chicken pot pie crockpot recipe
The Best chicken pot pie crockpot recipe
Chicken pot pie is one of those simple, comforting dishes that feels like a hug in a bowl. I started making it regularly when my kids were little—back when they’d still eat anything I cooked, even if it was just mashed potatoes and gravy. There’s something about the creamy, tender chicken and the flaky crust that makes it feel like a special meal, even if it’s just for the family. My husband would always say it was the only thing he could eat when he was tired after work, and honestly, it’s the same way for me. It’s hearty enough to fill you up but not so heavy that it leaves you sluggish—just the right balance of protein and veggies hidden inside the golden, buttery crust.
The real kicker is how easy it is to make, especially in the crockpot. No fancy techniques, no last-minute scrambles—just dump everything in, set it to low, and let it cook while you relax. My kids would always ask for leftovers because it’s so good the second time around. We’d serve it with a side of steamed green beans or a simple salad, but honestly, the pie itself is so satisfying that it doesn’t need much else. And the health benefits? Well, it’s got lean chicken, plenty of vegetables, and a good dose of fiber, even if the crust is a little indulgent. It’s not just a meal—it’s a reminder of home, a way to feed the family without stressing over perfection, and a dish that never fails to bring everyone together. Plus, there’s something nostalgic about the smell wafting through the house, making it feel like a cozy, familiar comfort.
Slow Cooker Chicken Pot Pie
A comforting and easy slow cooker version of chicken pot pie, featuring tender chicken, creamy vegetables, and a flaky crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 cup whole milk
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup all-purpose flour
- Salt and pepper to taste
- 1 ½ cups all-purpose flour
- ½ cup cold butter, cubed
- ½ tsp salt
- 1 tbsp ice water
👨🍳Directions
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1 Preheat oven to 400°F (200°C) if using the crust separately. For the crust: In a bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water, mix until dough forms. Chill for 15 minutes.
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2 In a slow cooker, cook chicken breasts in 2 cups of water for 15 minutes on high. Remove chicken, shred, and set aside. In the same slow cooker, sauté onion and garlic until soft. Stir in flour, thyme, rosemary, and remaining water. Cook 2 minutes.
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3 Reduce heat to low, stir in milk, chicken broth, and shredded chicken. Cook 1 hour on low. Stir in vegetables and cheese. Cook another 30 minutes until thickened.
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4 Roll out the dough on a floured surface to fit the slow cooker’s lid. Place dough over the filling, crimp edges, and brush with egg wash. Cover and cook on low for 1 hour. Bake at 400°F (200°C) for 15 minutes if not using a slow cooker.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups
- Whisk
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken Pot Pie Works
This chicken pot pie crockpot recipe is always a winner because it’s simple enough to make ahead of time while still feeling special for any gathering. It’s comforting, hearty, and the perfect way to bring everyone together around a warm, homemade meal without the stress of last-minute cooking. Whether it’s a casual weeknight dinner or a cozy family dinner, this dish never disappoints—it’s filling, flavorful, and always a hit with kids and adults alike.
❓ Frequently Asked Questions About Slow Cooker Chicken Pot Pie
1. What is the best type of chicken to use in a Crockpot Chicken Pot Pie?
The best type of chicken for this recipe is boneless, skinless chicken breasts or thighs. They cook evenly and absorb the flavors well. If you prefer, you can also use rotisserie chicken for convenience, just shred it before adding it to the crockpot.
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2. Can I substitute any of the vegetables in the traditional chicken pot pie recipe?
Yes, you can customize the vegetables based on your preferences. Common substitutions include: – Swapping peas for green beans or corn – Using diced carrots instead of celery or mushrooms – Adding spinach or kale for extra greens – Using bell peppers or zucchini for a different texture Just ensure the vegetables are chopped into similar-sized pieces to cook evenly.
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3. How long should I cook the chicken pot pie in the crockpot on low?
For a Crockpot Chicken Pot Pie cooked on low heat, the recommended cooking time is around 4 to 5 hours. This allows the filling to thicken nicely and the pie to cook through thoroughly. Make sure the internal temperature reaches at least 165°F (74°C) before serving.
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4. Can I make this Crockpot Chicken Pot Pie ahead of time and reheat it?
Yes, you can prepare the Crockpot Chicken Pot Pie in advance. Assemble the filling, cover it, and refrigerate it for up to 2 days. To reheat, transfer the pie to the crockpot and cook on low for about 1 to 1.5 hours, or until heated through. You can also bake it in the oven at 350°F (175°C) for about 30-40 minutes if you prefer.
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5. What can I use instead of store-bought pie crust for this recipe?
If you don’t have store-bought pie crust, you can make your own using the following simple recipe: – 1 ½ cups all-purpose flour – ½ teaspoon salt – ½ teaspoon sugar – ½ cup cold butter, cubed – 6-8 tablespoons ice water
Mix the dry ingredients, then cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Chill for 30 minutes, then roll out and use as needed. For a quicker option, you can use puff pastry or even a pre-made biscuit dough as a substitute.
