Crockpot Chicken Pot Pie

This easy Crockpot Chicken Pot Pie recipe is an effortless version of the comfort food classic.

The pot pie 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.


– Chicken Breasts – Onion – Celery – Carrots – Cream Cheese

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 or shred into bite-sized pieces.


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.


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