Easy Crockpot Chicken Pot Pie – Better Than Takeout
Easy Crockpot Chicken Pot Pie – Better Than Takeout. After making this many times, I’ve perfected the creamy, comforting filling and flaky crust. The trick I discovered is using evaporated milk for extra creaminess. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Sheet Pan Lemon Herb Chicken and Vegetables and Greek Chicken Bowl.
Why This Easy Crockpot Chicken Pot Pie – Better Than Takeout Is Pure Comfort
- Creamy, comforting filling
- Golden, flaky crust
- Easy, hands-off cooking
- Better than takeout taste
What You'll Need for Easy Crockpot Chicken Pot Pie – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Chicken breasts
- Frozen mixed vegetables
- Cream of chicken soup
- Evaporated milk
- Pillsbury refrigerated pie crust
- Salt
- Pepper
- Garlic powder
- Onion powder
- Thyme
- Optional: Fresh parsley
- Optional: Shredded cheddar cheese
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking for busy weeknights → See on Amazon
- Pillsbury refrigerated pie crust — Easy, flaky crust that saves time → See on Amazon
How to Make Easy Crockpot Chicken Pot Pie – Better Than Takeout
- Step 1: Place chicken breasts in the bottom of your crockpot. Top with frozen mixed vegetables.
- Step 2: In a bowl, mix cream of chicken soup, evaporated milk, salt, pepper, garlic powder, onion powder, and thyme. Pour over chicken and vegetables.
- Step 3: Cover with Pillsbury refrigerated pie crust. Cut slits in the crust to allow steam to escape.
- Step 4: Cook on low for 6-8 hours or on high for 3-4 hours. Let stand for 10 minutes before serving.
Cook's Tips for Perfect Easy Crockpot Chicken Pot Pie – Better Than Takeout
- : For a thicker filling, mix 2 tablespoons of cornstarch with 2 tablespoons of water and add it to the soup mixture before pouring it over the chicken.
- Common mistake and fix: If your crust is browning too quickly, cover the edges with aluminum foil.
- : For a richer flavor, brown the chicken breasts in a pan before adding them to the crockpot.
Storing & Reheating Easy Crockpot Chicken Pot Pie – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can assemble this dish ahead of time and refrigerate it overnight. Add 10-15 minutes to the cooking time.
Freezing Easy Crockpot Chicken Pot Pie – Better Than Takeout
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a healthier version, use Greek yogurt instead of cream of chicken soup.
- Best substitution: You can substitute the frozen mixed vegetables with fresh vegetables like carrots, peas, and corn.
- Make-ahead: This dish can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be doubled to serve a larger crowd.
- Troubleshooting: If your crust is not cooking, try removing the lid for the last 15-20 minutes of cooking.
Want to level up this recipe?
Evaporated milk — Gives the filling extra creaminess → Check price on Amazon
Easy Crockpot Chicken Pot Pie – Better Than Takeout
Ingredients
Main Ingredients
- Chicken breasts
- Frozen mixed vegetables
- Cream of chicken soup
- Evaporated milk
- Pillsbury refrigerated pie crust
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Thyme
Optional Toppings
- Fresh parsley
- Shredded cheddar cheese
Instructions
- Step 1: Place chicken breasts in the bottom of your crockpot. Top with frozen mixed vegetables.
- Step 2: In a bowl, mix cream of chicken soup, evaporated milk, salt, pepper, garlic powder, onion powder, and thyme. Pour over chicken and vegetables.
- Step 3: Cover with Pillsbury refrigerated pie crust. Cut slits in the crust to allow steam to escape.
- Step 4: Cook on low for 6-8 hours or on high for 3-4 hours. Let stand for 10 minutes before serving.
Notes
- Chef tip: For a healthier version, use Greek yogurt instead of cream of chicken soup.
- Best substitution: You can substitute the frozen mixed vegetables with fresh vegetables like carrots, peas, and corn.
- Make-ahead: This dish can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be doubled to serve a larger crowd.
- Troubleshooting: If your crust is not cooking, try removing the lid for the last 15-20 minutes of cooking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can assemble this dish ahead of time and refrigerate it overnight. Add 10-15 minutes to the cooking time.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 17g
- Carbs: 35g
- Fiber: 2g
- Sugar: 3g
- Sodium: 1200mg
- Cholesterol: 105mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Chicken Pot Pie – Better Than Takeout FAQs
Yes, you can assemble this dish ahead of time and refrigerate it overnight. Add 10-15 minutes to the cooking time.
Try removing the lid for the last 15-20 minutes of cooking. If your crust is browning too quickly, cover the edges with aluminum foil.
Yes, you can substitute the frozen mixed vegetables with fresh vegetables like carrots, peas, and corn.
The Pillsbury refrigerated pie crust is not gluten-free. You can use a gluten-free pie crust or skip the crust for a gluten-free version.
Yes, you can make this in the Instant Pot. Cook on high pressure for 10 minutes, followed by a 10-minute natural release.
A Warm Final Note
I can’t wait for you to try Easy Crockpot Chicken Pot Pie – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
