The first time I made this crockpot chicken pot pie, I'd completely forgotten about dinner until 4 p.m. I threw everything into the slow cooker, crossed my fingers, and hoped for the best. Two hours later, my kitchen smelled like butter and thyme, and the filling was so creamy I could barely believe I'd made it. I ladled it over biscuits, and my husband looked up after his first bite and said, "This is staying in the rotation." He was right. Now I make it at least twice a month, especially when I need something that feels like a warm blanket but doesn't require me to stand over the stove.
If you love easy comfort food, you'll also want to try my Easy Mongolian Ground Beef Noodles or this Italian Penicillin Soup Recipe that's ready in just 30 minutes.
Why You Will love this Crockpot Chicken Pot Pie
This easy crockpot chicken pot pie checks all the boxes for a weeknight dinner. It's simple to throw together, uses everyday ingredients, and feeds a crowd. The Crockpot Chicken Pot Pie stays incredibly tender after slow cooking, and the creamy sauce is packed with flavor from garlic, thyme, rosemary, and a splash of Worcestershire.
You don't need any fancy equipment or techniques. Just layer everything in the slow cooker, walk away, and come back to a dinner that tastes like it took hours. Kids love it, adults love it, and the leftovers are even better the next day. Plus, it's one of those meals that feels special without requiring extra effort.
Jump to:
- Why You Will love this Crockpot Chicken Pot Pie
- Crockpot Chicken Pot Pie Ingredients
- how to make Crockpot Chicken Pot Pie
- Substitutions and Variations
- Kid-Approved Changes
- Expert Tips
- Equipment for Crockpot Chicken Pot Pie
- Storage and Reheating Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- CrockPot Chicken Pot Pie
Crockpot Chicken Pot Pie Ingredients
Here's what you'll need to make this comforting Crockpot Chicken Pot Pie
See Recipe Card Below This Post For Ingredient Quantities
- Yellow onion: Adds a sweet, savory base flavor that builds depth in the sauce.
- Celery: Brings a mild, earthy flavor and a little crunch before it softens into the filling.
- Butter: Creates richness and helps build the roux that thickens everything beautifully.
- Flour: Forms the base of the roux and gives the sauce that creamy, thick texture.
- Worcestershire sauce: Adds a subtle umami depth that makes the whole dish taste richer.
- Garlic: Brings a warm, aromatic flavor that ties everything together.
- Dried thyme, dried rosemary, onion powder: These herbs give the filling that classic pot pie flavor with a cozy, homey warmth.
- Chicken broth: Serves as the flavorful liquid base for the sauce.
- Chicken bouillon cube: Boosts the savory chicken flavor and adds extra richness.
- Boneless, skinless chicken breasts: Cook up tender and juicy in the slow cooker, then shred easily for the filling.
- Salt and pepper: Season the chicken and balance all the flavors.
- Half and half: Adds creaminess without being too heavy. You can also use heavy cream if you prefer.
- Frozen mixed vegetables: Peas and carrots are classic pot pie vegetables and add color, sweetness, and texture.
- Condensed cream of chicken soup: Gives the filling extra body and a smooth, creamy finish.
how to make Crockpot Chicken Pot Pie
This Crockpot Chicken Pot Pie comes together in simple steps, and the slow cooker does most of the work for you.
Start the base: Add the diced onion, celery, and melted butter to your 6-quart Crock Pot. Stir everything together, then sprinkle the flour over the top and stir until it's evenly mixed in. This creates a roux that will thicken your sauce as it cooks.
Add the seasonings: Stir in the Worcestershire sauce, minced garlic, dried thyme, dried rosemary, and onion powder. Everything should smell warm and fragrant.
Build the sauce: Slowly pour in the chicken broth, a little at a time, stirring continuously to avoid lumps. Add the chicken bouillon cube and stir until everything is smooth and well combined.
Add the chicken: Season both sides of the chicken breasts with salt and pepper, then nestle them into the sauce. Cover the Crock Pot and cook on high for 2 hours or low for 4 hours, until the chicken is fully cooked and tender.
Shred and add vegetables: Remove the cooked chicken from the pot and shred or dice it into bite-sized pieces. Stir the frozen mixed vegetables into the sauce, then add the half and half. Return the shredded chicken to the pot, stir everything together, and cook on low for another 30 minutes.
Finish and serve: Stir in the condensed cream of chicken soup until the filling is creamy and thick. Serve warm over biscuits or with a side of crusty bread.
Substitutions and Variations
This Crockpot Chicken Pot Pie is flexible and easy to adjust based on what you have on hand.
- Chicken thighs instead of breasts: Swap in boneless, skinless chicken thighs for a richer, more flavorful filling.
- No half and half: Use whole milk or heavy cream instead. Both work well.
- Skip the condensed soup: If you'd prefer to avoid canned soup, just add an extra ½ cup of chicken broth and a little more flour to thicken.
- Add potatoes: Dice 2 cups of potatoes and add them with the chicken for a heartier meal.
- Use fresh vegetables: Swap frozen vegetables for fresh carrots, peas, and green beans. Just dice them small so they cook evenly.
- Make it dairy-free: Use coconut cream instead of half and half, and skip the butter or use a dairy-free alternative.
Kid-Approved Changes
Want to make this even more kid-friendly? Here are a few tweaks that work every time.
Smaller vegetable pieces: Chop the vegetables extra small so they blend into the sauce and are less noticeable for picky eaters.
Mild flavors: Cut back on the herbs or use just thyme if your kids are sensitive to strong flavors.
Extra cheese: Stir in a handful of shredded cheddar cheese at the end for a cheesy twist kids love.
Serve over pasta: Skip the biscuits and serve the filling over egg noodles or penne for a pot pie pasta dish.
Expert Tips
These little tips will help you get the most flavorful, creamy filling every time.
Taste and adjust seasoning: Before serving, taste the filling and add more salt, pepper, or herbs if needed.
Stir the roux well: Make sure the flour is fully incorporated with the butter at the beginning. This prevents lumps and helps thicken the sauce evenly.
Add broth slowly: Pouring the broth in gradually while stirring keeps the mixture smooth and prevents clumping.
Don't overcook the chicken: Check the chicken at the 2-hour mark on high. Overcooked chicken can get dry, even in a slow cooker.
Equipment for Crockpot Chicken Pot Pie
This Crockpot Chicken Pot Pie keeps things simple with just a couple of essential tools.
- 6-quart Crock Pot: The perfect size for this Crockpot Chicken Pot Pie. Smaller slow cookers may not hold everything comfortably.
- Silicone spatula: Makes stirring and scraping the sides of the pot easy without scratching the surface.
Storage and Reheating Tips
This Crockpot Chicken Pot Pie recipe stores beautifully and makes great leftovers.
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better as they sit.
- Freezer: Freeze the filling in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm leftovers on the stove over low heat, stirring occasionally, until heated through. You can also microwave individual portions, but stovetop reheating keeps the texture creamier.
Serving Suggestions
This Crockpot Chicken Pot Pie is delicious served so many ways. Here are a few of my favorites:
- Over warm, fluffy biscuits: This is my go-to. The biscuits soak up all that creamy sauce.
- With crusty bread: A thick slice of sourdough or French bread is perfect for scooping up every last bit.
- Over mashed potatoes: Spoon the filling over a mound of buttery mashed potatoes for the ultimate comfort meal.
- On puff pastry: If you want a little crunch, serve the filling topped with a sheet of baked puff pastry cut into squares.
If you're craving more cozy dinners, pair this with my Healthy Greek Bowl Recipe with Chicken & Tzatziki for a lighter option on another night.
FAQ
How to cook chicken pot pie in a slow cooker?
Start by making a roux with butter and flour in the slow cooker, then add broth, seasonings, and raw chicken. Cook on high for 2 hours or low for 4 hours. Shred the chicken, stir in vegetables and cream, and finish with condensed soup. Serve over biscuits. My tip: Always add the cream toward the end so it doesn't separate.
How long does chicken have to be in the crockpot on high?
Boneless, skinless chicken breasts need about 2 to 2.5 hours on high or 4 hours on low to cook through completely. Check that the internal temperature reaches 165°F. My tip: Don't cook chicken breasts longer than needed or they'll dry out.
What temperature and time for chicken pot pie?
In a slow cooker, cook on high for 2 hours or low for 4 hours. The chicken should reach 165°F internally. The filling will be creamy and thick when done. My tip: If you're short on time, high heat works great without sacrificing flavor.
How to thicken crockpot chicken pot pie?
If your filling is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the pot. Cook on high for 10 more minutes until thickened. You can also let it sit uncovered for 10 minutes to thicken naturally. My tip: The condensed soup at the end helps thicken everything beautifully, so don't skip it.
Related
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Pairing
These are my favorite dishes to serve with Crockpot Chicken Pot Pie
CrockPot Chicken Pot Pie
Ingredients
Method
- Add the diced onion, celery, and melted butter to the slow cooker set to low heat and stir until evenly coated, then sprinkle in the flour and mix until no dry spots remain before stirring in Worcestershire sauce, garlic, thyme, rosemary, and onion powder.
- Slowly pour in the chicken broth while stirring continuously with a spatula so the mixture stays smooth, then crumble in the bouillon cube and mix well.
- Season both sides of the chicken breasts with salt and pepper, nestle them into the sauce, cover, and cook on high for 2 hours or low for about 4 hours until tender.
- Transfer the cooked chicken to a cutting board and shred or chop it into bite-sized pieces, then stir the frozen vegetables and half-and-half into the slow cooker.
- Return the chicken to the pot, cover, and continue cooking on low for 30 minutes until the vegetables are tender and the sauce thickens slightly.
- Stir in the condensed cream of chicken soup until fully combined, then serve hot with biscuits or your favorite starch.
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