Easy Crockpot Chicken Pot Pie – Better Than Takeout
Easy Crockpot Chicken Pot Pie – After making this countless times, I’ve discovered the trick to a perfectly creamy, better-than-takeout chicken pot pie every time. The golden, flaky crust and tender chicken will make your family beg for seconds. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Bacon Egg and Cheese Breakfast Quesadillas and Mushroom Tacos That Taste Like Heaven.
Why This Easy Crockpot Chicken Pot Pie – Better Than Takeout Is Pure Comfort
- Perfectly tender chicken and veggies
- Creamy sauce that's not too thick or thin
- Golden, flaky crust that's easy to make
- Better than takeout taste at home
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.
- 2 lbs boneless, skinless chicken breasts
- 1 lb mixed frozen vegetables
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 packet (1 oz) dry onion soup mix
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
📝 Ingredient Notes
- Boneless, skinless chicken breasts: You can also use a whole chicken cut into pieces or leftover cooked chicken.
🛒 Tools & Equipment I Recommend
- Crockpot — Cooks everything evenly and frees up your oven → See on Amazon
- Food processor — Makes quick work of chopping veggies and creating a smooth sauce → See on Amazon
How to Make Easy Crockpot Chicken Pot Pie – Better Than Takeout
- Step 1: Place chicken breasts in the bottom of your crockpot.
- Step 2: Sprinkle dry onion soup mix, garlic powder, paprika, salt, and pepper over the chicken.
- Step 3: Spread frozen vegetables over the chicken.
- Step 4: Mix together cream of chicken and cream of mushroom soups. Pour over the chicken and vegetables.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 6: Remove chicken and shred. Return to crockpot and stir to combine.
- Step 7: Make pie crust and place on top of the chicken mixture. Cut slits in the crust to allow steam to escape.
- Step 8: Bake at 400°F (200°C) 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 you're not sure, use a meat thermometer to check for 165°F (74°C).
- : For a thicker sauce, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the crockpot before adding the pie crust.
- : For a lighter version, use low-fat cream soups and Greek yogurt instead of sour cream for the topping.
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 fridge for up to 4 days. Make-ahead tip: You can prepare the chicken and veggies in the crockpot up to 24 hours ahead of time.
Freezing Easy Crockpot Chicken Pot Pie – Better Than Takeout
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a shortcut, use a store-bought pie crust.
- Best substitution: Instead of chicken, you can use turkey or beef.
- Make-ahead: Prepare the chicken and veggies in the crockpot up to 24 hours ahead of time.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your sauce is too thin, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the crockpot before adding the pie crust.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked chicken every time → Check price on Amazon
Easy Crockpot Chicken Pot Pie – Better Than Takeout
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 lb mixed frozen vegetables
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
Seasonings
- 1 packet (1 oz) dry onion soup mix
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
Optional Toppings
- Fresh parsley for garnish
Instructions
- Step 1: Place chicken breasts in the bottom of your crockpot.
- Step 2: Sprinkle dry onion soup mix, garlic powder, paprika, salt, and pepper over the chicken.
- Step 3: Spread frozen vegetables over the chicken.
- Step 4: Mix together cream of chicken and cream of mushroom soups. Pour over the chicken and vegetables.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 6: Remove chicken and shred. Return to crockpot and stir to combine.
- Step 7: Make pie crust and place on top of the chicken mixture. Cut slits in the crust to allow steam to escape.
- Step 8: Bake at 400°F (200°C) for 20-25 minutes or until crust is golden brown.
Notes
- Chef tip: For a shortcut, use a store-bought pie crust.
- Best substitution: Instead of chicken, you can use turkey or beef.
- Make-ahead: Prepare the chicken and veggies in the crockpot up to 24 hours ahead of time.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your sauce is too thin, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the crockpot before adding the pie crust.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 20-25 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: You can prepare the chicken and veggies in the crockpot up to 24 hours ahead of time.
Nutrition Per Serving
- Calories: 480
- Protein: 45g
- Fat: 18g
- Carbs: 30g
- Fiber: 3g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 7g
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 prepare the chicken and veggies in the crockpot up to 24 hours ahead of time. Then, when ready to serve, add the pie crust and bake.
Overcooking the chicken can cause it to become dry. Use a meat thermometer to check for 165°F (74°C).
No, this recipe is best made in the crockpot. The air fryer doesn't have the capacity or functionality to cook this dish properly.
You can use turkey or beef as a substitute for chicken.
This recipe can be made healthier by using low-fat cream soups and Greek yogurt instead of sour cream for the topping.
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!
