Crockpot Chicken Pot Pie

A hands-off, restaurant-quality comfort dish with tender chicken, fresh veggies, and a creamy homemade sauce, cooked in a slow cooker. Served warm, it's perfect for busy weeknights or family dinners.

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Course: crockpot

Cuisine: American

Prep Time: 15

Cook Time: 6

Total Time: 6 45

Servings: servings

Calories: 320kcal

Author: Samantha Jones

Ingredients

4 boneless chicken breasts
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 (10.5 oz) can cream of mushroom soup
1/2 cup milk
1/2 cup cornstarch mixed with 2 tbsp water
1 tsp dried herbs (thyme/oregano)
Salt and pepper to taste
6-8 pie crusts or biscuit dough
1 egg (optional for egg wash)
Unflavored cooking spray

Instructions

1. Place chicken breasts in the crockpot. Pour in milk and soup
2. Press vegetables around the chicken
3. Mix cornstarch and water; pour over everything
4. Sprinkle dried herbs, salt, and pepper
5. Cook on low for 6 hours or high for 3 hours
6. Remove chicken using tongs
7. Return shredded chicken to crockpot; add remaining sauce
8. Top with pie crusts or biscuit dough
9. Bake at 375°F (190°C) for 25 minutes until golden

Notes

For halal substitutes: Use non-hydrogenated vegetable shortening in pie crust
Vegetarian option: omit chicken and add 1 cup dried lentils
Freezes well for 3 months; thaw in fridge overnight
Double the herb mixture for stronger flavor

Nutrition