ULTIMATE CROCK POT POT PIE

Article by: Olivia August 7, 2025

Crock Pot Chicken Pot Pie: Creamy chicken and vegetable filling.

I remember my grandmother always making pot pie on cold winter nights. The aroma would fill the entire house, wrapping us all in a blanket of warmth and comfort. While her version required hours of tending over the stove, I’ve found a way to capture that same cozy flavor with a fraction of the effort. Today, I’m going to share my secret to the most comforting and easiest Crock Pot Chicken Pot Pie that will bring back those nostalgic memories and become a family favorite!

Why You’ll Absolutely LOVE This Crock Pot Chicken Pot Pie

Creamy crock pot chicken pot pie filling in a slow cooker. Easy comfort food recipe!

Let’s be honest, who doesn’t love a good chicken pot pie? It’s the ultimate comfort food, packed with tender chicken, flavorful vegetables, and a creamy, savory sauce. But sometimes, the thought of making it from scratch can seem daunting. That’s where the magic of the Crock-Pot comes in! This recipe simplifies everything, allowing you to enjoy all the deliciousness without spending hours in the kitchen.

Here’s why you’re going to fall head-over-heels for this Crock Pot Chicken Pot Pie:

  • Incredibly Easy: Seriously, it’s almost effortless. Just dump the ingredients in, set it, and forget it!
  • Flavor Explosion: Slow cooking intensifies the flavors, creating a rich and satisfying pot pie experience.
  • Perfect for Busy Weeknights: Come home to a warm and comforting dinner ready to be devoured.
  • Customizable: Easily adjust the vegetables and seasonings to your liking.
  • Crowd-Pleaser: This recipe makes a generous portion, perfect for feeding a family or a group of friends.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you. Most of these are pantry staples, and you can easily adapt it to what you have on hand.

  • Chicken: 2-3 boneless, skinless chicken breasts (about 1.5 pounds)
  • Vegetables:
    • 1 cup chopped carrots
    • 1 cup chopped celery
    • 1 cup chopped onion
    • 1 cup frozen peas
    • 1 cup frozen corn
    • 1/2 cup frozen green beans
  • Potatoes: 1 cup of cubed potatoes
  • Chicken Broth: 4 cups
  • Cream of Chicken Soup: 1 (10.75 ounce) can
  • Cream of Celery Soup: 1 (10.75 ounce) can (optional, but adds a nice depth of flavor)
  • Milk or Heavy Cream: 1/2 cup (for extra richness, use heavy cream)
  • Butter: 2 tablespoons
  • Flour: 2 tablespoons (for thickening)
  • Seasonings:
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon garlic powder
  • Pie Crust: 1 box (14.1 ounces) refrigerated pie crusts
  • Egg Wash: 1 egg, beaten (optional, for a golden crust)

Step-by-Step Instructions: Let’s Make Magic!

Okay, my friend, let’s get cooking! This recipe is so simple, even beginner cooks can nail it. Just follow these easy steps, and you’ll be enjoying a steaming bowl of Crock Pot Chicken Pot Pie in no time.

  1. Prepare the Chicken and Vegetables: Place the chicken breasts in the bottom of your Crock-Pot. Add the chopped carrots, celery, onion, and potatoes on top of the chicken.
  2. Add the Broth and Seasonings: Pour the chicken broth over the vegetables and chicken. Sprinkle with thyme, rosemary, salt, pepper, and garlic powder.
  3. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. The aroma filling your kitchen will be heavenly!
  4. Shred the Chicken: Remove the chicken from the Crock-Pot and shred it with two forks. Return the shredded chicken to the Crock-Pot.
  5. Thicken the Sauce: In a small bowl, whisk together the melted butter and flour until smooth. This is called a roux and will help thicken the sauce. Pour the roux into the Crock-Pot and stir well to combine.
  6. Add the Soups and Cream: Stir in the cream of chicken soup, cream of celery soup (if using), and milk or heavy cream. Mix well until everything is nicely combined.
  7. Add Frozen Vegetables: Stir in the frozen peas, corn, and green beans. Cover and cook on high for another 30 minutes, or until the vegetables are tender and the sauce has thickened slightly.
  8. Prepare the Pie Crust: While the pot pie filling is finishing up, preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. Unroll one of the pie crusts and gently press it into the bottom of the pie dish. Crimp the edges to seal.
  9. Assemble and Bake: Pour the hot chicken pot pie filling into the prepared pie crust. Unroll the second pie crust and place it on top of the filling. Crimp the edges to seal, making sure to cut a few slits in the top crust to allow steam to escape.
  10. Egg Wash (Optional): Brush the top crust with the beaten egg for a beautiful golden-brown finish. This is optional, but it definitely elevates the presentation!
  11. Bake: Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it, and if the crust starts to brown too quickly, tent it with foil.
  12. Let it Rest: Remove the pot pie from the oven and let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.
  13. Serve and Enjoy: Slice and serve your glorious Crock Pot Chicken Pot Pie! Get ready for rave reviews!
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Success Tips: Your Pot Pie Secret Weapons!

Want to guarantee a perfect pot pie every time? Here are a few of my tried-and-true tips that will take your recipe from good to absolutely amazing!

  • Don’t Overcook the Chicken: Overcooked chicken can become dry and stringy. Cook it just until it’s cooked through and easily shreds. You can always cook it a little longer at the end if needed.
  • Adjust the Thickness of the Sauce: If your sauce is too thin, whisk together a little more flour and water (or broth) and stir it into the Crock-Pot. If it’s too thick, add a splash of broth or milk until it reaches your desired consistency.
  • Use High-Quality Pie Crust: The pie crust is an important part of the pot pie experience. Choose a high-quality refrigerated pie crust or, if you’re feeling ambitious, make your own!
  • Get Creative with Vegetables: Feel free to substitute or add other vegetables to your pot pie. Mushrooms, potatoes, sweet potatoes, or parsnips would all be delicious additions. You can even toss in some spinach for added nutrients.
  • Make it Ahead: You can easily make the pot pie filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply pour the filling into the pie crust and bake as directed.

Variations to Make it Your Own

This Crock Pot Chicken Pot Pie is a fantastic base recipe, but feel free to get creative and customize it to your liking. Here are a few ideas to get you started:

  • Add Herbs: Experiment with different herbs, such as parsley, sage, or oregano, to add depth of flavor.
  • Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
  • Cheese Please!: Sprinkle some shredded cheddar cheese, Gruyere, or Parmesan cheese on top of the filling before baking for a cheesy twist.
  • Biscuit Topping: Instead of a pie crust, top the filling with homemade or store-bought biscuits. Bake until the biscuits are golden brown and cooked through. For a delightful twist on classic comfort food, consider using this filling in a similar way to how Chicken Pot Pie with Biscuits elevates the experience.
  • Add Bacon: Cooked and crumbled bacon adds a smoky and savory flavor to the pot pie.
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Serving Suggestions: Complete the Meal!

While this Crock Pot Chicken Pot Pie is a complete meal on its own, here are a few ideas to round out your dinner:

  • Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich pot pie.
  • Steamed Vegetables: Steamed broccoli, asparagus, or green beans are healthy and easy sides.
  • Crusty Bread: Serve with a loaf of crusty bread for soaking up all that delicious sauce.

Other Chicken Recipes You Might Enjoy!

If you’re a fan of chicken recipes, here are a few more of my favorites that I think you’ll love:

  • SMOTHERED CHICKEN RECIPE: This is comfort food at its finest!
  • CHICKEN DUMPLING SOUP: A hearty and flavorful soup that’s perfect for a cold day. This soup offers a similar cozy feeling to the pot pie, with a broth-based twist.
  • CREAMY CHICKEN AND RICE: A simple yet satisfying dish that’s ready in under 30 minutes. Similar to pot pie, it’s a comforting, creamy dish that’s easy to make.
  • CHICKEN PICCATA!: A tangy and flavorful dish that’s perfect for a quick weeknight meal.
  • Chicken Tortellini: An easy dump-and-go recipe that will become a family favorite.

Storage and Reheating Instructions

Storage: Leftover pot pie can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly to prevent it from drying out.

Reheating: To reheat, preheat your oven to 350°F (175°C). Cover the pot pie with foil and bake for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the crust may not be as crispy. For a quicker way to make another chicken meal, consider making some CREAMY CHICKEN AND RICE.

Freezing: You can freeze the pot pie filling before baking. Let it cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. When ready to bake, thaw the filling overnight in the refrigerator. Prepare the pie crust and bake as directed.

Get Ready to Bake!

There you have it! My super easy and incredibly delicious Crock Pot Chicken Pot Pie recipe. I promise, once you try it, you’ll never go back to making pot pie the old-fashioned way. It’s the perfect comfort food for busy weeknights, and it’s sure to become a family favorite. So gather your ingredients, dust off your Crock-Pot, and get ready to bake some magic!

How long should I cook the Crock Pot Chicken Pot Pie?

You can cook it on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork. After shredding the chicken and adding the remaining ingredients, cook on high for another 30 minutes.

Can I prepare the Crock Pot Chicken Pot Pie ahead of time?

Yes, you can make the pot pie filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply pour the filling into the pie crust and bake as directed.

What can I do if the sauce is too thin or too thick?

If the sauce is too thin, whisk together a little more flour and water (or broth) and stir it into the Crock-Pot. If it’s too thick, add a splash of broth or milk until it reaches your desired consistency.

Crock Pot Chicken Pot Pie: Creamy chicken and vegetable filling.

Ultimate Crock Pot Chicken Pot Pie

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This Crock Pot Chicken Pot Pie recipe simplifies the classic comfort food, offering a flavorful and satisfying meal with minimal effort. Packed with tender chicken, vegetables, and a creamy sauce, it’s perfect for busy weeknights and family gatherings. Enjoy the taste of homemade pot pie without spending hours in the kitchen.

Prep Time 20 minutes

Cook Time 7 hours 30 minutes

Total Time 7 hours 50 minutes

Course Main Course

Cuisine American

Servings 6

Calories 600 kcal

  • Crock-Pot (slow cooker)

  • 9-inch Pie Dish

  • Small bowl

  • Whisk

  • Fork

  • Knife

  • Cutting board

  • Measuring cups

  • Measuring spoons

  • Oven

  • 2-3 boneless, skinless chicken breasts about 1.5 pounds
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup frozen green beans
  • 1 cup cubed potatoes
  • 4 cups chicken broth
  • ½ cup milk or heavy cream
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 egg, beaten optional
  • Place the chicken breasts in the bottom of your Crock-Pot.

  • Add the chopped carrots, celery, onion, and potatoes on top of the chicken.

  • Pour the chicken broth over the vegetables and chicken. Sprinkle with thyme, rosemary, salt, pepper, and garlic powder.

  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.

  • Remove the chicken from the Crock-Pot and shred it with two forks. Return the shredded chicken to the Crock-Pot.

  • In a small bowl, whisk together the melted butter and flour until smooth. This is called a roux and will help thicken the sauce.

  • Pour the roux into the Crock-Pot and stir well to combine.

  • Stir in the cream of chicken soup, cream of celery soup (if using), and milk or heavy cream. Mix well until everything is nicely combined.

  • Stir in the frozen peas, corn, and green beans. Cover and cook on high for another 30 minutes, or until the vegetables are tender and the sauce has thickened slightly.

  • While the pot pie filling is finishing up, preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.

  • Unroll one of the pie crusts and gently press it into the bottom of the pie dish. Crimp the edges to seal.

  • Pour the hot chicken pot pie filling into the prepared pie crust.

  • Unroll the second pie crust and place it on top of the filling. Crimp the edges to seal, making sure to cut a few slits in the top crust to allow steam to escape.

  • Brush the top crust with the beaten egg for a beautiful golden-brown finish (optional).

  • Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it, and if the crust starts to brown too quickly, tent it with foil.

  • Remove the pot pie from the oven and let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.

  • Slice and serve.

For a richer flavor, use heavy cream instead of milk. If the sauce is too thin, whisk together a little more flour and water (or broth) and stir it into the Crock-Pot. Feel free to substitute or add other vegetables, such as mushrooms or sweet potatoes. Leftover pot pie can be stored in the refrigerator for up to 3 days. Freeze the pot pie filling before baking for up to 3 months.

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