Cozy Crockpot Chicken Pot Pie – Better Than Takeout

Craving comfort food? Try this Cozy Crockpot Chicken Pot Pie. After making this many times, I’ve perfected the creamy texture and rich flavor. The trick I discovered is using evaporated milk for a velvety sauce. The result is a hearty, cozy dish that’s better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Garlic Butter One-Pan Meatballs and Potatoes and Samoa Truffles – Heart Healthy Greek.

What You'll Need for Cozy Crockpot Chicken Pot Pie – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 lb bag frozen mixed vegetables
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (12 oz) evaporated milk
• 1 packet (1 oz) chicken gravy mix
• 1 package (2 count) refrigerated pie crust
• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Optional: Fresh parsley for garnish
• Optional: Shredded cheddar cheese for topping

How to Make Cozy Crockpot Chicken Pot Pie – Better Than Takeout

1. Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
2. Step 2: Add frozen mixed vegetables on top of the chicken.
3. Step 3: In a bowl, mix condensed cream of chicken soup, evaporated milk, and chicken gravy mix. Pour over the chicken and vegetables.
4. Step 4: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
5. Step 5: About 30 minutes before serving, preheat your oven to 425°F (220°C). Remove the chicken from the crockpot and shred it. Return the chicken to the crockpot and stir to combine with the vegetables and sauce.
6. Step 6: Unroll the pie crust and place it over the top of the crockpot. Press the edges to seal. Cut slits in the crust to allow steam to escape.
7. Step 7: Bake in the preheated oven for 20-25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.

Storing & Reheating Cozy Crockpot Chicken Pot Pie – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: You can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, place the mixture in the crockpot and follow the recipe as directed.

Freezing Cozy Crockpot Chicken Pot Pie – Better Than Takeout

Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°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 heating.

Recipe Notes

• Chef tip: For a richer flavor, you can brown the chicken in a skillet before adding it to the crockpot.
• Best substitution: You can substitute the chicken with turkey or beef for a different flavor profile.
• Make-ahead: This dish can be made ahead of time and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water and stirring it into the crockpot. Cook on high for an additional 10-15 minutes or until the sauce has thickened.

Cozy Crockpot Chicken Pot Pie – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

7-9 hours (low) or 4-5 hours (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Dairy-free (use dairy-free pie crust and omit cheese)

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 lb bag frozen mixed vegetables
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (12 oz) evaporated milk
• 1 packet (1 oz) chicken gravy mix
• 1 package (2 count) refrigerated pie crust

Seasonings

• Salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary

Optional Toppings

• Fresh parsley for garnish
• Shredded cheddar cheese for topping

Instructions

1. Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
2. Step 2: Add frozen mixed vegetables on top of the chicken.
3. Step 3: In a bowl, mix condensed cream of chicken soup, evaporated milk, and chicken gravy mix. Pour over the chicken and vegetables.
4. Step 4: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
5. Step 5: About 30 minutes before serving, preheat your oven to 425°F (220°C). Remove the chicken from the crockpot and shred it. Return the chicken to the crockpot and stir to combine with the vegetables and sauce.
6. Step 6: Unroll the pie crust and place it over the top of the crockpot. Press the edges to seal. Cut slits in the crust to allow steam to escape.
7. Step 7: Bake in the preheated oven for 20-25 minutes or until the crust is golden brown. Let stand for 10 minutes before serving.

Notes

• Chef tip: For a richer flavor, you can brown the chicken in a skillet before adding it to the crockpot.
• Best substitution: You can substitute the chicken with turkey or beef for a different flavor profile.
• Make-ahead: This dish can be made ahead of time and frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water and stirring it into the crockpot. Cook on high for an additional 10-15 minutes or until the sauce has thickened.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°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 heating.
• Make ahead: You can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, place the mixture in the crockpot and follow the recipe as directed.

Nutrition Per Serving

• Calories: 450
• Protein: 45g
• Fat: 15g
• Carbs: 35g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1200mg
• Cholesterol: 120mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Crockpot Chicken Pot Pie – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Cozy Crockpot Chicken Pot Pie – Better Than Takeout 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!