Easy Crockpot Chicken Pot Pie – Better Than Takeout

Easy Crockpot Chicken Pot Pie – Better Than Takeout. After making this countless times, I’ve mastered the perfect balance of tender chicken and vegetables in a creamy sauce, all made in the slow cooker. The trick I discovered is to add the milk and cream at the end to prevent curdling. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Honey Peach Cream Cheese Cupcakes – Sweet & Soft and Creamy Garlic Butter Steak Bites with Spicy Cajun Alfredo Twisted Pasta.

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.

• Boneless, skinless chicken breasts
• Frozen mixed vegetables
• Cream of chicken soup
• Milk
• Heavy cream
• Salt
• Pepper
• Garlic powder
• Onion powder
• Paprika
• Thyme
• Optional: Fresh parsley
• Optional: Shredded cheese

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

1. Step 1: Place chicken breasts in the slow cooker. Season with salt, pepper, garlic powder, onion powder, paprika, and thyme.
2. Step 2: Add frozen mixed vegetables on top of the chicken.
3. Step 3: Pour cream of chicken soup over the vegetables. Do not stir.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Step 5: Remove the lid and shred the chicken using two forks. Stir in milk and heavy cream. Cook for an additional 15-20 minutes.
6. Step 6: If you prefer a smoother sauce, use an immersion blender to blend the mixture until smooth.
7. Step 7: Transfer the chicken pot pie to a baking dish and top with refrigerated pie crust. Bake at 400°F (200°C) for 20-25 minutes or until the crust is golden brown.

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 refrigerator for up to 4 days. Make-ahead tip: You can prepare this recipe up to the point of adding the milk and cream and refrigerate overnight. When ready to serve, add the milk and cream and cook as directed.

Freezing Easy Crockpot Chicken Pot Pie – Better Than Takeout

Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator 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: To make this recipe gluten-free, use a gluten-free pie crust or serve it over rice or noodles.
• Best substitution: You can substitute the heavy cream with full-fat canned coconut milk for a dairy-free version.
• Make-ahead: See 'Storage' section for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thick, stir in a little more milk until it reaches your desired consistency.

Easy Crockpot Chicken Pot Pie – Better Than Takeout

⏱

Prep

15 mins

🍳

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

Ingredients

Main Ingredients

• Boneless, skinless chicken breasts
• Frozen mixed vegetables
• Cream of chicken soup
• Milk
• Heavy cream

Seasonings

• Salt
• Pepper
• Garlic powder
• Onion powder
• Paprika
• Thyme

Optional Toppings

• Fresh parsley
• Shredded cheese

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Season with salt, pepper, garlic powder, onion powder, paprika, and thyme.
2. Step 2: Add frozen mixed vegetables on top of the chicken.
3. Step 3: Pour cream of chicken soup over the vegetables. Do not stir.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Step 5: Remove the lid and shred the chicken using two forks. Stir in milk and heavy cream. Cook for an additional 15-20 minutes.
6. Step 6: If you prefer a smoother sauce, use an immersion blender to blend the mixture until smooth.
7. Step 7: Transfer the chicken pot pie to a baking dish and top with refrigerated pie crust. Bake at 400°F (200°C) for 20-25 minutes or until the crust is golden brown.

Notes

• Chef tip: To make this recipe gluten-free, use a gluten-free pie crust or serve it over rice or noodles.
• Best substitution: You can substitute the heavy cream with full-fat canned coconut milk for a dairy-free version.
• Make-ahead: See 'Storage' section for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thick, stir in a little more milk until it reaches your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator 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: You can prepare this recipe up to the point of adding the milk and cream and refrigerate overnight. When ready to serve, add the milk and cream and cook as directed.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 18g
• Carbs: 40g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1000mg
• Cholesterol: 100mg
• 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

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!