This hearty crock pot chicken pot pie is a comforting dish bursting with tender chicken, vibrant vegetables, and a rich creamy sauce under a flaky crust. Perfect for any occasion, it offers a delightful blend of homestyle flavors and satisfying textures that make every bite a warm, delicious experience.

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I’ve always been a fan of recipes that combine hearty proteins and healthy veggies, and this Crock Pot Chicken Pot Pie is no exception. I love how it comes together with simple ingredients like 1.5 lbs of boneless skinless chicken breasts cut into bite-size pieces, 2 medium potatoes peeled and diced, and 1 cup carrots sliced into small chunks.

The addition of 1 cup celery and 1 cup onion, along with 3 cloves of garlic minced, boosts the flavor and provides some nutritional value that really helps balance my meals. I also appreciate the mix of 1 cup frozen peas and 1 cup frozen corn which gives a nice pop of color and vitamins.

The cream of chicken and cream of celery soups combined with 1 cup chicken broth create a rich base thats not too heavy. With dried thyme, rosemary, salt and pepper, topped with a crust from a refrigerated pie crust package, this pot pie is not only easy but really satisfying.

Why I Like this Recipe

I like this recipe because it’s super easy to throw together even when Im busy. The chicken gets so tender and all the veggies mix together with the creamy soup that it feels like a real comfort food meal. I also love how the crust turns golden and adds a crunchy topping to each bite. Lastly, I appreciate how this recipe uses a bunch of common ingredients that I already have, making it a no-fuss dinner option.

Ingredients

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Chicken is lean protein that makes the dish real nourishing and filling.
Potatoes provide carbs and texture, they give a hearty, comforting base.
Carrots add natural sweetness, vitamin A and vibrant color to the mix.
Celery adds a crunch, fresh flavor and essential fiber for a balanced bite.
Onions bring rich, savory notes and antioxidants that boost the overall taste.
Garlic intensifies flavor, giving a warm, inviting kick to the stew.
Frozen peas offer fiber and protein that balance the creamy textures.
Frozen corn gives a naturally sweet crunch and adds extra brightness to the meal.
Cream soups provide a velvety, rich base that ties all flavors together.
Pie crust adds buttery, flaky texture that completes the divine pot pie experience.

Ingredient Quantities

1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces

2 medium potatoes, peeled and diced

1 cup carrots, sliced into small chunks

1 cup celery, diced

1 cup onion, roughly chopped

3 cloves garlic, minced

1 cup frozen peas

1 cup frozen corn

1 can (10.5 oz) cream of chicken soup

1 can (10.5 oz) cream of celery soup

1 cup chicken broth

1/2 tsp dried thyme

1/2 tsp dried rosemary

Salt and pepper, to taste

1 package refrigerated pie crust (contains 2 crusts)

How to Make this

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1. First, spray your crock pot with non-stick spray then toss in the chicken, diced potatoes, sliced carrots, diced celery, roughly chopped onion and minced garlic. Season everything with the dried thyme, rosemary, salt and pepper.

2. Stir in the frozen peas and corn so they’re evenly spread out.

3. In a small bowl mix the cream of chicken soup, cream of celery soup and chicken broth until they blend well.

4. Pour that soup mixture over all the other ingredients in the crock pot and give everything a quick stir.

5. Cover the crock pot and cook on low for about 6 hours (or on high for 4 hours) until the chicken is tender and the veggies are soft.

6. When there’s about 30 minutes left on cooking, preheat your oven to 425°F. If your crock pot isn’t oven-safe, carefully transfer the filling to a greased pie dish.

7. Roll out one of the refrigerated pie crusts and lay it over the filling. If you prefer a two-crust pie, you can line the bottom with the second crust and then cover with the top crust.

8. Seal the edges well and cut a few slits on the top crust to let the steam escape.

9. Place the pie dish in the oven and bake for 25 to 30 minutes or until the crust is golden brown.

10. Once done, let it cool slightly before serving up your hearty, homemade chicken pot pie. Enjoy!

Equipment Needed

1. Crock pot (slow cooker) and non-stick spray
2. Knife and cutting board for chopping the chicken and vegetables
3. Measuring cups and spoons to measure the soups and broth
4. Stirring utensil like a wooden spoon
5. Small bowl for mixing the cream soups with the chicken broth
6. Pie dish (if your crock pot cannot go into the oven)
7. Oven preheated to 425°F
8. Rolling pin for rolling out the refrigerated pie crust (if needed)

FAQ

Q: How long should I cook the pot pie in my crock pot?

A: You typically want to cook on low for about 6 to 8 hours. If you're in a hurry, high for around 4 hours can work too, but low is best for that tender chicken.

Q: Can I use other vegetables instead of the ones in the recipe?

A: Yep, you can swap in your fav veggies if you want. Just keep the overall liquid balance in mind so it fills out nice and creamy.

Q: How do I get the crust crispy after it's cooked in the crock pot?

A: After the crock pot cooking, place the pie crust on top and pop it under a preheated broiler for about 3 to 5 minutes. Keep a close eye on it so it doesn't burn.

Q: Can I make this recipe ahead of time?

A: Sure can! You can prep everything the night before and pop it in the crock pot in the morning. Just make sure you keep it refrigerated until its time to cook.

Best Chicken Pot Pie Crock Pot Recipe Substitutions and Variations

Chicken: Instead of chicken breasts, you can use boneless skinless chicken thighs for more flavor
Potatoes: If you cant find regular potatoes, sweet potatoes work pretty well too
Carrots: Try substituting carrots with parsnips if you want a slightly different crunch
Soup: Rather than using the canned cream soups, you can make a simple white sauce with milk, flour, and a bit of chicken broth
Pie crust: If you’re out of refrigerated pie crust, puff pastry is a tasty alternative

Pro Tips

1. Browning the chicken in a hot pan before adding it to the crock pot can really boost the flavor, even if it adds a few extra steps.
2. Make sure you chop all your veggies into similar sizes so they cook evenly – uneven pieces can end up overcooked or underdone.
3. If you like a thicker filling, try whisking a teaspoon of flour or cornstarch into the soup mixture before pouring it in; that small trick makes a big difference.
4. After baking, let your pot pie rest for about 5 minutes so the filling can set a bit; this helps everything hold together and makes it easier to serve without falling apart.

Best Chicken Pot Pie Crock Pot Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Crock pot (slow cooker) and non-stick spray
2. Knife and cutting board for chopping the chicken and vegetables
3. Measuring cups and spoons to measure the soups and broth
4. Stirring utensil like a wooden spoon
5. Small bowl for mixing the cream soups with the chicken broth
6. Pie dish (if your crock pot cannot go into the oven)
7. Oven preheated to 425°F
8. Rolling pin for rolling out the refrigerated pie crust (if needed)

Ingredients

1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces
2 medium potatoes, peeled and diced
1 cup carrots, sliced into small chunks
1 cup celery, diced
1 cup onion, roughly chopped
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of celery soup
1 cup chicken broth
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper, to taste
1 package refrigerated pie crust (contains 2 crusts)

Directions

First, spray your crock pot with non-stick spray then toss in the chicken, diced potatoes, sliced carrots, diced celery, roughly chopped onion and minced garlic. Season everything with the dried thyme, rosemary, salt and pepper.
Stir in the frozen peas and corn so they're evenly spread out.
In a small bowl mix the cream of chicken soup, cream of celery soup and chicken broth until they blend well.
Pour that soup mixture over all the other ingredients in the crock pot and give everything a quick stir.
Cover the crock pot and cook on low for about 6 hours (or on high for 4 hours) until the chicken is tender and the veggies are soft.
When there’s about 30 minutes left on cooking, preheat your oven to 425°F. If your crock pot isn’t oven-safe, carefully transfer the filling to a greased pie dish.
Roll out one of the refrigerated pie crusts and lay it over the filling. If you prefer a two-crust pie, you can line the bottom with the second crust and then cover with the top crust.
Seal the edges well and cut a few slits on the top crust to let the steam escape.
Place the pie dish in the oven and bake for 25 to 30 minutes or until the crust is golden brown.
Once done, let it cool slightly before serving up your hearty, homemade chicken pot pie. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 250g
Total number of serves: 6
Calories: 450kcal
Fat: 22g
Saturated Fat: 8g
Trans Fat: 0.5g
Polyunsaturated: 3g
Monounsaturated: 10g
Cholesterol: 70mg
Sodium: 850mg
Potassium: 500mg
Carbohydrates: 35g
Fiber: 5g
Sugar: 4g
Protein: 30g
Vitamin A: 400IU
Vitamin C: 15mg
Calcium: 100mg
Iron: 2mg

Best Chicken Pot Pie Crock Pot Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Best Chicken Pot Pie Crock Pot Recipe Substitutions and Variations

Pro Tips