Slow Cooker Chicken Pot Pie is a warm and comforting dish that everyone loves. It combines tender chicken, mixed vegetables, and creamy sauce, all wrapped up in a flaky crust. This recipe is easy to make, especially since it cooks in a slow cooker. You can set it up in the morning and come home to a delicious meal. Whether it’s a chilly day or a busy night, this chicken pot pie brings smiles around the dinner table. Plus, it’s a great way to use up leftover chicken or vegetables. Try this recipe for a cozy family meal.

Why Make This Recipe

This Slow Cooker Chicken Pot Pie is a fantastic choice for busy families. It requires minimal effort but delivers on taste and satisfaction. The slow cooker does all the work, allowing you to focus on other tasks or enjoy time with family. It also makes a large batch, perfect for leftovers or feeding a crowd. This dish is not only tasty but also nourishing, packed with protein and vegetables. It’s a classic comfort food that can bring warmth and joy to any meal.

How to Make Slow Cooker Chicken Pot Pie

Ingredients

1.5 lbs chicken breast, diced
4 cups mixed vegetables (carrots, peas, corn, and green beans)
1 onion, chopped
3 cups chicken broth
1 cup heavy cream
2 teaspoons garlic powder
1 teaspoon thyme
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 package refrigerated pie crusts or biscuits

Directions

In a slow cooker, combine the diced chicken, mixed vegetables, chopped onion, garlic powder, thyme, Worcestershire sauce, salt, and pepper.
Pour the chicken broth and heavy cream over the mixture, stirring to combine.
Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is fully cooked and tender.
About 30 minutes before serving, prepare the pie crusts according to package instructions.
Once the filling is cooked, spoon it into a pie crust or top with biscuits and bake in the oven until golden brown.
Serve hot and enjoy your delicious chicken pot pie!

How to Serve Slow Cooker Chicken Pot Pie

Serve this chicken pot pie warm, straight from the oven. It pairs well with a simple side salad or crusty bread. Everyone can scoop their serving and enjoy the creamy filling with the crispy crust.

How to Store Slow Cooker Chicken Pot Pie

Store any leftover chicken pot pie in an airtight container in the fridge. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. To reheat, bake in the oven until hot.

Tips to Make Slow Cooker Chicken Pot Pie

For extra flavor, add herbs like rosemary or parsley. You can also use rotisserie chicken for convenience. Always check the seasoning before serving; you might want to adjust the salt and pepper.

Variations

Feel free to swap out the vegetables. You can use mushrooms, bell peppers, or whatever you have on hand. For a healthier option, choose a whole wheat crust or even a cauliflower crust.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken, but it may take longer to cook.

What if I don’t have heavy cream?
You can use milk or half-and-half instead, but the filling may not be as rich.

Can I add more vegetables?
Absolutely! You can add any vegetables you like, just make sure to keep the total amount around 4 cups.

How do I know when the chicken is done?
The chicken is done when it is no longer pink in the middle and shreds easily with a fork.

Can I make this ahead of time?
You can prepare the filling ahead of time and store it in the fridge. Cook it in the slow cooker when you are ready to enjoy your pot pie.