This Crockpot Chicken Pot Pie wraps tender chicken breasts, creamy soup, and bright mixed vegetables in a warm, spoonable sauce. In addition, the slow cooker does the heavy lifting, turning a handful of pantry staples into the best crockpot chicken comfort food for busy evenings.
Table of contents
Crockpot Chicken Pot Pie
Cozy slow-cooked chicken pot pie packed with creamy sauce and vegetables—your new favorite easy crockpot dinner.
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup low-sodium chicken broth
- 2 cans (10.5 oz each) cream of chicken soup
- 1 bag (12 oz) frozen mixed vegetables
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 3 tablespoons sour cream
- Cheddar bay biscuits, for serving (optional)
Instructions
- 1. Pour chicken broth into the bottom of a 4-quart crockpot.
- Season chicken with salt, pepper, and thyme; place over broth.
- Spread both cans of cream of chicken soup over chicken.
- Add frozen mixed vegetables on top; do not stir.
- Cover and cook on HIGH for 4 hours, until chicken is fork-tender.
- Shred chicken directly in the pot with two forks.
- Stir in sour cream until smooth; switch to LOW and heat 20 minutes.
- Serve hot with cheddar bay biscuits if desired.
Notes
• Swap sour cream for Greek yogurt to add more protein.
• For thicker filling, mix 1 tablespoon cornstarch with 2 tablespoons water and stir in during the last 20 minutes.
• Try puff pastry squares or canned biscuits on top for a classic crust feel.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 299Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 1045mgCarbohydrates: 22gFiber: 4gSugar: 4gProtein: 27g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
Gather these simple ingredients and a trusty slow cooker before you start:
- 2 boneless skinless chicken breasts
- 1/4 cup low-sodium chicken broth
- 2 cans cream of chicken soup (10.5 oz each)
- 1 bag frozen mixed vegetables (carrots, peas, corn, green beans)
- Seasonings: salt, black pepper, dried thyme
- 3 tablespoons sour cream (or Greek yogurt)
- Cheddar bay biscuits or puff pastry squares (optional, for serving)
- Equipment: 4-quart (or larger) crockpot, two forks for shredding
Detailed Cooking Instructions
Time needed: 4 hours and 20 minutes
Slow cooker chicken pot pie with creamy filling and tender vegetables.
- Layer ingredients
Pour broth into crockpot, season chicken, place over broth, spread soup on top, then add frozen vegetables.
- Slow cook & shred
Cover and cook on high for 4 hours until chicken is tender. Shred chicken in the pot with two forks.
- Finish & serve
Stir in sour cream, switch to low, and cook 20 minutes. Serve hot with biscuits or puff pastry.
Tips & Tricks
- Thicken the filling: For a heartier texture, whisk 1 tablespoon cornstarch with cold broth and stir it in during the last 20 minutes.
- Crockpot chicken pot pie with potatoes: Add two diced gold potatoes under the vegetables for extra bulk.
- Healthy swap: Use low-fat cream of chicken soup and Greek yogurt to trim calories while keeping creaminess.
- Make-ahead: Assemble everything the night before, refrigerate the insert, then start cooking in the morning for an easy crockpot dinner.
- Leftover idea: Spoon filling over puff pastry shells for a quick lunch the next day.
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Frequently Asked Questions
Yes. Raw chicken cooks safely in a slow cooker as long as you reach an internal temperature of 165°F; the four-hour high setting in this recipe does that.
Skipping seasoning and over-cooking vegetables can leave the filling bland or mushy. Season each layer lightly and stick to the listed cook time for the best texture.
Stir a slurry of 1 tablespoon cornstarch and 2 tablespoons cold broth into the pot during the last 20 minutes, then let it simmer until the sauce coats a spoon.
Raw chicken should be fully cooked before baking in a traditional pastry pot pie. This slow-cooker version handles the cooking first, so the filling is safe and tender before serving.
Variations & Add-Ins
- Low-carb variation: Replace mixed vegetables with cauliflower florets and green beans to trim carbs without losing texture.
- Add more protein: Stir in 1 cup cooked white beans during the last 20 minutes for extra fiber and protein.
- Spicy version: Mix 1 teaspoon smoked paprika and a pinch of cayenne with the soup for gentle heat.
- Gluten-free option: Use a certified gluten-free cream of chicken soup and serve over mashed potatoes instead of biscuits.
- Dairy-free alternative: Swap sour cream for canned coconut cream and pick a dairy-free condensed soup.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use gluten-free condensed soup and serve with GF biscuits. |
| Dairy-Free | No | Pick dairy-free soup and swap coconut cream for sour cream. |
| Vegan | No | Replace chicken with chickpeas and use plant-based soup. |
| Keto | Yes | Skip peas and corn; use cauliflower and green beans for a keto-friendly version. |
| Nut-Free | Yes | No nuts present in the base recipe. |
Storage, Freezing & Reheating
- Fridge: Keeps 3 days in a sealed container once cooled.
- Freezer: Freeze up to 2 months in zip-top bags laid flat to avoid ice crystals.
- Thawing: Defrost overnight in the fridge for even reheating.
- Reheat: Warm on the stove over medium heat until simmering, or microwave 90 seconds, stirring halfway.
- For make-ahead dinners, portion the filling into single-serve containers—easy to reheat leftovers on busy nights.
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