If you have ever craved the cozy, comforting flavors of a classic homemade pie without all the fuss, this Crock Pot Chicken Pot Pie Recipe is your new best friend. It’s a delightful blend of tender chicken, flavorful vegetables, and a creamy, herb-infused sauce that simmers gently all day long. Perfect for busy days or chilly nights when warmth and heartiness are just what you need, this recipe brings that nostalgic pot pie experience to your slow cooker with minimal effort and maximum satisfaction.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this recipe’s success. Each one plays a vital role, whether it’s creating depth of flavor, lending creaminess, or adding vibrant color to the dish. Here’s what makes this dish shine:
- Yellow onion: Adds a sweet and aromatic foundation to the pot pie filling.
- Celery: Brings a subtle crunch and freshness.
- Butter: Melts into a rich base, helping to blend all the flavors beautifully.
- Flour: Thickens the sauce to that perfect velvety consistency.
- Worcestershire sauce: A dash for a subtle tangy depth.
- Garlic: Infuses the dish with a warm, savory aroma.
- Dried thyme, rosemary, and onion powder: These herbs and seasonings layer in complexity and earthiness.
- Chicken broth and bouillon cube: The savory heart of the sauce.
- Boneless skinless chicken breasts: The tender protein centerpiece.
- Salt and pepper: Basic seasonings to bring out every flavor.
- Half and half (or heavy cream): Adds a creamy, lush texture to the filling.
- Frozen mixed vegetables: For a pop of color and sweetness—peas and carrots are classic choices.
- Condensed cream of chicken soup: An easy shortcut to creamy richness; you can opt for a homemade version too.
How to Make Crock Pot Chicken Pot Pie Recipe
Step 1: Sauté the aromatics in the crock pot
Start by adding diced onions, celery, and melted butter right into your crock pot. Stir these together gently over low heat. This slow cooking softens the veggies and releases their sweet flavors. Next, sprinkle in the flour and mix thoroughly so it combines well and begins to thicken the base. Toss in Worcestershire sauce, minced garlic, thyme, rosemary, and onion powder to infuse a beautiful herbal and savory base for your pot pie.
Step 2: Slowly create the broth mixture
Pour in the chicken broth bit by bit while stirring constantly. This helps prevent lumps and ensures a smooth sauce. Add the chicken bouillon cube to amplify that rich, comforting chicken flavor that ties everything together. This slow incorporation is key to building the velvety texture that makes this dish feel indulgent.
Step 3: Add and cook the chicken
Season your chicken breasts with salt and pepper generously on both sides. Nestle them carefully into the crock pot, submerging them in the broth and veggie mixture. Cover and cook on high for 2 hours, or if you prefer a longer, gentler cooking, opt for low heat for 4 hours. This slow, steady cooking ensures the chicken will be tender and juicy.
Step 4: Shred chicken and incorporate veggies
Once your chicken is cooked perfectly, remove it from the crock pot and shred or dice it to your liking. This is where the fun texture contrast happens. Stir the frozen mixed vegetables directly into the crock pot—no need to thaw first—and add the half and half for creamy luxury. Toss the shredded chicken back in and cook on low for another 30 minutes. This allows the flavors to marry and the vegetables to heat through without overcooking.
Step 5: Finish with cream of chicken soup and serve
The final touch is stirring in the condensed cream of chicken soup, which amplifies the creamy richness without extra fuss. Give everything one last mix and it’s ready to serve. Pair your Crock Pot Chicken Pot Pie Recipe with warm, flaky biscuits for a complete comfort meal that feels homemade and heartwarming.
How to Serve Crock Pot Chicken Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves brightens up the dish visually and in flavor, adding a fresh herbal note to contrast the creamy filling. A little cracked black pepper on top also adds a pleasant kick just before serving.
Side Dishes
While the pot pie is a meal in itself, you can elevate your dinner with light, complementary sides like a crisp green salad or steamed green beans. These add color, crunch, and freshness to balance the richness beautifully.
Creative Ways to Present
If you want to step up the presentation, try serving the pot pie filling inside individual puff pastry shells or mini pie crusts. This turns your Crock Pot Chicken Pot Pie Recipe into charming handheld treats, perfect for entertaining or a fun family dinner twist.
Make Ahead and Storage
Storing Leftovers
Store your pot pie in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers taste even better the next day. When storing, keep the biscuits separate to avoid sogginess.
Freezing
This recipe freezes well if you want to keep portions for another time. Freeze in a sealed container for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers gently on the stove over medium heat until just heated through. Stir occasionally to keep the sauce smooth and creamy. Avoid microwaving for long periods, which can make the sauce break or become grainy.
FAQs
Can I use frozen chicken breasts in the Crock Pot Chicken Pot Pie Recipe?
While fresh chicken is ideal for even cooking, you can use frozen breasts by increasing the cook time, but be sure to check that the chicken is cooked through before shredding.
Is it necessary to use the condensed cream of chicken soup?
Not at all! You can substitute with a homemade cream sauce using butter, flour, broth, and cream to keep things fresh and customizable.
Can I add other vegetables besides peas and carrots?
Absolutely! Green beans, corn, or even diced potatoes can make great additions. Just adjust cooking times accordingly for harder vegetables.
What’s the best way to make this dish gluten-free?
Use a gluten-free flour blend in place of regular flour and ensure the chicken broth and bouillon are gluten-free. There are many great gluten-free condensed soups available or you can make your own.
Can this recipe be doubled for a larger crowd?
Yes, doubling is straightforward. Just use the largest crock pot you have and increase cooking times slightly to accommodate the larger volume.
Final Thoughts
This Crock Pot Chicken Pot Pie Recipe is truly a gem for anyone who loves comfort food without the hassle. It’s the kind of dish you will want to make again and again, whether for a cozy family dinner or when you need some serious, soul-soothing food. Trust me, once you try this slow cooker magic, your busy days will be a lot tastier and way more comforting.
Print
Crock Pot Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crock Pot Chicken Pot Pie recipe features tender chicken breasts simmered with vegetables and a creamy sauce, all made effortlessly in a slow cooker. Perfect for a cozy family dinner, it delivers classic pot pie flavors without the hassle of making crust from scratch. Serve with warm biscuits for a complete meal.
Ingredients
Vegetables
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 cups frozen mixed vegetables (peas and carrots recommended)
Dairy & Fats
- 4 tablespoons butter, melted
- ½ cup half and half (can substitute heavy cream)
Proteins
- 2 lbs boneless, skinless chicken breasts
Seasonings & Others
- â…“ cup flour
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon onion powder
- 1 chicken bouillon cube
- Salt and pepper, to taste
- 1 (10.5 oz) can condensed cream of chicken soup
- 3 cups chicken broth
Instructions
- Sauté Vegetables and Create Roux: Add the diced onions, celery, and melted butter to the crock pot set on low heat and stir to combine. Sprinkle in the flour and stir thoroughly to form a roux. Next, mix in Worcestershire sauce, minced garlic, dried thyme, rosemary, and onion powder, ensuring all spices are evenly incorporated.
- Add Liquids: Gradually pour in the chicken broth a little at a time, stirring constantly with a silicone spatula to avoid lumps. Add the chicken bouillon cube and continue to mix until fully dissolved.
- Cook Chicken: Season both sides of the chicken breasts with salt and pepper, then place them into the crock pot. Cover and cook on high for 2 hours or on low for 4 hours to ensure the chicken is fully cooked and tender.
- Shred Chicken and Add Vegetables: Remove the chicken breasts from the crock pot and shred or dice them as preferred. Stir the frozen mixed vegetables and half and half into the crock pot, then add the chicken back in. Cover and cook on low for an additional 30 minutes to meld flavors.
- Finish with Cream of Chicken Soup: Stir in the condensed cream of chicken soup until fully incorporated. Heat through and serve the creamy chicken mixture with warm biscuits for a classic pot pie experience.
Notes
- You can substitute the half and half with heavy cream for a richer sauce.
- Using frozen mixed vegetables like peas and carrots adds color and texture to the dish.
- Serve with warm biscuits or store-bought pie crust for a traditional pot pie topping.
- Cooking times may vary based on crock pot brand and size; ensure chicken is cooked through before shredding.
