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Easy crock pot chicken pot pie featured image showcasing the delicious, comforting meal made simple in a slow cooker.
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.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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.