Slow Cooker Chicken Pot Pie(Last Updated On: March 13, 2019)
Slow Cooker 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!
We all know and love chicken pot pie. It is just classic comfort food. What if I told you we could let the crockpot cook dinner while we lay around on the couch with a good book? Yes please!!
Let me tell you, this recipe changed pot pie for me. No longer do we have the dry chicken surrounded by bland vegetables. The chicken is cooked low and slow ,so it is juicy and full of flavor. With this method, our easy slow cooker chicken pot pie delivers big time on flavor. All with minimal effort on your part. It practically cooks itself. Another winner winner chicken dinner: Ritz Cracker Chicken.
This slow cooker chicken pot pie also has the perfect consistency. Two thumbs up from the family all around. It is perfect for these warm summer months when you crave comfort food, but don’t want to heat up the house by turning on the oven.
Slow Cooker Chicken Pot Pie Filling
Great flavor and consistency starts with the perfect filling. Our crock pot chicken pot pie filling uses boneless chicken thighs.They’re easy to work with and full of flavor! Bonus: They’re also a cheaper cut of chicken. However, if you don’t like dark meat, boneless skinless chicken breasts would also work fine. We also use carrots, peas, broth, and corn in our filling. In addition, garlic, onion powder and thyme gives the chicken and gravy wonderful flavor. I like using low sodium chicken broth so I can control how much salt I add. Traditional broths tend to be too salty for me. Everything is then thickened up with cornstarch, and I also like to add heavy cream for a touch of richness.
What Spices Are In Chicken Pot Pie
Salt, pepper, and thyme are the most common chicken pot pie ingredients. I also like to add garlic, and onion powder. Other spices to consider are oregano,rosemary,and marjoram. Just be sure to add a little at a time as dried herbs can be potent! Don’t be afraid to make it your own.
What Vegetables Go In Chicken Pot Pie?
Our slow cooker chicken pot pie filling includes peas, corn, mushrooms, and carrots. Other yummy vegetable ideas are onion and celery for additional flavor/texture. Potatoes, green beans, or even broccoli would be good choices too. The possibilities are endless. Use your favorites, and leave out the ones you don’t like.
How To Thicken Slow Cooker Chicken Pot Pie Filling
What do you do if your gravy isn’t thick enough? Fear not: here is what I have do: that works every time! Mix together equal parts cornstarch and water. It is my mother’s trick ,and it has worked every time! You can always try simply adding flour as well. Add a little at a time, as we don’t want to end up with a filling that is too thick either.
Crockpot Chicken Pot Pie Crust
Most slow cooker chicken pot pies lack a crust! As a carboholic I knew mine had to include one. I used Crescent Dough sheets. You can find them in your supermarket near the refrigerated biscuits. They are a brilliant hack,and it looks so cute too. I like to cut it into strips and do a simple lattice.
How Long Is Chicken Pot Pie Good For In the Fridge?
Wondering how long does our dish will last in the fridge? Like most leftovers; if covered and stored correctly in your fridge, it will stay fresh for 2-3 days. If frozen, it can stay fresh up to 3 months. (More on that below).
Can You Freeze Chicken Pot Pie?
If your family is small like mine you might not be able to eat it all at once! I have had multiple friends ask me if you can freeze this dish. The answer is yes absolutely! It freezes well for up to 3 months. After 3 months, it can start to develop freezer burn, and the flavor can start to deteriorate. I suggest, if you are freezing your chicken pot pie, to make sure it is tightly covered and in a freezer bag. This helps prevent frost, and lock the flavors in. It is great to pull out for a quick meal. So much better than those 1,000 calorie sodium bombs you see in the freezer section of your local grocery store. It would also make a wonderful dish to take to a new Mom, or shut in family member.
How Do You Reheat Slow Cooker Chicken Pot Pie?
When you take your pie out of the freezer, be sure to have it thaw for about 30 minutes before cooking. I like to reheat this recipe in the oven to get a crispy crust. Depending on your serving size 15-20 minutes at 350 degrees should do the trick. 2-4 minutes in the microwave will also work in a pinch! No matter what method you choose make sure the internal temp of the chicken reaches 165 degrees or more.
Slow Cooker Chicken Pot Pie Recipe
This slow cooker chicken pot pie recipe is really easy to make! To start, we’ll place our chicken and vegetables in the bottom of the crockpot or slow cooker. To make clean up easy I like to use a crockpot liner. It looks like a giant shower cap for your slow cooker! When you’re done cooking you can remove it, and your crock pot is 95% clean already. If you don’t have tany, a spritz of cooking spray can also help make clean up a breeze.
Next, sprinkle the chicken with seasoning, and stir in the broth. Depending on how much time you have available this dish can be made on high or low. 6-8 hours on low means getting making this before breakfast in my house so I usually opt for 3-4 hours on high instead. Always make sure the chicken reaches 165 degrees.
When the chicken is done cooking, cut it up. Then, add your cornstarch mixture and cream.
Now my favorite part the crust! It is easier than it looks. I cut the dough into strips and lay them in opposite directions. Finally, we’ll cook another 30-60 minutes.
I like to serve mine with crusty french bread (told you I was addicted to carbs) to mop up any of that extra sauce!
Crock Pot Chicken Pot Pie
- 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
- 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 ~1/2 inch strips. Lay over the top of chicken mixture.
- Cook on high for 30-60 minutes or until the topping is golden brown.
What do you think of this Slow Cooker Chicken Pot Pie? What is your favorite comfort food?