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So you’re craving crockpot chicken pot pie but you’re exhausted, kinda stressed, and definitely don’t have time to roll out dough, wash four trillion pans, or stand near a hot oven for an hour. Buddy, I hear you. That’s actually why this crockpot chicken pot pie recipe exists in my kitchen—it’s my go-to dinner solution for busy weeknights, lazy Sundays, or anytime I want comforting food without the extra chores. No need to dirty more than the crock pot (and a spoon, I guess). It’s so simple, I could make it with my eyes half-closed and my brain in sleep mode.
Why You’ll Love This Crock Pot Chicken Pot Pie Recipe
Let me just get this out there—this isn’t just any dinner. This is the set-it-and-forget-it type. Dump everything in, let it do its thing, and by evening, your house smells like a five-star restaurant (or close enough for tired souls). The thing about crockpot chicken pot pie is how crazy easy it is to adjust—got picky eaters or just missing a veggie? No sweat. Less dishes, all the flavor, and you don’t have to fuss. The chicken gets super soft and soaks up all the good juice from the veggies. My family always asks for seconds, even though they never admit it outright. Plus, it’s affordable. You just cannot beat that. I mean, unless you’re into drive-thru every night (hey, we’ve all been there).
I literally did not believe this would taste like chicken pot pie, but it actually does. My kids even scarfed down the veggies without complaint. —Lydia S.
Ingredients
You’re just a handful of easy stuff away from a bubbling pot of awesome:
- 1.5 to 2 pounds boneless, skinless chicken breasts (thighs work too, honestly)
- 1 medium yellow onion, chopped up (not fancy—just rough)
- 2 to 3 cups frozen mixed veggies (peas, carrots, corn, green beans—all fair game)
- 3 medium potatoes, diced up small (don’t bother peeling unless you’re bored)
- 3 cups chicken broth (I use low sodium but you be you)
- 1 can (about 10 oz) cream of chicken soup (the glue that holds everything cozy)
- 1 to 2 teaspoons garlic powder (I’m heavy-handed, personally)
- Salt and black pepper to taste
- 1 teaspoon dried thyme (or Italian seasoning if you wanna wing it)
- Optional: canned biscuit dough or pie crust for topping (see later)
Flavor Variations and Substitutions
Let’s get real. Sometimes I’m missing potatoes (outrageous, I know) or my veggie stash is looking sad. Just improvise. No need to measure everything perfectly either. If you don’t have cream of chicken soup, cream of mushroom works—it’s a little earthier, but honestly, not a problem. For a dairy-free twist, toss in coconut milk and cornstarch. And hey, skip the chicken, add white beans, and suddenly it’s vegetarian. Spice freaks can throw in a chopped jalapeno for an unexpected twist. I swear, one time I just cleaned out my fridge and the family thought it was the best batch yet… proof you don’t need to stress out about “perfect.”
How to Make Chicken Pot Pie in Crock Pot
Alright, here’s the magic (no culinary classes needed):
- Plop your raw chicken in the bottom of your slow cooker. Scatter potatoes, onions, and frozen veggies right over.
- In a bowl, stir together chicken broth, cream of chicken soup, and your seasonings (garlic, herbs, salt, and pepper). Pour this beauty over everything.
- Cover and cook on low for 7 to 8 hours, or on high for about 4 hours. Seriously, go live your life and ignore it.
- When it’s nearing done, shred the chicken with two forks right in the pot. Give everything a good stir.
- If you want a true pot pie feel, bake canned biscuits in the oven, or lay Pillsbury pie crust over the top and let it cook till golden. Drop ’em over the filling just before serving.
- Spoon yourself a bowl, slap a biscuit or crust on top, and (this is mandatory) eat it while wearing comfy socks.
That’s it. Not rocket science, but sure tastes like a big deal.
Serving Suggestions
Need ideas for rounding out your crockpot chicken pot pie victory lap? I’ve got you covered:
- Serve with buttery biscuits or a slab of warm bread on the side.
- Pair with a crisp side salad if you’re feeling righteous.
- Top with shredded cheddar or a splash of hot sauce for a little extra zip.
- Freeze leftovers—reheat for lunches, and they taste even better honestly.
It’s cozy food at its best, but with zero pretense.
Common Questions
Q: Can I use rotisserie chicken instead? A: Yup! Just cut the cooking time to half and add it in later so it doesn’t get stringy.
Q: Will this taste good if I use only canned veggies? A: It’s honestly fine, just drain them first or things get soupy.
Q: How long will leftovers last? A: About 3 to 4 days in an airtight container in your fridge.
Q: Can I double the recipe for a crowd? A: Yes, but use a bigger crock pot—don’t pack it too tight or it might not cook evenly.
Q: What if I don’t have pie crust or biscuit dough? A: Serve it over toast, noodles, or even mashed potatoes. Nobody ever complains.
Ready for Cozy, Easy Dinner Magic?
Don’t wait to try this crockpot chicken pot pie. The best part is how little you have to do while the slow cooker does the heavy lifting. Dinner turns out rich, warm, and so satisfying, with hardly any mess (or drama). And if you wanna explore more comfort foods, check out these easy slow cooker recipes I bookmarked for rainy nights. Give this a go—you’ll be surprised how much you love it!
Delicious and Easy Crockpot Chicken Pot Pie
Equipment
- Crockpot
Ingredients
Main Ingredients
- 1.5–2 lb chicken breasts boneless, skinless (thighs work too)
- 1 yellow onion chopped
- 2–3 cups frozen mixed vegetables peas, carrots, corn, green beans
- 3 medium potatoes diced, peeled optional
- 3 cups chicken broth low sodium preferred
- 1 can cream of chicken soup about 10 oz
- 1–2 tsp garlic powder
- salt and black pepper to taste
- 1 tsp dried thyme or Italian seasoning
- canned biscuit dough or pie crust optional topping
Instructions
- Place chicken in the bottom of the crockpot. Add potatoes, onion, and frozen vegetables on top.
- In a bowl, mix chicken broth, cream of chicken soup, garlic powder, thyme, salt, and pepper. Pour over contents of crockpot.
- Cover and cook on low for 7–8 hours or on high for about 4 hours.
- Shred the chicken directly in the crockpot with two forks. Stir to combine everything well.
- For a pot pie finish, bake canned biscuits or pie crust separately. Add just before serving.
- Scoop into bowls and serve hot with a biscuit or crust on top. Enjoy!