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
Scale
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.
