There is nothing quite like walking into a house that smells like savory comfort food. We all love the classic taste of a golden pot pie, but let’s be honest. Making a crust from scratch is a lot of work for a Tuesday night. That is where this Crockpot Chicken Pot Pie comes to the rescue.
This recipe takes all the delicious filling you crave and turns it into a rich and creamy soup style meal. You get the tender chicken, the sweet carrots, and that velvety sauce without rolling out a single sheet of dough. It is the ultimate hack for busy home cooks who want flavor fast.
If you are looking for Healthy Crockpot Recipes that the whole family will eat, this is it. It is warm, filling, and packed with protein. Plus, you can easily customize it to fit your dietary needs. Whether you serve it with biscuits or eat it on its own, it is bound to become a regular in your rotation.
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Why You’ll Love This Recipe
You are going to fall in love with this meal for so many reasons. First off, it is incredibly easy. The slow cooker does almost all the heavy lifting for you. You just toss in the main ingredients and let time do the rest.
Another reason this is the best Easy Chicken Pot Pie Recipe is the texture. Many slow cooker soups can turn out watery or separated. We use a special blending trick with cream cheese to ensure every spoonful is thick and luxurious. No heavy cream is required.
This dish is also very budget friendly. You do not need fancy equipment or expensive cuts of meat. Simple chicken breasts and frozen veggies work perfectly. It is proof that you can make a delicious dinner without breaking the bank.
Finally, it is versatile. You can serve this Crockpot Chicken Pot Pie as a thick stew or a lighter soup depending on how much broth you add. It pairs wonderfully with a side salad, crusty bread, or even over rice if you want to stretch it further.
Ingredients
The beauty of this recipe lies in its simplicity. You likely have most of these items in your pantry or freezer already. Here is what you need to get started.
- 2 tbsp Unsalted butter
- 1 medium Onion, diced
- 1 lb Boneless skinless chicken breasts
- 1 tsp Poultry seasoning
- 1/2 tsp Sea salt, plus more to taste
- 1/4 tsp Black pepper
- 4 cups Chicken broth
- 1 medium Bay leaf
- 2 cups Frozen peas and carrots, diced
- 8 oz Cream cheese
- 1/2 tsp Xanthan gum (optional, for thicker soup; or 1 tbsp arrowroot powder or cornstarch)
Step-By-Step Instructions
Making this Crockpot Chicken Pot Pie is a breeze. We will focus on the slow cooker method here, as it yields the most tender chicken. Follow these simple steps for the best results.
Step 1: Prepare the Onion
While you can dump everything in raw, taking a few minutes to saute the onion adds a ton of flavor. Melt the butter in a medium skillet over medium heat. Add your diced onion.
Cook the onion for about 7 or 8 minutes. You want it to be soft and just starting to brown. This caramelization adds a savory depth that makes the final dish taste rich and homemade.
Step 2: Slow Cook the Chicken
Place your chicken breasts into the bottom of the slow cooker. Sprinkle them evenly with the poultry seasoning, sea salt, and black pepper. Seasoning the meat directly helps the flavor penetrate.
Next, add the sauteed onion to the pot. Pour in the chicken broth and toss in the bay leaf. Cover the slow cooker with the lid. You can cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
You are looking for an internal temperature of 165 degrees F. The chicken should be very tender and easy to pull apart.
Step 3: Shred the Chicken
Once the chicken is cooked, remove the bay leaf and throw it away. Take the chicken breasts out of the broth and place them in a bowl. Use two forks to shred the meat into bite sized pieces.
Cover the bowl of chicken to keep it warm and set it aside for a moment. We will add it back in shortly.
Step 4: Create the Creamy Base
This is the secret to a velvety Crock Pot Chicken Pot Pie Soup. Soften your cream cheese in the microwave or on the stove until it is easy to stir. Transfer it to a blender.
Carefully ladle about a cup of the hot broth from the slow cooker into the blender with the cream cheese. Blend until smooth. Add another cup of broth and blend again.
If you want a thicker soup, this is the time to add your thickener. Sprinkle in the xanthan gum, arrowroot powder, or cornstarch. Do not dump it in all at once or it might clump. Blend immediately until smooth.
Step 5: Add Veggies and Finish
Turn your slow cooker up to High. Stir in the frozen peas and carrots. Cover and let them cook for 5 to 10 minutes until they are soft.
Finally, pour the creamy blender mixture back into the soup. Whisk it vigorously to combine everything evenly. Stir in the shredded chicken you set aside earlier. Taste the soup and add more salt if needed. Serve hot and enjoy!
How To Store Leftovers
This recipe makes fantastic leftovers. In fact, the flavors often get better the next day as they sit. Store any remaining soup in an airtight container in the refrigerator.
It will stay fresh for up to 3 or 4 days. When you are ready to eat, you can reheat it in the microwave or on the stove top over medium heat. You might need to add a splash of broth or water if it has thickened up too much in the fridge.
You can also freeze this Crockpot Chicken Pot Pie. Let it cool completely before transferring it to a freezer safe container. It will keep for about 3 months. Just thaw it in the fridge overnight before reheating.
Tips
Here are a few helpful hints to ensure your dinner turns out perfect every time. These small adjustments can make a big difference in the final result.
First, do not skip the blending step. Simply stirring cream cheese into hot broth often results in little white specks of cheese that look unappealing. Blending emulsifies the fat and liquid for a perfectly smooth consistency.
If you prefer a classic pot pie vibe, serve this with biscuits. You can bake some canned biscuits separately and place one on top of each bowl. It gives you that crunch without the soggy bottom crust.
For those watching their sodium intake, use low sodium chicken broth. You can always add more sea salt at the end if you think it needs it. It is easier to add salt than to take it away.
Feel free to mix up the veggies. While peas and carrots are traditional, green beans or corn also taste great in this Easy Chicken Pot Pie Recipe. Just make sure they are cut into small pieces so they cook quickly.
Conclusion
This Crockpot Chicken Pot Pie is truly a hug in a bowl. It brings together all the savory notes of poultry seasoning, sweet onions, and tender chicken in a rich, creamy sauce. It is the perfect solution for busy days when you need a hot meal waiting for you.
By skipping the crust, you save time and effort while keeping all the flavor. It is one of those Healthy Crockpot Recipes that feels indulgent but is actually quite wholesome. The use of cream cheese instead of heavy cream adds a lovely tang and richness that sets this recipe apart.
Give this recipe a try next time you are craving comfort food. It is simple, satisfying, and sure to please even the pickiest eaters at your table. We hope you love it as much as we do!
FAQ
Can I Make This Gluten Free?
Yes, absolutely. To make this gluten free, ensure your poultry seasoning and chicken broth are certified gluten free. Use xanthan gum or arrowroot powder as your thickener instead of cornstarch if you are sensitive to corn, though cornstarch is naturally gluten free. Always check labels to be safe.
Can I Use Chicken Thighs Instead?
You sure can. Boneless skinless chicken thighs work very well in the slow cooker. They tend to stay juicier than breasts over long cooking times. If you use thighs, you might not need as much broth since they release more liquid.
Is This Considered a Soup or a Stew?
It can be both! We often call it Crock Pot Chicken Pot Pie Soup because it is spoonable. However, if you add the thickener and let it cool slightly, it becomes very thick like a stew or a pie filling. You can adjust the broth amount to suit your preference.
Can I Cook This on the Stovetop?
Yes, the stovetop method is also great. Saute the onion, then simmer the chicken and broth for about 20 minutes. Remove the chicken to shred, add the veggies to the pot to cook, and then blend the cream cheese mixture as directed. It is faster but requires more active attention.
Easy Crockpot Chicken Pot Pie
The ultimate comfort food hack for busy weeknights! This Crockpot Chicken Pot Pie gives you all the rich, creamy flavor of the classic dish, but as a no-fuss soup. Tender chicken and veggies in a savory sauce, made easy in the slow cooker.
Requirements
Ingredients
Instructions
- Melt butter in a skillet over medium heat. Sauté diced onion for 7-8 minutes until soft and starting to brown.
- Place chicken breasts in the slow cooker. Sprinkle with poultry seasoning, salt, and pepper. Add the sautéed onion, chicken broth, and bay leaf. Cover and cook on Low for 4-6 hours or High for 2-3 hours, until chicken reaches 165°F.
- Remove and discard the bay leaf. Transfer cooked chicken to a bowl and shred with two forks. Cover to keep warm.
- Soften cream cheese. Add it to a blender with about 1 cup of hot broth from the slow cooker. Blend until smooth. Add another cup of broth and blend again. If using, add thickener now and blend until smooth.
- Turn the slow cooker to High. Stir in the frozen peas and carrots and cook for 5-10 minutes until soft.
- Pour the creamy blender mixture into the slow cooker and whisk to combine. Stir in the shredded chicken.
- Taste and add more salt if needed. Serve hot.
Notes
Blending the cream cheese with broth is essential for a smooth, velvety texture without lumps.
Serve with baked biscuits on top for a classic pot pie feel without the work.
Use low-sodium chicken broth to control the salt level, adding more to taste at the end.
Feel free to mix up the veggies. Green beans or corn also taste great in this recipe.
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