Easy Crockpot Chicken Pot Pie – Better Than Takeout

Easy Crockpot Chicken Pot Pie is the ultimate comfort food, ready in just 30 minutes of prep. After making this many times, I discovered the trick to a perfectly creamy sauce every time. The golden, flaky crust and the melty cheese on top make this dish irresistible. Try it with my Soft and Fluffy Banana Bread Cookies for a complete meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Soft and Fluffy Banana Bread Cookies and Honey Peach Cream Cheese Cupcakes – Sweet & Soft.

What You'll Need for Easy Crockpot Chicken Pot Pie – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 lb frozen mixed vegetables
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup chicken broth
• 1 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 frozen pie crust
• Garlic powder
• Onion powder
• Salt and pepper
• Optional: Shredded cheddar cheese
• Optional: Fresh parsley

How to Make Easy Crockpot Chicken Pot Pie – Better Than Takeout

1. Step 1: Place chicken breasts in the bottom of a 6-quart slow cooker.
2. Step 2: Top with frozen mixed vegetables.
3. Step 3: In a bowl, combine condensed cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Pour over chicken and vegetables.
4. Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Step 5: Remove chicken and shred with two forks. Return to slow cooker and stir to combine.
6. Step 6: Place frozen pie crust on top of the chicken mixture. Bake at 400°F (200°C) for 20-25 minutes or until crust is golden brown.
7. Step 7: Let stand for 5 minutes before serving. Top with shredded cheddar cheese and fresh parsley if desired.

Storing & Reheating Easy Crockpot Chicken Pot Pie – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Prepare the chicken and vegetable mixture in the slow cooker up to 24 hours in advance.

Freezing Easy Crockpot Chicken Pot Pie – Better Than Takeout

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 20-25 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.

Recipe Notes

• Chef tip: For a healthier version, use Greek yogurt instead of milk and add some chicken broth to reach the desired consistency.
• Best substitution: Substitute the frozen mixed vegetables with your favorite fresh vegetables. Just make sure to cook them first before adding to the slow cooker.
• Make-ahead: Prepare the chicken and vegetable mixture in the slow cooker up to 24 hours in advance. Cover and refrigerate. When ready to cook, add the pie crust and bake as directed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the slow cooker before adding the pie crust.

Easy Crockpot Chicken Pot Pie – Better Than Takeout

⏱

Prep

15 minutes

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

6-8 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 lb frozen mixed vegetables
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup chicken broth
• 1 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 frozen pie crust

Seasonings

• Garlic powder
• Onion powder
• Salt and pepper

Optional Toppings

• Shredded cheddar cheese
• Fresh parsley

Instructions

1. Step 1: Place chicken breasts in the bottom of a 6-quart slow cooker.
2. Step 2: Top with frozen mixed vegetables.
3. Step 3: In a bowl, combine condensed cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Pour over chicken and vegetables.
4. Step 4: Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Step 5: Remove chicken and shred with two forks. Return to slow cooker and stir to combine.
6. Step 6: Place frozen pie crust on top of the chicken mixture. Bake at 400°F (200°C) for 20-25 minutes or until crust is golden brown.
7. Step 7: Let stand for 5 minutes before serving. Top with shredded cheddar cheese and fresh parsley if desired.

Notes

• Chef tip: For a healthier version, use Greek yogurt instead of milk and add some chicken broth to reach the desired consistency.
• Best substitution: Substitute the frozen mixed vegetables with your favorite fresh vegetables. Just make sure to cook them first before adding to the slow cooker.
• Make-ahead: Prepare the chicken and vegetable mixture in the slow cooker up to 24 hours in advance. Cover and refrigerate. When ready to cook, add the pie crust and bake as directed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the slow cooker before adding the pie crust.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 20-25 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
• Make ahead: Prepare the chicken and vegetable mixture in the slow cooker up to 24 hours in advance.

Nutrition Per Serving

• Calories: 450
• Protein: 40g
• Fat: 15g
• Carbs: 35g
• Fiber: 3g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 100mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Chicken Pot Pie – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Chicken Pot Pie – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!