Crock Pot Chicken Pot Pie
The fall and winter months are the perfect excuse to warm up with a bowl of Crock Pot Chicken Pot Pie soup.
There is no better way to cook soup than in your crock pot!
Simply toss in the ingredients and let the slow cooker do all the hard work for dinner tonight with this simple recipe for crock pot chicken pot pie soup.
It’s packed with all the wholesome flavors of the hearty winter dish, in a warm and creamy soup – the perfect way to end a cold day.
Crock Pot Chicken Pot Pie Tips
- Use a crockpot liner to make cleanup easier!
The recipe calls for Chicken Broth, but Chicken Stock can be substituted.
I used milk in this recipe to keep it a little lighter, but you could also substitute heavy cream to make it thicker and creamier! Add in the last hour of cooking.
You can easily add, subtract, substitute any of the vegetables to meet your taste preferences!
We prefer to use boneless, skinless chicken breasts, but you can use any boneless chicken in this recipe. Boneless, skinless chicken thighs are a great way to easily and affordably add in some dark meat and extra flavor.
Can you use Rotisserie Chicken in this recipe?
Yes! You can buy one already cooked and shred yourself, or check the prepared meats section, my supermarket sells containers of already shredded rotisserie chicken that you can just pour right into the crockpot. I also have a recipe for Instant Pot Poached Chicken if you’re looking for a way to add cooked chicken to the recipe.
How do you thicken up chicken pot pie?
I prefer to use cornstarch to thicken up chicken pot pie, though flour or mashed potatoes will also work. Mix 1/4 cup cornstarch with a cup of water (or chicken broth) until the cornstarch is dissolved, then add to the crockpot. If you pour it right in, it can just add cornstarch lumps.
- 2 boneless skinless chicken breasts
- 1 ½ teaspoons salt
- 1 teaspoon sage
- 1 teaspoon black pepper
- 1 tablespoon parsley
- 1 tablespoon thyme
- 2 cups chicken broth
- 2 medium potatoes peeled and diced
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 small onion diced
- 1 carrot peeled and diced
- 1 celery stalk peeled and diced
- 2 cups milk
- 2 tablespoons cornstarch
Amount Per Serving: Calories: 221Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 927mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 19g
How to Store Leftover Chicken Pot Pie:
Store leftovers in an airtight container, in the refrigerator. It will keep for 3-5 days.
How to freeze leftover Chicken Pot Pie:
Allow leftovers to cool. Store in an airtight container. Clearly label the container with the contents and date. It will keep in the freezer for
How to make ahead Freezer Crock Pot Chicken Pot Pie (uncooked):
Gather all of your ingredients and combine in a gallon sized ziplock freezer bag. all you have to do is toss all the ingredients except the potatoes in a freezer bag. Fresh potatoes do not freeze well, so substitute those with frozen hashbrowns or chop and add fresh potatoes the day you are cooking in the crockpot. Be sure to clearly label the bag with the contents inside and the date.
How to reheat Chicken Pot Pie:
We prefer to reheat on the stovetop for a few minutes until the desired temperature is reached. You can also reheat in the oven or microwave until the desired temperature is reached.
Don’t miss these additional delicious Soup Recipes here at When Is Dinner:
- Instant Pot Potato Soup
- Broccoli and Cheese Soup with Chicken & Rice
- Crock Pot Chipotle Chicken Tortilla Soup
- Homemade Chicken Noodle Soup
- Zuppa Toscana
- Crock Pot Potato Soup
- Chicken and Rice Soup