Crockpot Chicken Pot Pie – Cozy & Comforting

Crockpot Chicken Pot Pie – A comforting, hearty meal ready in just 5 minutes of prep. After making this many times, I’ve perfected the creamy, tender chicken and veggies in a flaky crust. The trick I discovered is using a mix of fresh and frozen veggies for the best texture. This cozy dish is perfect for busy weeknights. Try it with my Juicy Grilled Chicken Mashed Potato Bowls for a complete meal. If you love recipes like this, you’ll also enjoy Juicy Grilled Chicken Mashed Potato Bowls and Brown Sugar Pineapple Chicken.

What You'll Need for Crockpot Chicken Pot Pie – Cozy & Comforting

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

• Boneless, skinless chicken breasts
• Carrots
• Celery
• Onions
• Frozen peas
• Butter
• Flour
• Chicken broth
• Frozen pie crust
• Salt
• Pepper
• Garlic powder
• Salt
• Pepper
• Garlic powder
• Chicken broth
• Butter
• Flour
• Optional: Fresh parsley

How to Make Crockpot Chicken Pot Pie – Cozy & Comforting

1. Step 1: Place chicken breasts, carrots, celery, onions, and frozen peas in the slow cooker. Season with salt, pepper, and garlic powder. Pour chicken broth over the top.
2. Step 2: In a small bowl, melt butter and whisk in flour to make a roux. Stir this into the slow cooker.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Preheat oven to 400°F (200°C). Remove the lid from the slow cooker and place the frozen pie crust on top, tucking the edges down around the sides. Bake for 20-25 minutes or until the crust is golden brown and bubbly.
5. Step 5: Let the Crockpot Chicken Pot Pie rest for a few minutes before serving. Garnish with fresh parsley if desired.

Storing & Reheating Crockpot Chicken Pot Pie – Cozy & Comforting

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: You can prepare the chicken and veggies in the slow cooker up to 1 day ahead. Store in the fridge until ready to cook.

Freezing Crockpot Chicken Pot Pie – Cozy & Comforting

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. Add a little chicken broth to prevent drying out.

Recipe Notes

• Chef tip: For a quicker version, use a store-bought rotisserie chicken and skip the slow cooker step.
• Best substitution: You can substitute the chicken broth with vegetable broth for a vegetarian version.
• Make-ahead: This dish freezes well. Prepare the entire recipe, let it cool, then freeze in individual portions.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the slow cooker. Cook on high for 15-20 minutes or until the sauce thickens.

Crockpot Chicken Pot Pie – Cozy & Comforting

⏱

Prep

5 min

🍳

Cook

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

⏳

Total

7-9 hrs (low) or 4-5 hrs (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free (use gluten-free pie crust)

Ingredients

Main Ingredients

• Boneless, skinless chicken breasts
• Carrots
• Celery
• Onions
• Frozen peas
• Butter
• Flour
• Chicken broth
• Frozen pie crust
• Salt
• Pepper
• Garlic powder

Seasonings

• Salt
• Pepper
• Garlic powder
• Chicken broth
• Butter
• Flour

Optional Toppings

• Fresh parsley

Instructions

1. Step 1: Place chicken breasts, carrots, celery, onions, and frozen peas in the slow cooker. Season with salt, pepper, and garlic powder. Pour chicken broth over the top.
2. Step 2: In a small bowl, melt butter and whisk in flour to make a roux. Stir this into the slow cooker.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Preheat oven to 400°F (200°C). Remove the lid from the slow cooker and place the frozen pie crust on top, tucking the edges down around the sides. Bake for 20-25 minutes or until the crust is golden brown and bubbly.
5. Step 5: Let the Crockpot Chicken Pot Pie rest for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

• Chef tip: For a quicker version, use a store-bought rotisserie chicken and skip the slow cooker step.
• Best substitution: You can substitute the chicken broth with vegetable broth for a vegetarian version.
• Make-ahead: This dish freezes well. Prepare the entire recipe, let it cool, then freeze in individual portions.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the slow cooker. Cook on high for 15-20 minutes or until the sauce thickens.

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. Add a little chicken broth to prevent drying out.
• Make ahead: You can prepare the chicken and veggies in the slow cooker up to 1 day ahead. Store in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 20g
• Carbs: 35g
• Fiber: 3g
• Sugar: 5g
• Sodium: 700mg
• Cholesterol: 95mg
• Sat. Fat: 10g

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

Crockpot Chicken Pot Pie – Cozy & Comforting FAQs

A Warm Final Note

I can’t wait for you to try Crockpot Chicken Pot Pie – Cozy & Comforting 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!