If you’ve been on the hunt for a comforting, cozy meal that practically makes itself, this Easy Slow Cooker Chicken Pot Pie Recipe is exactly what you need in your weeknight dinner lineup. Imagine tender chicken, sweet peas and carrots, and a creamy, savory filling slow-cooked to perfection, then topped with a flaky, golden pie crust right in your slow cooker. It’s a soul-warming classic made effortless, so you can come home to a delicious, heartwarming dinner without any stress or fuss.
Ingredients You’ll Need
All of the ingredients in this Easy Slow Cooker Chicken Pot Pie Recipe are simple staples, each playing a crucial role in creating that perfect balance of rich flavor, velvety texture, and inviting color. From the tender chicken breasts providing the protein base to the refrigerated pie crust that delivers buttery crispness, every component makes this dish a winner.
- 2 lbs chicken breasts: Use boneless, skinless to ensure tender, shred-ready chicken without extra fuss.
- 1 cup frozen peas and carrots: Adds sweetness and vibrant color, plus a bit of vegetable goodness.
- 1 can cream of chicken soup: The secret behind the creamy, savory base that makes the filling so luscious.
- 1/2 cup chicken broth: Enhances the depth of flavor and keeps everything moist as it simmers.
- 1/2 tsp garlic powder: Subtle warmth and aromatic punch without overpowering the dish.
- 1/2 tsp onion powder: Adds a gentle layer of savory sweetness that complements the chicken perfectly.
- 1/4 tsp dried thyme: Introduces a delicate herbal note that pairs beautifully with poultry.
- 1 package refrigerated pie crusts: The crowning glory—provides a buttery, flaky finish that makes this pot pie special.
How to Make Easy Slow Cooker Chicken Pot Pie Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by placing the chicken breasts in the slow cooker along with the frozen peas and carrots, cream of chicken soup, chicken broth, garlic powder, onion powder, and dried thyme. This combination forms the hearty, flavorful filling, with the soup and broth creating a creamy sauce that envelops the chicken and vegetables as they cook together slowly.
Step 2: Slow Cook Until Tender
Set your slow cooker on low for 6 hours or high for 3 hours. During this time, the chicken becomes wonderfully tender and the flavors meld together into a rich, comforting base. Patience here is key since slow cooking intensifies the flavors and ensures the chicken shreds easily.
Step 3: Shred the Chicken and Mix
Remove the cooked chicken breasts and shred them using two forks or your hands. Then, return the shredded chicken to the slow cooker and stir to incorporate it evenly throughout the creamy vegetable mixture. This step guarantees every bite is bursting with tender chicken and delicious sauce.
Step 4: Prepare the Pie Crust
While the chicken is cooking, unroll your refrigerated pie crust and cut it to fit the size of your slow cooker’s opening. This simple step sets the stage for an irresistible golden topping that contrasts perfectly with the creamy filling beneath.
Step 5: Add the Pie Crust and Finish Cooking
Carefully place the pie crust over the chicken mixture in the slow cooker. Then cook on high for an additional 30 minutes until the crust is golden brown and perfectly flaky. This final step brings together the rich filling and the crisp crust in one harmoniously delicious dish.
Step 6: Serve Warm and Enjoy!
Once the crust is bubbly and golden, your Easy Slow Cooker Chicken Pot Pie Recipe is ready to serve. Scoop out generous portions to enjoy the comforting mix of textures and flavors that will have everyone asking for seconds.
How to Serve Easy Slow Cooker Chicken Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dash of cracked black pepper brightens up the dish beautifully, adding a fresh burst of color and subtle flavor contrast that elevates each bite.
Side Dishes
Pair this pot pie with a crisp green salad tossed in a tangy vinaigrette or some roasted seasonal vegetables to balance the creamy richness. Simple steamed green beans or a bowl of tangy coleslaw also make excellent companions.
Creative Ways to Present
Try serving the pot pie in individual ramekins for a charming, homemade touch that looks impressive at the dinner table. Alternatively, top it with a lattice pie crust design for a visually stunning finish that’s bound to wow your friends and family.
Make Ahead and Storage
Storing Leftovers
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. To keep the crust from becoming soggy, consider storing the pie crust separately and reheating it before serving.
Freezing
This recipe freezes well. Freeze the filling in a suitable container, and keep the pie crust frozen until just before baking. When ready, thaw overnight and assemble, then cook the crust fresh for the best texture.
Reheating
Reheat leftovers in the oven at 350°F (175°C) to revive the crispiness of the crust while warming the filling evenly. Microwaving is quicker but can lead to a softer crust, so the oven is the preferred method.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts; just increase the cooking time on low to about 7 to 8 hours to ensure they cook thoroughly and become tender enough to shred.
Is it necessary to use refrigerated pie crusts?
Refrigerated pie crusts are convenient and delicious, but you can also use homemade pie crust or even puff pastry for a different texture and flavor. Just be mindful of the cooking time for the crust to ensure it’s fully cooked.
Can I add other vegetables to the pot pie filling?
Absolutely! Feel free to customize with vegetables like diced potatoes, corn, or mushrooms. Just adjust the slow cooking times if you add firmer vegetables to make sure they become tender.
What if I don’t have cream of chicken soup on hand?
You can substitute with a homemade roux-based sauce made with butter, flour, chicken broth, and milk for a similar creamy effect without the canned soup.
Can I make this recipe in an Instant Pot instead of a slow cooker?
Yes, use the sauté function to combine ingredients, then switch to pressure cook on high for about 15 minutes, followed by a natural release. Add the crust and broil in the oven to brown since the Instant Pot doesn’t brown.
Final Thoughts
This Easy Slow Cooker Chicken Pot Pie Recipe is a true game-changer for busy nights when you crave homemade comfort food without the hassle. The way the slow cooker melds the flavors while you go about your day, followed by that golden crust adding the perfect finishing touch, is pure magic. Give it a try and get ready to make this your go-to cozy dinner that everyone will love!
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Easy Slow Cooker Chicken Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Easy Slow Cooker Chicken Pot Pie combines tender shredded chicken and vegetables cooked in a creamy sauce, topped with a flaky pie crust. Perfect for a comforting and hands-off meal, it uses the slow cooker to develop rich flavors and effortless preparation.
Ingredients
Chicken and Vegetables
- 2 lbs chicken breasts
- 1 cup frozen peas and carrots
Sauce and Seasoning
- 1 can cream of chicken soup (about 10.5 oz)
- 1/2 cup chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
Pie Crust
- 1 package refrigerated pie crusts (usually contains 2 crusts)
Instructions
- Combine Ingredients: Place the chicken breasts, frozen peas and carrots, cream of chicken soup, chicken broth, garlic powder, onion powder, and dried thyme into the slow cooker. This mixture creates the flavorful filling for your pot pie.
- Cook Chicken Mixture: Set the slow cooker on low and cook for 6 hours or on high for 3 hours. Cook until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and mix well with the vegetables and sauce.
- Prepare Pie Crust: Roll out the refrigerated pie crust and cut it to fit the top of the slow cooker. This crust will act as the golden topping for your chicken pot pie.
- Cook with Crust: Carefully place the pie crust over the chicken mixture in the slow cooker. Continue cooking on high for an additional 30 minutes or until the crust becomes golden brown and cooked through.
- Serve: Once the crust is golden and the filling is bubbling, serve the chicken pot pie warm for a hearty, comforting meal.
Notes
- You can substitute frozen mixed vegetables with your favorite combination for variety.
- If you prefer a thicker filling, stir in a slurry of cornstarch and water before adding the pie crust.
- Ensure the pie crust is properly sealed around the edges to prevent it from sliding into the filling.
- Use fully cooked, cooled chicken leftovers as a shortcut to reduce cooking time.
- Make sure to use a pie crust that fits your slow cooker size for best results.
