Nothing beats coming home to the smell of a bubbling crockpot chicken pot pie after a long day. This recipe has saved my sanity on more weeknights than I can count—just toss everything in the slow cooker, let it work its magic, and boom: creamy, veggie-packed comfort in a bowl (topped with a golden crust, of course!). My kids call it “blanket food” because it wraps you up in warmth with every bite. The best part? You probably have most ingredients sitting in your fridge right now. Let’s turn those pantry staples into the easiest, coziest meal you’ll make all week.

Why You’ll Love This Crockpot Chicken Pot Pie

This recipe is my go-to for so many reasons – let me count the ways you’re going to adore it:

• Set it and (almost) forget it: Dump everything in the crockpot in the morning, and dinner practically makes itself. No babysitting a pot on the stove!
• Comfort in every bite: That creamy sauce hugging tender chicken and veggies? Pure nostalgia in a bowl.
• Kid-approved magic: Even picky eaters can’t resist the flaky crust and familiar flavors. (Pro tip: Let them help place the crust – instant kitchen helpers!)
• Leftover superhero: Tastes even better the next day, and freezes like a dream for future lazy nights.

Trust me, after one bite of this cozy masterpiece, you’ll wonder how you ever made pot pie the hard way.

Ingredients for Crockpot Chicken Pot Pie

Here’s everything you’ll need to make this cozy masterpiece (and yes, shortcuts are totally encouraged!):

• 2 cups cooked chicken – shredded (rotisserie chicken works beautifully)
• 1 cup carrots – diced into 1/4-inch pieces
• 1 cup celery – diced (about 2 medium stalks)
• 1 cup frozen peas – no need to thaw
• 1 small onion – finely chopped (about 1/2 cup)
• 1 can (10.5 oz) cream of chicken soup – the flavor base
• 1 cup chicken broth – low-sodium preferred
• 1/2 tsp each: garlic powder, black pepper, salt
• 1 refrigerated pie crust – the crowning glory!

That’s it! Simple, wholesome ingredients that transform into pure comfort food magic.

How to Make Crockpot Chicken Pot Pie

Alright, let’s get this cozy masterpiece cooking! Don’t let the multiple steps fool you – it’s mostly hands-off time while the crockpot does all the heavy lifting. Here’s exactly how I make it:

Step 1: Prepare the Vegetables and Chicken

First, grab those carrots and celery – dice them into neat little 1/4-inch pieces (they should be small enough to cook tender but still give some texture). I keep pre-chopped onions in my fridge for days when I’m extra lazy, but fresh works great too. Toss all the veggies straight into the crockpot with your shredded chicken – no need to brown anything first!

Step 2: Mix the Sauce

Now for the creamy magic: whisk together that can of cream of chicken soup with the broth until it’s completely smooth – no lumps allowed! Stir in the garlic powder, pepper, and salt. This is where I usually sneak a taste and adjust seasoning – sometimes I’ll add an extra pinch of thyme if I’m feeling fancy.

Step 3: Slow Cook the Filling

Pour your silky sauce over the chicken and veggies, give it one gentle stir to combine, then pop the lid on. Cook on low for 4-5 hours (or high for 2-3 if you’re in a rush). If you’re home, peek in halfway and stir if you can – but no stress if you can’t!

Step 4: Add the Pie Crust

Here’s the golden finale: unroll your pie crust and carefully drape it over the bubbling filling (hot steam alert – use oven mitts!). Tuck the edges down just slightly – not too much or they’ll burn. Cook on high for 30 more minutes until that crust turns beautifully golden and flaky. The smell? Absolute heaven.

Pro tip: Let it sit for 10 minutes before serving – the filling thickens up perfectly and you won’t burn your mouth!

Tips for Perfect Crockpot Chicken Pot Pie

After making this recipe more times than I can count, here are my foolproof tricks for pot pie perfection:

• Crust patrol: If your edges start browning too fast, tent them with foil – just lift carefully with tongs! The top should be golden, not dark brown.
• Thickness matters: If your filling seems too runny, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes.
• Season smart: Always taste before adding the crust – crockpots vary. Need more flavor? A splash of white wine or dash of poultry seasoning works wonders!
• Veggie swap: Frozen mixed vegetables work great in a pinch – no need to thaw, just add them straight from the bag.

Remember – even “imperfect” pot pie still tastes amazing! That’s the beauty of comfort food.

Variations for Crockpot Chicken Pot Pie

One of my favorite things about this recipe is how easily it adapts to whatever you’ve got on hand! Here are some delicious twists I’ve tried:

• Protein swaps: Leftover turkey after Thanksgiving? Perfect! Ground beef or even canned tuna (yes, really!) work surprisingly well too.
• Veggie options: Swap carrots for sweet potatoes, or add mushrooms for extra earthiness. Frozen corn or green beans make great pea substitutes.
• Dietary tweaks: Use gluten-free pie crust and cream of mushroom soup for a GF version. Dairy-free? Try coconut milk-based soup alternatives.
• Herb boost: Fresh rosemary or sage takes the flavor to restaurant-level deliciousness!

The possibilities are endless – make it your own!

Serving Suggestions

This crockpot chicken pot pie is practically a meal on its own, but here’s how I love to round it out:

• A simple green salad with tangy vinaigrette cuts through the richness
• Warm buttermilk biscuits for extra cozy vibes (perfect for sopping up sauce!)
• Roasted Brussels sprouts or honey-glazed carrots if you want more veggies
• For the ultimate comfort meal? Just serve it straight from the crockpot with big spoons and let everyone dig in!

Honestly? A scoop of this over mashed potatoes is life-changing – but that’s our little secret.

Storing and Reheating Leftovers

This pot pie keeps beautifully! Let it cool completely before storing – I usually pop the whole crockpot insert in the fridge overnight. Covered tightly, leftovers last 3-4 days refrigerated or 2-3 months frozen (portion it out for easier meals!). To reheat, I swear by the oven – 350°F for 20 minutes keeps the crust crisp. Microwaving works in a pinch, but expect a softer crust (still delicious though!).

Crockpot Chicken Pot Pie FAQs

Over the years, I’ve gotten so many questions about this recipe – let me share the answers to the most common ones:

Can I use all frozen vegetables?
Absolutely! A 12-16 oz bag of frozen mixed veggies works perfectly – just dump them in frozen (no thawing needed). The peas, carrots, and corn blend is my favorite shortcut when I’m out of fresh produce.

How can I make the filling creamier?
Two tricks: stir in 1/4 cup heavy cream during the last 30 minutes, or mix in a dollop of cream cheese with the soup. Both add luxurious richness without making it too heavy.

Can I make this without pie crust?
Totally! Just serve it as a creamy chicken pot pie stew with biscuits on the side. Or get fancy with drop biscuits on top – sprinkle them over the filling during the last hour.

Why is my crust soggy?
Make sure you’re cooking uncovered for that final 30 minutes! And don’t skip letting it rest – those 10 minutes make all the difference for the sauce to thicken up properly.

Nutritional Information

Here’s the scoop on what you’re eating (per serving): about 320 calories, 18g protein, 28g carbs, and 15g fat. Remember – these are estimates since ingredients vary! The beauty of home cooking means you can tweak things to suit your needs. Now go make it, take that first cozy bite, and tag me in your pot pie pics – I live for seeing your kitchen wins!

5-Star Crockpot Chicken Pot Pie That Melts in Your Mouth

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• Author: Christina R. Jones
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

A simple and hearty crockpot chicken pot pie filled with tender chicken, vegetables, and creamy sauce. Perfect for a comforting meal with minimal effort.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 small onion, chopped
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 refrigerated pie crust

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Instructions

1. Place chicken, carrots, celery, peas, and onion in the crockpot.
2. In a bowl, mix cream of chicken soup, chicken broth, garlic powder, black pepper, and salt.
3. Pour the mixture over the ingredients in the crockpot.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours.
5. Roll out the pie crust and place it over the filling in the crockpot.
6. Cook on high for 30 more minutes until the crust is golden.

Notes

• Use leftover rotisserie chicken for convenience.
• Add other vegetables like potatoes or corn if desired.
• Double the recipe for larger servings.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 780mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 45mg

Keywords: crockpot chicken pot pie, slow cooker pot pie, easy chicken pot pie