There’s something incredibly heartwarming about a chicken pot pie. It’s the epitome of comfort food, with tender chunks of chicken, a medley of colorful vegetables, and a creamy sauce all wrapped in buttery, flaky goodness. This easy slow cooker version captures all the magic of the classic dish while saving you time and effort. Imagine coming home to the warm, inviting aroma of a perfectly cooked pot pie filling, ready to be topped with golden biscuits or puff pastry.
This recipe holds a special place in my heart. Growing up, chicken pot pie was a family favorite that we often enjoyed during cozy winter evenings. My mom would make it from scratch, rolling out the dough while I helped chop the vegetables. Now, as life gets busier, I’ve embraced this slow cooker version that still brings all the nostalgia without the extra work.
Why You’ll Love This Recipe
- Effortless Preparation: Minimal prep work is required; just toss everything into your slow cooker.
- Comfort Food Classic: Delivers all the creamy, savory flavors you love in chicken pot pie.
- Family-Friendly: A dish everyone will enjoy, even the picky eaters.
- Perfect for Busy Days: Let your slow cooker do the heavy lifting while you go about your day.
Ingredients You’ll Need
- 3 cups cooked chicken, shredded or diced
- 2 cups chicken broth
- 1 cup heavy cream
- 3 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 can refrigerated biscuits or puff pastry (optional, for topping)
How to Make Slow Cooker Chicken Pot Pie
Step-by-Step Instructions
- Prepare Your Ingredients
Start by shredding or dicing your cooked chicken. If you’re in a pinch, a rotisserie chicken works wonderfully here. Gather all your ingredients to ensure everything is ready to go. - Mix the Sauce
In a small bowl, whisk together the chicken broth, heavy cream, and flour until smooth. This step ensures you won’t have lumps in your sauce later. - Assemble the Ingredients
In the slow cooker, combine the chicken, frozen vegetables, garlic powder, onion powder, dried thyme, salt, and black pepper. Pour the sauce mixture over the top, stirring gently to combine. - Cook Low and Slow
Cover and cook on low for 6-8 hours or high for 3-4 hours. During this time, the flavors meld together, and the vegetables cook to tender perfection. - Add the Topping
If using biscuits or puff pastry, bake them separately according to package instructions. For a creative twist, you can also layer crescent roll dough over the filling in the slow cooker during the last 30 minutes of cooking. - Serve and Enjoy
Scoop the creamy filling into bowls and top with your chosen pastry for that classic pot pie finish. Serve warm and watch it disappear!
Helpful Tips
- Frozen Veggies: No need to thaw your vegetables beforehand; they’ll cook perfectly in the slow cooker.
- Thicker Sauce: If you prefer an even thicker filling, mix an additional tablespoon of flour with a bit of water and stir it into the slow cooker during the last hour of cooking.
- Herb Upgrade: Fresh thyme or parsley can be added at the end for a burst of freshness.
- Topping Options: Experiment with different toppings like mashed potatoes, pie crust, or even a layer of cheddar biscuits.
Details
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: About 8 hours
- Yield: Serves 6
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Family-Friendly
Notes
- Make sure to taste your filling before serving and adjust the seasoning as needed.
- Leftovers can be reheated on the stove or in the microwave for an equally satisfying meal.
Nutritional Information (Per Serving)
- Calories: Approximately 320
- Protein: 22g
- Carbohydrates: 24g
- Fat: 14g
- Fiber: 3g
Frequently Asked Questions
Can I make this dish vegetarian?
Absolutely! Replace the chicken with canned chickpeas or cubed tofu and use vegetable broth instead of chicken broth.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Can I freeze the filling?
Yes, you can freeze the cooked filling for up to 3 months. Just thaw it overnight in the refrigerator and reheat before serving.
Related Recipes
If you loved this easy slow cooker chicken pot pie, you might enjoy these other comforting recipes:
Conclusion
This slow cooker chicken pot pie is the ultimate comfort food, perfect for busy days when you crave something warm, creamy, and delicious. It brings all the joy of a homemade meal with none of the hassle, making it a must-try recipe for any family. Whether you’re serving it for a weeknight dinner or cozying up with a bowl on a chilly weekend, this dish is sure to become a new favorite. Enjoy!
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Slow Cooker Chicken Pot Pie
Description
There’s something incredibly heartwarming about a chicken pot pie. It’s the epitome of comfort food, with tender chunks of chicken, a medley of colorful vegetables, and a creamy sauce all wrapped in buttery, flaky goodness. This easy slow cooker version captures all the magic of the classic dish while saving you time and effort. Imagine coming home to the warm, inviting aroma of a perfectly cooked pot pie filling, ready to be topped with golden biscuits or puff pastry.
This recipe holds a special place in my heart. Growing up, chicken pot pie was a family favorite that we often enjoyed during cozy winter evenings. My mom would make it from scratch, rolling out the dough while I helped chop the vegetables. Now, as life gets busier, I’ve embraced this slow cooker version that still brings all the nostalgia without the extra work.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 2 cups chicken broth
- 1 cup heavy cream
- 3 cups frozen mixed vegetables (carrots, peas, corn, and green beans)
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 can refrigerated biscuits or puff pastry (optional, for topping)
Instructions
- Prepare Your Ingredients
Start by shredding or dicing your cooked chicken. If you’re in a pinch, a rotisserie chicken works wonderfully here. Gather all your ingredients to ensure everything is ready to go. - Mix the Sauce
In a small bowl, whisk together the chicken broth, heavy cream, and flour until smooth. This step ensures you won’t have lumps in your sauce later. - Assemble the Ingredients
In the slow cooker, combine the chicken, frozen vegetables, garlic powder, onion powder, dried thyme, salt, and black pepper. Pour the sauce mixture over the top, stirring gently to combine. - Cook Low and Slow
Cover and cook on low for 6-8 hours or high for 3-4 hours. During this time, the flavors meld together, and the vegetables cook to tender perfection. - Add the Topping
If using biscuits or puff pastry, bake them separately according to package instructions. For a creative twist, you can also layer crescent roll dough over the filling in the slow cooker during the last 30 minutes of cooking. - Serve and Enjoy
Scoop the creamy filling into bowls and top with your chosen pastry for that classic pot pie finish. Serve warm and watch it disappear!
Notes
- Make sure to taste your filling before serving and adjust the seasoning as needed.
- Leftovers can be reheated on the stove or in the microwave for an equally satisfying meal.