Cozy Crockpot Chicken Pot Pie – Better Than Takeout
Craving comfort food? Try this creamy, hearty Crockpot Chicken Pot Pie. It’s the perfect solution for busy weeknights and better than takeout. After making this many times, I’ve discovered the trick to a perfectly creamy filling every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Rhubarb Bars and Crispy Raspberry Lemon Cookies.
Why This Cozy Crockpot Chicken Pot Pie – Better Than Takeout Is Pure Comfort
- Easy 30-minute prep
- Creamy, hearty filling
- Better than takeout taste
- Make-ahead and freezer-friendly
What You'll Need for Cozy 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.
- 2 lbs boneless, skinless chicken breasts
- 1 lb bag frozen mixed vegetables
- 2 cans cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 package refrigerated pie crust
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Optional: Fresh parsley for garnish
- Optional: Shredded cheddar cheese
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs or a rotisserie chicken for convenience.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Ensures even cooking and perfect results every time. → See on Amazon
- Mixing Spoons — Makes it easy to combine ingredients and scoop out the filling. → See on Amazon
How to Make Cozy Crockpot Chicken Pot Pie – Better Than Takeout
- Step 1: Place chicken breasts in the bottom of the slow cooker. Top with frozen mixed vegetables.
- Step 2: In a bowl, combine cream of chicken soup, chicken broth, milk, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Pour over chicken and vegetables.
- Step 3: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Step 4: About 30 minutes before serving, preheat oven to 425°F. Remove the lid from the slow cooker and discard any excess liquid. Stir the filling to combine.
- Step 5: Unroll the pie crust and place it over the slow cooker. Press the edges to seal. Cut slits in the crust to allow steam to escape.
- Step 6: Bake for 20-25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.
Cook's Tips for Perfect Cozy Crockpot Chicken Pot Pie – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken or it will become dry. If your chicken is done but the vegetables aren't, remove the chicken and continue cooking the vegetables in the slow cooker.
- Pro tip: For a thicker filling, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the filling before adding the pie crust.
- Pro tip: To make this recipe ahead, prepare everything except the pie crust. Cover and refrigerate for up to 24 hours. When ready to serve, follow steps 4-6.
Storing & Reheating Cozy Crockpot Chicken Pot Pie – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before baking.
Freezing Cozy Crockpot Chicken Pot Pie – Better Than Takeout
Freeze the filling without the crust for up to 3 months. Thaw overnight in the fridge before baking with a pie crust.
How to Reheat Without Drying It Out
Oven: Reheat leftovers in the oven at 350°F for 15-20 minutes or until heated through. Microwave: Reheat leftovers in the microwave for 2-3 minutes or until heated through. The crust may become soggy.
Recipe Notes
- Chef tip: For extra flavor, sauté the vegetables before adding them to the slow cooker.
- Best substitution: Substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk for a lighter version.
- Make-ahead: Prepare the filling up to 24 hours ahead and refrigerate. When ready to serve, follow steps 4-6.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your filling is too watery, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the filling. Cook for an additional 5-10 minutes until thickened.
Want to level up this recipe?
Pie Crust Shield — Prevents the crust from burning and ensures even baking. → Check price on Amazon
Cozy Crockpot Chicken Pot Pie – Better Than Takeout
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 lb bag frozen mixed vegetables
- 2 cans cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 package refrigerated pie crust
Seasonings
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
Optional Toppings
- Fresh parsley for garnish
- Shredded cheddar cheese
Instructions
- Step 1: Place chicken breasts in the bottom of the slow cooker. Top with frozen mixed vegetables.
- Step 2: In a bowl, combine cream of chicken soup, chicken broth, milk, salt, pepper, garlic powder, onion powder, thyme, and rosemary. Pour over chicken and vegetables.
- Step 3: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Step 4: About 30 minutes before serving, preheat oven to 425°F. Remove the lid from the slow cooker and discard any excess liquid. Stir the filling to combine.
- Step 5: Unroll the pie crust and place it over the slow cooker. Press the edges to seal. Cut slits in the crust to allow steam to escape.
- Step 6: Bake for 20-25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.
Notes
- Chef tip: For extra flavor, sauté the vegetables before adding them to the slow cooker.
- Best substitution: Substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk for a lighter version.
- Make-ahead: Prepare the filling up to 24 hours ahead and refrigerate. When ready to serve, follow steps 4-6.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your filling is too watery, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the filling. Cook for an additional 5-10 minutes until thickened.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the filling without the crust for up to 3 months. Thaw overnight in the fridge before baking with a pie crust.
- Oven reheat: Reheat leftovers in the oven at 350°F for 15-20 minutes or until heated through.
- Microwave reheat: Reheat leftovers in the microwave for 2-3 minutes or until heated through. The crust may become soggy.
- Make ahead: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before baking.
Nutrition Per Serving
- Calories: 570
- Protein: 45g
- Fat: 18g
- Carbs: 55g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1300mg
- Cholesterol: 120mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Crockpot Chicken Pot Pie – Better Than Takeout FAQs
Yes, prepare the filling up to 24 hours ahead and refrigerate. When ready to serve, follow steps 4-6.
If your filling is too watery, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the filling. Cook for an additional 5-10 minutes until thickened.
Yes, follow the same instructions but cook in a 350°F oven for 1-1.5 hours or until the chicken is cooked through and the vegetables are tender.
Yes, follow the same instructions but cook at high pressure for 10-15 minutes with a 10-minute natural release.
To prevent a soggy crust, make sure to discard any excess liquid before adding the pie crust. You can also brush the crust with an egg wash for a crispier crust.
A Warm Final Note
I can’t wait for you to try Cozy 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!
