Go Back

Best Crock Pot Chicken Pot Pie

A warm and comforting chicken pot pie made in a crock pot, featuring tender chicken, vibrant vegetables, and a flaky crust. Perfect for cozy family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cubed Use boneless, skinless chicken breasts.
  • 1 cup carrots, sliced Fresh or frozen carrots can be used.
  • 1 cup peas Fresh or frozen peas work well.
  • 1 cup potatoes, diced Yukon Gold or Russet potatoes recommended.
  • 1 can cream of chicken soup Can substitute with homemade cream soup.
  • 1 cup chicken broth Use low-sodium broth for healthier option.
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • to taste Salt and pepper
  • 1 package refrigerated pie crusts Follow package instructions for baking.

Method
 

Preparation
  1. Cube the chicken breast into bite-sized pieces. Slice the carrots, dice the potatoes, and gather the peas.
Cooking
  1. In a large crock pot, combine the cubed chicken, sliced carrots, peas, and diced potatoes.
  2. Pour in the can of cream of chicken soup and chicken broth. Sprinkle in the onion powder, garlic powder, salt, and pepper. Stir well to ensure everything is coated evenly.
  3. Cover with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and vegetables are tender.
Pie Preparation
  1. About 30 minutes before serving, preheat your oven according to the refrigerated pie crust package instructions.
  2. Transfer the cooked filling to a 9-inch pie dish. Unroll the refrigerated pie crust over the top, press down the edges, and cut small slits in the crust for steam to escape.
  3. Place in the oven and bake for 20-25 minutes or until the crust is golden brown.
Serving
  1. Allow cooling for a few minutes before slicing. Serve hot and watch it disappear!

Notes

Feel free to substitute vegetables based on availability. Make sure to check your chicken’s internal temperature to ensure it reaches at least 165°F. Don't skip the step of releasing steam from the crust to avoid sogginess.