This Slow Cooker Chicken Pot Pie is the ultimate comfort food solution for busy weeknights, delivering all the homestyle goodness of a classic without the fuss. Imagine a creamy, hearty filling simmering to perfection in your slow cooker, ready to be topped with a flaky crust for a truly satisfying meal.
Key Ingredients for Slow Cooker Chicken Pot Pie
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1.5 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1.5 cups milk (any % fat)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 sheet refrigerated pie crust, thawed if frozen
How to Make Slow Cooker Chicken Pot Pie
This Slow Cooker Chicken Pot Pie is designed for maximum flavor with minimal effort, making it a delightful and incredibly easy weeknight meal. The rich, creamy filling, packed with tender chicken and wholesome vegetables, simmers to perfection, requiring just a simple topping for a delightful finish. Preparation time is incredibly efficient, leaving you more time to enjoy with your loved ones.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season generously with salt and freshly ground black pepper.
- Sear the Chicken (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 2-3 minutes per side until lightly browned. This adds an extra layer of flavor. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet (or directly in your slow cooker if it has a sauté function), add the chopped onion, diced carrots, and diced celery. Cook over medium heat for about 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Build the Flavor Base: Transfer the sautéed vegetables to your slow cooker. Add the seared chicken breasts or thighs to the slow cooker on top of the vegetables. Pour in the chicken broth. Stir in the dried thyme, dried rosemary, and season with additional salt and pepper to your liking.
- Cook the Chicken: Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and tender and easily shreds with a fork.
- Shred the Chicken: Carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Create the Creamy Filling: In a separate medium bowl, whisk together the melted butter and all-purpose flour until smooth, forming a roux. Gradually whisk in the milk until you have a smooth, creamy mixture.
- Thicken the Pot Pie: Pour the milk mixture into the slow cooker with the chicken and vegetables. Stir well to combine. Add the frozen peas and frozen corn. Stir again.
- Simmer to Perfection: Cover the slow cooker and cook on HIGH for another 30-45 minutes, or until the filling has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Prepare the Crust Topping: While the filling is thickening, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Unroll the thawed pie crust and place it on the prepared baking sheet. You can cut it into squares or circles, or even use a whole sheet depending on how you prefer to serve.
- Bake the Crust: Bake the pie crust for 8-12 minutes, or until lightly golden brown and slightly puffed.
- Assemble and Serve: Spoon the hot, thickened chicken pot pie filling into individual oven-safe bowls or a serving dish. Top each serving with a piece of the pre-baked pie crust. Alternatively, you can place the filled pie crust directly atop the slow cooker filling for a rustic, impressive presentation. Serve immediately.
Why You’ll Love This Slow Cooker Chicken Pot Pie
You’ll adore this Slow Cooker Chicken Pot Pie for its unbelievably comforting and creamy texture, brimming with tender chicken and sweet vegetables in every spoonful. It’s a fantastic cost-saving meal, significantly cheaper than ordering takeout or buying pre-made meals, offering a wholesome and satisfying dinner without breaking the bank. The savory aroma that fills your home as it cooks is truly inviting, and the promise of a flaky, golden crust topping makes it an irresistible classic.
This recipe brings you all the heartwarming joy of a traditional chicken pot pie with the unparalleled convenience of slow cooking, making it perfect for busy families or anyone craving a delicious, no-fuss meal. Unlike a quick stovetop version, the slow cooker allows the flavors to meld beautifully, creating a deeper, richer taste that’s truly a delight. Give this Slow Cooker Chicken Pot Pie a try this week – your taste buds and your wallet will thank you!
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Storing and Reheating Tips
Leftover Slow Cooker Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions of the filling in freezer-safe containers or bags for up to 2-3 months. Ensure the filling has cooled completely before refrigerating or freezing.
To reheat, gently warm the filling on the stovetop over low heat, stirring occasionally, until heated through. If reheating from frozen, allow it to thaw in the refrigerator overnight before warming. If you have the pre-baked crust, you can reheat it separately in a warm oven or toaster oven for a few minutes until crisp. Alternatively, you can spoon the warm filling into individual oven-safe dishes and top with a fresh biscuit or pastry for a quick baked topping.
Final Thoughts
This Slow Cooker Chicken Pot Pie is a true testament to the magic of simple ingredients and effortless cooking methods. It’s a heartwarming dish that’s perfect for any occasion, and we encourage you to bring this comforting classic into your home soon!
Slow Cooker Chicken Pot Pie
Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. Season generously with salt and freshly ground black pepper.1.5 pounds boneless, skinless chicken breasts or thighs, to taste salt, to taste freshly ground black pepper
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 2-3 minutes per side until lightly browned. Remove the chicken from the skillet and set aside.1 Tablespoon olive oil, 1.5 pounds boneless, skinless chicken breasts or thighs
- In the same skillet (or directly in your slow cooker if it has a sauté function), add the chopped onion, diced carrots, and diced celery. Cook over medium heat for about 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.1 large yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
- Transfer the sautéed vegetables to your slow cooker. Add the seared chicken breasts or thighs to the slow cooker on top of the vegetables. Pour in the chicken broth. Stir in the dried thyme, dried rosemary, and season with additional salt and pepper to your liking.1.5 cups low-sodium chicken broth, 1.5 pounds boneless, skinless chicken breasts or thighs, 1 large yellow onion, 2 carrots, 2 stalks celery, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, to taste salt, to taste freshly ground black pepper
- Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and tender and easily shreds with a fork.
- Carefully remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.1.5 pounds boneless, skinless chicken breasts or thighs
- In a separate medium bowl, whisk together the melted butter and all-purpose flour until smooth, forming a roux. Gradually whisk in the milk until you have a smooth, creamy mixture.1/2 cup unsalted butter, 1 cup all-purpose flour, 1.5 cups milk
- Pour the milk mixture into the slow cooker with the chicken and vegetables. Stir well to combine. Add the frozen peas and frozen corn. Stir again.1.5 cups milk, 1.5 pounds boneless, skinless chicken breasts or thighs, 1 large yellow onion, 2 carrots, 2 stalks celery, 1 cup frozen peas, 1 cup frozen corn
- Cover the slow cooker and cook on HIGH for another 30-45 minutes, or until the filling has thickened to your desired consistency. Stir occasionally to prevent sticking.
- While the filling is thickening, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Unroll the thawed pie crust and place it on the prepared baking sheet. You can cut it into squares or circles, or even use a whole sheet depending on how you prefer to serve.1 sheet refrigerated pie crust
- Bake the pie crust for 8-12 minutes, or until lightly golden brown and slightly puffed.
- Spoon the hot, thickened chicken pot pie filling into individual oven-safe bowls or a serving dish. Top each serving with a piece of the pre-baked pie crust. Alternatively, you can place the filled pie crust directly atop the slow cooker filling for a rustic, impressive presentation. Serve immediately.1 sheet refrigerated pie crust