Easy Crock Pot Chicken Pot Pie recipe. Just throw all the ingredients in your slow cooker and dinner is ready! Serve with soup biscuits or dinner rolls!
When it’s Chicken Pot Pie for dinner, there is never leftovers! My family absolutely loves it. What’s not to fall in love with? It’s creamy, comforting, filling and you get to eat it with buttery rolls. Did you hear that? That’s my tummy making noises because now I’m hungry!
I usually make Vegetable Pot Pie in pie crusts, but I’ve been obsessed with my Crock Pot lately so I decided to make a homemade Chicken Pot Pie right in my slow cooker! This recipe is easy, throw all the ingredients into the pot and wait a couple hours for dinner to be ready. Also, it’s homemade, like really homemade. There’s no canned soups in this recipe, instead we’re making our creamy soup with kitchen staples.
Ingredients You Need
Here’s all the ingredients you need to make this recipe. I wanted to make a Chicken Pot Pie Soup that used ingredients that people usually have in their kitchen, so there’s nothing fancy here. You probably don’t even need to run to the grocery store!
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 1 cup milk
- 4 skinless boneless chicken breasts cut into bite size pieces
- 3 large potatoes quartered (don’t peel them)
- 1 cup celery chopped
- 1 small onion chopped
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 16 ounce bag frozen mixed vegetables
How to Make Slow Cooker Chicken Pot Pie
Most Chicken Pot Pie recipes call for cream canned soup, like cream of chicken or cream of celery soup. I am not always stocked with these soups, so instead we’re making our own creamy soup by mixing butter, flour, chicken broth and milk together in a saucepan in the beginning, and mixing until combined and creamy.
But Pamela, do I have to do the 10 extra minutes of work in the beginning? Can’t I just throw these ingredients into the slow cooker without heating them up together? Actually you can. And I totally do when I don’t have time to spare. But here’s what you should know, there will be tiny specks of milk and flour in your final dish. Does it taste exactly the same? Yes. But I’m just warning you that it won’t look as creamy.
Now once the cream soup is made, add everything in your crock pot, EXCEPT the bag of frozen vegetables. If you threw that in right now it would turn into a big mush and we don’t want that.
Cook on 4 hours (high) and then add the frozen vegetables and cook for an additional 45 minutes (high).
And just like that dinner is served! Wasn’t that EASY?
Bread Recipes To Serve With:
Guys, please serve this Chicken Pot Pie with something bread-y. Eat over biscuits, rolls, bread, cornbread – fill up on those carbs! Here’s my favorite recipes to make with this dish.
- Fluffy Bread Machine Rolls (my favorite!)
- Crockpot Bread
- Flaky Biscuits (they taste like KFC!)
- Slow Cooker Whole Wheat Bread
- Jalapeno Cornbread
- Jalapeno Biscuits
FAQ:
Can I use CHICKEN THIGHS?
Yes, if you don’t want to use chicken breasts, you can use chicken thighs. Just cut them into bite size pieces and cook recipe as instructed.
Can I use heavy creamy instead of milk?
Yes, you can.
CAN I USE OTHER FROZEN VEGETABLES?
Absolutely, use whatever frozen vegetables you’d like. If you don’t want to do a blend, but instead want to do corn, cauliflower, peas, etc – that’s fine. Just add them in for the last 45 minutes.
Can I freeze this?
Yes, you can. Allow to cool completely (ideally, throw it in the refrigerator overnight) and then place in freezer safe containers or bags. Freeze. When ready to eat, defrost overnight and then heat up in a pot.
Pin for later:
Crock Pot Chicken Pot Pie
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 1 cup milk
- 4 skinless boneless chicken breasts cut into bite size pieces
- 3 large potatoes quartered
- 1 cup celery chopped
- 1 small onion chopped
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 16 ounce bag frozen mixed vegetables
Instructions
- In a medium sized saucepan melt butter over medium high heat. Once melted, add flour, whisking until it forms a paste like mixture. Add chicken broth and mix to combine. Add milk and stir, continuing heating over medium heat until creamy and thickens up. Pour into crock pot.
- Add chicken, potatoes, celery, onion, garlic salt, garlic powder, celery salt and pepper into crock pot. Stir to combine. Cook on high for 4 hours.
- Add frozen mixed vegetables and cook for 45 additional minutes.
- Once time is up, stir with a spoon and serve into bowls.
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