Easy Crockpot Chicken Pot Pie – Better Than Takeout

Easy Crockpot Chicken Pot Pie is the ultimate comfort food, ready in just 30 minutes of prep time. After making this many times, I’ve discovered the trick to keeping it from being watery is to cook the chicken and vegetables separately before adding the cream of chicken soup and milk. If you love recipes like this, you’ll also enjoy Easy Cinnamon Roll Casserole recipe (7 ingredients!) and Crispy Cast Iron Skillet Pizza.

What You'll Need for Easy Crockpot Chicken Pot Pie – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 1 lb bag frozen mixed vegetables
• 2 medium potatoes, diced
• 2 medium carrots, diced
• 1 medium onion, diced
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1 package (2 pie crusts) refrigerated pie crust
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Optional: Fresh parsley, chopped (for garnish)
• Optional: Shredded cheddar cheese (optional, for topping)

How to Make Easy Crockpot Chicken Pot Pie – Better Than Takeout

1. Step 1: Cut chicken into bite-sized pieces and season with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
2. Step 2: In the same skillet, add diced potatoes, carrots, and onion. Cook until the vegetables begin to soften, about 5-7 minutes. Add frozen mixed vegetables and cook for an additional 2-3 minutes. Remove from skillet and set aside.
3. Step 3: In the slow cooker, combine cooked chicken, cooked vegetables, cream of chicken soup, and milk. Stir until well combined.
4. Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken and vegetables are tender.
5. Step 5: Preheat the oven to 425°F (220°C). Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken and vegetable mixture into the pie crust. Roll out the second pie crust and place it on top of the filling. Crimp the edges and cut slits in the top to allow steam to escape. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

Storing & Reheating Easy Crockpot Chicken Pot Pie – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: You can prepare the filling up to 24 hours in advance and store it in the refrigerator until ready to bake.

Freezing Easy Crockpot Chicken Pot Pie – Better Than Takeout

Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little bit of milk or water to the filling to prevent it from drying out.

Recipe Notes

• Chef tip: For an even creamier filling, you can add a tablespoon of sour cream or Greek yogurt to the filling before baking.
• Best substitution: If you don't have cream of chicken soup, you can substitute it with 1 can of cream of mushroom soup and 1/2 cup of chicken broth.
• Make-ahead: You can prepare the filling up to 24 hours in advance and store it in the refrigerator until ready to bake. Alternatively, you can assemble the entire pot pie and refrigerate it until ready to bake, adding an additional 10-15 minutes to the baking time.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your crust is browning too quickly, you can cover the edges with aluminum foil or use a pie crust shield.

Easy Crockpot Chicken Pot Pie – Better Than Takeout

⏱

Prep

30 min

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

7-9 hours (low) or 4-5 hours (high)

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free (use gluten-free pie crust)

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 lb bag frozen mixed vegetables
• 2 medium potatoes, diced
• 2 medium carrots, diced
• 1 medium onion, diced
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1 package (2 pie crusts) refrigerated pie crust

Seasonings

• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Optional Toppings

• Fresh parsley, chopped (for garnish)
• Shredded cheddar cheese (optional, for topping)

Instructions

1. Step 1: Cut chicken into bite-sized pieces and season with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
2. Step 2: In the same skillet, add diced potatoes, carrots, and onion. Cook until the vegetables begin to soften, about 5-7 minutes. Add frozen mixed vegetables and cook for an additional 2-3 minutes. Remove from skillet and set aside.
3. Step 3: In the slow cooker, combine cooked chicken, cooked vegetables, cream of chicken soup, and milk. Stir until well combined.
4. Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken and vegetables are tender.
5. Step 5: Preheat the oven to 425°F (220°C). Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken and vegetable mixture into the pie crust. Roll out the second pie crust and place it on top of the filling. Crimp the edges and cut slits in the top to allow steam to escape. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.

Notes

• Chef tip: For an even creamier filling, you can add a tablespoon of sour cream or Greek yogurt to the filling before baking.
• Best substitution: If you don't have cream of chicken soup, you can substitute it with 1 can of cream of mushroom soup and 1/2 cup of chicken broth.
• Make-ahead: You can prepare the filling up to 24 hours in advance and store it in the refrigerator until ready to bake. Alternatively, you can assemble the entire pot pie and refrigerate it until ready to bake, adding an additional 10-15 minutes to the baking time.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your crust is browning too quickly, you can cover the edges with aluminum foil or use a pie crust shield.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little bit of milk or water to the filling to prevent it from drying out.
• Make ahead: You can prepare the filling up to 24 hours in advance and store it in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 470
• Protein: 34g
• Fat: 21g
• Carbs: 42g
• Fiber: 4g
• Sugar: 4g
• Sodium: 870mg
• Cholesterol: 95mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Chicken Pot Pie – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Chicken Pot Pie – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!