This Crockpot Chicken Pot Pie is an effortless version of the comfort food classic. The filling is rich and creamy, full of chicken and veggies and perfect for topping with a pie crust or serving with biscuits, pasta or zoodles.
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Crockpot Chicken Pot Pie
This Crockpot Chicken Pot Pie is just as comforting and delicious as the classic but so much easier to make. The recipe basically makes itself - you just dump and go. It’s chock full of simple ingredients, and the filling lends itself to being served in a variety of different ways.
We’ve given you instructions on simple ways to create a pie crust topping or bake in a pie dish if you want to go full-on traditional. Or, take the easy route and serve over homemade biscuits, rice, pasta or even zoodles. The filling also freezes beautifully so you can make some for now and some for later.
How to Serve Slow Cooker Chicken Pot Pie
If you want to go simple, serve over biscuits, rice or pasta. For something a little healthier but still super delicious, you could also serve over zoodles or cauliflower rice.
If you are really looking to get that traditional pie crust topping, you have a couple of options:
- For a crispy pie crust topping, use a casserole crock pot which has a removable liner that transfers easily to the oven. Once you’ve followed this recipe, top with an unrolled tube of crescent rolls and bake at 375 degrees for about 10 minutes.
- Once this filling recipe is finished, transfer to a pie dish that has already been prepared with pie dough and soon in the filling. Top with more pie crust, add a few slits to vent and bake at 400 degrees for about 45 minutes, or until golden.
- For an oven-free method, top with crescent roll dough or refrigerated pie crust and cover. Cook on low in the slow cooker for another 1- 1 ½ hours, or until the dough is cooked through.
Ingredients in Crockpot Chicken Pot Pie
- Chicken Breasts - boneless, skinless chicken breasts are our go-to for this recipe. You could also try using chicken thighs.
- Onion - while I usually use white or yellow onions, red would also work great.
- Celery - these should be cut into approximately ½ inch slices.
- Carrots - you’ll want to peel and dice your carrots into small, bite-sized pieces.
- Cream Cheese - some recipes use cream of chicken soup, but we like the tangy flavor of cream cheese. It keeps the filling nice and creamy and a little thicker than just heavy cream might.
- Chicken Broth - if you have it, you can use homemade chicken stock. Otherwise any kind of broth will do.
- Dried Thyme - dried thyme works great, or else you can use 1 full teaspoon of fresh thyme.
- Garlic Powder - this adds a sweet garlic flavor to the broth.
- Salt and Pepper
- Frozen Veggies - this recipe calls for frozen peas and frozen sweet corn, but you could substitute frozen mixed vegetables or frozen green beans.
How to Make this Chicken Pot Pie Crockpot Recipe
- Add ingredients to the crock pot. Add the chicken breasts, onion, carrots, celery, cream cheese, chicken broth, thyme, garlic powder, salt and pepper to your crockpot.
- Cook the chicken. Cover and cook on low for 5-6 hours or on high for about 3 hours. It has finished cooking once the internal temperature of the chicken has reached 165 degrees F in the thickest part.
- Dice the cooked chicken. Set the slow cooker to warm and remove the chicken. Let it cool for a few minutes so that you can handle it, then dice or shred into bite-sized pieces.
- Stir in the frozen veggies. Use a whisk to combine the broth, cream cheese and spices, stirring until smooth. Add the diced or shredded chicken back into the crockpot, then stir in the frozen veggies. Stir until combined.
- Serve. Serve over biscuits, rice, zoodles, cauliflower rice or your favorite pasta. Enjoy!
Frequently Asked Questions
Easy peasy - just mix together 1 tablespoon of cornstarch and 2 tablespoons of cold water then slowly stir the cornstarch slurry into the pot pie mixture. Allow it to simmer and thicken the pot pie until it reaches the desired consistency.
For 2-3 pounds of boneless, skinless chicken breast it will take roughly 5-6 hours to cook on low and 3 hours to cook on high.
The cooking time will always vary depending on how much is in the crockpot, what size crockpot you are using, whether your chicken is boneless or bone-in and even just the crockpot itself. That’s why you should always check the internal temperature of your chicken to make sure it has reached 165 degrees F before assuming it is finished.
Yes! This freezes wonderfully. Store frozen in freezer bags for up to 3 months, then just thaw in the fridge overnight.
Storing and Reheating
- Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: you can freeze this chicken pot pie filling in freezer bags for up to 3 months. Thaw in the fridge overnight.
- To reheat: of course you can reheat a small portion in the microwave, or else warm slowly in a saucepan over medium low heat, stirring frequently until warmed through.
Slow Cooker Chicken Pot Pie Recipe
Ingredients
Slow Cooker Tuscan Chicken
- 2 pounds Chicken Breasts boneless, skinless
- 1 medium Onion diced, about 1 cup
- 4 ribs Celery diced, about 1½ cups
- 3 large Carrots diced, about 1½ cups
- 8 oz Cream Cheese
- 1 ½ cups Chicken Broth
- ½ teaspoon Dried Thyme or about 1 teaspoon fresh thyme
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 cup Frozen Sweet White Corn
- 1 cup Frozen Peas
Instructions
- Add the chicken breasts, onion, carrots, celery, cream cheese, chicken broth, thyme, garlic powder, salt and pepper to your crockpot.
- Cover and cook on low for 5-6 hours or on high for about 3 hours. It has finished cooking once the internal temperature of the chicken has reached 165 degrees F in the thickest part.
- Set the slow cooker to warm and remove the chicken. Let it cool for a few minutes so that you can handle it, then dice into bite-sized pieces.
- Use a whisk to combine the broth, cream cheese and spices, stirring until smooth. Add the diced chicken back into the crockpot, then stir in the frozen veggies. Stir until combined.
- Serve over biscuits, rice, zoodles, cauliflower rice or your favorite pasta. Enjoy!
Notes
- For a crispy pie crust topping, use a casserole crock pot which has a removable liner that transfers easily to the oven. Once you’ve followed this recipe, top with an unrolled tube of crescent rolls and bake at 375 degrees for about 10 minutes.
- Once this filling recipe is finished, transfer to a pie dish that has already been prepared with pie dough and soon in the filling. Top with more pie crust, add a few slits to vent and bake at 400 degrees for about 45 minutes, or until golden.
- For an oven-free method, top with crescent roll dough or refrigerated pie crust and cover. Cook on low in the slow cooker for another 1- 1 ½ hours, or until the dough is cooked through.
Nutrition
More Crockpot Chicken Recipes to Try
- Lemon Chicken Orzo Soup
- Green Chile Chicken Enchilada Soup
- Mississippi Chicken
- Slow Cooker Chicken Burrito Bowls
- Slow Cooker Chicken Fajitas
- Easy Slow Cooker Tuscan Chicken
- Easy Salsa Chicken
- More Chicken Recipes
- More Slow Cooker Recipes
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Like the classic, this Crockpot Chicken Pot Pie is comforting and delicious but so much easier to make. It's got a rich and creamy broth filled with veggies and chicken, ready to top with pie crust or serve with biscuits, rice, pasta or zoodles.
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