Crock Pot Chicken Pot Pie

Chicken

Introduction

Crock Pot Chicken Pot Pie brings all the comfort of classic pot pie with minimal effort. Slow cooking delivers tender chicken and rich, savory gravy while vegetables become perfectly melded. This hands off recipe is ideal for busy weeknights, meal prep, and family dinners.

Why this recipe works

  • Slow, low heat breaks down chicken and concentrates flavor.
  • No rolling pastry required when topping with biscuit dough or puff pastry just before baking.
  • Versatile and forgiving for substitutions and leftovers.

Ingredients

  • 2 pounds boneless skinless chicken thighs or breasts, trimmed
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into 1 1/4 inch rounds
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 pound baby potatoes, halved or quartered if large
  • 1 cup frozen peas
  • 3 cups low sodium chicken broth
  • 1 cup heavy cream or half and half
  • 1/3 cup all purpose flour
  • 1/4 cup unsalted butter, cut into tablespoons
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 ready made pie crust or 1 can refrigerated biscuit dough or 1 sheet puff pastry for topping
  • 1 tablespoon milk for brushing topping
  • Fresh parsley, chopped, for garnish

Equipment

  • 6 to 7 quart slow cooker
  • Small skillet
  • Bowl for mixing
  • Baking sheet if finishing under the oven

Instructions

1. Prep the chicken and vegetables

Place chicken, onion, carrots, celery, garlic, and potatoes into the slow cooker. Sprinkle thyme, rosemary, salt, and pepper over ingredients. Add bay leaf.

2. Add broth and butter

Pour chicken broth into slow cooker so it reaches about halfway up the ingredients. Dot butter pieces over the top.

3. Slow cook

Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until chicken is cooked through and vegetables are fork tender.

4. Shred chicken and thicken

Remove chicken to a cutting board, shred with two forks, and return to slow cooker. In a bowl, whisk flour into heavy cream until smooth. Pour cream mixture into slow cooker, stir to combine. Continue cooking on high for 15 to 30 minutes until sauce thickens. Stir in frozen peas five minutes before serving.

5. Prepare topping and bake

Preheat oven to 375 F. Transfer contents of slow cooker into a 9 by 13 inch baking dish or individual ramekins. Unroll pie crust or arrange biscuit dough or puff pastry over the filling. Brush topping with milk. Bake 20 to 30 minutes until crust is golden and filling is bubbling. For a faster finish, place baking dish under broiler for 2 to 4 minutes watching carefully to avoid burning.

6. Serve

Let stand 5 minutes, garnish with chopped parsley, and serve warm.

Quick stovetop shortcut

If you prefer not to bake a crust, stir 2 cups frozen mixed vegetables into hot filling and serve over mashed potatoes or biscuits.

Make ahead and storage

  • Assemble through step 3 and refrigerate up to 24 hours. Finish steps 4 to 6 when ready to serve.
  • Leftovers keep in an airtight container for 3 to 4 days in the refrigerator.
  • Freeze filling without crust for up to 3 months. Thaw overnight in refrigerator before finishing.

Variations

  • Gluten free: Use gluten free flour blend for thickening and a gluten free crust or gluten free biscuits.
  • Lighter version: Swap heavy cream for full fat coconut milk or reduce cream and add extra broth.
  • Vegetarian: Replace chicken with tempeh or extra mushrooms and use vegetable broth.

Tips for success

  • Use thighs for more flavorful, tender results; breasts are leaner but work fine.
  • For a richer gravy, brown the shredded chicken quickly in a skillet before returning to the slow cooker.
  • If the sauce is too thin after adding cream, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into sauce, cooking 10 minutes on high.
  • Do not skip the resting time after baking to allow filling to set.

Estimated nutrition per serving

Approximate values for one sixth of finished pot pie with crust: 520 calories, 28 g fat, 36 g protein, 28 g carbohydrates, 2 g fiber, 720 mg sodium. Values vary by ingredients and portion size.

Common questions

How do I prevent a soggy crust?

Finish baking in a hot oven and place filling into a shallow baking dish so steam escapes. Parbake crust for 5 minutes before topping if needed.

Can I use frozen chicken?

Yes. Add 1 hour to low cook time or 30 minutes to high. Ensure internal temperature reaches 165 F.

Is it safe to slow cook dairy?

Yes. Add dairy near the end of the cook to prevent curdling.

Conclusion

Crock Pot Chicken Pot Pie is a comforting, easy recipe that delivers big flavor with minimal hands on time. It adapts to dietary needs, reheats well, and makes excellent leftovers. Enjoy classic pot pie taste with the convenience of slow cooking.

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