A warm, comforting dish that’s perfect for cooler days, the Crock Pot Chicken Pot Pie is a simple and hearty meal that combines tender chicken, vegetables, and a creamy sauce—all cooked in your slow cooker. With a buttery crust on top, this recipe is just like a classic chicken pot pie, but without the hassle of making pie dough from scratch. It’s a set-it-and-forget-it meal that delivers delicious comfort in every bite.

Why You’ll Love This Recipe

This Crock Pot Chicken Pot Pie is the ultimate comfort food that’s easy to make and requires minimal effort. The slow cooker does most of the work, allowing you to simply combine the ingredients and let it cook while you focus on other tasks. The result is a creamy, savory chicken pot pie filling, topped with a golden, flaky crust that’s hard to resist. It’s a dish the whole family will love, and it’s perfect for busy nights when you want a delicious, satisfying dinner without spending hours in the kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup chicken broth

• 1 cup frozen peas and carrots (or mixed vegetables)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 package refrigerated crescent roll dough or pie crusts (for topping)

• 2 tablespoons butter (optional, for extra richness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place the chicken breasts or thighs in the bottom of the crock pot.

2. In a bowl, mix the cream of chicken soup, chicken broth, peas and carrots, diced onion, garlic, thyme, salt, and pepper. Pour this mixture over the chicken in the crock pot.

3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

4. Once the chicken is done, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the filling.

5. If you want extra richness, stir in the butter until melted.

6. Preheat your oven to 375°F (190°C).

7. Roll out the crescent roll dough or pie crust to cover the top of the crock pot (you may need to cut it into smaller pieces to fit). Place the dough over the chicken mixture, tucking the edges into the sides of the crock pot to form a crust.

8. Transfer the crock pot insert (if oven-safe) to the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky.

9. If your crock pot insert is not oven-safe, you can transfer the chicken pot pie filling to a baking dish and top it with the dough before baking.

10. Serve hot and enjoy!

Servings and Timing

• Servings: 6 servings

• Prep Time: 10 minutes

• Cook Time: 6-7 hours (low) or 3-4 hours (high), plus 20-25 minutes for baking

• Total Time: 6.5-8 hours (including baking time)

Variations

• Vegetarian Version: Replace the chicken with extra vegetables, such as potatoes, mushrooms, or more peas and carrots. You can also use plant-based chicken for a vegetarian twist.

• Add More Veggies: Feel free to add other vegetables like corn, celery, or green beans to enhance the dish.

• Different Crust Options: Use puff pastry, phyllo dough, or even biscuit dough instead of crescent rolls for a different crust texture.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for about 10-15 minutes, until heated through.

FAQs

1. Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken in the crock pot. Just make sure to extend the cooking time by 1-2 hours on low, or 30-60 minutes on high.

2. Can I make this recipe ahead of time?

Yes, you can prep the chicken and filling the night before and store it in the fridge. Then, just cook it in the crock pot the next day.

3. Can I use a different type of meat?

Yes, you can substitute chicken with turkey, rotisserie chicken, or even ground beef. Adjust the cooking time accordingly for different meats.

4. Can I use homemade chicken broth?

Absolutely! Homemade or low-sodium chicken broth is a great alternative to store-bought broth for a fresher taste.

5. How can I make this dish spicier?

To add some spice, consider adding a pinch of cayenne pepper, red pepper flakes, or diced jalapeños to the filling.

6. What can I use instead of cream of chicken soup?

You can use a homemade white sauce or a substitute like cream of mushroom soup, cream of celery soup, or a dairy-free alternative for a different flavor.

7. Can I cook this without a crust?

Yes, if you prefer to skip the crust, you can make the filling as a creamy chicken and vegetable stew. Just serve it with some bread or rice on the side.

8. Can I freeze this dish?

Yes, you can freeze the chicken pot pie filling (without the crust) for up to 3 months. When ready to serve, thaw and top with fresh dough before baking.

9. Can I cook this on the stovetop instead of the crock pot?

Yes, you can cook the filling on the stovetop by simmering the chicken and vegetables in a large pot for about 30 minutes. Shred the chicken and then top with dough to bake in the oven.

10. How do I know when the crust is done?

The crust is done when it is golden brown and flaky. You can check it by lifting a corner gently and inspecting the color underneath.

Conclusion

This Crock Pot Chicken Pot Pie is the epitome of comfort food, combining tender chicken, vegetables, and a creamy filling with a golden, flaky crust. It’s a perfect meal for busy nights, as the slow cooker does most of the work, and the oven-baked crust adds that final touch of deliciousness. Whether you’re feeding the family or meal prepping for the week, this recipe is a winner that will keep everyone coming back for seconds!

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