Slow Cooker Chicken Pot Pie
My crock pot chicken pot pie features a rich, creamy broth and lattice crust; all made right in the slow cooker. This comfort food practically makes itself!
This Crockpot Chicken Pot Pie Recipe Will Change Your Dinner Game Forever!
I love low effort chicken dinners like potato chip chicken, chicken bacon ranch casserole, and Instant Pot Crack Chicken
My new favorite is this crock pot chicken pot pie. It is just classic comfort food.
What if I told you we could let the slow cooker cook dinner while we lay around on the couch with a good book? Yes, please!!
My recipe is unique because it offers:
- Bye-bye Dry Chicken: Our moist and juicy chicken thighs are cooked low and slow.
- No More Bland Sauce: Mushrooms add umami, and herbs add another layer of flavor. SO much better than the 1,000 calorie sodium bombs in your grocery store's freezer section.
- Crust Included: No need to dirty a second pan, our crust cooks right in the slow cooker!
- Easy Peasy Prep: No standing over a hot stove or dirtying a bunch of dishes.
Winner winner chicken dinner!
It's equally perfect for busy school nights and cold winter evenings.
We also love it for hot summer days when you don't want to heat up the kitchen by turning on the oven.
We also love delivering it to new moms in our family or shut-in church members.
Ingredients Notes and Shopping Tips
- Chicken Thighs: These are juicy, full of flavor, and usually cheap.
- Low-Sodium Broth: Use low-sodium broth to avoid an overly salty broth. You can always add more salt to taste, but you can't remove it.
- Bouillon or a better-than-bouillon base can also be used.
- Veggies: Just dump out of the package no need to thaw.
- Heavy Cream: This adds a touch of richness.
- You can use milk instead just be aware the mouthfeel won't be the same.
- Crescent Dough Sheets: These are essentially crescent roll dough without the score marks that show you where to separate. Look for them near the refrigerated biscuits.
- Crescent roll dough will do in a pinch!
Avoid Frozen Chicken
It can take too long to come up to a safe temperature in the crock pot per the FDA.
Can I Use Chicken Breasts Instead?
If you're not a fan of dark meat, you can also use chicken breasts; just be aware that the flavor will be different.
What If My Filling Is Too Thin?
Add more of the cornstarch slurry until you reach your desired consistency. You can also use instant mashed potato flakes to thicken things in a pinch.
Leftovers
- Storage: Refrigerate for up to 3 days.
- Freezing: Freeze in an air-tight container or freezer baggie for up to 3 months. You can freeze it cooked or uncooked.
- Never add frozen food to a slow cooker. Instead, thaw in the fridge overnight.
- To Reheat: Reheat at 350 degrees for 10-12 minutes. 1-2 minutes in the microwave will also work in a pinch!
️Krystle's Tips and Tricks️
- Crockpot Liner: For easy cleanup, use a crockpot liner. Look for them near the tin foil and plastic wrap at your grocery store.
- If you don't have one hand, spray your slow cooker with nonstick cooking spray.
- Add the heavy cream last or it may curdle.
- Use a Paper Towel: Place on the lid of the slow cooker to absorb moisture and help avoid a soggy crust.
- No Peeking: Avoid lifting the lid to peek at your dish. Doing so will lower the temperature of the slow cooker and require you to cook for a longer period of time.
- Food Safety: Always make sure the chicken cooks until it is 165 degrees inside.
Cook Overnight
Don't want to prep your meal before work? Cook it overnight instead.
More Comfort Food I Love
📖 Recipe
Crock Pot Chicken Pot Pie
Creamy comforting chicken topped with a delicious crust all made right in the crock pot. Comfort food doesn't get any easier than this!
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Servings: 6 Servings
Calories: 394kcal
Ingredients
- 1½ Pounds Chicken Thighs Boneless/Skinless
- 2 Cups Frozen Corn
- 2 Cup Frozen Peas and Carrots
- 2 Cups Frozen Mushrooms If Desired
- 1 Teaspoon Thyme Dried
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Salt & Pepper To Taste
- 2 Cups Low Sodium Chicken Broth
- ¼ Cup Heavy Cream
- 2 Tablespoons Corn Starch Mixed With 2 Tablespoons Water
- Crescent Dough Sheet 8 Ounce Can
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Instructions
- Place chicken in slow cooker. Top with corn, mushrooms,and peas/carrots.
- Sprinkle with thyme ,garlic powder, onion powder, and salt/pepper. Stir in broth.
- Cook for 3-4 hours on high, or 6-8 hours on low.
- Cut chicken into bite size pieces. Stir in cream and cornstarch/water mixture.
- Cut crescent dough(I like to use this) into ~½ inch strips. Lay over the top of chicken mixture.
- Cook on high for 30-60 minutes or until the topping is golden brown.
Notes
Ingredient Notes
-
- Chicken Thighs:If you're not a fan of dark meat, you can also use chicken breasts just be aware the flavor will be different.
-
- Avoid Frozen Chicken: It can take too long to come up to a safe temperature per the FDA.
-
- Chicken Thighs:If you're not a fan of dark meat, you can also use chicken breasts just be aware the flavor will be different.
-
- Low-Sodium Broth: Use low-sodium broth to avoid an overly salty broth. You can always add more salt to taste, but you can't remove it.
-
- Bouillon or a better-than-bouillon base can also be used.
-
- Low-Sodium Broth: Use low-sodium broth to avoid an overly salty broth. You can always add more salt to taste, but you can't remove it.
-
- Veggies: Just dump out of the package no need to thaw.
-
- Crescent Dough Sheets:Look for them near the refrigerated biscuits.
-
- Crescent roll dough will do in a pinch!
-
- Crescent Dough Sheets:Look for them near the refrigerated biscuits.
- Crockpot Liner: For easy cleanup, use a crockpot liner. Look for them near the tin foil and plastic wrap at your grocery store.
- If you don't have one hand, spray your slow cooker with nonstick cooking spray.
- Thicken It Up: Add more or less cornstarch until you reach your desired consistency.
- Add the heavy cream last or it may curdle.
- No Peeking:Avoid lifting the lid to peek at your dish. Doing so will lower the temperature of the slow cooker and require you to cook for a longer period of time.
- Food Safety: Always make sure the chicken cooks until it is 165 degrees inside.
Nutrition
Calories: 394kcal | Carbohydrates: 23g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 124mg | Sodium: 156mg | Potassium: 667mg | Fiber: 3g | Vitamin A: 4680IU | Vitamin C: 10.4mg | Calcium: 33mg | Iron: 2mg
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This was delicious! I added a homeade vegetable broth, onion powder, cauliflower, extra celery, parsley, and parmesan. My autistic son ate pot pie for the first time ever! I will definitely add this to rotation. Next time I will add carrots, pearl onions, and salt.
I love the flavours you've added so I had to give the recipe a go. I made this for a family dinner and everyone insists that we use your recipe every time!
Such a good chicken pot pie! The chicken was tender and juicy, the sauce flavorful, and the crust just perfect!
I had no idea that you coudl make chicken pot pie in the slow cooker! This is going to be my-go cooking method now!
Comfort food at its best! I LOVE that you can make this family favorite in a crockpot. It's definitely going to be on repeat all Fall and Winter!
This was so good and perfect on a rainy day! Love how quick and easy it was. Making this again for sure!