Slow Cooker Chicken Pot Pie

4.6 from 10 votes

Posted October 25, 2024Last Updated October 28, 2024

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This crockpot chicken pot pie brings all the cozy vibes of a classic pot pie with minimal effort. The pie crust wedges are baked separately for the perfect crisp topping. This is comfort food made easy – perfect for busy weeknights or a cozy family dinner!

Why You’ll Love This Recipe

This Slow Cooker Chicken Pot Pie is officially my family’s favorite way to enjoy this classic comfort food. Which is fine by me, because it’s the easiest method of making chicken pot pie that I’ve tried.

I confess to using a rotisserie chicken, but otherwise I followed the recipe. Oh my word Danelle! It tastes exactly like Chicken pot pie and we devoured it all in one sitting. Make this delicious-ness now! So very good.

Tobi

I’ve made this 3 times already this month, and I rarely repeat recipes, so you know my family loves it! And we’re not the only ones. A friend recently told me she made this for her very picky eater and he loved it as much as the rest of her family.

Perhaps you are asking yourself how you cook a pot pie crust in the slow cooker. The answer is, you don’t.

Instead, you serve this pot pie with wedges of refrigerated pie crust that you bake separately in the oven. I know, brilliant.

This is perfect for my family, because some of us love crust and some of us don’t, and we can all add the amount of crust we like. And you never have to worry about soggy crust!

And of course, the pot pie ingredients are totally adaptable to your own preferences. Throw in some mushrooms or broccoli, or even a handful of shredded cheese. If you want to make things really easy, just toss in a back of frozen mixed vegetables.

This really is the easiest pot pie I’ve ever made. And it’s the epitome of comfort food. We may never eat pot pie any other way!

I made this today…..and it was a HUGE hit. The kids LOVED the pie crust wedges and took great delight in crumbling them up into the bowls.
It really is Chicken Pot Pie, just not in a pie pan. Will definitely make again! Thanks for the great recipe.

Padnerual

Ingredients

Boneless Skinless Chicken Breasts: You can also use boneless skinless chicken thighs if you prefer a slightly more flavorful result.
Carrots: You can peel the carrots for a smoother texture, or leave the skins on for added nutrients. Be sure to slice them evenly to ensure they cook evenly.
Potatoes: Russet or Yukon Gold potatoes are my favorite to use in this recipe. Their natural starches help thicken the filling. Be sure to dice them so they’ll cook evenly.
Onion: Yellow onion brings a bit of sweetness to this dish. I like to dice it finely so it melds well into the pot pie filling. Shallots are a great substitute.
Chicken broth: I like to use low-sodium broth so I can control the saltiness of the dish.
Spices: salt and pepper, thyme: Thyme is a classic herb in pot pie, and it’s often the only seasoning I use besides salt and pepper. If you’re using fresh thyme, you’ll need about 1 tablespoon.
Heavy cream: This adds richness and a creamy texture to the pot pie. For a lighter option, you could substitute with half-and-half, though it may not be as thick.
Flour: Whisking flour into the cream before adding it to the slow cooker is crucial for a smooth sauce. This step helps thicken the filling to create that rich, creamy consistency.
Frozen peas: Adding peas at the end preserves their color and texture. There’s nothing worse than overcooked peas!
Fresh parsley: A sprinkle of fresh parsley brightens up the dish and adds a fresh, herbal touch right before serving. I prefer flat-leaf parsley, but curly parsley works too if that’s what you have.
Refrigerated pie crusts: This is the secret shortcut for this recipe! A refrigerated crust makes it easy to add that buttery, flaky topping without extra work. Baking the crust wedges separately ensures they stay crisp and golden. No soggy crust here!

How to Make Slow Cooker Pot Pie

Step 1

Prep the Slow Cooker: Lightly grease the inside of your slow cooker to prevent sticking. This helps keep cleanup easy too!

Step 2

Add the Ingredients: Place the cubed chicken, sliced carrots, diced potatoes, and diced onion into the slow cooker. Pour the chicken broth over the ingredients in the slow cooker. Sprinkle in the salt, pepper, and thyme, stirring gently to combine everything.

Step 3

Cook on Low: Cover the slow cooker with its lid and set it to cook on low for 6 hours, or until the chicken and vegetables are tender.

Step 4

Prepare the Cream Mixture: About 30 minutes before serving, turn the slow cooker to high. In a small bowl, whisk together the heavy cream and flour until smooth. Stir the cream mixture into the slow cooker and mix well. Let it cook on high for an additional 30 minutes to allow the sauce to thicken.

Step 5

Bake Pie Crust: While the sauce is thickening, preheat your oven to 450°F (230°C). Unroll the pie crusts and cut each one into 8 wedges. Arrange the wedges on a large baking sheet and bake for about 8 minutes, or until golden brown and crispy.

Step 6

Add Peas and Parsley: Five minutes before serving, stir the frozen peas and chopped parsley into the slow cooker.

Step 7

Serve and Enjoy: To serve, ladle the pot pie mixture into bowls. Top each bowl with one or two pie crust wedges.

What Should I Serve with Chicken Pot Pie?

As far as I’m concerned, chicken pot pie is a meal on it’s own. But if you’d like to serve something on the side, a green salad or fruit salad are both great options.

These are some of our favorite salad recipes.

Chick-fil-A Kale Crunch Salad with kale, cabbage and almonds in a large bowl. — **Kale Crunch Salad**

Melon Berry Fruit Salad with Honey Lime Dressing — **Kale Crunch Salad**

Recipe Tips

Dice and slice all your vegetables and chicken ahead of time. Having everything ready to go makes it simple to toss ingredients into the slow cooker in the morning, especially if you’re making this on a busy day.
Make sure to cut the chicken, carrots, and potatoes into similarly sized pieces, around 1-inch chunks. This helps them cook evenly.
Before serving, taste the filling and adjust the salt, pepper, or thyme if needed. Sometimes, a bit more salt or a touch of pepper makes a big difference.

Be sure to save this recipe to your favorite Pinterest board for later.

FAQs

Can I cook this on high instead of low?

I think cooking on low give the best results, but if you’re in a hurry, you can cook on high for about 3 hours. Just make sure to check that the chicken and vegetables are fully cooked before adding the cream mixture.

Can I add other vegetables?

Definitely! Feel free to add mushrooms, celery, green beans, corn, broccoli, or whatever you have in the refrigerator.

How do I thicken the filling if it’s too thin?

If the filling isn’t as thick as you’d like, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir it into the slow cooker and let it cook for another 10-15 minutes on high until thickened.

Can I make this without a slow cooker?

Yes. You can cook the filling on the stovetop in a large pot or Dutch oven. Simmer everything on low for about 1 hour or until the chicken is cooked through and the vegetables are tender. Then follow the same steps for thickening the sauce and adding peas and parsley.

More Chicken Pot Pie Recipes To Try

Cheesy Chicken Pot Pie with Hashbrown Crust
Crescent Topped Chicken Pot Pie
Gnocchi Chicken Pot Pie
Green Chile Chicken Pot Pie
Tater Tot Chicken Pot Pie