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A close-up shot of a ladle lifting a steaming scoop of slow-cooked chicken and vegetable stew from the black slow cooker over the white marble cooktop. The rich, creamy broth drips slightly as the hearty ingredients—chicken, carrots, and potatoes—are showcased, ready to be served.

Crockpot Chicken Pot Pie Recipe

This Crockpot Chicken Pot Pie is rich, creamy, and loaded with tender chicken, hearty potatoes, and vibrant veggies. A true comfort food classic made effortlessly in the slow cooker!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 16
Course: Main Course
Cuisine: American
Calories: 256
Ingredients Equipment Method

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

Equipment

  • Slow cooker (Crockpot)
  • Cutting board and knife
  • Measuring cups and spoons
  • Large mixing spoon
  • Ladle (for serving)

Method
 

  1. Add cubed chicken, potatoes, baby carrots, celery, and frozen mixed vegetables to the slow cooker.
    A close-up shot of a black slow cooker on the white marble cooktop, filled with cubed chicken, quartered red potatoes, baby carrots, chopped celery, and frozen mixed vegetables. The vibrant colors of the fresh ingredients contrast beautifully, creating a wholesome base for the dish.
  2. Pour in the cream of chicken soup and add the chicken bouillon (if using).
    A close-up shot of a glass measuring cup on the white marble cooktop, pouring thick, golden condensed cream of chicken soup over the layered ingredients in the black slow cooker. The creamy mixture evenly coats the chicken and vegetables, adding richness to the dish.
  3. Season with black pepper, garlic salt, and celery salt. Stir everything together.
    A close-up shot of a small dish on the white marble cooktop, holding a blend of black pepper, garlic salt, and celery salt, ready to season the stew. A spoon sprinkles the seasoning over the slow cooker ingredients, enhancing the flavors.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
    A close-up shot of the black slow cooker on the white marble cooktop, now fully mixed with ingredients coated in the rich, seasoned cream sauce. The lid is placed on, and the slow cooker begins its slow-cooking process, melding the flavors together.
  5. Stir well before serving to combine the flavors evenly.
  6. Serve hot as is or with biscuits for a traditional pot pie experience.
  7. Store leftovers in an airtight container in the refrigerator for up to 4 days.
    A close-up shot of the black slow cooker on the white marble cooktop, with the finished chicken and vegetable stew inside. The tender chunks of chicken and softened vegetables peek through the thick, golden broth, while a wooden spoon rests nearby, ready to stir.
  8. Enjoy a cozy, fuss-free meal with minimal effort!
    A close-up shot of a ladle lifting a steaming scoop of slow-cooked chicken and vegetable stew from the black slow cooker over the white marble cooktop. The rich, creamy broth drips slightly as the hearty ingredients—chicken, carrots, and potatoes—are showcased, ready to be served.