Crockpot Chicken Pot Pie

This Crockpot Chicken Pot Pie makes a comforting weeknight dinner effortless for busy home cooks. It combines tender shredded chicken, creamy filling, and flaky pie crust all cooked to perfection in the slow cooker.

I made this after a hectic day when I had no energy to fuss with the stove and it turned into a family favorite we make regularly.

Ingredients

• Cooked chicken shredded: for quick protein and great texture — rotisserie chicken works well for ease
• Frozen mixed vegetables: add color and nutrition — look for a vibrant mix and quality frozen veg that is not too watery
• Cream of chicken soup: brings creaminess and depth of flavor — choose a brand you like or homemade if you have the time
• Chicken broth: thins the filling to just the right consistency and adds savory richness
• Onion powder and garlic powder: provide simple background seasoning that enhances the overall taste
• Refrigerated pie crust: packaged and ready to use for convenience — opt for a flaky crust or homemade if preferred for a more rustic finish

Instructions

Prepare Ingredients:

Shred the cooked chicken into bite-sized pieces so it blends evenly throughout the dish. Measure out the frozen vegetables; there is no need to thaw them first which keeps prep speedy.

Mix Filling:

In a large bowl, stir together the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, onion powder, and garlic powder until combined. This mixture will form a creamy savory filling that makes the pot pie so satisfying.

Prepare Crockpot:

Lightly grease the inside of your crockpot with cooking spray or a little olive oil to prevent sticking and make cleanup much easier.

Add Filling:

Pour the combined filling into the crockpot and spread it out evenly so the crust will sit nicely on top and the filling cooks uniformly.

Prepare Pie Crust:

Roll out the refrigerated pie crust gently and place it over the crockpot filling. Use a knife to cut several slits in the pastry to allow steam to escape while cooking, preventing soggy crust.

Cook:

Cover your crockpot and cook on low for about six hours if you want it ready by evening or on high for three hours if you need it sooner. The crust will turn golden brown and the filling will bubble slightly when ready.

Serve:

After cooking, allow the pot pie to rest for about ten minutes before serving. This resting period lets the filling set so it is not too runny when scooped.

My favorite ingredient has to be the cream of chicken soup — it makes the filling wonderfully creamy without needing extra cream. This dish reminds me of cozy Sunday dinners growing up, a real hug on a plate.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or oven to keep the crust flaky. If you plan to freeze, cover the whole pot pie tightly with foil then plastic wrap to prevent freezer burn.

Ingredient Swaps

Swap the chicken for turkey or cooked ham for a different twist. Use fresh seasonal vegetables if you have them handy instead of frozen for a fresher taste. Mushroom soup can be used instead of cream of chicken for a vegetarian-friendly filling if paired with a vegetable broth.

Serving Ideas

Serve your crockpot pot pie with a crisp green salad or steamed green beans for a balanced farm-to-table style meal. A splash of hot sauce or a sprinkle of fresh herbs like thyme brings interest to the creamy filling.

This recipe delivers a comforting and effortless dinner perfect for any weeknight. Enjoy the hands-off cooking and the deliciously creamy filling with a golden flaky crust.

Frequently Asked Recipe Questions

→ Can I use fresh vegetables instead of frozen?

Yes, fresh peas, carrots, and corn can be used. Just chop them to bite-sized pieces and adjust cooking time slightly to ensure they're tender.

→ How do I prevent the crust from becoming soggy?

Rolling out refrigerated pie crust and adjusting cooking time helps. Also, cutting slits allows steam to escape, keeping the crust crisp.

→ Can I substitute cream of chicken soup with homemade sauce?

Absolutely, a homemade creamy sauce with chicken broth and thickener like flour or cornstarch works well to maintain rich texture.

→ What’s the best way to shred cooked chicken for this dish?

Use two forks to pull cooked chicken apart into bite-sized shreds or pulse briefly in a food processor for even shredding.

→ Is it possible to cook this on high heat?

Yes, cooking on high for about 3 hours achieves similar tenderness, but slow cooking on low for 6 hours allows deeper flavor development.

→ Can I prepare this ahead and refrigerate before cooking?

You can assemble the filling and crust, cover tightly, and refrigerate for up to 24 hours before slow-cooking.