Easy Crockpot Chicken Pot Pie – Better Than Takeout

Easy Crockpot Chicken Pot Pie – The ultimate comfort food, ready in just 4 hours with minimal effort. Better than takeout and perfect for busy weeknights. After making this many times, I’ve discovered the trick to a perfectly creamy, not watery, chicken pot pie. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Dump & Bake Teriyaki Tofu Rice Casserole and Easy BBQ Chicken Flatbread Recipe.

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.

• 2 lbs boneless, skinless chicken breasts
• 1 lb mixed frozen vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) condensed chicken broth
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 package (2 count) refrigerated pie crust
• Salt
• Black pepper
• Optional: Fresh parsley, chopped (for garnish)

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

1. Step 1: Place chicken breasts in the bottom of a 6-qt slow cooker.
2. Step 2: Top with frozen mixed vegetables.
3. Step 3: In a bowl, combine cream of chicken soup, condensed chicken broth, milk, salt, and pepper. Pour over chicken and vegetables.
4. Step 4: Cover and cook on low for 4 hours.
5. Step 5: Preheat oven to 425°F. Remove lid from slow cooker and place pie crust on top, pressing edges to seal. Cut slits in the center to allow steam to escape.
6. Step 6: Bake for 20-25 minutes, or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before serving.

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 for up to 3 days. Make-ahead tip: You can prepare the chicken and vegetable mixture up to 1 day ahead. Store in the fridge until ready to cook.

Freezing Easy Crockpot Chicken Pot Pie – Better Than Takeout

Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated 350°F oven for 20-25 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a richer flavor, add 1/2 cup of heavy cream to the filling before adding the pie crust.
• Best substitution: Instead of cream of chicken soup, you can use a homemade cream sauce made with butter, flour, and chicken broth.
• Make-ahead: You can assemble the entire dish in the slow cooker up to 1 day ahead. Refrigerate until ready to cook, then proceed with the recipe as written.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your filling is too watery, mix 1 tbsp of cornstarch with 1 tbsp of water and stir into the slow cooker. Cook for an additional 10-15 minutes, or until thickened.

Easy Crockpot Chicken Pot Pie – Better Than Takeout

⏱

Prep

15 min

🍳

Cook

4 hr

⏳

Total

4 hr 15 min

🍽

Serves

6 servings

🥗

Diet

Gluten-free (use gluten-free pie crust)

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 lb mixed frozen vegetables
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) condensed chicken broth
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 package (2 count) refrigerated pie crust

Seasonings

• Salt
• Black pepper

Optional Toppings

• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Place chicken breasts in the bottom of a 6-qt slow cooker.
2. Step 2: Top with frozen mixed vegetables.
3. Step 3: In a bowl, combine cream of chicken soup, condensed chicken broth, milk, salt, and pepper. Pour over chicken and vegetables.
4. Step 4: Cover and cook on low for 4 hours.
5. Step 5: Preheat oven to 425°F. Remove lid from slow cooker and place pie crust on top, pressing edges to seal. Cut slits in the center to allow steam to escape.
6. Step 6: Bake for 20-25 minutes, or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before serving.

Notes

• Chef tip: For a richer flavor, add 1/2 cup of heavy cream to the filling before adding the pie crust.
• Best substitution: Instead of cream of chicken soup, you can use a homemade cream sauce made with butter, flour, and chicken broth.
• Make-ahead: You can assemble the entire dish in the slow cooker up to 1 day ahead. Refrigerate until ready to cook, then proceed with the recipe as written.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your filling is too watery, mix 1 tbsp of cornstarch with 1 tbsp of water and stir into the slow cooker. Cook for an additional 10-15 minutes, or until thickened.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a preheated 350°F oven for 20-25 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: You can prepare the chicken and vegetable mixture up to 1 day ahead. Store in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 420
• Protein: 38g
• Fat: 16g
• Carbs: 37g
• Fiber: 3g
• Sugar: 4g
• Sodium: 1020mg
• Cholesterol: 105mg
• Sat. Fat: 7g

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!