This Crockpot Chicken Pot Pie is loaded with tender chicken and vegetables in a creamy gravy and topped with golden pie crust rounds. A comforting slow cooker dinner with just 20 minutes of prep!
Add these cozy chicken crockpot recipes to your to-do list: Easy Crockpot White Chicken Chili, Tuscan Slow Cooker Chicken Breast and Crockpot Chicken and Dumplings!
Chicken pot pie is comfort food that never goes out of style, and making it in the crockpot makes it even easier.
This version has all the creamy, savory filling you love finished with buttery pie crust rounds for that classic touch.
The slow cooker does the heavy lifting, letting the chicken and veggies simmer together until perfectly tender, while you whip up the pie crust toppers in the oven.
It’s flexible enough to use leftovers, frozen veggies, or store-bought crust if you’re short on time!
Slow Cooker Chicken Pot Pie ingredients:
- Chicken: Boneless, skinless chicken breasts keep it lean, but thighs or even leftover shredded chicken also work.
- Vegetables: Carrots, potatoes (peeled or unpeeled), celery, onion, peas, and corn bulk up the filling. If you’re short on time, swap in a frozen vegetable mix!
- Chicken broth: Low-sodium is best, so you can control the seasoning.
- Heavy cream: Makes the sauce creamy and rich. For lighter or dairy-free, replace with more broth.
- Cornstarch: Thickens the sauce so it coats the vegetables and chicken.
- Seasonings: Garlic, parsley, thyme, salt, and pepper give the broth a cozy, savory flavor.
- Pie crust rounds: Homemade pie crust is delicious, but store-bought crust, puff pastry, or even Cheddar Bay Biscuits work just as well.
How to make Chicken Pot Pie in the crockpot:
This Slow Cooker Chicken Pot Pie is such an easy, stick-to-your-ribs meal that always hits the spot. Don’t forget to check the recipe card for all the details!
- Add chopped veggies to the slow cooker.
- Place chicken breasts on top.
- Whisk together broth, cream, cornstarch, garlic, and seasonings and add to the slow cooker.
- Cut pie crust into rounds and bake until golden.
- When cook time is up, shred the chicken.
- Add shredded chicken to the slow cooker with thawed peas and corn.
Secrets for a better Crockpot Chicken Pot Pie:
- Don’t overcook the chicken. Check the vegetables around the 4-hour mark on low (the vegetables will take longer than the chicken!) so the chicken stays juicy.
- Shred the chicken. You can use forks to shred the chicken or add it to a stand mixer with the paddle attachment! If you don’t want to shred the chicken, you can finely chop it into cubes.
- Make it ahead. Chop your vegetables the night before and store them in the fridge so you can toss everything in the crockpot in the morning.
- Batch the crust rounds. Bake extra pie crust rounds and store them in an airtight container for a few days. They’re easy to re-crisp in the oven!
How to store leftovers:
Store leftover filling in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to loosen if needed.
Pie crust rounds are best fresh, but can be reheated in the oven at 350°F until crisp.
Serving suggestions:
This Crockpot Chicken Pot Pie is a full meal on its own, but it pairs well with lighter sides like a green salad or Roasted Green Beans.
If you want extra comfort on the table, serve it with Homemade Dinner Rolls or No Knead Bread to soak up the creamy filling!
Crockpot Chicken Pot Pie
written by Ashley Fehr
Ingredients
- 3 large carrots , (peeled and chopped)
- 3 medium red or gold potatoes, (cut into 1/2″ pieces)
- 1 rib celery , (chopped)
- ½ medium onion, (finely chopped)
- 2 boneless skinless chicken breasts
- 1½ cups low sodium chicken broth
- ½ cup heavy cream
- 2 tablespoons corn starch
- 2 cloves garlic, (minced)
- 1 teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¾ cup frozen peas, (thawed)
- ¾ cup frozen corn, (thawed)
Pie Crust toppers
- homemade pie crust, (or store bought pie crust or biscuits instead)
Instructions
- In a 4 to 6 quart crockpot, add the carrots, potatoes, celery and onion. Add the whole chicken breasts on top.
- In a large glass measuring cup, whisk together the broth, cream, corn starch, garlic, salt, parsley, thyme and pepper. Pour over the chicken and vegetables.
- Cover and cook on low for 4 to 5 hours or on high for 2-3 hours, until the vegetables are tender and the chicken is cooked through. Meanwhile, place the frozen peas and corn in the fridge to thaw.
- Remove the chicken to a cutting board and chop or shred. Stir back into the slow cooker with the peas and corn. Taste and adjust seasonings as desired.
Pie Crust Rounds
- Prepare pie crust according to the directions.
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Roll out pie crust and cut into 1-4" rounds (as big or small as you like). Place on prepared baking sheet and bake for 15-18 minutes until golden.
- Spoon chicken pot pie filling into bowls and top with pie crust rounds. Serve.
Notes
Ingredients and Substitutions:
Chicken: you can swap the chicken for leftover chicken or boneless, skinless chicken thighs if you prefer. This is perfect if you have leftover Easy Crockpot Shredded Chicken or Baked Chicken Breast. Vegetables: feel free to mix and match the vegetables as you like. If you don’t want to spend time chopping vegetables, you can swap for frozen mixed vegetables. Dairy-free: replace the cream with broth for a dairy-free version. Meatless: bump up the veggies and swap the chicken broth for vegetable. Pie crust rounds: you can use puff pastry rounds, Cheddar Bay Biscuits or a tube of refrigerated biscuits or pie crust if you prefer!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelMake-ahead option:
Add all the ingredients, minus the potatoes and pie crust to a freezer bag and freeze for up to 2 months.
When you’re ready to make the meal, dump it into the slow cooker and add fresh potatoes. Cook as directed, then prepare the pie crust rounds!
Can I skip the cornstarch?
You can, but the filling will be thinner. If you don’t have cornstarch, flour can be used instead.
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