There’s nothing quite like the comforting embrace of a warm, hearty meal that practically cooks itself. Crockpot Chicken Pot Pie is the ultimate cozy dinner—rich, creamy, and packed with tender chicken, buttery potatoes, and vibrant veggies.
Whether you’re juggling a busy weeknight or just craving something soul-soothing, this slow-cooked classic delivers all the flavors of traditional pot pie with a fraction of the effort.
What makes this recipe special? No fussy pie crust. Instead, the slow cooker does all the heavy lifting, melding together a velvety sauce infused with garlic, black pepper, and a hint of celery salt.
Every bite is a perfect balance of creamy, savory goodness with just the right touch of heartiness. And the best part? It’s a crowd-pleaser. Whether you’re feeding a family or meal prepping for the week, this dish is as satisfying as it is simple.
Pair it with some freshly baked Chocolate Chip Cookies for a sweet finish or a refreshing Creamy Cucumber Salad to lighten things up.
Why This Is My Go-To Recipe?
- Set-it-and-forget-it ease – Toss everything in the crockpot, and let time work its magic. No extra steps, no unnecessary hassle.
- Ultimate comfort food – Creamy, hearty, and packed with flavor—this is a meal that satisfies every craving for warmth and nostalgia.
- Meal-prep friendly – It makes plenty, so you can store leftovers for easy lunches or freeze for a future cozy night.
- Easily customizable – Swap out veggies, use rotisserie chicken for extra convenience, or add a touch of spice for a flavor twist.
- No crust, no problem – All the deliciousness of pot pie without the added work of rolling out dough.
Crockpot Chicken Pot Pie Recipe
Equipment
- Slow cooker (Crockpot)
- Cutting board and knife
- Measuring cups and spoons
- Large mixing spoon
- Ladle (for serving)
Ingredients
- 10 medium red potatoes quartered
- 4 large skinless boneless chicken breast halves, cut into cubes
- 2 26 ounce cans condensed cream of chicken soup
- 1 8 ounce package baby carrots
- 1 cup chopped celery
- 1 cube chicken bouillon Optional
- 1 ½ teaspoons ground black pepper or to taste
- 2 teaspoons garlic salt or to taste
- 1 teaspoon celery salt or to taste
- 1 16 ounce bag frozen mixed vegetables
Instructions
- Add cubed chicken, potatoes, baby carrots, celery, and frozen mixed vegetables to the slow cooker.
- Pour in the cream of chicken soup and add the chicken bouillon (if using).
- Season with black pepper, garlic salt, and celery salt. Stir everything together.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Stir well before serving to combine the flavors evenly.
- Serve hot as is or with biscuits for a traditional pot pie experience.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Enjoy a cozy, fuss-free meal with minimal effort!
Nutrition Info:
| Nutrition | Value |
| Calories | 256kcal |
| Carbohydrates | 33g |
| Protein | 15g |
| Fat | 7g |
| Sugar | 4g |
| Sodium | 986mg |
Game-Changing Tips for Creamy, Flavorful Pot Pie!
- Skip pre-cooking the chicken – The slow cooker works its magic by keeping the chicken juicy. No need to brown it first!
- Thicken it up without flour – If you want a thicker consistency, stir in some instant mashed potatoes instead of cornstarch or flour. It blends seamlessly and adds extra flavor.
- Boost the umami – A splash of Worcestershire sauce or a teaspoon of poultry seasoning takes the depth of flavor to another level.
- Don’t skimp on seasoning – Slow cooking can mellow out flavors, so don’t be afraid to taste and adjust the seasonings before serving.
- For a golden biscuit topping – If you’re craving that classic pot pie crust, bake some biscuits separately and serve them on top. You’ll get that golden, flaky bite without the extra hassle.
- Add a fresh touch before serving – A handful of chopped parsley or a squeeze of lemon juice just before serving brightens up the rich flavors beautifully.
- Make it freezer-friendly – This dish freezes well, but for best results, freeze it before adding the dairy-based soup and add that fresh when reheating.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
