chicken pot pie in crock pot recipe
The Best chicken pot pie in crock pot recipe
Chicken pot pie is one of those comfort foods that feels like a hug wrapped in buttery goodness. There’s something about the creamy, savory filling wrapped in flaky pastry that makes it feel like a warm, homey embrace, especially after a long day. I love this recipe because it’s simple enough to make from scratch but still feels indulgent—no one’s going to guess it’s actually pretty healthy if you balance the ingredients right. My kids have grown up eating it regularly, and they always ask for seconds, which is a win in my book. It’s not just a meal; it’s a tradition. Whether it’s a cozy Sunday dinner or a make-ahead dish for a busy weeknight, this pot pie never disappoints.
The best part is how versatile it is. You can adjust the ingredients to fit what you have on hand—swap in extra veggies, leaner chicken, or even swap out the crust for a quicker whole grain or baked version if you’re short on time. And the crock pot makes it effortless—just toss everything in, set it to low, and let it cook while you handle other things. My family loves how it’s filling without being heavy, and the flavors are rich but not overpowering. It’s the kind of dish that feels special for holidays or family gatherings, but it’s also so comforting that it’s just as good for everyday meals. Plus, the nutrients in the chicken, veggies, and whole grains make it a surprisingly balanced choice—something I appreciate when I’m trying to keep things nutritious without sacrificing taste.
Slow Cooker Chicken Pot Pie
A comforting, creamy chicken pot pie made effortlessly in a slow cooker with tender chicken, vegetables, and a flaky crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 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
- 1 egg
- Salt and pepper to taste
- 1 pre-made pie crust (or homemade dough)
- 1 egg, beaten (for egg wash)
👨🍳Directions
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1 In a large mixing bowl, combine chicken, mixed vegetables, onion, garlic, thyme, rosemary, salt, and pepper. Set aside.
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2 In another bowl, whisk together milk, chicken broth, and flour until smooth. Pour this mixture over the chicken mixture in the slow cooker and stir well.
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3 Cook on LOW for 3 hours or until chicken is tender. Stir in shredded cheese until melted.
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4 Preheat oven to 375°F (190°C). Roll out the pie crust on a floured surface to fit a 9-inch pie dish. Place crust in the dish and trim excess.
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5 Pour the slow cooker filling into the pie crust. Brush the top crust with beaten egg for a golden finish. Cut slits in the top crust to allow steam to escape.
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6 Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Whisk
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken Pot Pie Works
This chicken pot pie recipe in the crock pot is always a go-to for me because it’s simple enough to pull together on busy weeknights while still feeling like a special meal. It’s perfect for family gatherings—whether it’s a casual weeknight dinner or a make-ahead dish for a holiday spread—because it keeps everything tender and flavorful without fuss. No last-minute scrambling, just a hearty, comforting dish that everyone loves.
❓ Frequently Asked Questions About Slow Cooker Chicken Pot Pie
What is the best way to prepare the filling for chicken pot pie in a crock pot?
To make the filling for chicken pot pie in a crock pot, start by combining 2 cups of cooked chicken, shredded or diced, with 1 cup of frozen peas, 1 cup of corn kernels, 1 cup of diced mushrooms, and 1 cup of diced celery. In a bowl, whisk together 3 tbsp of butter, 2 tbsp of flour, 1 cup of chicken broth, and 1 cup of milk. Slowly pour this mixture into the crock pot with the vegetables and chicken. Stir well, then season with salt, pepper, and your choice of herbs like thyme, rosemary, or sage. Cook on low for 4-5 hours.
How long should I cook the chicken pot pie in the crock pot?
For a crock pot chicken pot pie, cook on low setting for 4-5 hours or high setting for 2-3 hours, depending on the size of your crock pot. Ensure the filling reaches a temperature of at least 165°F (74°C) to be safe for serving. If you’re making a larger batch, you might need to cook it longer, and you can always check with a meat thermometer.
Can I use a mix of fresh and frozen vegetables in the crock pot chicken pot pie?
Yes, you can absolutely use a mix of fresh and frozen vegetables! For example, you can incorporate fresh diced carrots or onions alongside frozen peas and corn. Just make sure to drain any excess water from the frozen vegetables before adding them to the crock pot. This keeps the filling moist and flavorful while adding variety to your ingredients.
What are some good substitutes for the specific ingredients in the traditional chicken pot pie recipe?
Certainly! Here are some common substitutes: – Chicken broth can be swapped with vegetable broth or even a mix of both. – For butter, use olive oil, vegetable oil, or a mix of both. – If you don’t have flour, you can use cornstarch or a blend of cornstarch and a little bit of milk to create a similar thickening effect. – Milk can be replaced with a dairy-free alternative like almond milk or coconut milk. – For herbs, try fresh parsley, bay leaves, or even a pinch of paprika for added depth. – If you prefer a vegetarian version, use a plant-based chicken substitute or tofu.
How do I make sure my crock pot chicken pot pie stays moist and not dry?
To keep your crock pot chicken pot pie moist: 1. Use enough liquid – Ensure your filling has enough broth, milk, or water to prevent drying out. You can always add a splash more if needed. 2. Don’t overcrowd the pot – Leave some space at the top to allow steam to escape, which helps keep the filling tender. 3. Add a bit of water or broth halfway through cooking if the filling seems too thick. 4. Use a lid with a small opening – If your crock pot has a vented lid, use it to allow steam to escape while retaining moisture. 5. Add a splash of cream or butter towards the end of cooking to enhance moisture. 6. Avoid overcooking – Check the internal temperature and remove it once it reaches 165°F (74°C) to prevent drying out.
