Best Crockpot Chicken Pot Pie Recipe

Name: Best Crockpot Chicken Pot Pie Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 1 cup frozen peas and carrots (or mixed veggies); 1 cup frozen corn kernels (optional); 1 small onion, diced; 2 cloves garlic, minced; 1 can (10.5 oz) cream of chicken soup (or use cream of mushroom for a variation); 1/2 cup chicken broth (or vegetable broth); 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary (optional); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper, to taste; 1 package (14.1 oz) refrigerated pie crusts (or 2, for top and bottom); 2 tablespoons unsalted butter, melted (optional, for brushing on top)

By funsmagcom@gmail.com

March 5, 2025

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Best Crockpot Chicken Pot Pie Recipe

Chicken Pot Pie is a classic comfort food that combines tender chicken, creamy sauce, and a flaky, golden crust. It’s a dish that’s warm, filling, and loved by families everywhere. Traditionally, the preparation can be quite time-consuming with the need to prepare the crust, cook the filling, and then bake it all together. But, with the help of a slow cooker, you can simplify the process and still achieve a flavorful, hearty chicken pot pie. This Best Crockpot Chicken Pot Pie Recipe combines all the best aspects of this classic dish in a hassle-free, one-pot meal that practically cooks itself.

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Instructions:

1. Prepare the Chicken and Vegetables:

Start by preparing the chicken breasts or thighs. If you prefer chunks, cut the chicken into bite-sized pieces. Alternatively, if you want a more shredded texture, you can leave the chicken breasts whole and shred them after cooking. Frozen mixed vegetables make this recipe easy and quick to prepare, but you can opt for fresh vegetables if preferred.

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Tip: If you’re using fresh vegetables, be sure to chop them into small pieces to ensure they cook evenly in the slow cooker. Carrots, peas, corn, and green beans are typical in chicken pot pie, but feel free to customize with other veggies like celery, parsnips, or mushrooms.

2. Sauté the Onion and Garlic:

In a small pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and cook for another 1-2 minutes, just until fragrant. This step builds a foundation of flavor for your chicken pot pie, adding depth to the dish.

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Note: If you’re short on time, you can skip this step and simply add the uncooked onions and garlic directly to the slow cooker with the rest of the ingredients.

3. Prepare the Sauce:

Next, we’ll make a simple but delicious creamy sauce for the filling. In the pan with the sautéed onions and garlic, add ¼ cup of flour and stir to combine. Cook for 1-2 minutes, whisking constantly to prevent lumps from forming. The flour acts as a thickening agent, so be sure to cook it long enough to avoid a raw flour taste in your final dish.

Slowly pour in 2 cups of chicken broth, whisking constantly to avoid clumps. Then add 1 cup of heavy cream, 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, 1 teaspoon of salt, and ½ teaspoon of black pepper. Continue whisking until the sauce thickens, which should take about 3-5 minutes. Once the sauce is thick and creamy, pour it over the chicken and vegetables in the slow cooker.

Tip: If you want to reduce the richness of the dish, you can substitute some or all of the heavy cream with half-and-half or milk. However, heavy cream will give the pot pie a creamier and more luxurious texture.

4. Add the Chicken and Vegetables to the Slow Cooker:

Transfer the chicken chunks (or whole breasts, if you’re shredding later) and frozen mixed vegetables into the slow cooker. Pour the creamy sauce over the top. Stir everything together until the chicken and vegetables are well coated with the sauce.

Tip: For an extra flavor boost, you can add ½ teaspoon of garlic powder and ½ teaspoon of onion powder to the filling mixture. These additional seasonings will enhance the depth of flavor in the bisque-like filling.

5. Cook the Chicken Pot Pie Filling:

Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. The chicken will cook through and become tender, and the vegetables will soften and blend with the sauce. If you left the chicken breasts whole, you’ll need to shred them after cooking. Use two forks to pull the chicken apart once it’s fully cooked.

Check the consistency of the filling. If it’s too thin, mix 1 tablespoon of flour with 2 tablespoons of water and stir it into the filling. Let the slow cooker cook for an additional 15-20 minutes to thicken up the sauce.

Tip: Stir the filling halfway through the cooking process to make sure everything is cooking evenly and the flavors are coming together.

6. Prepare the Pie Crust:

While the filling is cooking, prepare your pie crusts. Unroll 1 package (2) refrigerated pie crusts and let them sit at room temperature for 10 minutes so they’re easier to handle.

Once the filling is done, spoon it into a large oven-safe dish, or keep it in the slow cooker if you’re using it as your serving vessel.

Note: For a more rustic approach, you can use puff pastry instead of traditional pie crust for a flakier, lighter texture.

7. Top the Pie with Crust:

Place the pie crust over the filling in the slow cooker. You can either cover the entire slow cooker with the crust or make a lattice crust for a decorative touch. If you’re using a baking dish, place the crust on top of the filling, trimming any excess dough along the edges.

Gently press down on the crust to fit it snugly against the filling. For a golden-brown finish, you can brush the top of the crust with a bit of milk or egg wash (1 egg whisked with 1 tablespoon of water).

8. Cook the Pie:

At this point, you’ll need to transfer the slow-cooked filling into a preheated oven for a final step to crisp up the crust.

Option 1: If you’re using the slow cooker’s lid, leave the crust on top and bake it uncovered for 30-45 minutes at 375°F (190°C), or until the crust is golden brown and cooked through.
Option 2: If you’re using a separate baking dish, place the pie in a preheated oven at 375°F (190°C) and bake for 30-40 minutes, or until the crust is golden and crisp.

Tip: If the crust starts to brown too quickly, you can cover the edges with foil to prevent burning while the center continues to bake.

9. Serve and Enjoy:

Once the crust is golden brown, remove the chicken pot pie from the oven and let it cool for 5-10 minutes before serving. This will allow the filling to set and prevent a runny mess when you cut into the pie.

Serve your Crockpot Chicken Pot Pie with a side of green salad, garlic bread, or steamed vegetables for a complete, comforting meal.

Why This Crockpot Chicken Pot Pie Recipe Is the Best:

1. Hands-Off Cooking:

The beauty of this recipe is that it’s cooked primarily in the slow cooker. You don’t need to babysit the stove, and there’s minimal prep time involved. You can set it and forget it, and have a comforting meal ready at the end of a busy day.

2. Rich, Flavorful Filling:

The combination of tender chicken, creamy sauce, and a medley of vegetables results in a delicious filling that is packed with flavor. The slow cooker helps tenderize the chicken, and the sauce thickens naturally as it simmers, making for the perfect creamy base.

3. Flaky, Golden Crust:

While the filling cooks slowly and perfectly in the slow cooker, the pie crust bakes to golden perfection in the oven, creating that signature flaky, buttery texture that’s synonymous with chicken pot pie.

4. Customizable:

This recipe is easily customizable based on dietary preferences. You can use rotisserie chicken for even more convenience or substitute the chicken with turkey if you have leftovers. You can also make the pie vegetarian by omitting the chicken and adding more vegetables like potatoes, mushrooms, or zucchini.

Tips for Making the Best Crockpot Chicken Pot Pie:

1. Use Quality Chicken:

Fresh, high-quality chicken will yield the best results. You can use chicken breasts for a leaner dish, or chicken thighs for a more flavorful option. For even easier prep, use rotisserie chicken or cooked chicken leftovers.

2. Don’t Overcook the Filling:

Since slow cookers vary in temperature, it’s important to keep an eye on your dish to ensure the chicken doesn’t become overcooked. Chicken breasts should be shredded after 6 hours on low or 3-4 hours on high. Check the filling halfway through and adjust the cooking time as needed.

3. Homemade Crust for Extra Flavor:

Although store-bought pie crusts are convenient, a homemade pie crust adds a rustic touch and deeper flavor to your chicken pot pie. If you have the time, try your hand at making a simple pie crust at home. Alternatively, puff pastry can be used for a lighter, flakier crust.

4. Thicken the Filling if Necessary:

If the filling is too runny after the slow cooker phase, use the flour slurry (flour mixed with water) to thicken it up. Let it cook for 15-20 minutes after adding the slurry, and it should reach the perfect creamy consistency.

Conclusion:

This Best Crockpot Chicken Pot Pie Recipe is a fantastic way to enjoy a beloved comfort food without the hassle of traditional pie-making. It’s a cozy, satisfying meal that’s easy to prepare, full of flavor, and perfect for busy weeknights. The creamy filling, tender chicken, and golden crust are sure to satisfy everyone at the table. Whether you’re feeding your family or preparing a special meal for guests, this Crockpot Chicken Pot Pie will become a staple in your meal rotation. Enjoy!

Yield: 6