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’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.
- No Soggy Crust! Topped with wedges of refrigerated pie crust that you bake separately in the oven, you never had to worry about a soggy crust with this recipe.
- Easy and Effortless: Toss everything in the slow cooker in the morning, and by dinner, you’ve got a warm, hearty filling that tastes like you spent hours in the kitchen.
- Family-friendly: Loaded with tender chicken and veggies, and featuring a buttery pie crust topper, this a dish everyone loves—even the pickiest eaters.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Slow Cooker Chicken Pot Pie
Ingredients
- 1 pound chicken breasts cut into 1-inch chunks
- 2 cups carrots sliced
- 4 cups potatoes peeled and diced
- 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 fresh parsley chopped
- 1 box refrigerated pie crust 2 crusts total
Instructions
- Lightly grease a slow cooker. Add the 1 pound chicken breasts, cubed, 2 cups carrots, sliced, 4 cups potatoes, peeled and diced, and 1 medium onion, finely diced.
- Add 2 cups low sodium chicken broth to the slow cooker, along with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dry thyme. Cover and cook on low for 6 hours.
- About 30 minutes before serving, turn slow cooker to high. Whisk together the 1 cup heavy cream and 3 tablespoons 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.
- 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.
- Five minutes before serving, stir 1 cup frozen peas and 1-2 tablespoons fresh parsley, chopped into the slow cooker.
- Ladle mixture into bowls and top with one or two pie crust wedges.
Nutrition
Ingredient Notes & Substitutions
Using Chicken Thighs
I usually have chicken breasts on hand, so that’s what I use in this recipe. You can also use chicken thighs for a richer flavor. There’s no need to change the cook time. I’ve also used a supermarket rotisserie chicken when I’m really in a hurry to get dinner started!
Using Different Vegetables
I’ve written this recipe to include my favorite pot-pie vegetables–I know, potatoes plus a crust might be too many carbs for some people! But you can easily adapt the veggies listed to use your favorites, or clean out your refrigerator. Other great veggie options are frozen corn and green beans, chopped spinach, mushrooms and broccoli.
Heavy Cream Alternatives
To lighten things up, you can use half-and-half or whole milk, though your filling may be a bit thinner. I prefer a thicker pot pie filling, so I using indulge and use the cream.
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.
- 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.
- 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.
- If you’re in a hurry, you can cook the pot pie filling on high for about 3 hours. Just make sure to check that the chicken and vegetables are fully cooked before adding the cream mixture.
Storing & Reheating
- Refrigerator: If you’re lucky enough to have leftovers, simply let the pot pie filling cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
- Freezer: Once the filling is cooled, portion it into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Cooked pie crust doesn’t freeze as well as the filling, so I recommend just opening a new box of refrigerated crust when you’re ready to use your frozen filling.
Reheating
- Stovetop: Pour the filling into a saucepan and heat over medium-low, stirring occasionally, until warmed through. Add a splash of milk or cream if the filling is too thick.
- Microwave: Scoop a portion into a microwave-safe bowl and cover loosely. Heat in 60-second intervals, stirring in between, until hot.
Once it’s hot and bubbly, top with your baked pie crust wedges and dig in!
Variations & Fun Twists
- Cheesy Chicken Pot Pie: Stir in a handful of your favorite shredded cheese at the end of cooking for a creamy, cheesy upgrade. It melts right into the sauce and makes your meal even more decadent.
- Vegetarian Pot Pie: Swap the chicken for canned chickpeas, white beans, or even extra potatoes and/or mushrooms for a hearty, meatless version. Use vegetable broth instead of chicken broth.
- Sweet Potato Chicken Pot Pie: Swap some or all of the regular potatoes for sweet potatoes for a slightly sweeter flavor.
Pairings
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.
13 comments
Kim R
I have made this several times and turns out fantastic
Andrew
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.
Danelle
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.
Grace
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!