If you’re a busy mom, you already know that the toughest part of the day is often deciding what to cook for dinner. This Crock Pot Chicken Pot Pie becomes a dependable go-to meal on hectic evenings. It’s warm, creamy, and incredibly easy to prepare. Here’s why your family will love it.
Table of contents
Table of Contents
Key Benefits
- Saves time on busy evenings: Add all ingredients to the crock pot and let it cook while you focus on your family.
- Family-friendly: The creamy filling and flaky crust appeal to kids and adults alike.
- Simple ingredients: Most items are pantry staples, perfect for stress-free meal planning.
- Comforting and hearty: A warm pot pie always brings everyone to the table.
- Great for holidays and guests: A reliable recipe that impresses without extra effort.
Ingredients for Crock Pot Chicken Pot Pie
- 2 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- 1 tsp onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg (optional, for egg wash)
Tips for Ingredients
- Chicken: Rotisserie chicken works perfectly for busy days.
- Vegetables: Any frozen mix can be used.
- Broth & Soup: Choose low-sodium options for a lighter meal.
How to Make Crock Pot Chicken Pot Pie (Step-by-Step)
- Prepare the Chicken: Cook and shred your chicken if needed.
- Mix the Filling: Add shredded chicken, vegetables, broth, cream of chicken soup, thyme, onion powder, salt, and pepper into the crock pot. Stir well.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the filling thickens.
- Prepare the Crust: About 30 minutes before serving, preheat the oven to 425°F (220°C). Roll out the pie crusts.
- Assemble: Transfer the cooked filling into a baking dish and cover with the pie crust. Use one or both crusts.
- Egg Wash (Optional): Brush the top with beaten egg for a golden finish.
- Bake: Bake for 20–25 minutes until the crust is crisp and golden.
- Serve: Let it rest for a few minutes, then serve warm.
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Pro Tips
- Thicker filling: Mix 1 tbsp cornstarch with cold water and stir it into the crock pot during the last 30 minutes.
- Boost flavor: A dash of Worcestershire sauce or a sprinkle of garlic powder adds depth.
Variations of Crock Pot Chicken Pot Pie
Healthy Choices
- Use low-fat cream of chicken soup.
- For a vegetarian version, replace chicken with chickpeas and mushrooms.
Flavor Twists
- Add fresh herbs like rosemary or parsley.
- Use paprika or a pinch of cayenne for a subtle kick.
Serving Suggestions
Serve this pot pie with a simple green salad or crusty bread. A sprinkle of fresh parsley on top adds freshness and color.
Storage and Reheating
In the Refrigerator
Store leftovers in an airtight container for 3–4 days.
Freezer Tips
Freeze the filling (without the crust) for up to 3 months. Thaw overnight in the refrigerator before using.
Reheating
- Microwave individual portions for 2–3 minutes.
- Or reheat in the oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying.
Crock Pot Chicken Pot Pie
A comforting and creamy chicken pot pie made effortlessly in a crock pot, perfect for busy evenings and family gatherings.
Ingredients
For the Filling
- 2 cups cooked, shredded chicken You can use rotisserie chicken for a quicker option.
- 2 cups frozen mixed vegetables (peas, carrots, corn) Feel free to substitute with any frozen veggies you have on hand.
- 1 cup chicken broth Low-sodium options are great for healthier alternatives.
- 1 can (10.5 oz) cream of chicken soup Consider using a low-fat version for a lighter alternative.
- 1 tsp dried thyme
- 1 tsp onion powder
- Salt and pepper to taste
For the Crust
- 1 package refrigerated pie crusts Usually comes with two crusts.
- 1 egg for egg wash (optional) Beat the egg to brush over the crust.
Instructions
Preparation
- Cook and shred the chicken if it isn’t cooked already.
- In your crock pot, mix together the shredded chicken, frozen mixed vegetables, chicken broth, cream of chicken soup, thyme, onion powder, salt, and pepper. Stir well to combine.
Cooking
- Cover the pot and cook on low for 6-7 hours or high for 3-4 hours.
Assembling the Pie
- About 30 minutes before serving, preheat your oven to 425°F (220°C) and roll out the pie crusts on a floured surface.
- Transfer the filling into a baking dish and cover with the pie crust. Use one or both crusts as desired.
- Beat the egg and brush it over the crust.
Baking
- Bake in the oven for 20-25 minutes, or until the crust is golden and flaky.
Serving
- Allow to cool for a few minutes before serving and enjoy!
Notes
Serve with a side salad or crusty bread. Consider adding Worcestershire sauce or garlic powder for extra flavor. For a thicker filling, mix a tablespoon of cornstarch with water at the end of cooking.