If there’s one dish that captures the essence of comfort food, it’s chicken pot pie. This slow cooker chicken pot pie brings together tender chicken, vegetables, and a rich, creamy sauce, all topped with a golden, flaky crust.
The beauty of this recipe lies in how effortless it is—just add everything to the slow cooker, and let it do all the work for you. When it’s done, you’ll have a hearty, satisfying meal that’s perfect for cozy nights at home.
The creamy filling of chicken, carrots, peas, and potatoes is the stuff comfort food dreams are made of. Add in the flaky crust, and you’ve got a dish that’s both satisfying and delicious. Whether you’re serving it for a family dinner or making a meal for yourself, this slow cooker chicken pot pie is sure to become a favorite.
Why You’ll Love This Slow Cooker Chicken Pot Pie
This dish is easy, comforting, and perfect for any occasion. Here’s why it’s a must-try:
- Tender Chicken – The slow cooker keeps the chicken moist and tender, making it easy to shred and incorporate into the filling.
- Rich, Creamy Sauce – The creamy sauce coats everything perfectly, giving each bite a luscious, satisfying texture.
- Minimal Prep – Just chop your veggies, toss everything in the slow cooker, and let it work its magic.
- Flaky, Golden Crust – The pre-made pie crust creates a perfectly crispy, golden topping to complete the dish.
It’s the ultimate comfort meal with minimal effort, making it ideal for busy nights or when you just want a hearty, satisfying meal.
Key Ingredients for Slow Cooker Chicken Pot Pie
This slow cooker chicken pot pie uses simple ingredients that come together to create a deliciously creamy and comforting meal:
- Boneless, Skinless Chicken Breasts – The chicken provides the base for the dish and cooks beautifully in the slow cooker.
- Frozen Mixed Vegetables – A combination of peas, carrots, and corn adds color and flavor to the pot pie.
- Chicken Broth – The base for the creamy filling, making the sauce rich and savory.
- Cream of Chicken Soup – Helps create the creamy, thick sauce that coats the chicken and veggies.
- Flaky Pie Crust – Pre-made pie crust creates a golden, crispy topping for the chicken pot pie.
- Potatoes – Diced potatoes add heartiness and substance to the dish.
These ingredients work together to create a dish that’s creamy, flavorful, and comforting.
How to Make Slow Cooker Chicken Pot Pie
Making this chicken pot pie couldn’t be easier! Here’s how you do it:
- Prepare the Chicken – Place boneless chicken breasts into the slow cooker.
- Add the Veggies and Sauce – Add the frozen mixed vegetables, diced potatoes, and chicken broth. Stir to combine.
- Slow Cook – Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is fully cooked and tender.
- Shred the Chicken – Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir.
- Add the Soup – Stir in the cream of chicken soup to create a thick, creamy filling. Taste and adjust seasoning if necessary.
- Prepare the Pie Crust – Roll out the pie crust and place it on top of the chicken and veggie mixture in the slow cooker. Cut slits in the crust to allow steam to escape.
- Cook with Crust – Cook on high for an additional 30 minutes to 1 hour or until the crust is golden brown and crispy.
In just a few steps, you’ll have a hearty, comforting meal that’s perfect for any occasion.
What to Serve with Slow Cooker Chicken Pot Pie
This creamy chicken pot pie is so satisfying on its own, but here are a few side dishes that pair wonderfully with it:
| Side Dish | Why It Works |
|---|---|
| Green Salad | A light green salad with a tangy vinaigrette adds freshness. |
| Roasted Vegetables | Roasted broccoli or carrots balance out the richness. |
| Garlic Bread | A crunchy, buttery garlic bread makes a great accompaniment for soaking up the creamy sauce. |
| Mashed Potatoes | Creamy mashed potatoes complement the rich filling. |
| Crispy Fries | For an extra indulgent touch, serve with crispy fries or potato wedges. |
How to Store and Reheat Slow Cooker Chicken Pot Pie
This dish makes excellent leftovers. Here’s how to store and reheat:
How to Store Leftovers
- Let the pot pie cool completely before transferring it to an airtight container.
- Store it in the fridge for up to 3 days.
How to Reheat
- Oven: Preheat the oven to 350°F (175°C) and bake for 15-20 minutes until heated through and the crust is crispy.
- Microwave: Reheat in 30-second intervals, stirring in between, until the filling is hot and the crust is soft.
- Slow Cooker: If reheating in the slow cooker, cook on low for 1-2 hours until warmed through.
Tips for the Best Slow Cooker Chicken Pot Pie
For the best results, follow these tips:
- Use chicken thighs for a richer, juicier pot pie. Chicken breasts are leaner but work great as well.
- Add extra veggies like peas, green beans, or even corn to make the filling even more hearty.
- Use pre-made crust to save time, but if you’re feeling extra ambitious, you can make your own pie crust for an added homemade touch.
- Season generously with salt, pepper, and any additional spices you like to boost the flavor.
- Add a touch of cream or half-and-half for extra richness in the filling.
Frequently Asked Questions
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just increase the cooking time by about 30 minutes to 1 hour.
2. Can I make this ahead of time?
Yes, you can prepare everything the night before and store it in the fridge. Simply cook the chicken and veggies the next day.
3. Can I make this recipe vegetarian?
Yes! Replace the chicken with vegetables like mushrooms, zucchini, and spinach for a delicious vegetarian version.
4. How can I make the crust extra crispy?
For an extra crispy crust, you can bake it in the oven for 10-15 minutes after the slow cooking process.
5. Can I freeze this dish?
Yes, this pot pie freezes well. Store it in an airtight container for up to 3 months. Reheat in the oven or microwave when ready to serve.
This slow cooker chicken pot pie is everything you want in a comforting, hearty meal—easy to make and packed with flavor.
Slow Cooker Chicken Pot Pie
Equipment
- Slow Cooker For slow cooking the chicken and pot pie filling
- Large Skillet For preparing the sauce and adding the chicken
- Wooden Spoon For stirring the filling
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 cups chicken broth
- 1 cup sour cream
- 1 8 ounce cream cheese softened
- 2 cups carrots diced
- 2 cups celery diced
- 1 cup mushrooms sliced
- 1 teaspoon garlic minced
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground
Instructions
- Place the chicken breasts, carrots, celery, garlic, and mushrooms in the slow cooker. Season with salt and pepper.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
- Once the chicken is cooked, shred it with two forks and return it to the slow cooker.
- Stir in the sour cream and cream cheese to create the creamy filling.
- Fill the pie crust with the chicken mixture and bake at 350°F (175°C) for 10-15 minutes, until the crust is golden brown.
Notes
- Use **chicken thighs** for a richer, juicier pot pie. **Chicken breasts** work well too, but thighs tend to be more flavorful.
- Add a handful of **spinach** for extra color and nutrition.
- Leftovers can be stored in the fridge for **up to 3 days** and reheated easily on the stove or microwave.
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