A comforting, hearty chicken pot pie made effortlessly in your slow cooker. This recipe combines tender shredded chicken with vegetables in a creamy sauce, topped with a golden pie crust – all without the fuss of traditional pot pie preparation.
Why You’ll Love This Recipe
This slow cooker chicken pot pie is a game-changer for busy weeknights. It requires minimal hands-on preparation while delivering maximum flavor. The slow cooking process allows all the flavors to meld beautifully, resulting in a deeply satisfying meal. Perfect for those days when you want homemade comfort food but don’t have the time to stand over the stove. Plus, the aroma that fills your home as it cooks is simply irresistible!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts are the star protein in this dish, becoming wonderfully tender and easy to shred after slow cooking. They absorb all the flavors from the other ingredients, creating a hearty base for the pot pie.
Frozen peas and carrots add color, nutrition, and a touch of sweetness to the filling. Using frozen vegetables is a time-saver, and they hold up well during the long cooking process. You could substitute with fresh vegetables if you prefer, or add other vegetables like corn or green beans.
Cream of chicken soup provides that classic pot pie creaminess without any complicated sauce-making. It thickens the filling and adds rich flavor. If you prefer homemade alternatives, you could use a basic white sauce with chicken bouillon.
Chicken broth adds moisture and enhances the chicken flavor throughout the dish. You can use homemade broth for deeper flavor or low-sodium store-bought varieties to control salt content.
Garlic powder and onion powder infuse the filling with aromatic flavors without the need to chop and sauté fresh garlic and onions. These convenient pantry staples add depth to the dish.
Dried thyme brings a subtle earthy, slightly floral note that’s characteristic of traditional pot pie seasoning. Feel free to experiment with other herbs like rosemary or sage.
Refrigerated pie crusts make this recipe truly simple. They turn golden and flaky in the slow cooker, creating that essential pot pie experience. You could substitute with homemade pie crust or even biscuit dough for a cobbler-style topping.
Directions
- Place chicken breasts, peas and carrots, cream of chicken soup, chicken broth, garlic powder, onion powder, and thyme in the slow cooker.
- Cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Roll out the pie crust and cut it to fit the top of the slow cooker.
- Place the pie crust over the chicken mixture and cook on high for an additional 30 minutes, or until the crust is golden brown.
- Serve warm.
Servings and Timing
This recipe makes 6 generous servings at approximately 350 calories per serving. The prep time is just 10 minutes, with a cooking time of 6 hours on low (or 3 hours on high plus 30 minutes for the crust), bringing the total time to about 6 hours and 10 minutes. It’s perfect for preparing in the morning to have ready for dinner, or starting at midday for an evening meal.
Variations
Loaded Vegetable Pot Pie: Add mushrooms, celery, and potatoes for a more vegetable-forward version.
Herbed Pot Pie: Enhance the flavor profile with fresh herbs like rosemary, sage, and parsley added just before serving.
Dairy-Rich Version: Stir in 1/2 cup of heavy cream or sour cream after shredding the chicken for an extra creamy filling.
Turkey Pot Pie: Substitute turkey breast for chicken, perfect for using holiday leftovers.
Biscuit Topping: Replace the pie crust with refrigerated biscuit dough for a cobbler-style pot pie.
Storage/Reheating
Refrigeration: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3-4 days. The crust will soften slightly but the flavor will remain delicious.
Freezing: This pot pie freezes well for up to 3 months. Portion into individual servings before freezing for easy reheating. Let thaw overnight in the refrigerator before reheating.
Reheating: For best results, reheat in a 350°F oven until warmed through (about 20-25 minutes) to help recrisp the crust. Microwave reheating works in a pinch but will result in a softer crust. Heat individual portions for 2-3 minutes, stirring halfway through.
FAQs
Can I use frozen chicken breasts for this recipe?
While fresh chicken breasts are recommended, you can use frozen chicken breasts directly in the slow cooker. Keep in mind that you’ll need to add about 1-2 hours to the cooking time, and ensure the chicken reaches an internal temperature of 165°F before shredding.
How do I prevent the pie crust from becoming soggy?
Make sure your filling isn’t too watery before adding the crust. If needed, leave the slow cooker uncovered for 30 minutes before adding the crust to allow some liquid to evaporate. Also, cooking on high for the final stage helps the crust crisp up.
Can I make this recipe dairy-free?
Yes, you can substitute the cream of chicken soup with a dairy-free alternative or homemade dairy-free white sauce. Just ensure your pie crust is also dairy-free if needed.
What if my slow cooker doesn’t have a removable insert?
If you can’t easily remove the chicken to shred it, you can shred it directly in the slow cooker using two forks. Just be careful not to scratch the surface of your slow cooker.
Can I make this pot pie ahead of time?
You can prepare the filling a day ahead and refrigerate it. When ready to serve, reheat the filling in the slow cooker, then add the crust for the final cooking period.
What sides go well with chicken pot pie?
Simple green salads, steamed vegetables, or apple sauce make excellent complements to the rich flavors of chicken pot pie.
My filling seems too thin. How can I thicken it?
If your filling is too watery, you can mix 1-2 tablespoons of cornstarch with an equal amount of cold water and stir it into the hot filling. Cook for an additional 15-20 minutes until thickened.
Can I use a different protein instead of chicken?
Absolutely! Turkey, pork, or even beef can work well in this recipe. Just adjust cooking times accordingly for different meats.
How do I know when the chicken is cooked enough to shred?
Properly cooked chicken will easily pull apart with two forks. If it’s still difficult to shred, it likely needs more time. The internal temperature should reach 165°F.
Can I use homemade pie crust instead of refrigerated?
Yes, homemade pie crust works beautifully. Prepare your favorite pie crust recipe, roll it out, and cut it to fit your slow cooker just as you would with the refrigerated version.
Conclusion
This easy slow cooker chicken pot pie reimagines a classic comfort food in a way that fits busy modern lifestyles. By letting your slow cooker do most of the work, you get all the homemade flavor without the fuss. The combination of tender chicken, vegetables, and flaky crust creates a satisfying meal that’s perfect for family dinners or potlucks. Whether you stick to the classic recipe or experiment with one of the variations, this dish is sure to become a regular in your meal rotation. There’s something truly special about coming home to the aroma of a home-cooked meal that’s ready to serve – especially when it’s as comforting as chicken pot pie.
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Easy Slow Cooker Chicken Pot Pie
An easy-to-make slow cooker chicken pot pie recipe, perfect for a warm and comforting meal with tender chicken and flaky pie crust.
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
Ingredients
- 2 lbs chicken breasts
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1 package refrigerated pie crusts
Instructions
- Place chicken breasts, peas and carrots, cream of chicken soup, chicken broth, garlic powder, onion powder, and thyme in the slow cooker.
- Cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Roll out the pie crust and cut it to fit the top of the slow cooker.
- Place the pie crust over the chicken mixture and cook on high for an additional 30 minutes, or until the crust is golden brown.
- Serve warm.
Notes
- Ensure the pie crust covers the chicken mixture evenly for a golden, flaky finish.
- If desired, season with extra herbs or spices to taste.
- Use fresh vegetables instead of frozen for a different texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 55 mg
