crockpot chicken pot pie recipe
The Best crockpot chicken pot pie recipe
Oh, this Crockpot Chicken Pot Pie is one of those recipes that just feels like home—simple, comforting, and always a hit with my family. I started making it years ago when I was looking for a way to use up leftover chicken and veggies without fussing over a hot stove. The slow cooker does all the work for you, and by the time it’s done, the flavors are rich and tender, with just the right amount of creaminess from the broth and a touch of sweetness from the carrots and onions. My kids—especially my picky one—will eat it straight from the crockpot, but I always save a portion to reheat and serve with crusty bread or a side salad. It’s that kind of dish that makes me feel like I’ve done something special, even if it’s just a weeknight meal.
My family loves it because it’s easy to customize—swap in different veggies or herbs, or even add a little spinach if we’re feeling fancy. The kids swear by it, and I’ve even had neighbors stop by to ask for the recipe when they see it on the table. It’s not just a meal; it’s a reminder that comfort food doesn’t have to be complicated. Plus, it’s got a little something for everyone—protein from the chicken, fiber from the veggies, and healthy fats from the olive oil and butter. It’s not a super low-calorie dish, but it’s balanced and satisfying, and when you’re serving it to a crowd or feeding a hungry family, there’s nothing better than knowing you’ve made something that’s both nourishing and delicious. It’s the kind of recipe that feels like a hug in a bowl.
Slow Cooker Chicken Pot Pie
A comforting, one-pot meal featuring tender chicken in a creamy tomato-based sauce, topped with a flaky pastry crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs
- 1 cup chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 1 cup frozen peas
- 1 cup corn kernels
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ cup shredded cheddar cheese
- 2 cups all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- ½ cup cold butter, cubed
- 1 egg
- 1 tbsp ice water
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup tomato sauce
- 2 tbsp cornstarch
- 1 tbsp butter
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Prepare the pastry crust by mixing flour, salt, baking powder, and cold butter until crumbly. Add egg and ice water, then mix until dough forms. Chill for 15 minutes.
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2 In a slow cooker, cook chicken thighs in 1 cup chicken broth for 15 minutes on high. Shred chicken and set aside.
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3 In a large skillet, melt butter over medium heat. Sauté onions, carrots, and celery for 5 minutes. Add shredded chicken, peas, corn, thyme, and rosemary. Cook for another 5 minutes.
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4 In a saucepan, heat milk and cream until warm. Stir in tomato sauce, cornstarch, and butter until thickened. Season with salt and pepper.
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5 Combine the chicken filling with the sauce in the slow cooker. Stir in half the shredded cheese. Transfer mixture to a greased 9×13-inch baking dish.
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6 Roll out the pastry dough, cut to fit the baking dish, and place it over the filling. Brush the top with egg wash. Sprinkle remaining cheese on top.
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7 Bake for 30-35 minutes until the crust is golden brown.
🔧Equipment
- Slow cooker
- Mixing bowls
- Cutting board
- Knife
- Pastry brush
- Baking dish (9×13 inches)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken Pot Pie Works
This crockpot chicken pot pie is always a reliable crowd-pleaser because it’s simple yet hearty enough to feed a whole family without any fuss. Whether it’s a casual weeknight dinner or a make-ahead meal for a holiday gathering, the tender chicken and creamy filling stay perfectly cooked, so you don’t have to stress over timing. It’s the kind of dish that feels special without requiring fancy techniques—just set it and forget it, then enjoy a cozy, comforting meal together.
❓ Frequently Asked Questions About Slow Cooker Chicken Pot Pie
What is the best way to prepare the filling for the crockpot chicken pot pie?
To make the filling, sauté 1 diced onion, 2 minced garlic cloves, and 1 diced bell pepper in 2 tablespoons of olive oil until translucent. Add 1 cup of low-sodium chicken broth, 1 cup of shredded rotisserie chicken (or cooked chicken), 1 cup of frozen peas, and 1 cup of diced mushrooms. Stir in 1 cup of shredded cheddar cheese and 1/2 cup of sour cream. Cook on low for 6-8 hours or until the chicken is tender.
Can I substitute any ingredients in the crockpot chicken pot pie recipe?
Yes, you can make substitutions as long as you maintain the balance of flavors. For example, you can use a different type of chicken such as ground turkey or beef, swap the bell pepper for zucchini or carrots, and use different cheeses like mozzarella or feta. Ensure that the liquid content (broth, water, or juices) is sufficient to keep the filling moist.
How long should I cook the crockpot chicken pot pie filling?
The crockpot chicken pot pie filling should be cooked on low heat for approximately 6-8 hours or until the chicken is fork-tender and the vegetables are softened. For a quicker version, you can cook it on high for 3-4 hours. Always check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
What is the best way to assemble the crockpot chicken pot pie?
To assemble, spread the cooked filling evenly into a greased 9×13-inch baking dish or a similar-sized crockpot liner. Sprinkle a thin layer of shredded mozzarella cheese on top. Cover with a pie crust (either store-bought or homemade) and press gently to adhere. Make sure to seal any gaps to prevent leaks. Place the assembled pie in the crockpot on low for 1-2 hours or until the crust is golden brown.
How can I make sure the crockpot chicken pot pie stays moist and flavorful?
To keep your crockpot chicken pot pie moist and flavorful, ensure you use enough liquid in the filling (like broth or water). Cover the dish with foil or a lid while cooking to retain moisture. Avoid overcrowding the dish, which can cause the filling to steam instead of simmer. For an extra layer of flavor, add a pinch of salt, pepper, thyme, and a bay leaf to the broth. Finally, let the pie rest for a few minutes before serving to allow the juices to redistribute.
