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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

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.
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Prep Time 20 minutes
Cook Time 4 hours
Crust Bake Time 45 minutes
Total Time 4 hours 20 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Boneless, Skinless Chicken Breasts or Thighs
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 Tablespoon olive oil
  • 1 large yellow onion chopped
  • 2 carrots peeled and diced
  • 2 stalks celery 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 salt
  • to taste freshly ground black pepper
  • 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

Equipment

  • Slow Cooker
  • Large skillet
  • Cutting Board
  • Forks
  • Medium Bowl
  • Whisk
  • Baking Sheet
  • Parchment paper
  • Oven-Safe Bowls

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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
  7. 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
  8. 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
  9. 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.
  10. 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
  11. Bake the pie crust for 8-12 minutes, or until lightly golden brown and slightly puffed.
  12. 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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions of the filling for up to 2-3 months.