The BEST Crockpot Chicken Pot Pie

Name: Crockpot Chicken Pot Pie
Prep time: 15 min
Cook time: 325 min
Total time: 340 min
Ingredients: 3 cups rotisserie chicken (chopped); 16 ounces frozen mixed vegetables (one bag (peas, carrots, corn, green beans)); 1 sweet onion (diced); 1 large Yukon Gold potato (peeled and cut into 6 wedges (I want it to be bigger, because we'll blend it later)); 3-4 cloves garlic (minced); 4 cups chicken broth; 1 cup whole milk; 1 teaspoon dried thyme; 1 teaspoon kosher salt (or to taste); ½ teaspoon black pepper (or to taste); 2 tablespoons cornstarch; 2 tablespoons cold water; crusty baked biscuits; puff pastry squares; Or simply serve as a stew

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This Crockpot Chicken Pot Pie has all the flavors of a classic pot pie, with minimal effort! The flavorful mixture of rotisserie chicken and veggies slow-cooks in a creamy sauce until everything is perfectly cooked. Serve alongside some flaky biscuits or puff pastry squares for the most comforting dinner.

A crockpot filled with chicken pot pie filling.

In the colder months, a warming chicken pot pie is hard to beat! But dealing with pie crust can be time-consuming and a hassle, which is where this Crockpot version comes in! By slow-cooking the creamy chicken filling, you get all the delicious flavor of a traditional pot pie with far less effort. Just bake up some buttery biscuits or grab some crusty rolls from the store to serve alongside, and you’ve got an easy, comforting dinner for the whole family.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

5 hrs 25 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Crockpot Chicken Pot Pie. The full quantities are in the recipe card further down the post.

Ingredients for chicken pot pie made in a slow cooker.

Rotisserie chicken: Using chopped rotisserie chicken makes this recipe so easy and flavorful. I like to chop the meat, but shredding it is also great. If you can’t get a rotisserie chicken, you can poach 4 chicken breasts and chop or shred them instead. Learn how to poach chicken breasts.

Mixed frozen vegetables: Add fiber and flavor (no need to defrost). I use a mixture of carrots, peas, corn, and green beans for a nice balance of colors and flavors.

Potato: Cooked until tender in the crockpot, then blended to help thicken the sauce.

Sauce: A combination of milk, chicken broth, and dried thyme adds creamy texture and boosts meaty flavor. Vegetable broth works well too. I like to use whole milk for a good level of creaminess, but part-skim also works!

Cornstarch: When mixed with water to make a slurry, it thickens the sauce, giving it more body.

Optional sides: This pot pie wouldn’t be complete without some crusty biscuits, dinner rolls, or puff pastry squares to mop up all the sauce.

Blending Potatoes for a Creamy Texture

Many chicken pot pies rely on cream of chicken soup (or just straight-up heavy cream) to create the velvety, rich gravy in the filling. My trick for making a lighter version is to blend up the cooked potatoes with a bit of the sauce and stir that back into the filling. This creates that super creamy texture and thickens the sauce perfectly without using canned soup!

I like to use Yukon Golds for this as they have the perfect waxy-starchy balance which thickens without being grainy or gloopy.

How to Make Crockpot Chicken Pot Pie

Step 1. To the crockpot, add the chicken, frozen vegetables, onion, potato chunks, garlic, chicken broth, milk, thyme, salt, and pepper. Stir gently. Make sure the potatoes are fully submerged in the liquid.

Step 2. Cover and cook on LOW for 4 to 5 hours. The potatoes should be very soft.

ingredients for chicken pot pie added to a slow cooker before cooking.

Step 3. Using a slotted spoon, transfer the cooked potatoes and about 2 cups of liquid with veggies to a blender. Blend until completely smooth.

Step 4. Return the mixture to the crockpot. (This naturally thickens and creams the filling)

Step 5. Whisk together the slurry (cornstarch and cold water). Stir into the crockpot.

pouring broth and milk into the slow cooker with the veggies and chicken.

Step 6. Cover and cook on HIGH for 15 to 20 minutes until thickened even more and creamy.

Step 7. Ladle into bowls and serve with crusty bread or baked biscuits.

cooked chicken pot pie in the slow cooker.

Recipe Notes

Blend safely: Blending hot liquids can create pressure, which will cause the lid to pop off (and the hot liquid can scald your skin). To blend safely, open the middle cap of the blender lid and cover the hole with a kitchen towel (this relieves some of the pressure while preventing splashes). Start by blending on a low speed and gradually increase the speed from there.

Add mushrooms: Add sliced mushrooms for extra savory flavor.

Use Thanksgiving leftovers: Swap the rotisserie chicken for shredded turkey.

Dairy-free: Use an unsweetened, unflavored non-dairy milk (e.g., cashew or oat milk) in place of the whole milk.

Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days, or the freezer for up to 3 months (thaw overnight in the fridge before reheating).

Reheating: Warm the leftovers in a pot on the stove over a medium-low heat with a splash of water, stirring occasionally, until warmed through. Alternatively, microwave individual portions in a microwave-safe bowl in 30-second bursts until piping hot.

Questions I Get Asked a Lot

Can I put Pie Crust in the slow cooker?

No, pie crust needs high, dry heat that only an oven will produce so that it can become crispy and flaky. For slow cooker pies, just bake squares or circles of pastry (or biscuits) on a lined tray until golden and crisp to serve alongside the slow-cooked filling.

When should I add the frozen vegetables?

In this recipe, they’re added at the start (along with all the other fillings) to keep things simple. If you prefer your veggies to be less cooked, you can stir them in during the final 30-45 minutes of cooking so they retain more texture.

How do I thicken the gravy in a slow cooker?

Adding a cornstarch slurry and cooking on HIGH for 15-20 minutes at the end will help thicken the gravy. I also like to stir in some potatoes, which have been blended with some of the sauce, which thickens it, too.