Easy Better Than Takeout Crockpot Chicken Pot Pie
Easy, creamy Crockpot Chicken Pot Pie is the ultimate comfort food. After making this many times, I’ve perfected the recipe to be better than takeout. The golden, flaky crust and creamy chicken filling will make your family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Better Than Takeout Sloppy Joe Potato Skillet and Easy Samoa Truffles – Heart Healthy Greek.
Why This Easy Better Than Takeout Crockpot Chicken Pot Pie Is Pure Comfort
- Creamy, comforting chicken filling
- Golden, flaky crust
- Better than takeout taste
- Easy, hands-off cooking
What You'll Need for Easy Better Than Takeout Crockpot Chicken Pot Pie
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- frozen mixed vegetables
- chicken broth
- milk
- all-purpose flour
- frozen pie crust
- salt
- black pepper
- thyme
- garlic powder
- onion powder
- celery salt
- Optional: fresh parsley
- Optional: shredded cheddar cheese
📝 Ingredient Notes
- chicken broth: You can use low-sodium or regular chicken broth.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Ensures even cooking and perfect results every time. → See on Amazon
- Pie Crust Shield — Prevents the crust from burning and ensures a perfect golden finish. → See on Amazon
How to Make Easy Better Than Takeout Crockpot Chicken Pot Pie
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, black pepper, thyme, garlic powder, onion powder, and celery salt.
- Step 2: Add frozen mixed vegetables on top of the chicken.
- Step 3: Pour chicken broth over the chicken and vegetables.
- Step 4: Cover and cook on low for 4 hours.
- Step 5: Remove chicken from the crockpot and shred. Return chicken to the crockpot.
- Step 6: In a small bowl, whisk together milk and flour until smooth. Pour mixture into the crockpot and stir to combine.
- Step 7: Place frozen pie crust on top of the chicken mixture. Bake at 400°F (200°C) for 20-25 minutes or until golden brown.
Cook's Tips for Perfect Easy Better Than Takeout Crockpot Chicken Pot Pie
- Common mistake and fix: Don't overcook the chicken. It can become dry. If your chicken is done early, remove it and shred it, then return it to the crockpot.
- Pro tip: For an extra layer of flavor, sauté the vegetables before adding them to the crockpot.
- Pro tip: To make this recipe even easier, use a store-bought rotisserie chicken and shred the meat before adding it to the crockpot.
Storing & Reheating Easy Better Than Takeout Crockpot Chicken Pot Pie
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead of time and stored in the fridge until ready to bake.
Freezing Easy Better Than Takeout Crockpot Chicken Pot Pie
Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 20-25 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a healthier version, use whole wheat flour and low-fat milk.
- Best substitution: You can substitute the chicken breasts for chicken thighs or a store-bought rotisserie chicken.
- Make-ahead: This recipe can be made ahead of time and stored in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the crust is browning too quickly, cover the edges with aluminum foil.
Want to level up this recipe?
Digital Meat Thermometer — Ensures chicken is cooked to a safe temperature and prevents overcooking. → Check price on Amazon
Easy Better Than Takeout Crockpot Chicken Pot Pie
Ingredients
Main Ingredients
- chicken breasts
- frozen mixed vegetables
- chicken broth
- milk
- all-purpose flour
- frozen pie crust
Seasonings
- salt
- black pepper
- thyme
- garlic powder
- onion powder
- celery salt
Optional Toppings
- fresh parsley
- shredded cheddar cheese
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, black pepper, thyme, garlic powder, onion powder, and celery salt.
- Step 2: Add frozen mixed vegetables on top of the chicken.
- Step 3: Pour chicken broth over the chicken and vegetables.
- Step 4: Cover and cook on low for 4 hours.
- Step 5: Remove chicken from the crockpot and shred. Return chicken to the crockpot.
- Step 6: In a small bowl, whisk together milk and flour until smooth. Pour mixture into the crockpot and stir to combine.
- Step 7: Place frozen pie crust on top of the chicken mixture. Bake at 400°F (200°C) for 20-25 minutes or until golden brown.
Notes
- Chef tip: For a healthier version, use whole wheat flour and low-fat milk.
- Best substitution: You can substitute the chicken breasts for chicken thighs or a store-bought rotisserie chicken.
- Make-ahead: This recipe can be made ahead of time and stored in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the crust is browning too quickly, cover the edges with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 20-25 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
- Make ahead: This recipe can be made ahead of time and stored in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 35g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 100mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Better Than Takeout Crockpot Chicken Pot Pie FAQs
Yes, this recipe can be made ahead of time and stored in the fridge until ready to bake. The crust may not be as crispy, but it will still be delicious.
The most common reason for a dry chicken pot pie is overcooking the chicken. Make sure to remove the chicken from the crockpot as soon as it's done and shred it before returning it to the crockpot.
Yes, you can make this recipe in the oven. Cook the chicken and vegetables in a Dutch oven at 350°F (180°C) for 30-35 minutes or until the chicken is cooked through. Then, follow the same steps to make the sauce and top with the pie crust.
Yes, you can freeze this recipe for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, this recipe is better than takeout. It's made with fresh, wholesome ingredients and can be customized to your family's tastes.
A Warm Final Note
I can’t wait for you to try Easy Better Than Takeout Crockpot Chicken Pot Pie and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
