Why Make This Recipe
Slow Cooker Chicken Pot Pie is a hearty and comforting meal that doesn’t require much effort. It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen. This recipe is easy to prepare, and the slow cooker does all the work for you, allowing flavors to blend beautifully while you go about your day. Plus, it’s a great way to use up chicken and vegetables you may have on hand.
How to Make Slow Cooker Chicken Pot Pie
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 refrigerated pie crust
Directions:
- Place the chicken breasts in the slow cooker.
- Add the frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is cooked through and tender.
- Once cooked, shred the chicken in the pot.
- Preheat the oven to 425°F (220°C).
- Transfer the mixture into a pie plate and top with the pie crust.
- Cut slits in the crust to allow steam to escape.
- Bake for 20-25 minutes until the crust is golden brown.
- Let cool slightly before serving.
How to Serve Slow Cooker Chicken Pot Pie
Serve this tasty chicken pot pie warm right out of the oven. It pairs well with a simple green salad or some crusty bread for dipping. Everyone will enjoy this comforting dish, making it perfect for family dinners or gatherings.
How to Store Slow Cooker Chicken Pot Pie
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze the pot pie for up to 2 months. Just make sure to cover it well before freezing to prevent freezer burn.
Tips to Make Slow Cooker Chicken Pot Pie
- For extra flavor, you can add fresh herbs like parsley or rosemary while cooking.
- Adjust the thickness of the filling by adding more or less chicken broth.
- Use leftover rotisserie chicken for a quicker option—just skip the slow cooking step!
Variation
Feel free to customize this recipe by adding different vegetables like carrots, peas, or corn. You can also use other proteins like turkey or beef if you prefer.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but make sure to increase the cooking time by about an hour on low.
2. Is it okay to use a homemade crust?
Absolutely! A homemade crust can add a lovely touch to your pot pie. Just roll it out and place it on top as you would with a refrigerated crust.
3. How can I make it gluten-free?
To make this recipe gluten-free, use a gluten-free pie crust and make sure the cream of chicken soup and chicken broth are gluten-free as well.
Slow Cooker Chicken Pot Pie
Ingredients
Method
- Place the chicken breasts in the slow cooker.
- Add the frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper.
- Stir to combine.
- Cover and cook on low for 6-8 hours or high for 4 hours, until the chicken is cooked through and tender.
- Once cooked, shred the chicken in the pot.
- Preheat the oven to 425°F (220°C).
- Transfer the mixture into a pie plate and top with the pie crust.
- Cut slits in the crust to allow steam to escape.
- Bake for 20-25 minutes until the crust is golden brown.
- Let cool slightly before serving.