Easy Crockpot Chicken Pot Pie – Better Than Takeout
Easy Crockpot Chicken Pot Pie – The ultimate comfort food, ready in just 4 hours with minimal effort. After making this many times, I discovered the trick to a perfectly tender chicken and creamy sauce every time. The golden, flaky crust is the perfect finishing touch to this cozy, better-than-takeout meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Flavorful Firecracker Hot Dogs Recipe Easy 4th of July Party Snack and Paleo Pizza Soup Whole30, Low Carb.
Why This Easy Crockpot Chicken Pot Pie – Better Than Takeout Is Pure Comfort
- Easy, hands-off cooking in the crockpot
- Creamy, tender chicken and vegetables in a rich sauce
- Golden, flaky crust that's better than takeout
- Perfect for busy weeknights and meal prepping
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
- Pillsbury refrigerated pie crust
- Salt
- Pepper
- Garlic powder
- Onion powder
- Thyme
- Parsley
- Optional: Fresh parsley, chopped
- Optional: Shredded cheddar cheese
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs or a rotisserie chicken for convenience.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking for tender chicken and creamy sauce → See on Amazon
- Pillsbury refrigerated pie crust — Golden, flaky crust that's better than takeout → See on Amazon
How to Make Easy Crockpot Chicken Pot Pie – Better Than Takeout
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, garlic powder, onion powder, thyme, and parsley.
- Step 2: Add frozen mixed vegetables on top of the chicken.
- Step 3: In a bowl, mix together cream of chicken soup and milk. Pour over the chicken and vegetables.
- Step 4: Cover and cook on low for 4 hours.
- Step 5: Preheat oven to 400°F (200°C). Remove chicken from crockpot and shred. Stir shredded chicken back into the crockpot. Unroll pie crust and place over the top of the crockpot. Cut slits in the crust to allow steam to escape. Bake for 20-25 minutes or until crust is golden brown.
Cook's Tips for Perfect Easy Crockpot Chicken Pot Pie – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It can become dry if left in the crockpot too long after shredding.
- Time-saving tip: Use a rotisserie chicken to save time and make this recipe even easier.
- Make-ahead tip: You can assemble the chicken pot pie in the crockpot up to 24 hours ahead of time. Store in the refrigerator until ready to cook.
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 assemble the chicken pot pie in the crockpot up to 24 hours ahead of time. Store in the refrigerator until ready to cook.
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. Add a little milk to the sauce to keep it creamy.
Recipe Notes
- Chef tip: For an extra layer of flavor, sauté the chicken breasts before adding them to the crockpot.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, add a little more milk when reheating. If the crust is browning too quickly, cover the edges with aluminum foil.
Want to level up this recipe?
Crockpot liners — Easy cleanup and prevents sticking → Check price on Amazon
Easy Crockpot Chicken Pot Pie – Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Frozen mixed vegetables
- Cream of chicken soup
- Milk
- Pillsbury refrigerated pie crust
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Thyme
- Parsley
Optional Toppings
- Fresh parsley, chopped
- Shredded cheddar cheese
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, garlic powder, onion powder, thyme, and parsley.
- Step 2: Add frozen mixed vegetables on top of the chicken.
- Step 3: In a bowl, mix together cream of chicken soup and milk. Pour over the chicken and vegetables.
- Step 4: Cover and cook on low for 4 hours.
- Step 5: Preheat oven to 400°F (200°C). Remove chicken from crockpot and shred. Stir shredded chicken back into the crockpot. Unroll pie crust and place over the top of the crockpot. Cut slits in the crust to allow steam to escape. Bake for 20-25 minutes or until crust is golden brown.
Notes
- Chef tip: For an extra layer of flavor, sauté the chicken breasts before adding them to the crockpot.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, add a little more milk when reheating. If the crust is browning too quickly, cover the edges with aluminum foil.
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. Add a little milk to the sauce to keep it creamy.
- Make ahead: You can assemble the chicken pot pie in the crockpot up to 24 hours ahead of time. Store in the refrigerator until ready to cook.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 105mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Chicken Pot Pie – Better Than Takeout FAQs
Yes, you can assemble the chicken pot pie in the crockpot up to 24 hours ahead of time. Store in the refrigerator until ready to cook.
Overcooking the chicken in the crockpot can cause it to become dry. Make sure to remove the chicken from the crockpot and shred it before baking.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
No, this recipe is best made in the crockpot for tender chicken and creamy sauce.
This recipe pairs well with a side of garlic bread or a simple green salad.
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!
