Crockpot Chicken Pot Pie Recipe

This Crockpot Chicken Pot Pie Recipe is a comforting and convenient dish that combines tender chicken, vegetables, and a creamy sauce, all cooked slowly to perfection. Using a Crockpot allows for easy preparation and a delicious meal with minimal effort.

Ideal for busy weeknights, this recipe requires simple ingredients and can be customized with your favorite vegetables. Enjoy the warm, hearty flavors of this classic dish without spending hours in the kitchen.

Easy Crockpot Chicken Pot Pie Recipe

This chicken pot pie features succulent chicken, mixed vegetables, and a rich, creamy sauce, all cooked in a Crockpot for a hands-off approach. The recipe takes about 6-8 hours on low and serves 6 people.

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated pie crusts (2 crusts)
1 egg (for egg wash, optional)

Instructions

Prepare the Chicken: Place the chicken breasts in the bottom of the Crockpot.
Add Vegetables and Sauce: Top the chicken with frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Stir gently to combine.

Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the Chicken: About 30 minutes before serving, remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
Prepare the Pie Crust: Preheat the oven to 425°F (220°C). Roll out the pie crusts and place one in a pie dish.

Fill the Pie: Pour the chicken mixture into the pie crust, then cover with the second crust. Seal the edges and cut slits in the top crust to allow steam to escape.
Bake: Brush the top crust with beaten egg if desired. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
Serve: Let the pot pie cool for a few minutes before slicing and serving.