CROCK POT CHICKEN PERFECTION

I remember chilly autumn evenings as a kid, the kind where the wind howled outside and all you wanted was comfort. My grandma, a true kitchen magician, always knew how to banish the cold with her legendary chicken pot pie. But who has hours to stand over a stove these days? That’s where the brilliant concept of an Easy Crock Pot Chicken Pot Pie swoops in to save the day! Today, I’m going to show you how to make a pot pie so delicious, so simple, and so comforting that it will become a family favorite!

Why You’ll Fall Head-Over-Heels for This Crock Pot Chicken Pot Pie

Okay, let’s be real. We all crave those classic comfort food dishes, but the thought of the prep work can be…daunting. That’s why I’m so excited to share this recipe with you. This isn’t your grandma’s labor-intensive pot pie (though I love hers dearly!). This is a streamlined, flavor-packed version that utilizes the magic of the slow cooker. Here’s why you’ll be making this recipe again and again:

• Effortless Prep: Seriously, it’s mostly dump-and-go. Minimal chopping, minimal stirring.
• Incredible Flavor: Don’t let the ease fool you. This pot pie is bursting with savory, creamy goodness.
• Perfect for Weeknights: Set it and forget it! Come home to a warm, comforting dinner.
• Customizable: Easily adapt the vegetables and seasonings to your family’s preferences.
• Freezer-Friendly: Make a double batch and freeze one for a future busy night!

The Secret to the Best Crock Pot Chicken Pot Pie

The key to a truly stellar Crock Pot Chicken Pot Pie lies in a few simple but important techniques. We’re not just throwing ingredients into a slow cooker and hoping for the best. We’re building layers of flavor and ensuring the perfect creamy consistency.

Ingredients You’ll Need:

• Chicken: I prefer boneless, skinless chicken thighs for their rich flavor and tenderness, but chicken breasts will also work.
• Vegetables: A classic mix of carrots, celery, peas, and potatoes. Feel free to add mushrooms, green beans, or corn.
• Onion & Garlic: These aromatic staples add depth and complexity to the flavor.
• Chicken Broth: Use a good quality chicken broth for the best flavor. Low sodium is always a good choice so you can control the salt level.
• Cream of Chicken Soup: This is a classic pot pie ingredient that adds richness and creaminess.
• Seasonings: Salt, pepper, thyme, and bay leaf are essential for a savory, comforting flavor. I also love a pinch of dried sage.
• Milk or Cream: Adds extra creaminess and helps to thicken the sauce.
• Cornstarch: Used to thicken the sauce to the perfect consistency.
• Refrigerated Pie Crust: The easiest and fastest option for the topping. You can also use puff pastry!

Step-by-Step Instructions:

1. Prep the Chicken: Cut the chicken into bite-sized pieces. This ensures even cooking and makes it easier to eat.
2. Chop the Vegetables: Dice the carrots, celery, and onion into small, uniform pieces. This helps them cook evenly in the slow cooker.
3. Layer in the Crock Pot: Place the chopped vegetables, chicken, minced garlic, and diced potatoes in the crock pot.
4. Add the Broth and Soup: Pour the chicken broth and cream of chicken soup over the chicken and vegetables. Make sure everything is submerged in liquid.
5. Season Generously: Add salt, pepper, dried thyme, and a bay leaf to the crock pot. Don’t be shy with the seasonings – they are crucial for flavor!
6. Slow Cook to Perfection: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. The aroma filling your kitchen will be heavenly!
7. Thicken the Sauce: In a small bowl, whisk together cornstarch and a little bit of cold milk or water to create a slurry.
8. Stir in the Slurry: Pour the cornstarch slurry into the crock pot and stir well. Cover and cook for another 15-20 minutes, or until the sauce has thickened. You’ll notice the mixture getting glossy and clinging nicely to the vegetables.
9. Add the Peas: Stir in the frozen peas during the last 15 minutes of cooking time. This ensures they don’t become mushy.
10. Prepare the Pie Crust: Lightly flour a clean surface. Unroll the refrigerated pie crust and gently roll it out to slightly enlarge it.
11. Cut the Crust: Cut the pie crust into strips, circles, or any shape you desire. You can use cookie cutters for a fun, decorative touch! Alternatively, you can lay the whole crust on top.
12. Arrange the Crust: Carefully place the crust pieces over the chicken and vegetable mixture in the crock pot. Alternatively, carefully lay the entire pie crust over the mixture, crimping the edges to seal it. Cut a few slits in the top to allow steam to escape.
13. Cook the Crust: Cover the crock pot and cook on high for another 30-45 minutes, or until the crust is golden brown and cooked through. Keep a close eye on it to prevent burning!
14. Let it Rest: Remove the crock pot insert from the slow cooker and let the pot pie cool slightly before serving. This allows the sauce to thicken further and prevents you from burning your mouth!
15. Serve and Enjoy: Serve hot and enjoy the comforting flavors of your homemade Crock Pot Chicken Pot Pie!

Success Tips for Crock Pot Chicken Pot Pie Perfection

Want to guarantee a knockout Crock Pot Chicken Pot Pie every single time? Here are my top tips:

• Don’t Overcook the Chicken: Overcooked chicken can become dry and stringy. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). If using chicken breasts, consider adding them later in the cooking process to prevent them from drying out.
• Adjust the Vegetables: Feel free to customize the vegetables to your liking. Add mushrooms, green beans, corn, or any other vegetables your family enjoys. Just be sure to cut them into similar sizes for even cooking.
• Use Good Quality Broth: The flavor of the chicken broth will significantly impact the overall taste of the pot pie. Use a good quality broth or homemade broth for the best results.
• Thicken Gradually: Add the cornstarch slurry gradually, stirring well after each addition, to prevent lumps from forming. If you prefer a thicker sauce, you can add a little more cornstarch.
• Watch the Crust Carefully: The crust can burn easily in the crock pot, especially on high heat. Keep a close eye on it and reduce the heat if necessary. You can also place a piece of foil loosely over the crust to prevent it from browning too quickly.

Variations & Adaptations:

One of the best things about this recipe is how easy it is to adapt to your preferences. Here are a few ideas to get you started:

• Crustless Option: If you’re watching your carbs or simply prefer a crustless option, you can skip the pie crust altogether. This will create a delicious and hearty chicken and vegetable stew. Consider serving it with a side of biscuits or cornbread.
• Add Herbs & Spices: Experiment with different herbs and spices to customize the flavor of your pot pie. Rosemary, sage, and garlic powder are all great additions.
• Use Different Meats: While chicken is the classic choice, you can also use turkey, ham, or even leftover rotisserie chicken.
• Make it Vegetarian: Replace the chicken with chickpeas or lentils for a vegetarian version. Add extra vegetables like butternut squash or sweet potatoes for added flavor and nutrition.
• Individual Pot Pies: For a fun and elegant presentation, divide the chicken and vegetable mixture into individual ramekins and top with small circles of pie crust.

If you’re looking for other easy chicken recipes, you might enjoy DREAMY LOW CARB CHICKEN BAKE , perfect for a lighter meal, or the MILLION DOLLAR CHICKEN CASSEROLE for a truly indulgent treat. And for a quick weeknight dinner, you can’t go wrong with ULTIMATE CREAMY CHICKEN AND RICE.

Serving Suggestions:

This Crock Pot Chicken Pot Pie is a complete meal on its own, but here are a few serving suggestions to elevate your dining experience:

• Side Salad: A simple green salad with a light vinaigrette dressing is the perfect complement to the rich and savory pot pie.
• Crusty Bread: Serve with a side of crusty bread for dipping into the creamy sauce.
• Coleslaw: A refreshing coleslaw adds a touch of sweetness and crunch to the meal.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are all delicious and healthy sides.

Make-Ahead and Storage Instructions:

This Crock Pot Chicken Pot Pie is a great make-ahead dish. You can prepare the chicken and vegetable mixture up to 2 days in advance and store it in the refrigerator. When you’re ready to cook, simply transfer the mixture to the crock pot and continue with the recipe. It’s also perfect to try our Crockpot BBQ Chicken Recipe or even our BBQ Chicken Crockpot on those busy week nights. You can also freeze it before or after cooking.

To Freeze Before Cooking: Prepare the chicken and vegetable mixture according to the recipe instructions. Allow it to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. When ready to cook, thaw the mixture in the refrigerator overnight, then transfer it to the crock pot and continue with the recipe.

To Freeze After Cooking: Allow the pot pie to cool completely, then cut it into individual portions. Wrap each portion tightly in plastic wrap and then in foil. Freeze for up to 2 months. When ready to eat, thaw the portion in the refrigerator overnight, then reheat it in the oven or microwave. You can also try Creamy Chicken & Rice Casserole, another great dish to make ahead.

A Warm Hug in Every Bite

This Easy Crock Pot Chicken Pot Pie is more than just a recipe; it’s a warm hug on a cold day. It’s a taste of home, a reminder of simple pleasures, and a celebration of comfort food at its finest. I truly believe this will become a staple in your kitchen. Enjoy the process, savor the flavors, and share the love with your family and friends. You’ve got this!

Lady Maria

Crock Pot Chicken Pot Pie

This easy Crock Pot Chicken Pot Pie is a comforting and flavorful dish perfect for busy weeknights. It combines tender chicken, hearty vegetables, and a creamy sauce, all topped with a golden, flaky crust. Simply set it and forget it, then come home to a warm and satisfying meal that the whole family will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, diced
• 1 cup potatoes, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon dried sage
• 1/2 cup milk or cream
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 cup frozen peas

Equipment

• Crock Pot (Slow Cooker)
• Cutting board
• knife
• measuring cups and spoons
• small bowl
• whisk
• Rolling pin (optional)
• Cookie cutters (optional)
• Ladle
• meat thermometer

Method

 

1. Cut the chicken into bite-sized pieces.
2. Dice the carrots, celery, and onion into small, uniform pieces.
3. Place the chopped vegetables, chicken, minced garlic, and diced potatoes in the crock pot.
4. Pour the chicken broth and cream of chicken soup over the chicken and vegetables. Make sure everything is submerged in liquid.
5. Add salt, pepper, dried thyme, and a bay leaf to the crock pot.
6. Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
7. In a small bowl, whisk together cornstarch and cold water to create a slurry.
8. Pour the cornstarch slurry into the crock pot and stir well. Cover and cook for another 15-20 minutes, or until the sauce has thickened.
9. Stir in the frozen peas during the last 15 minutes of cooking time.
10. Lightly flour a clean surface. Unroll the refrigerated pie crust and gently roll it out to slightly enlarge it.
11. Cut the pie crust into strips, circles, or any shape you desire. You can use cookie cutters for a fun, decorative touch! Alternatively, you can lay the whole crust on top.
12. Carefully place the crust pieces over the chicken and vegetable mixture in the crock pot. Alternatively, carefully lay the entire pie crust over the mixture, crimping the edges to seal it. Cut a few slits in the top to allow steam to escape.
13. Cover the crock pot and cook on high for another 30-45 minutes, or until the crust is golden brown and cooked through.
14. Remove the crock pot insert from the slow cooker and let the pot pie cool slightly before serving.
15. Serve hot and enjoy.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Adjust the vegetables to your preference, adding mushrooms, green beans, or corn. To prevent a soggy crust, ensure the filling is not too liquidy before adding the crust. If the crust browns too quickly, loosely cover it with foil. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. For best results, reheat in the oven.