There is nothing quite as comforting as a warm, hearty pot pie bubbling away, and the Best Crockpot Chicken Pot Pie Recipe brings that classic flavor straight to your slow cooker with effortless ease. This dish combines tender, seasoned chicken with creamy, savory sauce and colorful vegetables, making every spoonful a delightful experience. Whether you’re craving a cozy family dinner or an easy recipe to impress guests, this crockpot chicken pot pie checks all the boxes with minimal prep and maximum taste.
Ingredients You’ll Need
The magic of this Best Crockpot Chicken Pot Pie Recipe starts with simple, wholesome ingredients that come together beautifully for a rich and satisfying filling. Each component plays a key role, from the tender chicken to the creamy broth base and vibrant mixed vegetables that add not just flavor but also texture and color.
- 1 1/2 pounds boneless skinless chicken breasts or thighs: For juicy, flavorful protein that shreds perfectly after slow cooking.
- 1 teaspoon salt: Enhances all the flavors in the dish without overpowering.
- 1/2 teaspoon black pepper: Adds a gentle, warming kick to balance the creaminess.
- 1 teaspoon garlic powder: Provides savory depth and complements the onion.
- 1 teaspoon onion powder: Boosts the mild sweetness and aroma of cooked onions.
- 1 teaspoon dried thyme: Offers a subtle herbal note that pairs beautifully with chicken.
- 1 teaspoon dried parsley: Adds a fresh, bright flavor and lovely green flecks.
- 1 cup chicken broth: Forms the flavorful base of the sauce, keeping it moist and savory.
- 1 can (10.5 ounces) cream of chicken soup: Creates creamy richness and thickens the filling.
- 1 cup whole milk or half-and-half: Adds luscious creaminess; heavy cream can be used for extra indulgence.
- 2 tablespoons unsalted butter: Brings smoothness and a hint of richness to the savory filling.
- 1 small onion, diced: Adds sweetness and texture as it softens during cooking.
- 2 cloves garlic, minced: Fresh garlic intensifies the flavor profile.
- 1 bag (12 ounces) frozen mixed vegetables: Peas, carrots, corn, and green beans add color, nutrition, and delicious variety.
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water: This slurry helps thicken the filling to perfect comfort food consistency.
- 1 refrigerated pie crust or biscuit dough (optional): To create a flaky, golden topping if you want the full pot pie experience.
How to Make Best Crockpot Chicken Pot Pie Recipe
Step 1: Season and Layer the Chicken
Start by placing your chicken breasts or thighs at the bottom of the crockpot, then evenly season with salt, pepper, garlic powder, onion powder, thyme, and parsley. This step ensures every bite of chicken is packed with flavor even before the slow cooking begins. The seasoning melds into the meat, laying the foundation for the rich pot pie filling.
Step 2: Add Aromatics and Liquids
Next, add the diced onion and minced garlic on top of the chicken. Pour in the chicken broth, cream of chicken soup, and milk, then dot with the unsalted butter. Stir gently to combine everything slightly; this mix will slowly bubble into a velvety sauce that wraps the chicken and vegetables in creamy goodness during the crockpot’s cooking hours.
Step 3: Slow Cook Until Tender
Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. During this time, the chicken becomes incredibly tender and infused with the seasonings and creamy broth. Patience here yields a melt-in-your-mouth texture that’s simply unbeatable for homemade comfort food.
Step 4: Shred and Stir in Vegetables
Once the chicken is cooked through, carefully remove it from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir in the frozen mixed vegetables. The vegetables add just the right balance of sweetness, color, and freshness, making the dish feel well-rounded and vibrant.
Step 5: Thicken the Filling
Mix together the cornstarch and cold water to make a slurry, then stir it into the crockpot contents. This ensures the sauce reaches that ideal creamy, thick consistency we look for in a chicken pot pie. Cook uncovered on high for an additional 20 to 30 minutes until the sauce thickens beautifully and coats every piece of chicken and veggie.
Step 6: Prepare the Optional Topping
If you want the classic pot pie top, bake a refrigerated pie crust or biscuit dough separately according to the package instructions. When ready to serve, spoon the luscious crockpot filling into bowls or a casserole dish and place your golden topping on it for the perfect finishing touch.
How to Serve Best Crockpot Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh parsley or thyme leaves on top adds a fresh pop of color and a hint of herbal brightness that brightens the creamy filling and makes every bite inviting. A dash of cracked black pepper can also enhance the flavor right before serving.
Side Dishes
This dish is wonderfully hearty on its own but pairs beautifully with a crisp green salad or steamed green beans for a light, refreshing balance. Soft dinner rolls or crusty bread are fantastic for mopping up any extra sauce and making the meal even more indulgent.
Creative Ways to Present
For a charming presentation, serve portions of the chicken pot pie filling in individual ramekins topped with biscuit dough or puff pastry cutouts baked to golden perfection. This personal touch impresses guests and makes dinner feel extra special without extra fuss.
Make Ahead and Storage
Storing Leftovers
Store any leftover Best Crockpot Chicken Pot Pie Recipe in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it an excellent option for meal prep or cozy lunches that feel like a treat all week long.
Freezing
You can freeze the filling without the pie crust or biscuit topping in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating. For the freshest taste, prepare the topping fresh when ready to serve.
Reheating
Reheat leftovers gently in the microwave or on the stovetop, stirring occasionally until hot and creamy. If you have crust or biscuits, warm them separately in the oven to retain their flaky texture rather than sogginess.
FAQs
Can I use frozen chicken for this crockpot recipe?
It’s best to use thawed chicken for the Best Crockpot Chicken Pot Pie Recipe to ensure even cooking and proper shredding. Frozen chicken may cook unevenly and affect the texture of the dish.
Is it necessary to use the cream of chicken soup?
While cream of chicken soup adds creaminess and flavor, you can substitute with a homemade white sauce or cream of mushroom soup for a slight variation. Just keep the liquid amounts similar to maintain the right texture.
Can I add other vegetables to this recipe?
Absolutely! Diced potatoes, mushrooms, or celery can be added for more heartiness and flavor. Just keep in mind that root vegetables may require slightly longer cooking times to become tender.
What if I don’t want to use a pie crust or biscuits?
No problem at all! The filling itself is rich and satisfying, so you can enjoy it as a thick stew or serve it over mashed potatoes or cooked rice for a comforting meal alternative.
How can I make this recipe dairy-free?
To make this recipe dairy-free, substitute the butter with a plant-based alternative and use coconut milk or other non-dairy milk instead of whole milk or half-and-half. Check that your cream of chicken soup is dairy-free or make a dairy-free sauce base.
Final Thoughts
If you’re searching for a meal that feels like a warm hug, packed with rich flavors and effortless cooking, you absolutely must try the Best Crockpot Chicken Pot Pie Recipe. It transforms simple ingredients into a cozy, inviting dish that comforts and delights every time. Give it a go, and trust me, it will quickly become one of your favorite go-to dinners!
Print
Best Crockpot Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Nut-Free
Description
This Best Crockpot Chicken Pot Pie recipe offers a creamy, comforting main course that’s perfect for busy days. Featuring tender chicken cooked slowly in a savory mixture of broth, cream of chicken soup, and vegetables, it culminates in a thick, flavorful filling. Optional pie crust or biscuit topping can be added separately for a classic pot pie experience without the fuss of baking the entire dish.
Ingredients
Chicken and Seasonings
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Liquid and Base
- 1 cup chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup whole milk or half-and-half
- 2 tablespoons unsalted butter
Vegetables and Thickener
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bag (12 ounces) frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
Topping (Optional)
- 1 refrigerated pie crust or biscuit dough (for topping, bake separately)
Instructions
- Season the Chicken: Place the chicken in the bottom of the crockpot and evenly season with salt, black pepper, garlic powder, onion powder, dried thyme, and dried parsley to infuse the meat with balanced savory flavors.
- Add Aromatics and Liquids: Add diced onion, minced garlic, chicken broth, cream of chicken soup, milk or half-and-half, and unsalted butter to the crockpot. Stir gently to combine all ingredients for a creamy base.
- Cook the Chicken: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through, allowing flavors to develop slowly.
- Shred the Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken back to the crockpot to mix with the sauce.
- Add Vegetables and Thicken: Stir in the frozen mixed vegetables and the cornstarch slurry. Mix well to ensure the filling will thicken properly during the next cooking phase.
- Finish Cooking: Cover and cook on high for an additional 20 to 30 minutes until the sauce thickens into a creamy, hearty consistency suitable for pot pie filling.
- Prepare Topping (Optional): If using refrigerated pie crust or biscuit dough, bake separately according to package directions and serve on top of the crockpot chicken pot pie filling for a traditional touch.
Notes
- For a richer flavor, substitute heavy cream for the milk or half-and-half.
- You can add diced potatoes or mushrooms to the crockpot for extra heartiness.
- Using boneless skinless thighs will result in juicier meat compared to breasts.
- The topping is optional; the filling can be served as a creamy stew on its own if preferred.
