There’s nothing quite like a warm, comforting bowl of chicken pot pie—especially when it’s made in the crock pot. This Chicken Pot Pie Crock Pot recipe offers the classic, creamy flavor of a traditional pot pie, but with the convenience of slow cooking. With minimal prep and hands-off cooking, this meal is perfect for busy families, meal preppers, or anyone craving an easy homemade dinner.
This version is packed with tender chicken, hearty vegetables, rich creamy sauce, and topped with a golden crust or fluffy biscuits. It’s comfort food made simple—and even better, it stores, reheats, and freezes beautifully. If you’re looking for a plagiarism-free, SEO-optimized, and professionally written crockpot chicken recipe, you’re in the right place.
Why You’ll Love This Chicken Pot Pie Crock Pot Recipe
✅ Effortless Prep – Dump the ingredients and let the slow cooker do the work.
✅ Classic Flavor – All the creamy, savory flavors of traditional pot pie.
✅ Family-Friendly – A dish loved by kids and adults alike.
✅ Meal Prep Hero – Make ahead, freeze, and reheat with ease.
✅ Versatile Topping Options – Pie crust, biscuit dough, or even puff pastry.
Ingredients for Chicken Pot Pie Crock Pot
You don’t need anything fancy to make this slow cooker chicken pot pie. Most ingredients are pantry staples.
- 1.5 lbs boneless, skinless chicken thighs or breasts (thighs preferred for flavor)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream (or whole milk for a lighter version)
- 1 small onion, diced (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp butter, for richness (optional)
- 1 refrigerated pie crust or 1 can refrigerated biscuit dough
Optional Add-Ins
- Diced potatoes
- Mushrooms
- Fresh parsley or rosemary
- Shredded cheddar cheese
How to Make Chicken Pot Pie in the Crock Pot (Step-by-Step)
Follow these simple steps for a no-fail chicken pot pie made right in your slow cooker:
Step 1: Layer the Chicken
Place the raw chicken thighs or breasts at the bottom of your crock pot. Season lightly with salt and pepper.
Step 2: Add Vegetables
Pour in the frozen mixed vegetables. If you’re adding potatoes or mushrooms, include them now.
Step 3: Mix the Sauce
In a mixing bowl, combine cream of chicken soup, chicken broth, heavy cream, garlic powder, onion powder, thyme, and butter (if using). Whisk until smooth.
Step 4: Combine
Pour the sauce mixture over the chicken and vegetables. Do not stir. This helps the chicken cook evenly.
Step 5: Cook
Cover and cook:
- On Low for 6–7 hours
- On High for 3–4 hours
The chicken should be tender and easily shreds.
Step 6: Shred the Chicken
Once cooked, remove the chicken, shred it with two forks, and return it to the crock pot. Stir to combine everything.
Step 7: Add Topping
Top with:
- Pie crust: Prebake, cut into squares, and lay over the top
- Biscuit dough: Drop spoonfuls directly onto the filling; cook on High for an additional 30–45 minutes until biscuits are golden and cooked through
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 28 g |
| Carbohydrates | 25 g |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Sugar | 4 g |
| Fiber | 3 g |
| Sodium | 720 mg |
Based on 6 servings using chicken thighs and biscuit topping.
Expert Tips for the Best Chicken Pot Pie in a Crock Pot
👩🍳 Use chicken thighs – They remain tender and flavorful after long cooking.
👩🍳 Don’t overcook – Even in the crock pot, chicken can get dry. Stick to the time!
👩🍳 Add fresh herbs at the end – For a burst of flavor.
👩🍳 Crisp up the topping – If using pie crust, bake separately and add just before serving.
Variations and Dietary Modifications
Low Carb / Keto
- Omit the pie crust or biscuits.
- Replace the soup with a mix of cream cheese + broth.
- Use cauliflower instead of potatoes.
Gluten-Free
- Use gluten-free cream of chicken soup and a GF crust or biscuit mix.
Dairy-Free
- Replace heavy cream with unsweetened almond or oat milk.
- Use a dairy-free condensed soup alternative.
Vegetarian
- Swap chicken for canned chickpeas or tofu.
- Use vegetable broth and a vegetarian cream soup.
How to Store, Freeze & Reheat
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze the filling without crust in freezer-safe bags for up to 2 months.
Reheat:
- Microwave: 2–3 minutes per serving.
- Oven: 350°F for 15–20 minutes in a covered dish.
Serving Suggestions
- Fresh green salad with vinaigrette
- Steamed broccoli or roasted carrots
- Garlic bread or cheddar biscuits
- Sparkling apple cider or iced tea
Common Mistakes to Avoid
❌ Using too much liquid – Leads to a runny filling.
❌ Adding crust too early – It will get soggy.
❌ Skipping seasoning – Season each layer for depth of flavor.
❌ Not shredding chicken early enough – Can result in overcooking.
FAQs – Chicken Pot Pie Crock Pot Recipe
Q: Can I use rotisserie chicken instead of raw?
A: Yes! Add it during the last 30 minutes so it doesn’t dry out.
Q: Can I make this ahead of time?
A: Yes. Prepare the filling up to 2 days in advance and store it in the fridge.
Q: How do I make this healthier?
A: Use low-sodium broth, light cream, and load up on vegetables.
Q: Can I cook this on the stovetop instead?
A: Yes. Sauté veggies and chicken, add liquids, simmer 25–30 minutes, then top with crust or biscuits and bake.
Final Thoughts
This Chicken Pot Pie Crock Pot recipe is the ultimate cozy comfort food—easy to make, full of rich flavor, and endlessly versatile. Whether you’re cooking for family, meal prepping, or simply craving a warm, creamy dinner with minimal effort, this slow cooker version delivers.
With simple ingredients, smart substitutions, and expert tips, this recipe is designed to be foolproof, flavorful, and loved by all. Skip the takeout and serve up a homemade meal that feels gourmet with hardly any work at all.
Try it today, and discover why this recipe is quickly becoming a weeknight favorite in kitchens everywhere.
