Slow Cooker Chicken Pot Pie

This creamy comforting chicken pot pie features a rich broth and lattice crust all made right in the crockpot. Let the slow cooker do all the work for this easy comfort food recipe.

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. All with minimal effort on your part. It practically cooks itself. Can you say winner-winner chicken dinner?

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. It also tastes wonderful over biscuits, rice, or egg noodles.  SO much better than the 1,000 calorie sodium bombs in your grocery store’s freezer section.

It would also make a wonderful dish to take to a new Mom, or shut in family member.

I like to serve mine with crusty french bread (told you I was addicted to carbs) to mop up any of that extra sauce!

Why I Love This Recipe

1. Crust: The crust is my favorite part of pot pie so I knew I had to include it in this recipe.
2. No Effort: Just dump and let the slow cooker do the test.
3. Juicy Chicken: Cooking the chicken in the crockpot makes it moist and flavorful every time.

Ingredients Notes and Shopping Tips

• Chicken Thighs: These are easy to work with, full of flavor, and usually cheap. You can also use chicken breasts if you’re not a fan of dark meat.
• 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 take it away.
• Veggies: Other yummy vegetable ideas are onion, celery, potatoes, green beans, or even broccoli Use your favorites, and leave out the ones you don’t like.
• Spices: I like onion/garlic powder, and thyme. 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.
• 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!

How To Make Chicken Pot Pie In the Slow Cooker

1. Place chicken and vegetables in the bottom of the crockpot.
2. Season: Sprinkle with seasoning and stir in the broth.
3. Cook:  Cook for 6-8 hours on low or 3-4 hours on high.
4. Cut Chicken: Cut up chicken into bite-size pieces.
5. Thicken: Stir in cream and cornstarch slurry.
6. Add Topping: Cut the dough into strips and lay them in opposite directions. Cook another 30-60 minutes.

How To Thicken Chicken Pot Pie Filling

What do you do if your gravy isn’t thick enough? Fear not: here is what I do that works every time!  Mix together equal parts cornstarch and water.  Then stir into your broth. It is my mother’s trick. Add a little at a time, as you don’t want to end up with a filling that is too thick either.

Leftovers

1. Storage: Refrigerate for up to 3 days.
2. 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.
3. To Reheat: Reheat at 350 degrees for 10-15 minutes.  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.

Tips and Tricks

1. Crock pot Liner:Use a crockpot liner for easy cleanup. 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. Look for them near the tin foil and plastic wrap and your grocery store.  If you don’t have one hand spray your slow cooker with nonstick cooking spray.
2. Use Room Temp Ingredients: Allow chicken and frozen veggies to come to room temperature before adding to the crock pot. Sit out of the fridge for 20-30 minutes.
3. Thicken It Up: Add more or less cornstarch until you reach your desired consistency. You can also use instant mashed potato flakes to thicken things in a pinch.
4. Add the heavy cream last or it may curdle.
5. 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.
6. Cook Overnight: Don’t want to prep your meal before work? Cook it overnight instead.
7. Food Safety: Always make sure the chicken reaches 165 degrees.

More Comfort Food To Try

Pressure Cooker Beef Stew

Mustard Chicken

Chicken and Dumplings (Instant Pot) 

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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!

5 from 18 votes

Print Pin Rate

Course: Main Dish

Cuisine: American, Southern

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 6 Servings

Calories: 394kcal

Author: Krystle Smith

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

Ingredients Notes and Shopping Tips

• Chicken Thighs: You can also use chicken breasts if you're not a fan of dark meat. 
• 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 take it away.
• 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!

Tips and Tricks

1. Crock pot Liner:Use a crockpot liner for easy cleanup. It looks like a giant shower cap for your slow cooker! Look for them near the tin foil and plastic wrap and your grocery store.  If you don't have one hand spray your slow cooker with nonstick cooking spray. 
2. Use Room Temp Ingredients: Allow chicken and frozen veggies to come to room temperature before adding to the crock pot. Sit out of the fridge for 20-30 minutes. 
3. Thicken It Up: Add more or less cornstarch until you reach your desired consistency. You can also use instant mashed potato flakes to thicken things in a pinch. 
4. Add the heavy cream last or it may curdle. 
5. 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. 
6. Food Safety: Always make sure the chicken reaches 165 degrees.

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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