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Creamy Crock Pot Chicken Pot Pie

A comforting, rich chicken pot pie made easy in a crock pot with tender chicken, creamy soup, and vibrant vegetables, all topped with a flaky crust.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use leftover rotisserie chicken or turkey as a substitute.
  • 1 cup frozen mixed vegetables Feel free to add or swap out vegetables as preferred.
  • 1 can cream of chicken soup Use a 10.5 oz can.
  • 1 cup chicken broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts

Method
 

Preparation
  1. Start by shredding your cooked chicken. If you don’t have pre-cooked chicken, you can easily boil or bake it beforehand.
  2. In a large bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Mix well until everything is evenly coated.
  3. Pour the mixture into a greased crock pot.
  4. Unroll the refrigerated pie crust and place it over the top of your chicken mixture, crimping the edges to seal.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 4 hours.
  2. Once the time is up and the crust is golden brown, it’s ready to serve! Just scoop out portions and enjoy.

Notes

You can elevate the dish with toppings like fresh herbs or a sprinkle of black pepper. Keep an eye on the crust during cooking; cover loosely with foil if it browns too quickly. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a preheated oven or microwave.