This Crockpot Chicken Pot Pie captures the comforting flavors of a classic pot pie without the fuss of rolling out pastry. Tender rotisserie chicken and mixed vegetables simmer slowly in a silky, herb-scented sauce until everything is perfectly cooked. Spoon into bowls and serve with flaky biscuits, puff pastry squares, or crusty rolls for a cozy, family-friendly meal.
When temperatures drop, few dinners feel as warming as a chicken pot pie. The traditional crust can be time-consuming, but this slow-cooker approach delivers the familiar creamy filling with minimal hands-on time. The crockpot does the heavy lifting: it gently cooks potatoes and vegetables in broth and milk, melding flavors while you go about your day. Finish the meal with store-bought biscuits or quickly baked puff pastry pieces for a satisfying contrast of flaky and creamy textures.
Recipe Overview
A Few Key Ingredients
Below are the main components you’ll need to make this Crockpot Chicken Pot Pie. Exact quantities are listed in the recipe section.
Rotisserie chicken: Pre-cooked rotisserie chicken keeps this recipe fast and flavorful. Chop for chunkier bites or shred for a more traditional pot pie texture. If you don’t have rotisserie on hand, gently poach chicken breasts and shred them.
Frozen mixed vegetables: A bag of mixed peas, carrots, corn, and green beans adds color, fiber, and convenience—no need to thaw before adding to the crockpot.
Yukon Gold potato: Potatoes are cooked until very soft and then partially blended into the sauce. This technique creates a naturally creamy texture without canned soup or heavy cream.
Sauce: A simple blend of chicken broth, milk, and dried thyme makes a savory, slightly herbed base. Whole milk yields a richer sauce, while lower-fat milk or a neutral unsweetened plant milk (such as oat or cashew) can be used for a lighter or dairy-free version.
Cornstarch: A cornstarch slurry (cornstarch mixed with cold water) is used at the end to thicken the filling to a desirable, stew-like consistency.
Optional sides: Serve with warm biscuits, puff pastry rounds, or crusty rolls to soak up the creamy sauce.
Blending Potatoes for a Creamy Texture
Instead of relying on condensed soup or heavy cream, this recipe uses cooked potatoes to thicken and enrich the sauce. After the potatoes become very tender in the slow cooker, blend a portion with some of the cooking liquid until smooth and stir it back into the pot. Yukon Golds are ideal because they mash and blend smoothly, producing a velvety mouthfeel without becoming gluey.
How to Make Crockpot Chicken Pot Pie
Step 1. Add chopped rotisserie chicken, frozen mixed vegetables, diced sweet onion, potato wedges, minced garlic, chicken broth, milk, dried thyme, salt, and pepper to the crockpot. Stir gently and ensure the potatoes are submerged.
Step 2. Cover and cook on LOW for 4 to 5 hours, until the potatoes are very soft.
Step 3. Using a slotted spoon, transfer the cooked potatoes and about 2 cups of liquid with some vegetables to a blender. Blend until completely smooth, taking care when blending hot liquids (see notes).
Step 4. Stir the blended potato mixture back into the crockpot to naturally thicken and cream the filling.
Step 5. Whisk together the cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and stir it into the crockpot.
Step 6. Cover and cook on HIGH for 15 to 20 minutes, until the sauce is noticeably thicker and creamy.
Step 7. Serve hot in bowls with biscuits, puff pastry squares, or rolls on the side.
Recipe Notes
Blend safely: When blending hot liquids, remove the blender’s center cap to allow steam to escape and cover the opening with a folded kitchen towel. Start on low speed and increase gradually to avoid splattering.
Add mushrooms: If you like an earthier flavor, add sliced mushrooms into the crockpot with the other vegetables.
Use leftovers: This recipe is an excellent way to repurpose leftover roast or turkey—swap in shredded turkey in place of the chicken.
Dairy-free option: Substitute unsweetened, unflavored non-dairy milk such as oat or cashew milk for whole milk.
Storage: Cool and refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stove over medium-low heat with a splash of water, stirring occasionally, until warmed through. Alternatively, microwave individual portions in 30-second bursts until hot.
Frequently Asked Questions
No—pie crust needs a high, dry oven heat to become flaky and crisp. Instead, bake pastry squares or biscuits on a tray in the oven and serve them alongside the slow-cooked filling.
For simplicity they are added at the start in this recipe. If you prefer firmer vegetables, stir them in during the final 30–45 minutes of cooking.
A cornstarch slurry added at the end and a short burst of HIGH heat will thicken the gravy. Blending some cooked potatoes into the sauce also thickens and makes it silky.
More Comforting Recipes
- Buffalo Chicken Sliders
- Instant Pot Beef Stew
- Chicken Divan
- Beef Stew
- Creamy Pumpkin Alfredo
- Rigatoni Bolognese
- Tuscan Chicken Pasta
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Crockpot Chicken Pot Pie
Ingredients
- 3 cups rotisserie chicken, chopped
- 16 ounces frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 sweet onion, diced
- 1 large Yukon Gold potato, peeled and cut into wedges
- 3–4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup whole milk (or dairy-free alternative)
- 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
- Optional for serving: baked biscuits or puff pastry squares
Instructions
- Place the chicken, frozen vegetables, onion, potato wedges, garlic, chicken broth, milk, thyme, salt, and pepper into the crockpot. Stir to combine and ensure potatoes are covered by liquid.
- Cover and cook on LOW for 4–5 hours, until potatoes are very tender.
- Carefully transfer the cooked potatoes and about 2 cups of the cooking liquid with some vegetables to a blender. Blend until smooth, then return the mixture to the crockpot.
- Mix the cornstarch and cold water to make a slurry, then stir it into the crockpot.
- Cover and cook on HIGH for 15–20 minutes until the filling thickens and becomes creamy.
- Ladle into bowls and serve with biscuits, puff pastry squares, or rolls.
Notes
- Blend hot liquids carefully: open the blender cap and cover the opening with a towel to let steam escape; start blending slowly.
- Add sliced mushrooms for extra savory depth, or use leftover turkey in place of chicken.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Nutrition (approx.)
Calories: 368 kcal | Carbs: 26 g | Protein: 41 g | Fat: 12 g
Nutrition information is an estimate and should be used as a guideline.