There’s something magical about the smell of chicken pot pie filling the house—warm, buttery, and packed with nostalgia. My Crockpot Chicken Pot Pie became a family favorite the first time I tried it, mostly because it’s the easiest version of comfort food you’ll ever make. No standing over the stove or fussing with a crust—just dump, stir, and let the slow cooker do the work while you go about your day. I love making this on busy weeknights, when the kids are running wild and all I want is a cozy meal that feels homemade. The best part? That golden, flaky crust that crisps up right on top of the creamy filling—trust me, one bite and you’ll be hooked.
Why You’ll Love This Crockpot Chicken Pot Pie
This recipe is my go-to for so many reasons—let me count the ways!
- Effortless prep: Just chop, dump, and walk away—no babysitting the stove while the crockpot works its magic.
- That golden crust: It crisps up perfectly on top of the creamy filling, giving you all the comfort of homemade without the hassle.
- Rich, cozy flavor: The thyme and broth simmer together for hours, making every bite taste like it took way more effort than it did.
- Kid-approved (and adult-loved): Even my picky eaters clean their plates—those buttery veggies and tender chicken are impossible to resist.
Seriously, it’s the kind of meal that makes everyone ask for seconds—and leaves you with barely any dishes to wash. Win-win!
Ingredients for Crockpot Chicken Pot Pie
Here’s everything you’ll need to make this cozy masterpiece—I’ve grouped them so you can toss them in the crockpot without any fuss:
The Veggies & Chicken
- 2 cups cooked chicken, shredded (I grab a rotisserie chicken when I’m feeling lazy!)
- 1 cup carrots, diced (about 2 medium—don’t skip these, they sweeten as they cook)
- 1 cup potatoes, diced (Yukon Golds hold their shape perfectly)
- 1 cup frozen peas (no thawing needed—hallelujah!)
- 1/2 cup onion, chopped (yellow or sweet both work great)
The Creamy Goodness
- 1 can (10.5 oz) cream of chicken soup (the secret shortcut for rich flavor)
- 1 cup chicken broth (low-sodium if you’re watching salt)
The Flavor Boosters
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme (rub it between your fingers first—trust me)
- 1 refrigerated pie crust (the ultimate time-saver!)
Ingredient Notes & Substitutions
Flexibility is key! Use fresh peas if you’ve got ’em (add them in the last 30 minutes). Swap in homemade broth for extra depth, or try gluten-free pie crust if needed. No cream of chicken soup? Cream of mushroom works in a pinch—just add an extra pinch of poultry seasoning. And yes, you can absolutely use raw chicken breasts (they’ll cook through in the crockpot—just shred before adding the crust).
How to Make Crockpot Chicken Pot Pie
Okay, let’s get cooking! This couldn’t be simpler—just follow these steps and let your crockpot do the heavy lifting:
- Layer those veggies: Dump your chicken, carrots, potatoes, peas, and onion right into the crockpot. No need to stir yet—just let them pile up in all their colorful glory.
- Whisk the magic sauce: In a bowl, mix the cream of chicken soup, broth, salt, pepper, and thyme until smooth. (Pro tip: Taste it! Need more thyme? Go for it—this is your flavor base.)
- Pour it all over: Slowly drizzle that creamy mixture over the veggies and chicken. Now grab a spoon and gently stir just until everything’s coated—don’t go wild, we’re not making mashed potatoes here.
- Set it and (almost) forget it: Cover and cook on low for 6 hours or high for 3 hours. You’ll know it’s ready when the carrots and potatoes are fork-tender and the filling’s bubbling at the edges.
- Crust time! Unroll your pie crust and lay it gently over the hot filling—it’s okay if it drapes or cracks a little. Tuck the edges in slightly (like you’re tucking in a blanket) so they don’t burn.
- The grand finale: Cover and cook another 30 minutes until the crust turns golden and crisp. Peek through the lid—if it’s not quite there, give it 5 more minutes. Then? Dive in!
Tips for the Perfect Pot Pie
- Avoid a soggy bottom: If your filling looks too watery before adding the crust, mix 1 tbsp cornstarch with 2 tbsp cold broth and stir it in. Let it cook uncovered for 10 minutes to thicken.
- Crust too pale? Brush it with beaten egg or melted butter before the final cook—it’ll give that gorgeous golden shine.
- Don’t overmix: Stir the filling just enough to combine. Over-stirring breaks down the potatoes and makes everything mushy.
- Short on time? Use pre-diced frozen carrots and potatoes—they work like a charm!
Serving Suggestions for Crockpot Chicken Pot Pie
This pot pie is a meal all on its own, but I love rounding it out with a simple crisp green salad—the fresh crunch cuts through all that creamy goodness perfectly. For my carb-loving family, I’ll sometimes whip up flaky buttermilk biscuits to scoop up every last bit of filling. Leftovers? They’re even better the next day! Just portion individual servings into containers (leave the crust separate if you can) and reheat in the oven to keep that perfect texture. Trust me, this is one dish you’ll want to make extra of—it disappears fast!
Storing and Reheating
Leftovers? No problem! Store any extra Crockpot Chicken Pot Pie in the fridge for up to 3 days—just keep it in an airtight container. For longer storage, freeze individual portions (without the crust) for up to 1 month. When reheating, skip the microwave—that’ll turn your beautiful crust soggy. Instead, pop it in a 350°F oven for 15-20 minutes until bubbly and crisp. If you froze it, just thaw overnight in the fridge first. Easy as pie—literally!
Crockpot Chicken Pot Pie Nutritional Information
Each hearty serving of this cozy pot pie comes in at about 320 calories, with 20g protein to keep you full. You’ll get 28g carbs (3g fiber), 14g fat (5g saturated), and 780mg sodium—though note these numbers can shift based on your exact ingredients (that rotisserie chicken or low-sodium broth tweaks things!). It’s comfort food you can feel good about serving—especially when those veggies sneak into every bite!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the most common things people ask me about this Crockpot Chicken Pot Pie:
- Can I use raw chicken? Absolutely! Just pop 2 raw chicken breasts right in with the veggies—they’ll cook through perfectly. Shred them before adding the crust.
- What if I don’t want crust? No problem! Skip it and serve the creamy filling over warm biscuits or mashed potatoes instead. Still heavenly!
- How do I thicken the filling? Mix 1 tbsp cornstarch with 2 tbsp cold broth, stir it in, and cook uncovered for 10 minutes. Works like magic!
- Can I make it ahead? Prep everything (except the crust) the night before! Store it in the fridge, then dump it in the crockpot in the morning.
- Help—my crust isn’t browning! Crank your crockpot to high for the last 10 minutes, or pop it under the broiler for 2-3 minutes (watch closely!).
Still stumped? Drop me a comment—I’m happy to help troubleshoot!
I’d love to hear how your Crockpot Chicken Pot Pie turns out! Leave a rating, snap a photo, or share your favorite twist in the comments below!
Magic Crockpot Chicken Pot Pie Comfort in Just 6 Hours
A comforting and easy-to-make chicken pot pie cooked in a crockpot.
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1/2 cup onion, chopped
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 refrigerated pie crust
Instructions
- Place chicken, carrots, potatoes, peas, and onion in the crockpot.
- In a bowl, mix cream of chicken soup, chicken broth, salt, pepper, and thyme.
- Pour the mixture over the ingredients in the crockpot.
- Cover and cook on low for 6 hours or high for 3 hours.
- Roll out the pie crust and place it over the filling in the crockpot.
- Cover and cook for an additional 30 minutes until the crust is golden.
Notes
- You can use store-bought rotisserie chicken for convenience.
- Add more broth if the mixture seems too thick.
- Let it cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
