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- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces - 4 cups frozen mixed vegetables (carrots, peas, corn, and green beans) - 1 small onion, chopped - 2 cloves garlic, minced In this recipe, the chicken is the star. I always choose boneless skinless chicken breasts for their tenderness. They cook well and soak up flavors. The frozen mixed vegetables add color and nutrition to the dish. Choose a blend that includes carrots, peas, corn, and green beans for a classic touch. Chopped onion and minced garlic bring a strong base flavor that rounds out the dish. - 1 cup chicken broth - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper to taste For liquids, I use chicken broth and milk. This mix creates a rich and creamy filling. Dried thyme and rosemary add lovely, earthy notes. Adjust salt and black pepper to your taste. These simple seasonings enhance the dish without overpowering it. - 1 can (10.5 oz) cream of chicken soup - 1 sheet of puff pastry, thawed (or pie crust if preferred) - Fresh parsley for garnish Cream of chicken soup acts as a fantastic binder. It gives the filling a smooth texture. You can use puff pastry or pie crust for the topping. Puff pastry adds a nice, flaky layer, while pie crust offers a hearty bite. Finally, a sprinkle of fresh parsley adds a pop of color and a fresh taste to each serving. {{ingredient_image_1}} To start, you need to gather your ingredients. - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 4 cups frozen mixed vegetables (carrots, peas, corn, and green beans) - 1 small onion, chopped - 2 cloves garlic, minced In your crockpot, combine the chicken pieces, frozen mixed vegetables, chopped onion, and minced garlic. This mix creates a hearty base for your pot pie. Next, you’ll want to mix the sauce ingredients. In a separate bowl, whisk together: - 1 cup chicken broth - 1 cup milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper to taste - 1 can (10.5 oz) cream of chicken soup Make sure everything is well combined for a smooth sauce. Now, it’s time to pour the sauce over the chicken and veggies in the crockpot. Stir gently to coat everything evenly. This ensures each bite is packed with flavor. You can choose how long you want to cook your pot pie. Cover and set your crockpot on low for 6 to 7 hours or on high for 3 to 4 hours. The goal is to make sure the chicken is tender and fully cooked. About 30 minutes before you’re ready to serve, preheat your oven to 400°F (200°C). Once the filling finishes cooking in the crockpot, transfer it to a baking dish. Spread it out evenly so it bakes well. Now it’s time to prepare the puff pastry. Take your thawed sheet and place it over the top of the chicken filling. Press the edges to seal it. Don’t forget to cut a few slits in the pastry. This allows steam to escape and helps it puff up nicely. Bake in the hot oven for about 20 to 25 minutes, or until the pastry is golden brown and puffed. Once it’s done, remove it from the oven and let it cool slightly before serving. Enjoy your cozy meal! For the best flavor and texture, I recommend these cooking times: - On low: 6 to 7 hours for tender chicken. - On high: 3 to 4 hours if you're in a hurry. To achieve a golden pastry, follow these steps: - Preheat your oven to 400°F (200°C) before baking. - Bake for 20 to 25 minutes until the pastry is golden and puffed. Sometimes, you may want to swap out ingredients. Here are a few easy alternatives: - Chicken: Use turkey or even cooked beef. - Vegetables: Fresh veggies work great. You can use green beans, mushrooms, or broccoli. For dairy-free options, consider: - Almond or oat milk instead of regular milk. - A dairy-free cream soup as a base. To make your meal even better, try these side dishes: - A fresh green salad for a light crunch. - Garlic bread or biscuits to soak up the delicious sauce. For garnishes, I like to use: - Chopped fresh parsley for a pop of color. - A sprinkle of black pepper for an extra kick. Pro Tips Prep Ahead: To save time, you can prep the chicken and vegetables the night before and store them in the fridge until you're ready to cook. Flavor Boost: For an extra depth of flavor, add a splash of white wine to the broth mixture before pouring it over the chicken and vegetables. Vegetable Variations: Feel free to customize the mixed vegetables based on your preference or what you have on hand. Fresh vegetables can also be used if you prefer. Golden Crust: To achieve a perfectly golden crust, brush the puff pastry with an egg wash (1 beaten egg mixed with a tablespoon of water) before baking. {{image_2}} You can swap chicken for turkey or beef. Turkey gives a nice flavor change. Beef adds heartiness. For a vegetarian twist, use beans or lentils. These options keep the meal filling and tasty. Always adjust cooking times based on your choice. Add spices or herbs for a unique taste. Try paprika for a smoky kick. Fresh herbs like basil or cilantro add brightness. You can also use different soups. Swap cream of chicken for cream of mushroom or celery. This changes the flavor profile and keeps it fun. If you need a gluten-free crust, use almond flour or gluten-free dough. This keeps the meal safe for those with gluten sensitivities. For low-calorie options, use less oil or skip the crust. You can also add more veggies to bulk it up. This way, you enjoy a hearty meal without the extra calories. You can store leftover Crockpot Chicken Pot Pie in the fridge for about 3 to 4 days. Make sure to keep it in an airtight container. This helps keep the flavors fresh and safe to eat later. Before you eat the leftovers, check for any signs of spoilage. If it smells off or looks different, it's best to toss it out. To freeze your pot pie, let it cool completely first. Then, transfer it to a freezer-safe container. You can also wrap it tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. Your pot pie can stay good in the freezer for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. For faster thawing, you can place it in cold water. Just remember to change the water every 30 minutes. To reheat your pot pie and keep it tasty, the oven is your best friend. Preheat your oven to 350°F (175°C). Place the pot pie in an oven-safe dish and cover it with foil. Heat it for about 20 to 30 minutes. This keeps the crust crispy while warming the filling evenly. If you prefer using the microwave, heat it in short bursts. Stir in between to help it heat evenly. Just be careful, as the crust may not get as crispy in the microwave. Cooking this dish takes time but is worth it. If you use the low setting, it will take 6 to 7 hours. If you choose the high setting, it cooks in 3 to 4 hours. I often pick low for a richer flavor, but high works well if you're in a hurry. Yes, you can prepare this meal ahead of time. Chop the chicken and veggies the night before. Store them in the fridge until you’re ready to cook. You can also mix the broth and soup early. Just keep it in a separate container. This makes your cooking time faster and easier. You can absolutely use fresh vegetables. Fresh carrots, peas, corn, and green beans make great choices. Just remember to chop them into small pieces. This helps them cook evenly. You may need to adjust the cooking time slightly because fresh veggies cook faster than frozen ones. Enjoy experimenting with flavors! This blog post shared a simple recipe for Crockpot Chicken Pot Pie. We covered key ingredients like chicken, mixed vegetables, and tasty seasonings. You learned how to prepare the filling and bake the pastry for a perfect dish. I also shared tips on ingredient swaps and variations for different diets. In the end, with a few steps, you can enjoy a cozy meal that fits your taste. Happy cooking!

Cozy Crockpot Chicken Pot Pie

A comforting chicken pot pie made easily in a crockpot, topped with flaky pastry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and black pepper
  • 1 can (10.5 oz) cream of chicken soup
  • 1 sheet of puff pastry, thawed (or pie crust if preferred)
  • for garnish fresh parsley

Instructions
 

  • In your crockpot, combine the cut chicken, frozen mixed vegetables, chopped onion, and minced garlic.
  • In a separate bowl, whisk together the chicken broth, milk, thyme, rosemary, salt, black pepper, and cream of chicken soup until well combined.
  • Pour the mixture over the chicken and vegetables in the crockpot, stirring gently to combine.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
  • About 30 minutes before serving, preheat the oven to 400°F (200°C).
  • Once the filling is done in the crockpot, transfer it to a baking dish and spread it out evenly.
  • Place the thawed puff pastry sheet over the top of the chicken filling, pressing the edges to seal. Cut a few slits in the pastry to allow steam to escape.
  • Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and puffed.
  • Once finished, remove from the oven and let it cool slightly before serving.
  • Garnish with fresh parsley and enjoy your cozy meal!

Notes

Use puff pastry or pie crust based on preference.
Keyword chicken, comfort food, crockpot, pot pie