Crock Pot Chicken Pot Pie is a comforting slow-cooked casserole of tender chicken, mixed vegetables, creamy gravy, and a flaky topping that makes weeknight dinners effortless and satisfying. Crock Pot Chicken Pot Pie is a cozy, hands-off dinner that’s perfect for busy families or anyone craving comforting flavors with minimal fuss.
This version uses pantry-friendly ingredients, a simple dump-and-go method, and finishes with a golden biscuit or pie crust topping for a classic pot pie finish. Crock Pot Chicken Pot Pie brings all the comfort of traditional pot pie with the convenience of the slow cooker – easy, cozy, and crowd-pleasing.
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Table of Contents
What Makes This Recipe So Special
This Crock Pot Chicken Pot Pie is forgiving and flexible – it works with leftover rotisserie chicken or raw chicken breasts, is friendly to busy schedules, and delivers rich, nostalgic flavor without babysitting the stove. The slow cooking deepens the flavors while the topping bakes to golden perfection, making it a true set-and-forget comfort meal.
Ingredients
- 1 1/2 – 2 pounds boneless skinless chicken breasts (about 3-4 breasts)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup – optional for richer flavor
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
- 1 can refrigerated biscuit dough or 1 roll refrigerated pie crust for topping
Equipment
- 6-quart slow cooker (crock pot)
- Mixing bowl
- Measuring cups and spoons
- Tongs or fork for shredding
- Small bowl for cornstarch slurry
- Optional – oven-safe flat dish if you prefer to finish the topping in the oven
Steps
Count only the main action steps – there are 6 main steps below.
Step 1: Prepare the base
Add ingredients – Place the chicken breasts in the bottom of the crock pot. Pour in the cream of chicken soup, optional cream of mushroom soup, chicken broth, and milk. Sprinkle in thyme, garlic powder, onion powder, salt, and pepper. Add the frozen mixed vegetables on top.
Step 2: Cook low and slow
Slow cook – Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken reaches 165°F and is tender.
Step 3: Shred the chicken
Shred – Remove the chicken to a plate and shred with two forks. Return shredded chicken to the crock pot and stir to combine.
Step 4: Thicken the filling
Thicken – Stir the cornstarch slurry into the crock pot mixture. Cook on HIGH for 10 to 15 minutes until the filling thickens to a gravy-like consistency. Adjust salt and pepper to taste.
Step 5: Add the topping
Top and finish – Arrange biscuit dough or pie crust pieces over the top of the crock pot filling. If your slow cooker lid interferes, transfer the filling to an oven-safe dish and top with crust. Cook on LOW for 30 to 40 minutes if using biscuits in the crock pot, or bake at 375°F for 20 to 25 minutes in the oven until the topping is golden brown.
Step 6: Rest and serve
Rest – Let the finished pot pie rest for 5 to 10 minutes so the filling sets slightly before serving.
Tips for Success
- Use boneless skinless chicken breasts or thighs – thighs add extra richness.
- For a lighter version, use low-fat condensed soup and extra vegetables for a healthy crock pot chicken pot pie alternative.
- If using leftover cooked chicken, reduce the crock pot cooking time – heat on LOW for 1 to 2 hours to meld flavors.
- Stir the filling gently after shredding to keep the vegetables intact.
- Finish the topping in the oven for a crisper, more golden crust if desired.
- Want extra flavor? Add 1/2 cup frozen pearl onions or a splash of white wine to the base.
- For a dump-and-go chicken pot pie, assemble everything the night before and refrigerate; cook the next day.
- Prevent a soggy crust by draining any excess liquid before adding the biscuit or pie crust.
For a comforting twist, try our chicken pot pie soup variation here: Amazing Chicken Pot Pie Soup – 6 Simple Steps to Perfect Comfort.
Serving Suggestions
- Serve with a simple green salad and a squeeze of lemon for balance.
- Add mashed potatoes or buttery dinner rolls for an extra hearty meal.
- Serve with pickles or tangy chutney to cut through the richness.
- For a classic presentation, place a big scoop of the filling in a bowl and top with a biscuit – Crock Pot Chicken Pot Pie makes a great bowl meal.
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Storage
- Refrigerate leftovers in an airtight container for 3 to 4 days.
- To freeze, cool completely then freeze in a sealed container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the oven.
Nutrition (approximate per serving)
- Calories: 420
- Protein: 32 g
- Fat: 18 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Sodium: varies by soup and broth used
Food Safety
- Ensure chicken reaches an internal temperature of 165°F before shredding.
- Use a food thermometer to verify doneness.
- Refrigerate leftovers within 2 hours of cooking.
- Reheat to an internal temperature of 165°F before serving.
FAQs
Can I use frozen chicken?
Yes – you can start with frozen chicken, but increase the LOW cook time to 5 to 6 hours to ensure even cooking.
Can I make this dairy-free?
Substitute dairy-free condensed soup alternatives and use dairy-free milk. Texture may vary slightly.
Can I skip the canned soup?
Yes – make a roux with butter and flour, add chicken broth and milk, and simmer until thickened to replace canned soup.
How do I make the topping gluten-free?
Use gluten-free biscuit dough or a gluten-free pie crust and check all labels on canned products.
love cozy slow cooker meals? Try this creamy potato soup next: Crock Pot Crack Potato Soup Recipe.
Conclusion
This Crock Pot Chicken Pot Pie is a winner because it delivers homey, nostalgic flavors with very little hands-on time – perfect for busy weeknights or relaxed weekends.
The slow cooker melds savory chicken and vegetables into a creamy, comforting filling while the biscuit or crust topping adds that classic pot pie finish. If you tried this recipe, please leave a comment and a star rating so others can find it, and share it on Pinterest or Facebook to spread the cozy dinner love.
Want more slow cooker inspiration – check this detailed take on a similar dish: Best Slow Cooker Chicken Pot Pie – Simply Happy Foodie. What variations did you try – extra herbs, different veggies, or a crust swap? Let us know below!
Crock Pot Chicken Pot Pie
Ingredients
Method
- Place the chicken breasts in the bottom of the crock pot.
- Pour in the cream of chicken soup, optional cream of mushroom soup, chicken broth, and milk.
- Sprinkle in thyme, garlic powder, onion powder, salt, and pepper.
- Add the frozen mixed vegetables on top.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until the chicken reaches 165°F and is tender.
- Remove the chicken to a plate and shred with two forks.
- Return shredded chicken to the crock pot and stir to combine.
- Stir the cornstarch slurry into the mixture and cook on HIGH for 10 to 15 minutes until thickened.
- Arrange biscuit dough or pie crust over the top of the filling.
- Cook on LOW for 30 to 40 minutes if using biscuits in the crock pot, or bake at 375°F for 20 to 25 minutes until golden.
- Let the finished pot pie rest for 5 to 10 minutes before serving.
