There’s nothing better on a busy night than this easy, Slow Cooker Chicken Pot Pie. It’s a fantastic, ‘set it and forget it’ Crock Pot meal that’s comforting, filling, and super family friendly! Serve up warm, creamy bowls of crustless chicken pot pie topped with buttery Ritz cracker crumbs and watch it disappear. You’ll love how easy it is to make and clean up, and your family will love tucking into a hearty meal that always tastes great.
Slow Cooker Chicken Pot Pie – The EASY Way!
I love creating yummy recipes like this one, that take delicious classic foods and make them simpler and easy enough for the busiest families. No matter how crazy your schedule, or how picky your kids, this slow cooker chicken pot pie is something you can make with almost no time or effort and your family will LOVE it.
It has all the fantastic, familiar flavors of classic pot pie, from the rich and creamy soup base to the tender veggies and shredded chicken. But my version is quick to assemble, completely hands off while it cooks, and requires no pie crust to roll out! My easy toasted ritz cracker topping is the tasty alternative that takes just minutes to make and it’s is the perfect finishing touch on a family dinner that you’ll definitely want to make again and again.
Why I LOVE this recipe!
- Hearty & Comforting – Rich, creamy chicken pot pie will fill tummies and your table with a cozy, familiar flavor.
- SO Easy! – It takes just minutes to get cooking and needs no attention, it’s a ‘dump and go’ kind of recipe that comes together in a snap. Clean up is just as easy too!
- Family Friendly – Kids and adults both love the creamy pot pie soup full of chicken and veggies. It’s an easy sell to everyone in the family at meal time.
- A Complete Meal – With veggies, chicken, creamy sauce, and a cracker crumble topping, it checks all the boxes for a complete, filling dinner.
What to Serve with Crock Pot Chicken Pot Pie
Since this crustless chicken pot pie has the classic flavors of American comfort food, it will pair well with many of your favorite traditional side dishes. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Green Salad – Mixed greens, your favorite toppings, and a dressing like healthy balsamic, red wine vinaigrette, or a tangy lemon vinaigrette can make a great, light side dish.
- Mashed Potatoes – My extra creamy recipe is easy, and perfect for serving a big scoop of creamy, crustless chicken pot pie over!
- Roasted Potatoes – Either my garlic smashed potatoes or oven baked wedges are great, starchy sides to fill out the meal.
- Bread – Whether you go for garlic bread, biscuits, or no yeast rolls, having something to soak up the creamy, thick soup is a great idea.
- Pasta – Boil a pot of your family’s favorite noodle to serve under a scoop of pot pie to easily make the meal more filling.
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This slow cooker chicken pot pie recipe is as simple as promised! Just 10 minutes of prep, then set it and forget it for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – I use boneless, skinless chicken breasts for this recipe. They’re easy to find, lean, and shred beautifully. You can also use boneless, skinless chicken thighs. Some people prefer them because they’ll stay more tender, even if you go past the cooking time a little. It is entirely up to your preference – your slow cooker pot pie will be fabulous either way!
- Cream of chicken soup – You’ll need two cans to make the creamy soup base for the pot pie, or you can use one large can.
- Sour cream – I use full fat sour cream, but light sour cream, or plain Greek yogurt can also be used to add more creaminess plus some tanginess to the soup mixture if you want to lighten it up.
- Chicken bouillon – Bouillon is basically dehydrated, condensed chicken stock. It adds TONS of chicken flavor, without thinning out our super creamy pot pie filling. It’s usually found in the grocery store by the spices. You can buy it in cubes, a scoopable powder, or packets. You may also see ‘chicken base’, which will work just as well.
- Poultry seasoning – This is a quick way to add herbaceous flavor to the recipe. If you don’t have it, you can swap in dried sage and thyme, which are its main components.
- Mixed vegetables – We use a bag of frozen mixed vegetables which is key to keeping this a quick ‘dump and go’ recipe. You can use whatever blend of veggies your family likes best!
It’s also fine to use fresh vegetables too of course! I recommend a combination of green beans, carrots, peas, and corn since they hold up well being cooked for hours in the crockpot.
- Onion – This is the only bit of chopping you have to do! One whole onion, either yellow or white, helps create that classic pot pie flavor in the slow cooker.
- Ritz crackers – My slow cooker chicken pot pie recipe uses a super easy ritz cracker topping instead of a pie crust. It saves time but still creates a crispy, buttery component to remind you of the classic dish.
If you’re looking for something more traditional, you can bake a batch of biscuits to serve alongside it. Or you can bake a pie crust, and crumble it over the top when it’s time to serve.
- Butter – Just 1 tablespoon is needed to toast the crackers. You can use salted, but since the ritz crackers are already salted, unsalted will work too.
- Don’t overcook the chicken – One key to tender, delicious chicken in a Crock Pot pot pie is not overcooking it. This is especially true if you’re using breasts! You’re aiming for 165°F, which should take 3.5-4 hours on low, or just 2.5-3 hours on high. I always recommend using an instant read thermometer to check. They’re inexpensive and available at grocery stores or online.
The exact time may vary. Crock pot size, how much you fill it, and how the chicken is arranged can all affect overall cooking time. Chicken in single layer, or in a bigger slow cooker, will be done faster than if its stacked a smaller one. Check for doneness starting at the minimum cook time in the recipe to make sure it doesn’t overcook.
- Toast the Breadcrumbs – The crispy ritz cracker topping is seriously so PERFECT for topping a crustless chicken pot pie. A key part of that is toasting the crushed crackers in butter. It’s SO easy in skillet, and it only takes me a couple of minutes.
You can also toast them in a preheated oven for 5-8 minutes. Make sure you thoroughly toss the crumbs with the melted butter, then spread them on the baking sheet in a thin layer for even toasting.
- Add the topping to individual servings – This recipe is great for leftovers, which is why I don’t recommend spreading the ritz cracker crumbs on top all at once. Instead add a heaping spoonful over portions as you serve them. Then store leftovers separately so you can have crunchy crumbs the next day.
If you do add all the topping before serving, don’t worry. It will still taste great, but they will lose their crunch if they’re stored on top of the pot pie filling.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use smaller chicken pieces– Chicken strips or chunks will cook faster. Keep them in a single layer so they can cook as quickly as possible.
- Cook on high– Cooking on the highest heat can shave 1 to 1 1/2 hours off the total cook time.
- Make it ahead– This reheats beautifully! Feel free to cook it overnight or in the morning, then reheat it for dinner in just a few minutes.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Slow Cooker Lemon Chicken Pot Pie– Stir the zest and lemon juice of one lemon into the soup mixture before adding the veggies. Then continue with the recipe as directed.
- Slow Cooker Mushroom Chicken Pot Pie– Swap one or both of the cream of chicken soup cans with cream of mushroom soup. Add chopped mushrooms into the mixture with the veggies, then continued with the recipe as directed.
- Slow Cooker Rotisserie Chicken Pot Pie– Cook the soup with the poultry seasoning, chicken bouillon, mixed veggies, and onions on high for 1 hour. Then mix in shredded rotisserie chicken and serve with the ritz cracker topping.
Freezer Meal Instructions
Making this slow cooker chicken pot pie recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- Place the chicken breasts in a freezer safe bag or container.
- Mix the chicken soup, bouillon, poultry seasoning, sour cream, onion, and frozen mixed vegetables.
- Add the soup base to a separate bag or container and freeze.
- When ready to cook, allow the soup base and chicken to thaw in the fridge for 24-48 hours.
- Combine them in the Crock Pot and cook as directed.
Crock Pot Chicken Pot Pie Leftovers
If you have leftovers after making easy, slow cooker chicken pot pie, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
How to reheat Chicken Pot Pie
- Portion your desired amount into a saucepan or a microwave safe bowl.
- Heat in the saucepan gently over medium low, stirring occasionally until hot throughout. Or, microwave in 30 second bursts, stirring between.
- Top with the toasted ritz crackers and serve.
More Slow Cooker Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dinner recipes here, or see a few of our readers favorite recipes below.
- Southern Pot Roast with Carrots and Potatoes
- Crock Pot Rotisserie Chicken
- Crock Pot Smothered Pork Chops
- Crock Pot Pork Carnitas
- 2 pounds boneless skinless chicken breast, or thighs
- 29 ounces cream of chicken soup, (2 cans)
- 1/2 cup sour cream
- 1 tablespoon chicken bullion, or chicken base
- 1 teaspoon poultry seasoning
- 12 ounces frozen mixed vegetables
- 1 onion, diced
- 1 sleeve ritz crackers
- 1 tablespoon butter, melted
- Combine the cream of chicken soup, sour cream, chicken bullion, and poultry seasoning in the slow cooker and mix well.
- Stir in the frozen vegetables and diced onion. Nestle the chicken into the soup mixture.
- Cook on high for 2.5-3 hours, or low for 3.5-4 hours. Chicken should be 165˚F internal temperature when done.
- Remove chicken and shred, then stir back into the mixture.
- Crush the Ritz Crackers into a fine crumb. Mix the crumbs with the butter, then toast them in a skillet over medium heat until they are golden brown, about 3-4 minutes. Alternate method- Spread crumbs on a baking sheet and bake at 350˚F for 5-8 minutes or until golden brown.
- Serve a scoop of the chicken pot pie, topped with a spoonful of crumbs.You can also top the whole chicken pot pie with the crumbs, but I like to keep them separate so that if we have any leftovers I can reheat and top with crumbs. If you save leftovers with the crumbs on it, it will still taste good, but not be crispy anymore.