Easy Crockpot Chicken Pot Pie – Cozy Comfort Food

Crockpot Chicken Pot Pie – The ultimate comfort food, ready in just 3 hours. After making this many times, I’ve discovered the secret to the perfect creamy sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Vegan Taquitos and Flavorful Firecracker Hot Dogs Recipe Easy 4th of July Party Snack.

What You'll Need for Easy Crockpot Chicken Pot Pie – Cozy Comfort Food

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
• 2 cups frozen mixed veggies
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp dried rosemary
• Optional: 1 sheet puff pastry, thawed
• Optional: 1 egg, beaten (for egg wash)

How to Make Easy Crockpot Chicken Pot Pie – Cozy Comfort Food

1. Step 1: Place chicken breasts in the slow cooker. Season with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Pour cream of chicken soup over the chicken.
2. Step 2: Add frozen mixed veggies to the slow cooker. Stir to combine with the chicken and soup.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
4. Step 4: Preheat oven to 400°F (200°C). Remove chicken from the slow cooker and shred using two forks. Stir shredded chicken back into the pot with the veggies and sauce.
5. Step 5: Transfer the chicken and veggie mixture to a 9×13-inch baking dish. Roll out the thawed puff pastry and place it on top of the chicken mixture. Brush with egg wash and cut a few slits in the pastry.
6. Step 6: Bake for 20-25 minutes, until the pastry is golden brown and the filling is bubbly. Let rest for 5 minutes before serving.

Storing & Reheating Easy Crockpot Chicken Pot Pie – Cozy Comfort Food

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Prepare the chicken and veggie mixture in the slow cooker up to 1 day ahead. Reheat in the slow cooker on low for 2-3 hours before adding the pastry and baking.

Freezing Easy Crockpot Chicken Pot Pie – Cozy Comfort Food

Freeze the chicken and veggie mixture (before adding the pastry) for up to 3 months. Thaw overnight in the fridge before baking.

How to Reheat Without Drying It Out

Oven: Reheat leftovers in the oven at 350°F (180°C) for 15-20 minutes, until heated through. Microwave: Reheat leftovers in the microwave for 2-3 minutes, until heated through. The pastry may become soggy.

Recipe Notes

• Chef tip: For a richer flavor, use chicken broth instead of water when mixing the cream of chicken soup.
• Best substitution: Substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk for a healthier option.
• Make-ahead: Prepare the chicken and veggie mixture in the slow cooker up to 1 day ahead. Reheat in the slow cooker on low for 2-3 hours before adding the pastry and baking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your chicken pot pie is too watery, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the baking dish before adding the pastry. Bake as usual.

Easy Crockpot Chicken Pot Pie – Cozy Comfort Food

⏱

Prep

15 mins

🍳

Cook

3-8 hrs

⏳

Total

3-8 hrs 25 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free (optional)

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cups frozen mixed veggies
• 1 can (10.5 oz) cream of chicken soup

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp thyme
• 1/2 tsp dried rosemary

Optional Toppings

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Season with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Pour cream of chicken soup over the chicken.
2. Step 2: Add frozen mixed veggies to the slow cooker. Stir to combine with the chicken and soup.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
4. Step 4: Preheat oven to 400°F (200°C). Remove chicken from the slow cooker and shred using two forks. Stir shredded chicken back into the pot with the veggies and sauce.
5. Step 5: Transfer the chicken and veggie mixture to a 9×13-inch baking dish. Roll out the thawed puff pastry and place it on top of the chicken mixture. Brush with egg wash and cut a few slits in the pastry.
6. Step 6: Bake for 20-25 minutes, until the pastry is golden brown and the filling is bubbly. Let rest for 5 minutes before serving.

Notes

• Chef tip: For a richer flavor, use chicken broth instead of water when mixing the cream of chicken soup.
• Best substitution: Substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk for a healthier option.
• Make-ahead: Prepare the chicken and veggie mixture in the slow cooker up to 1 day ahead. Reheat in the slow cooker on low for 2-3 hours before adding the pastry and baking.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your chicken pot pie is too watery, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the baking dish before adding the pastry. Bake as usual.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze the chicken and veggie mixture (before adding the pastry) for up to 3 months. Thaw overnight in the fridge before baking.
• Oven reheat: Reheat leftovers in the oven at 350°F (180°C) for 15-20 minutes, until heated through.
• Microwave reheat: Reheat leftovers in the microwave for 2-3 minutes, until heated through. The pastry may become soggy.
• Make ahead: Prepare the chicken and veggie mixture in the slow cooker up to 1 day ahead. Reheat in the slow cooker on low for 2-3 hours before adding the pastry and baking.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 18g
• Carbs: 35g
• Fiber: 3g
• Sugar: 3g
• Sodium: 900mg
• Cholesterol: 105mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Chicken Pot Pie – Cozy Comfort Food FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Chicken Pot Pie – Cozy Comfort Food 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!