Delicious and Easy Crockpot Chicken Pot Pie
This creamy crockpot chicken pot pie is pure comfort food with minimal effort. Just toss everything into the slow cooker and come home to a cozy, hearty dinner—no rolling pin required.
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!
Notes
Use rotisserie chicken to cut cook time—just stir in near the end. Can be made vegetarian with white beans. Store leftovers up to 4 days in the fridge or freeze flat in bags.
Nutrition
Calories: 410kcalCarbohydrates: 28gProtein: 32gFat: 20gSaturated Fat: 7gCholesterol: 85mgSodium: 850mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 10mgCalcium: 60mgIron: 2.1mg
Tried this recipe?Let us know how it was!