1 cup diced russets with the veggies for extra heartiness—they soak up all that saucy goodness.
- Crust insurance: Lightly brush the pie crust with beaten egg before cooking for that perfect golden shine.
- Fresh herb finish: Sprinkle chopped parsley or thyme on top after baking. Makes it look fancy with zero effort!
Trust me, these little tweaks take this from “good” to “where has this been all my life?” status.
Crock Pot Chicken Pot Pie Variations
Once you’ve mastered the classic version, don’t be afraid to play around! This recipe is like your favorite jeans—it looks good with anything you pair it with. Swap the chicken for leftover Thanksgiving turkey (hello, holiday hack!) or go meatless with mushrooms and extra peas. Feeling adventurous? Try a rainbow of fresh veggies—diced bell peppers and zucchini add gorgeous color. And if you’re feeling fancy, whip up a homemade crust with a teaspoon of grated Parmesan mixed into the dough. The beauty of pot pie is that it forgives all kinds of delicious experiments!
Serving Suggestions for Crock Pot Chicken Pot Pie
Oh, the joy of ladling out steaming bowls of this pot pie! I love serving it family-style right from the crock pot—the crust always gets those perfect crispy-soft edges that everyone fights over. For sides, keep it simple: a bright green salad cuts through the richness beautifully, and a basket of warm buttery rolls is mandatory for sauce-mopping (my kids call this “gravy archaeology”). Need something heartier? Roasted garlic mashed potatoes turn this into the ultimate comfort meal. One batch easily feeds six hungry people—or four very enthusiastic ones with leftovers for lunch tomorrow!
Storing and Reheating Crock Pot Chicken Pot Pie
Okay, confession time—I rarely have leftovers because my family attacks this pot pie like wolves, but just in case you’re more disciplined than we are, here’s how to keep it tasting fresh:
- Fridge storage: Let it cool completely (about 30 minutes), then transfer to an airtight container. It’ll stay perfect for 3 days—though good luck making it last that long!
- Freezer magic: Portion individual servings into freezer-safe bags for up to 3 months. Thaw overnight in the fridge when cravings strike.
- Reheating pro tip: Microwave single servings for 2-3 minutes, stirring halfway. For bigger batches, pop it in the oven at 350°F for 15-20 minutes with a foil tent over the crust to prevent over-browning.
Psst—the filling actually tastes even better the next day as flavors mingle!
Crock Pot Chicken Pot Pie Nutrition
Now, let’s talk numbers—because even comfort food deserves a little nutritional transparency! (But let’s be real, we’re mostly here for that buttery crust, right?) Keep in mind these are estimates per serving, since ingredient brands and portion sizes can vary:
- Calories: 320 – not bad for a meal that tastes like a warm hug!
- Protein: 18g – thanks to all that hearty chicken
- Carbs: 28g – mostly from that flaky crust and wholesome veggies
- Fat: 14g (5g saturated) – because butter makes everything better
- Fiber: 2g – those sneaky veggies doing good work
- Sodium: 620mg – the soup and broth bring most of this
Remember, these values can change if you tweak ingredients (like using low-sodium broth or adding extra veggies). But honestly? Some days are just meant for enjoying every creamy, crusty bite without overthinking it!
FAQs About Crock Pot Chicken Pot Pie
Can I use fresh vegetables instead of frozen? Absolutely! Just chop them small (think pea-sized) and add an extra 1/4 cup broth—fresh veggies release less water during cooking. My favorite combo? Carrots, celery, and peas for that classic pot pie texture.
How do I keep the crust from getting soggy? The trick is timing! Don’t add the crust until the last 30 minutes of cooking. And make sure your filling is bubbling hot when you lay it on top—this helps the bottom crisp up instead of steaming.
Can I make this recipe ahead? You bet! Prep the filling up to a day in advance and store it chilled. When ready, just reheat it in the crock pot for an hour before adding the crust. Works like magic for potlucks!
What if I don’t have pie crust? No worries—drop spoonfuls of biscuit dough on top during the last hour of cooking for a dumpling-style pot pie. It’s deliciously rustic!
Is it okay to cook this on warm setting? I don’t recommend it—”warm” won’t get hot enough to cook the crust properly. Stick to low or high for best results.
Print
5-Star Crock Pot Chicken Pot Pie Your Family Will Devour
- Total Time: 5 hours 10 mins
- Yield: 6 servings
- Diet: Low Lactose
Description
A comforting and easy-to-make chicken pot pie cooked in a crock pot. Perfect for a hearty meal with minimal effort.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 refrigerated pie crust
Instructions
- In a crock pot, combine chicken, mixed vegetables, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, and black pepper.
- Stir well to mix all ingredients.
- Cook on low for 4-5 hours or on high for 2-3 hours.
- Roll out the pie crust and place it over the mixture in the crock pot, tucking the edges in.
- Cook on high for another 30 minutes or until the crust is golden brown.
- Let it cool slightly before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Add diced potatoes for extra heartiness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
