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    You are here: Home / Main Dishes / Chicken and Poultry / Slow Cooker Chicken Pot Pie

    Slow Cooker Chicken Pot Pie

    October 19, 2015 by Danelle 13 Comments

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    SLOW COOKER CHICKEN POT PIE — Tender chunks of chicken and potato, with peas and carrots, are cooked in a creamy sauce, then topped off with wedges of flaky pie crust in this slow cooker version of classic comfort food.


    Slow Cooker Chicken Pot Pie

    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’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.

    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

    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.

    Slow Cooker Chicken Pot Pie

    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.

    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

    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!


    Be sure to save this Slow Cooker Chicken Pot Pie recipe to your favorite Pinterest board for later.


    Slow Cooker Chicken Pot Pie


    Here’s what you’ll need to make Slow Cooker Chicken Pot Pie


    • Chicken
    • Produce: carrots, potatoes, onions, fresh parsley
    • Chicken broth
    • Spices: salt and pepper, thyme
    • Heavy cream
    • Flour
    • Frozen peas
    • Refrigerated pie crusts
    Continue to Content
    Slow Cooker Chicken Pot Pie

    Slow Cooker Chicken Pot Pie

    Yield: 6-8 servings
    Prep Time: 20 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 20 minutes

    Tender chunks of chicken and potato, with peas and carrots, are cooked in a creamy sauce, then topped off with wedges of flaky pie crust in this slow cooker version of classic comfort food.

    Ingredients

    • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    • 2 cups sliced carrots
    • 4 cups peeled, diced potatoes
    • 1 medium onion, diced
    • 2 cups low sodium chicken broth
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 teaspoon dry thyme
    • 1 cup heavy cream
    • 3 tablespoons flour
    • 1 cup frozen peas
    • 1-2 tablespoons chopped fresh parsley
    • 1 box refrigerated pie crust (2 crusts total)

    Instructions

    1. Lightly grease a slow cooker. Add the cubed chicken, carrots, potatoes, and onion.
    2. Add chicken broth to slow cooker, along with salt, pepper, and thyme. Cover and cook on low for 6 hours.
    3. About 30 minutes before serving, turn slow cooker to high. Whisk together the cream and flour until smooth. Stir into slow cooker and mix well. Cook for an additional 30 minutes on high, or until sauce is thickened and bubbly.
    4. Meanwhile, preheat oven to 450 degrees. Unroll pie crusts and cut each into 8 wedges. Place wedges on large baking sheets and bake for about 8 minutes, or until golden brown.
    5. Five minutes before serving, stir peas and parsley into slow cooker.
    6. Ladle mixture into bowls and top with one or two pie crust wedges.

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    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 425Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 82mgSodium: 469mgCarbohydrates: 40gFiber: 5gSugar: 6gProtein: 25g

    Did you make this recipe?

    Please leave a comment, or tag @LetsDish on Instagram.

    © Danelle
    Cuisine: American / Category: Main Dishes

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    Who Dished It Up First: Adapted from Better Homes and Gardens

    Reader Interactions

    Comments

    1. Tobi

      October 21, 2015 at 5:23 pm

      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.

      Reply
    2. Padnerual

      October 27, 2015 at 5:48 pm

      I made this today, doubling all the veggies and the tripling the “sauce” so it was more like a deeeelicious creamy soup (and would go farther for my family of 7), 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.

      Reply
      • Danelle

        October 28, 2015 at 1:17 pm

        Thank you! I am SO glad you loved it as much as we do. ๐Ÿ™‚

        Reply
    3. Patty

      November 11, 2015 at 3:29 am

      Im new to slow cookers so what size cooker did you use? I have a 4 qt. will this recipe fit? Thank you.

      Reply
      • Danelle

        November 11, 2015 at 8:23 am

        I have a 6 quart. I think it would fit since there are only 3 cups of liquid. Mine wasn’t totally full.

        Reply
    4. Marie Edwards

      November 29, 2015 at 8:17 pm

      Think I’ll try this tomorrow with my turkey leftovers. Sounds delicious.

      Reply
    5. Stearns

      December 11, 2015 at 12:01 pm

      Could I cook it on high and shorten the cooking time?

      Reply
      • Danelle

        December 11, 2015 at 12:04 pm

        Shouldn’t be a problem!

        Reply
        • Stearns

          December 11, 2015 at 12:13 pm

          Fabulous! I’ll let ya know how it goes ๐Ÿ™‚

          Reply
    6. Grace

      November 15, 2016 at 10:56 am

      I’d forgotten about this recipe! We made it loved it, and now I’ll be adding it to the list to make again. YUM!

      Reply
    7. Andrew

      July 24, 2018 at 5:17 pm

      I have a silly question. Do you need to cook the chicken before putting it in the slow cooker? Sorry in advance for my ignorance.

      Reply
      • Danelle

        July 24, 2018 at 6:21 pm

        No you don’t need to cook it first. Although some people I know have made it with a rotisserie chicken from the grocery store, so cooked chicken works too.

        Reply
    8. Kim R

      May 01, 2020 at 10:16 am

      I have made this several times and turns out fantastic

      Reply

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