There’s just something magical about coming home to a warm, comforting meal that’s been simmering away all day. You know? That’s the beauty of slow cooking, and trust me, this Crockpot Chicken Pot Pie recipe is about to become your new best friend. Seriously! I’ve been making this for my family for years, and it’s *always* a hit. The aroma alone is enough to make everyone gather ’round the table, ready to dig in.
This isn’t your fancy, fussy pot pie, though. This is real, honest-to-goodness comfort food, made easy with your trusty crockpot. And honestly, who doesn’t love a good chicken pot pie? It’s the ultimate cozy dinner, especially on those chilly evenings. Plus, using the crockpot means way less work for you! So, if you’re looking for a simple, delicious, and family-friendly meal, this Crockpot Chicken Pot Pie is it. I’m telling you, it’s a game-changer. As someone who’s cooked countless meals for my family, I can confidently say this recipe is a keeper!
Why You’ll Love This Crockpot Chicken Pot Pie
Okay, so why should *you* make this Crockpot Chicken Pot Pie? Let me tell you!
- Easy Preparation: Seriously, dump-and-go doesn’t even *begin* to describe it. Minimal chopping, minimal effort!
- Comforting Flavor: It’s like a warm hug in a bowl. Flaky crust, creamy filling… mmm!
- Perfect for Busy Weeknights: Set it and forget it! Come home to a ready-made dinner. It’s a lifesaver, I swear.
- Customizable with Your Favorite Vegetables: Hate peas? Add green beans! Love carrots? Throw ’em in! Make it YOURS!
Honestly, what’s not to love? This Crockpot Chicken Pot Pie is a winner, winner, chicken pot pie dinner!
Ingredients for Your Crockpot Chicken Pot Pie
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Crockpot Chicken Pot Pie. Don’t worry, it’s all pretty standard stuff. I usually have most of this on hand, which is a HUGE win in my book!
- 1.5 lbs boneless, skinless chicken breasts. Just the regular kind you get at the store!
- 1 can (10.75 oz) condensed cream of chicken soup. Trust me, it’s the key to that creamy filling!
- 1/2 cup milk. Any kind works, really. I usually use 2%.
- 1 cup mixed vegetables, frozen. You know, the kind with peas, carrots, and corn.
- 1/2 cup diced potatoes. I usually use Yukon gold, but Russets work too. Just make sure they’re in small cubes!
- 1/4 cup chopped onion. Yellow or white is fine!
- 1 teaspoon dried thyme. Adds a little somethin’ somethin’!
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
- 1 package (14.1 oz) refrigerated pie crusts. The kind that comes in a roll. I like the Pillsbury ones!
See? Nothing too crazy! Now, let’s get cookin’!
How to Make Crockpot Chicken Pot Pie: Step-by-Step Instructions
Okay, people, gather ’round! Time to make some magic happen. This Crockpot Chicken Pot Pie is so easy, it practically makes itself. But, just to be safe, let’s walk through it step-by-step. I promise, you got this!
Preparing the Crockpot Chicken Pot Pie Filling
First things first, grab that crockpot! We’re gonna start building our flavor base. Just toss those chicken breasts right into the bottom of the pot. Next, in a separate bowl – and this is key for even distribution – mix together your cream of chicken soup, milk, mixed vegetables, diced potatoes, chopped onion, thyme, salt, and pepper. Give it a good stir until everything’s nicely combined. Then, pour that creamy, veggie-filled mixture right over the chicken. Easy peasy!
Slow Cooking the Crockpot Chicken Pot Pie
Now, the waiting game begins! Cover your crockpot and set it to either low or high. If you’re going to be out all day, set it on low for 6-8 hours. If you’re in a bit of a hurry, high for 3-4 hours will do the trick. Once the chicken is cooked through (and it should be fall-apart tender!), grab two forks and shred it right there in the crockpot. Don’t worry if it seems a little watery – we’ll take care of that with the crust!
Adding the Pie Crust to Your Crockpot Chicken Pot Pie
Almost there! Unroll that refrigerated pie crust and get ready to be creative! You can cut it into strips and make a lattice top, use cookie cutters for fun shapes (my kids LOVE this part!), or just lay the whole crust on top and cut some slits for venting. Carefully place the crust on top of the chicken mixture. Now, crank that crockpot to high and cook for another 30-45 minutes, or until the crust is beautifully golden brown. Keep an eye on it – you don’t want it to burn! Let it cool slightly before serving (because molten lava filling is NO fun!), and enjoy!
Tips for the Best Crockpot Chicken Pot Pie
Okay, wanna take your Crockpot Chicken Pot Pie from “good” to “OMG AMAZING?” Here are my top tips! First, watch that crust like a HAWK! Overcooked crust is a sad crust. Also, don’t be afraid to adjust the seasonings to your taste. A little extra thyme? Go for it! And finally, use the best ingredients you can find. Good quality chicken and veggies make a HUGE difference, trust me!
Ingredient Notes and Substitutions for Crockpot Chicken Pot Pie
Alright, let’s talk swaps! This Crockpot Chicken Pot Pie is super flexible, so don’t stress if you’re missing an ingredient or two. First off, veggies! Throw in whatever you’ve got. Carrots, green beans, celery – the more the merrier! Don’t like cream of chicken soup? Cream of mushroom works great too! It gives it a slightly earthier flavor, which is kinda nice.
And if you’re short on time, use pre-cooked chicken! Rotisserie chicken is PERFECT for this. Just shred it up and toss it in during the last hour or so of cooking. Easy peasy! Just remember, if you’re using pre-cooked chicken, you’re really just heating everything through, so you won’t need as long of a cooking time. See? This Crockpot Chicken Pot Pie is all about making it work for YOU!
Frequently Asked Questions About Crockpot Chicken Pot Pie
Got questions? I’ve got answers! Here are a few of the most common questions I get about my Crockpot Chicken Pot Pie. Don’t worry, it’s all super straightforward!
Can I use frozen chicken in my Crockpot Chicken Pot Pie? Honestly, I wouldn’t recommend it. Frozen chicken can release a lot of water as it cooks, which can make your pot pie filling watery. Plus, it takes longer to cook, and you want to make sure that chicken is cooked *all* the way through, you know? Safety first!
Can I make this Crockpot Chicken Pot Pie ahead of time? Absolutely! You can totally prep the filling ahead of time and store it in the fridge for a day or two. Then, just toss it in the crockpot when you’re ready to cook. I wouldn’t add the crust until you’re ready to bake it, though, or it’ll get soggy. Nobody wants a soggy chicken pot pie!
How do I prevent the pie crust from getting soggy in my Crockpot Chicken Pot Pie? Ah, the million-dollar question! A few tips: Make sure you’re not cooking it on low with the crust on top (high heat is your friend here!). Also, cutting slits in the crust will help release steam. And if you’re *really* worried about it, you can lightly brush the underside of the crust with a little melted butter before you put it on top. That creates a little barrier against the moisture. Works like a charm!
Storing and Reheating Your Crockpot Chicken Pot Pie
Got leftovers? Lucky you! Just pop the Crockpot Chicken Pot Pie in an airtight container and stash it in the fridge. When you’re ready for round two, reheat individual portions in the microwave (it’ll be quick but the crust won’t be crispy) or bake in the oven at 350°F until warmed through (for a crispier crust!). Honestly, it’s usually gone before I even get a chance to think about reheating it!
Nutritional Information for Crockpot Chicken Pot Pie
Okay, let’s chat about the good stuff… or maybe the *not-so-good* stuff, depending on how you look at it! I’m talking about nutrition, of course. Now, I’m no nutritionist (trust me!), and honestly, the nutritional info for this Crockpot Chicken Pot Pie is gonna vary *a lot* depending on the ingredients you use.
Different brands of soup, different veggies, different crusts… it all adds up! So, I can’t give you exact numbers. But, just keep in mind that this is comfort food, okay? It’s not exactly a salad! Enjoy it in moderation, and don’t sweat the small stuff. Life’s too short to worry about every single calorie! And hey, you’re getting some veggies in there, so that’s a win, right?
Enjoy Your Homemade Crockpot Chicken Pot Pie
Alright, you did it! Time to dig in and enjoy your amazing Crockpot Chicken Pot Pie! If you loved it (and I *know* you did!), leave a comment and rate the recipe below! And be sure to share it with your friends on social media! Happy cooking!
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Easy Crockpot Chicken Pot Pie, a Fantastic Dinner
- Prep Time: 15 minutes
- Cook Time: 6 hours 45 minutes
- Total Time: 7 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Description
Easy and comforting Crockpot Chicken Pot Pie recipe.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 cup mixed vegetables, frozen
- 1/2 cup diced potatoes
- 1/4 cup chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (14.1 oz) refrigerated pie crusts
Instructions
- Place chicken breasts in the crockpot.
- In a bowl, mix together cream of chicken soup, milk, mixed vegetables, potatoes, onion, thyme, salt, and pepper.
- Pour the mixture over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken with two forks.
- Cut pie crusts into desired shapes or strips.
- Place pie crust on top of the chicken mixture.
- Cover and cook on high for another 30-45 minutes, or until the crust is golden brown.
- Let cool slightly before serving.
Notes
- You can add other vegetables like carrots, peas, or celery.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot during the last 30 minutes of cooking.
- You can use leftover cooked chicken instead of raw chicken breasts. Reduce cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
