Crock Pot Pot Pie

Transform dinnertime into a comforting, one-pot masterpiece with this Crock Pot Pot Pie recipe, a modern twist on a classic favorite! Featuring tender, slow-cooked chicken, hearty potatoes, and a medley of colorful vegetables simmered in a rich, creamy sauce, this dish is as satisfying as it is easy to prepare. The crowning glory? A golden, buttery pie crust baked to perfection, adding the perfect flaky finish. This set-it-and-forget-it meal is made right in your crock pot, with minimal prep and maximum flavor—ideal for busy weeknights or cozy family dinners. Serve up this soul-warming crowd-pleaser with just 20 minutes of prep time and revel in a dish that tastes like you’ve been working in the kitchen all day!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts or thighs
• 3 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 medium Potatoes, peeled and diced
• 1 medium Yellow onion, finely chopped
• 2.5 cups Low-sodium chicken broth
• 1 can (10.5 ounces) Cream of chicken soup
• 2 cloves Garlic cloves, minced
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 0.5 teaspoons Dried thyme
• 1 package Refrigerated pie crusts (or crescent roll dough)
• 1 tablespoon Butter, melted
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Place the chicken breasts or thighs into the bottom of your crock pot.

Step 2

Add the frozen mixed vegetables, diced potatoes, and chopped onion into the crock pot over the chicken.

Step 3

In a medium bowl, whisk together the chicken broth, cream of chicken soup, minced garlic, salt, pepper, and dried thyme until smooth.

Step 4

Pour the soup mixture evenly over the chicken and vegetables in the crock pot.

Step 5

Cover and cook on low for 5-6 hours or until the chicken is tender and easily shredded with a fork.

Step 6

Once the chicken is cooked, remove it from the crock pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the crock pot and stir to combine.

Step 7

If your crock pot insert is oven-safe, preheat your oven to 375°F (190°C) for the crust finishing step. If not, transfer the filling into an oven-safe baking dish.

Step 8

Unroll the refrigerated pie crusts and place them on top of the filling, trimming any excess crust around the edges. Alternatively, use crescent roll dough for a flakier top crust.

Step 9

Brush the crust with melted butter to encourage browning.

Step 10

Place in the oven and bake for 15-20 minutes or until the crust is golden brown.

Step 11

Remove from the oven and let cool for 5-10 minutes before serving.

Step 12

Garnish with chopped fresh parsley, if desired. Serve and enjoy!

Nutrition Facts

Serving size	(2723.9g)

Amount per serving	% Daily Value*
Calories	3917.0

Total Fat 142.9g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat 1.7g
Cholesterol 633.7mg	0%
Sodium 6270.8mg	0%
Total Carbohydrate 384.3g	0%
Dietary Fiber 38.0g	0%
Total Sugars 57.3g
Protein 267.9g	0%

Vitamin D 168.7IU	0%
Calcium 583.0mg	0%
Iron 24.9mg	0%
Potassium 5556.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 27.5%

Carbs: 39.5%