Crock Pot Chicken Pot Pie |For what it's worth

Amazon links may be included. Thank you for supporting this blog at no additional cost to you.


Crock Pot Chicken Pot Pie

Now that we are moved into the new address and have found a church home I am making my first pot luck lunch.  It's a large serving crock pot casserole full of hearty chicken, veggies and creamy broth with leaf shaped crust.  It's my version of Chicken Pot Pie for a crowd and it is definitely a comfort food that pleases the pallet.

I started with 2 herb deli roasted chickens.  I pulled the chicken off the bone and cut into bite size pieces and dropped them into the butter sprayed crock already turned on high heat.  

Next, I dumped in the veggies and lots more yummy stuff. My goal is to make some mouths water and maybe even get a request for the recipe.  [silly smile] The best secrets are in the sauce.

Crock Pot Chicken Pot Pie Casserole

I did this on Saturday afternoon so after a couple hours of cooking (the veggies should be tender)  I let it cool and stored it in the fridge until morning.  

Sunday morning I turned the crock back on high until it was nice and hot before transporting to the pot luck lunch.  

While it heated I put together a double crust and used an oak leaf shaped cookie cutter to cut the crust into fancy crackers.  Bake the cookie crusts in the oven to a lovely toasted brown and allow to cool. 

Right before serving, remove the lid and adorn the casserole with the leaf shaped crusts.  My favorite part of a pot pie is the crusty top so serving it with the leafy shapes made it extra special.

Wow, guys, this recipe is a winner.
Crock Pot Chicken Pot Pie

by Jeannie
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients (6-8)
  • 2 Deli Roasted Chickens including the drippings, skinned, deboned, cut in chunks
  • 1 Can Cream of Celery
  • 1 Can Cream of Mushroom
  • 1 small carton heavy cream
  • 1/4 cup butter, cut in pieces
  • 2 small cans Hatch green chilies including the juice, chopped
  • 1 1/2 Cups frozen corn kernels
  • 1 1/2 Cups frozen peas
  • 1/2 white onion, diced
  • 3 chopped carrots
  • 4-5 potatoes, peeled and cubed
  • 8-10 shakes of Louisiana Hot Sauce
  • 2 Tablespoons Worcestershire
  • 3 Tablespoons cornstarch
  • Salt and Pepper
  • Pie Crust

  1. Dump all the ingredients except the crust into a pre heated crock pot. 
  2. Once all of the ingredients are gently stirred together and taste tested let it cook for a couple of hours. My crock pot cooks pretty hot, so I turned it down to medium heat to accomplish a slow simmer instead a boil.
  3. Either make your own crust or use a purchased crust to make cookie cutouts.  It's fall so I used a large leaf cutter. 
  4. Bake according to the instructions with your crust recipe and serve on the side with the Crock Pot Chicken Pot Pie.
Powered by Recipage


  1. Yummy!! Perfect for this cooler weather we've been having. Pinning for later.

  2. This sounds amazing! (And I love the crust crackers!)

  3. Ohhh that sounds good! Pinning this so I can try it later!

  4. I made a very similar soup to this on Saturday and then we finished it off on Sun. Delicious! Saving your recipe to try for a change. Thanks for sharing with SYC.

  5. Love crockpot soup. Pinned. Thanks for sharing your recipe.


Gosh, I really love it when you leave comments...It feels all warm and fuzzy. :)