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Slow cooker chicken pot pie

By May 5, 2014October 17th, 2015Freezer-Friendly, Main Dish, Recipes, Slow Cooker

Finally!  I’ve figured out an easy way to make chicken pot pie in my slow cooker.  Yippee!

Slow Cooker Chicken Pot Pie

I have a treat for your today: Chicken pot pie that you can make in your slow cooker!

My family absolutely loves chicken pot pie, but I don’t make it that often because it takes a while to prep the ingredients and bake.

Chicken pot pie for the slow cooker?  Sign me up.

Five reasons you need to make slow cooker chicken pot pie ASAP:

  1. It’s super easy to make.
  2. It takes less than 10 minutes to prep. (You can even make the sauce ahead of time and store in the refrigerator until the day of cooking.)
  3. It’s topped with tater tots. (Genius, right?  I got the idea from SweeterSideMom on Instagram.)
  5. Your whole family will eat it.

Slow Cooker Chicken Pot Pie Recipe



  • 1/4 cup unsalted butter (4 tablespoons or 1/2 stick)
  • 2 small yellow onions, diced (about 2/3 cup)
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon poultry seasoning
  • 1 cup 2% milk (or whatever you have on hand)
  • 2 cups fat-free reduced sodium chicken broth

Filling & Topping

  • 1 pound boneless chicken breasts, fat trimmed and cut into bite-sized pieces
  • 8oz frozen mixed vegetables – carrots, corn, green beans, peas and lima beans (about 2 cups or half of a 16oz bag)
  • 15oz tater tots (about 4 cups or half of a 30oz bag)


  1. Create sauce in a pan on your stovetop: Melt butter, add diced onions, and cook until soft and translucent.  Add flour and all of the seasonings and mix.  Add milk and chicken broth and bring to a boil.  Reduce heat an simmer until the sauce starts to thicken (about 5 minutes).
  2. Combine sauce, chicken, and vegetables in your slow cooker.  Cover with tater tots and add lid.
  3. Cook on “low” 6-8 hours or until chicken is cooked through and vegetables are soft.
  4. ENJOY.

To Freeze

Prepare the sauce, cool to room temperature, and freeze with raw chicken and mixed vegetables in a gallon-sized plastic freezer bag.  Thaw in refrigerator overnight before cooking.  Pour into slow cooker and cover with tater tots.  Cook on “low” for 6-8 hours or until chicken is cooked through and vegetables are soft.

By the way, I purposely used HALF of a bag of frozen vegetables and tater tots so it would be easy to prep two batches at at time.  Just buy an extra pound of chicken breasts, double the sauce, and follow the directions to freeze the second chicken pot pie for later.  Trust me.  Once you see how delicious this slow cooker chicken pot pie is, you’ll wish you had another waiting in your freezer!

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I’m sorry but this did not work out at all. The tater tots got really wet and totally disintegrated. The end result looked like gruel. No thank you.


Giving this recipe a go! I doubled everything for my family of 6. And since I’m running short on time, I’m setting my crockpot on high for 3 hours instead of low for 6-8. I think high gets you there in half the time. I did not have to thaw anything because I’m making my sauce and dumping everything in the crockpot. We’ll see how it goes! Hoping this is a keeper!


I had the same problem as Emily after four hours on low – the tots completely disintegrated and looked really gross. I skimmed them off the top and stirred up the whole thing, and we’ll see how it turns out. I have a hard time seeing how this WOULDN’T happen, even if you baked the tots ahead of time.


So if we have a 5 qt crock pot what do I need to put it on. I dont want to buy all this stuff and just have mush ya know???


I believe this is one I’d assemble, freeze, then pop into the regular oven. Actually, I’d make two; one to eat and one to freeze. It would be much kinder to those tots. When making anything with gravy (that’s what your “sauce” is) that is going to be frozen, I use Clear Jel instead of flour or cornstarch, because a flour-based gravy will not remain thick after freezing. That’s why the others are finding a watery dish afterward. I never freeze a freezer meal before cooking it, either. The texture of vegetables is so much better that way; they taste… Read more »


likewise… The tots on mine completely disintegrated and left a really nasty oil slick on top. Skimmed off the oil and stirred in the tots. Flavor isn’t bad but not great. Cooked 4 hrs on low. I think it would work better as a casserole, adding the tots at the end of the bake time.