Slow Cooker Chicken Pot Pie Recipe

Crockpot Chicken Pot Pie Recipe

Crockpot Chicken Pot Pie is a comforting, hearty dish that envelops tender chicken, vibrant veggies, and a creamy sauce in a flaky crust, creating a perfect harmony of flavor and texture. The aroma wafting from your kitchen as this dish simmers will have everyone eagerly anticipating mealtime. Whether it’s a weekend family dinner or a weeknight solution for busy schedules, this easy-to-make recipe will quickly become your go-to comfort food. Readers will love how effortless it is to prepare and how rewarding the final result tastes.

Prep Time: 15 minutes
Cook Time: 6-8 hours on low or 4 hours on high
Total Time: 6-8 hours 15 minutes
Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup potatoes, diced
• 1 cup celery, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
• 1 package refrigerated pie crusts (2 crusts)
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Chicken: Start by rinsing the boneless, skinless chicken breasts under cold water, then pat them dry with a paper towel. Cut the chicken into bite-sized pieces and season with salt and pepper.

2. Sauté the Aromatics: In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic and cook for about 2-3 minutes until the onions are translucent and fragrant.

3. Combine Ingredients in the Crockpot: In your crockpot, place the sautéed onions and garlic. Add the chicken pieces, carrots, peas, potatoes, celery, chicken broth, Worcestershire sauce, thyme, rosemary, and additional salt and pepper to taste. Stir to combine all the ingredients evenly.

4. Cook the Mixture: Cover the crockpot with a lid. Cook on low for 6-8 hours or high for 4 hours. The chicken should be thoroughly cooked and tender, with the vegetables soft but still holding their shape.

5. Thicken the Sauce: Once the cook time is complete, remove the chicken pieces from the crockpot and shred them with two forks. Return the shredded chicken back to the pot. In a separate bowl, whisk together the cornstarch with cold water to create a slurry, then stir this mixture into the crockpot. This will help thicken the sauce. Let it cook on high for an additional 15-30 minutes.

6. Prepare the Pie Crust: While the sauce is thickening, preheat the oven according to the instructions for the pie crust. Roll out the refrigerated pie crusts and line a baking dish with one crust, trimming any excess.

7. Assemble the Pot Pie: Pour the chicken and vegetable mixture into the pie crust. Carefully lay the second pie crust over the top. Pinch the edges together to seal, and cut a few small slits in the top crust to allow steam to escape.

8. Bake the Pot Pie: Place the assembled pot pie in the oven and bake according to the pie crust package instructions, usually about 20-25 minutes, or until the crust is golden brown and flaky.

9. Serve and Enjoy: Once baked, let the pot pie rest for 5-10 minutes before slicing. Garnish with fresh parsley if desired.

Pro Tips for Perfect Results

1. Choose the Right Chicken: For best results, use chicken breasts that are uniform in size for even cooking. You can also use thighs for a richer flavor.

2. Season Well: Don’t skimp on seasoning. Taste and adjust seasoning levels throughout the cooking process to suit your preference.

3. Customize Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand, like corn, green beans, or mushrooms.

4. Make Ahead: This recipe can be assembled in advance, stored in the refrigerator, and then baked fresh when ready to serve.

5. Golden Crust: For an extra golden sheen on your pie crust, brush the top with an egg wash (1 beaten egg mixed with a splash of water) before baking.

Variations and Substitutions

• Gluten-Free: Substitute regular pie crust with a gluten-free version or use a potato crust by mashed potatoes as the topping.
• Dairy-Free: Use coconut milk or almond cream instead of heavy cream and a dairy-free pie crust.
• Healthier Swaps: Replace heavy cream with cashew cream or a low-fat Greek yogurt for a lighter version.

Storage and Reheating Tips

• Storage: Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it before baking, extending its shelf life to about 2-3 months.

• Reheating: Reheat individual portions in the microwave for 1-2 minutes, or in the oven at 350°F until warmed through, usually around 20-30 minutes if frozen.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken. Just add an extra hour to the cooking time, and ensure the chicken reaches an internal temperature of 165°F before serving.

What if I don’t have a crockpot?
You can use a stovetop method by cooking the ingredients in a large pot, then transferring it to an oven-safe dish and baking after adding the crust.

Can I add more spices?
Absolutely! Feel free to experiment with spices such as paprika, sage, or even a splash of hot sauce for added flavor.

Is there a vegetarian version?
Yes! Substitute the chicken with chickpeas or tofu and vegetable broth instead of chicken broth, maintaining all the same vegetables.

Nutritional Estimate

Each serving of Crockpot Chicken Pot Pie contains approximately 450 calories, with 25g of protein, 40g of carbohydrates, and 22g of fat. This dish provides a hearty balance of nutrients along with a satisfying flavor profile, making it an excellent choice for a nutritious meal. Enjoy this comforting classic that the whole family will cherish.

Crockpot Chicken Pot Pie

A comforting, hearty dish featuring tender chicken, vibrant veggies, and a creamy sauce in a flaky crust. Perfect for family dinners or busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Comfort Food, Dinner

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the filling

• 1.5 pounds boneless, skinless chicken breasts Cut into bite-sized pieces
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup potatoes, diced
• 1 cup celery, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)

For the crust

• 1 package refrigerated pie crusts (2 crusts)
• Fresh parsley for garnish (optional)

Instructions

 

Preparation

• Rinse the boneless, skinless chicken breasts under cold water, then pat them dry with a paper towel. Cut the chicken into bite-sized pieces and season with salt and pepper.
• In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic and cook for about 2-3 minutes until the onions are translucent and fragrant.

Cooking

• In your crockpot, place the sautéed onions and garlic. Add the chicken pieces, carrots, peas, potatoes, celery, chicken broth, Worcestershire sauce, thyme, rosemary, and additional salt and pepper to taste. Stir to combine all the ingredients evenly.
• Cover the crockpot with a lid. Cook on low for 6-8 hours or high for 4 hours.
• Once the cook time is complete, remove the chicken pieces from the crockpot and shred them with two forks. Return the shredded chicken back to the pot.
• In a separate bowl, whisk together the cornstarch with cold water to create a slurry, then stir this mixture into the crockpot. Let it cook on high for an additional 15-30 minutes until thickened.

Assembly

• While the sauce is thickening, preheat the oven according to the instructions for the pie crust. Roll out the refrigerated pie crusts and line a baking dish with one crust, trimming any excess.
• Pour the chicken and vegetable mixture into the pie crust. Carefully lay the second pie crust over the top. Pinch the edges together to seal, and cut a few small slits in the top crust to allow steam to escape.

Baking

• Place the assembled pot pie in the oven and bake according to the pie crust package instructions, usually about 20-25 minutes, or until the crust is golden brown and flaky.

Serving

• Once baked, let the pot pie rest for 5-10 minutes before slicing. Garnish with fresh parsley if desired.

Notes

Pro Tips for Perfect Results: Use uniform chicken breasts for even cooking, season well throughout the cooking process, customize vegetables to your preference, make ahead and store in the refrigerator, and brush with egg wash for a golden crust.

Keyword Chicken Pot Pie, Comfort Food, Crockpot Chicken Pot Pie, Easy Recipe, Slow Cooker