Name: Crockpot Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: PT-487338H58M48S
Total time: 3 h 20 min
Cuisine: American
Ingredients: 2 chicken breasts; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; Salt and pepper, to taste; 2 cans cream of chicken soup; 1 onion, diced; 5 garlic cloves, minced; 2 cups cubed potatoes; 1½ cups frozen mixed vegetables; 1 cup chicken broth; ⅓ cup sour cream; 1 sheet puff pastry; 1 egg (for egg wash); 2 Tbsp butter; 1 Tbsp fresh parsley, chopped

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Short description

A comforting crock pot chicken pot pie filling full of tender chicken, veggies, and creamy broth—served either comforting as is or topped with a flaky puff pastry crust for that classic pot pie feel.

Why You’ll Love This Recipe

Effortless slow cooking: Just dump, cook, and stir for hands-off comfort food.
Creamy and hearty: With chicken, potatoes, mixed veggies, and sour cream for richness.
Optionally indulgent: Add puff pastry topping for a golden, flaky finish.
Customizable and freezable: Easy to increase servings or prep ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crockpot filling:

2 chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
Salt & pepper, to taste
2 cans cream of chicken soup
1 onion, diced
5 garlic cloves, minced
Potatoes, cubed (about 2 cups worth)
1½ cup frozen mixed vegetables
1 cup chicken broth
⅓ cup sour cream

For topping (optional):

1 sheet puff pastry
1 egg (for egg wash)
2 Tbsp butter
1 Tbsp fresh parsley, chopped

Directions

Place chicken breasts in the crockpot. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Add cream of chicken soup, diced onion, minced garlic, cubed potatoes, frozen mixed veggies, and chicken broth. Cook on high for 3–4 hours, until chicken is cooked through and potatoes are tender.
Remove the chicken breasts and shred them. Stir shredded chicken back into the pot with sour cream until evenly combined.
(Optional crust) Spoon the chicken-pot-vegetable mixture into oven-safe dishes. Lay a sheet of puff pastry over the filling, brush with beaten egg. Air‑fry at 350 °F (175 °C) for 5–8 minutes or until pastry is golden and puffed. After cooking, brush the top with melted butter mixed with chopped parsley.

Servings and timing

Serves: 4–6, depending on portion size
Prep time: ~15 minutes
Crockpot cooking time: 3–4 hours on high
Optional topping time: ~5–8 minutes (air-fryer or oven for puff pastry)
Total time: ~3 hours 20 minutes (including prep and topping)

Variations

Crust alternative: Use pie dough, biscuit topping, or biscuit dough instead of puff pastry.
Dairy substitute: Use Greek yogurt in place of sour cream for tang and protein.
Veggie variations: Add corn, peas, carrots, or mushrooms in place of or alongside mixed veggies.
Seasoning twist: Stir in fresh thyme, rosemary, or a splash of white wine with broth for added complexity.
Healthier protein: Use skinless turkey breast or thighs instead of chicken.

Storage/reheating

Storage: Keep filling and pastry topping separately in airtight containers in the fridge for up to 3 days.
Freezing: Freeze filling (without puff pastry) for up to 1 month. Thaw before reheating and top with fresh pastry.
Reheating: Warm filling on the stove or microwave. If using puff pastry crust, refresh in air-fryer or oven for a few minutes until pastry re-crisps.

FAQs

Can I use chicken thighs instead of breasts?

Yes—thighs stay moist and flavorful. Cooking time remains similar; verify they shred easily.

Do I need to shred the chicken?

Shredding integrates the meat into the creamy filling better, though chopped pieces work too.

Is sour cream necessary?

It adds creaminess and tang—Greek yogurt works well as a lighter replacement.

Can I bake puff pastry instead of air-frying?

Absolutely—bake in a 375 °F oven for about 12–15 minutes until golden and puffed.

Can I make this vegetarian?

Use vegetable broth and substitute canned lentils or chickpeas for chicken, then omit meat.

Is it okay to store the filling with puff pastry?

Pastry will soften over time. For best texture, store separately and assemble right before serving.

How thick should the filling be?

It should be creamy but slightly saucy. If too thin, stir in a bit more sour cream or crushed crackers.

Can I use biscuits instead of puff pastry?

Yes—drop biscuit dough on top of the filling and bake until golden for a cobbler-like twist.

What side dishes pair well with this?

Serve alongside a green salad, roasted vegetables, or simple steamed greens to balance richness.

Can I double the recipe?

Yes—use a larger crockpot and puree more chicken and veggies, and use multiple sheets of pastry for topping.

Conclusion

This Crockpot Chicken Pot Pie offers cozy, creamy comfort with minimal work—perfect as a weeknight dinner or make-ahead meal. Tender chicken, hearty veggies, and optional puff pastry crust bring classic pot pie flavors to the crockpot for ease and deliciousness in every bite.

Maggie

Crockpot Chicken Pot Pie Recipe