I love how this Crock Pot Chicken Pot Pie transforms cozy comfort food into a hassle-free, hands-free meal. Tender chicken and vegetables simmer in a creamy sauce all day, and I add a flaky crust at the end for that traditional pot pie feel.

Why You’ll Love This Recipe

I appreciate how little effort it requires—just prep, set, and forget. The slow cooker lets flavors meld deeply while keeping the chicken juicy. Plus, I can customize veggies and seasonings to match what I have in my fridge or pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
mixed vegetables (peas, carrots, corn, green beans)
cream of chicken soup (or homemade white sauce)
chicken broth
milk or heavy cream
onion and/or garlic
fresh or dried herbs (thyme, parsley)
salt and pepper
refrigerated pie crusts or biscuit dough

Directions

Lightly spray the inside of a 6-quart slow cooker.
Place chicken, chopped onion (and garlic if using), and mixed vegetables in the crock pot.
In a bowl, whisk together cream of chicken soup, chicken broth, milk or cream, herbs, salt, and pepper.
Pour the mixture over the chicken and veggies.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and vegetables are tender.
Remove chicken, shred it with two forks, then return it to the crock pot—mix well.
About 30 minutes before serving, lay pie crust(s) or biscuit dough on top—crimp or layer as desired. Cover and cook until crust is golden and cooked through (baking on high or adding a broil option if your slow cooker allows).
Remove lid, let crust set for 5 minutes, then spoon hearty servings into bowls.

Servings and timing

Makes 6–8 servings (depending on pot size)
Prep time: 15 minutes
Cook time: 3–8 hours, depending on setting

Variations

Gluten-free: Swap regular cream soup and broth for GF versions and top with gluten-free pie crust or biscuits.
Cheesy twist: Stir in shredded cheddar, Swiss, or gruyère right before adding the crust for extra richness.
Herby freshness: Mix in chopped fresh parsley, dill, or chives before serving.
Veggie-packed: Along with the basics, stir in sliced mushrooms, diced potatoes, spinach or kale during the last hour of cooking.
Biscuits-instead: Use biscuit dough instead of pie crust to make a “Chicken Pot Biscuit Pie.”

Storage/Reheating

I transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, I thaw in the fridge, then microwave individual portions or reheat on the stovetop with a splash of milk. If I freeze, I cool completely, then freeze in portions for up to 2 months. I thaw overnight before reheating as above.

FAQs

### What size slow cooker works best?

I use a 6-quart crock pot so there’s enough room for liquid, vegetables, and the crust—but a 4-quart works fine for smaller households.

### Can I use fresh vegetables instead of frozen or canned?

Absolutely. Just chop them similarly and add with the chicken at the start. Hardy vegetables like carrots, potatoes or green beans do well when added early.

### How do I prevent a soggy crust?

I drain excess liquid or stir a bit before adding the crust. If my slow cooker has a crust plate or broil setting, I use it for a crisper top.

### Can I skip the crust?

Yes! I’ve skipped it on busy nights and it’s a creamy stew that’s still delicious without the flaky topping.

### Can I make this vegetarian?

I’ve swapped in chickpeas or substitute with curry–spiced vegetables and used veggie broth with cream soup for a vegetarian version.

Conclusion

This Crock Pot Chicken Pot Pie has become my go-to for fuss-free family dinners. It delivers all the warmth and comfort of classic pot pie without the stress. Prep in minutes, walk away, and dinner is ready when I am—crust and all.