Easy Crockpot Chicken Pot Pie – Better Than Takeout
Easy Crockpot Chicken Pot Pie is the ultimate comfort food, ready in just 30 minutes. After making this countless times, I’ve discovered the secret to a perfectly crispy crust and creamy filling every time. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Rhubarb Bars with Cream Cheese Frosting and Crispy Raspberry Lemon Cookies.
Why This Easy Crockpot Chicken Pot Pie – Better Than Takeout Is Pure Comfort
- Easy and hands-off cooking in the crockpot
- Better than takeout taste at home
- Creamy, comforting filling with tender chicken and vegetables
- Golden, flaky crust that's perfectly crispy
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.
- chicken breasts
- frozen mixed vegetables
- chicken broth
- canned cream of chicken soup
- frozen pie crust
- salt
- black pepper
- garlic powder
- onion powder
- thyme
- bay leaf
- Optional: fresh parsley
- Optional: shredded cheddar cheese
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
- frozen pie crust: Use a 9-inch, double crust pie crust for a top and bottom crust.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking for busy days → See on Amazon
- Pie Crust Shield — Prevents over-browning and burning of the crust → See on Amazon
How to Make Easy Crockpot Chicken Pot Pie – Better Than Takeout
- Step 1: Place chicken breasts in the bottom of the crockpot. Top with frozen mixed vegetables.
- Step 2: In a bowl, mix chicken broth, cream of chicken soup, salt, black pepper, garlic powder, onion powder, thyme, and bay leaf. Pour over chicken and vegetables.
- Step 3: Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Remove chicken from crockpot and shred. Return to crockpot and stir to combine with vegetables and sauce.
- Step 5: Roll out pie crust and place in a 9-inch pie dish. Pour chicken and vegetable mixture into crust. Top with second pie crust, crimping edges to seal. Cut slits in top crust for venting.
- Step 6: Bake at 400°F (200°C) for 20-25 minutes, or until crust is golden brown and filling is bubbly. Let rest for 10 minutes before serving.
Cook's Tips for Perfect Easy Crockpot Chicken Pot Pie – Better Than Takeout
- Pro Tip: For a thicker filling, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the crockpot before adding the chicken.
- Common mistake and fix: If your crust is browning too quickly, cover the edges with aluminum foil or use a pie crust shield.
- Pro Tip: To make ahead, prepare the filling in the crockpot and refrigerate. Assemble and bake the day you want to serve it.
- Pro Tip: For a crispier crust, brush with a beaten egg before baking.
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 filling in the crockpot up to 2 days ahead. Assemble and bake the day you want to serve it.
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 a 350°F (180°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little chicken broth to prevent drying out.
Recipe Notes
- Chef tip: For a richer flavor, use homemade chicken broth.
- Best substitution: Substitute the cream of chicken soup with a homemade cream sauce made with butter, flour, and milk.
- Make-ahead: Prepare the filling in the crockpot and refrigerate. Assemble and bake the day you want to serve it.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your crust is browning too quickly, cover the edges with aluminum foil or use a pie crust shield.
Want to level up this recipe?
Digital Meat Thermometer — Ensures chicken is cooked to a safe temperature → Check price on Amazon
Easy Crockpot Chicken Pot Pie – Better Than Takeout
Ingredients
Main Ingredients
- chicken breasts
- frozen mixed vegetables
- chicken broth
- canned cream of chicken soup
- frozen pie crust
Seasonings
- salt
- black pepper
- garlic powder
- onion powder
- thyme
- bay leaf
Optional Toppings
- fresh parsley
- shredded cheddar cheese
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot. Top with frozen mixed vegetables.
- Step 2: In a bowl, mix chicken broth, cream of chicken soup, salt, black pepper, garlic powder, onion powder, thyme, and bay leaf. Pour over chicken and vegetables.
- Step 3: Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Remove chicken from crockpot and shred. Return to crockpot and stir to combine with vegetables and sauce.
- Step 5: Roll out pie crust and place in a 9-inch pie dish. Pour chicken and vegetable mixture into crust. Top with second pie crust, crimping edges to seal. Cut slits in top crust for venting.
- Step 6: Bake at 400°F (200°C) for 20-25 minutes, or until crust is golden brown and filling is bubbly. Let rest for 10 minutes before serving.
Notes
- Chef tip: For a richer flavor, use homemade chicken broth.
- Best substitution: Substitute the cream of chicken soup with a homemade cream sauce made with butter, flour, and milk.
- Make-ahead: Prepare the filling in the crockpot and refrigerate. Assemble and bake the day you want to serve it.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your crust is browning too quickly, cover the edges with aluminum foil or use a pie crust shield.
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 a 350°F (180°C) oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little chicken broth to prevent drying out.
- Make ahead: Prepare the filling in the crockpot up to 2 days ahead. Assemble and bake the day you want to serve it.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 40g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Chicken Pot Pie – Better Than Takeout FAQs
Yes, prepare the filling in the crockpot and refrigerate. Assemble and bake the day you want to serve it.
If your crust is browning too quickly, cover the edges with aluminum foil or use a pie crust shield.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe is best made in the crockpot for the hands-off cooking method.
Yes, this recipe is better than takeout because it's made with fresh ingredients and can be customized to your liking.
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!
