Succulent, tender chicken enveloped in a rich, creamy broth combined with heartwarming vegetables, certainly makes the slow cooker chicken pot pie a perfect choice for comforting meals. This dish is beloved for its effortless preparation and the delightful aroma it fills your kitchen with as it cooks. If you’re in search of a meal that satisfies both palates and appetites, this recipe is an ideal candidate. And if you adore pot pie, you might also be interested in checking out this amazing chicken pot pie soup recipe for a quick and cozy alternative.
Why cook this at home
Making chicken pot pie at home allows you to control the ingredients, ensuring fresh produce and no preservatives. It’s a budget-friendly option, especially when you have leftover chicken, and perfect for weeknight dinners when you want something hearty without much fuss. It’s a great dish to prepare in advance and enjoy later. You may also find Slow Cooker Chicken Pot Pie useful.
Preparing Slow Cooker Chicken Pot Pie
- Start by placing all ingredients in the slow cooker.
- Cook on low or high according to your schedule.
- Shred the chicken once it’s cooked.
- Combine shredded chicken with the broth and vegetables.
- Bake the mixture in a pie crust until golden brown.
Gather these items
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 3 cups chicken broth
- 1 cup frozen peas
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 pkg refrigerated pie crusts (2 crusts)
Most of these ingredients can be found at your local grocery store, and you can also interchange some items based on your preferences, such as using frozen vegetables.
How to make it
- Place the chicken, carrots, celery, potatoes, onion, chicken broth, thyme, salt, and pepper in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken and shred it with two forks. Return it to the slow cooker along with the frozen peas and cream of chicken soup, stirring to combine.
- In the last 30 minutes of cooking, line a deep dish pie pan with one pie crust, pour the chicken mixture on top, and cover with the second pie crust.
- Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until the crust is golden brown.
What to serve it with
This chicken pot pie pairs wonderfully with a fresh side salad or some crusty bread to dip in the flavorful filling. For something heartier, consider serving it alongside mashed potatoes or steamed veggies to complement the luscious pie.
How to store and freeze
Store leftovers in an airtight container in the refrigerator for up to three days. If you want to save some for later, freezing is an excellent option. Place the cooled pie in the freezer, and it can last for up to three months. When it’s time to enjoy, reheat in an oven at 350°F until heated through, which should be around 30-45 minutes depending on the size of your portions. Always follow the two-hour rule for food safety: discard food left at room temperature for more than two hours.
Tips for best results
- Use leftover or rotisserie chicken to cut down on prep time.
- Experiment with herbs and spices, like adding rosemary or parsley, for an extra flavor boost.
- Let the pie cool for a few minutes before cutting to allow the filling to set.
- If the crust starts to brown too quickly, cover the edges with foil.
- Serve with a sprinkle of fresh herbs for added presentation.
Creative twists
You could add various vegetables such as corn or green beans for additional flavor and nutrition. For a kick, consider including a bit of cayenne pepper or switching the chicken to turkey. Another option is to use puff pastry instead of traditional pie crust for a flaky finish.
Your questions answered
How long does it take to cook in a slow cooker?
The cooking time can range from 3-4 hours on high or 6-7 hours on low, depending on your slow cooker and the chicken’s size.
Can I substitute the chicken with something else?
Absolutely! You can use shredded turkey or even a plant-based meat substitute for a vegetarian option.
How do I know when to stop cooking?
Ensure the chicken reaches at least 165°F internally, and the mixture is bubbling before you add the crust.
Can I make this recipe ahead of time?
Yes! You can prepare the filling in advance and refrigerate it. When you’re ready to serve, simply add it to the pie crust and bake.
What if I don’t have a slow cooker?
You can make this on the stovetop by simmering the ingredients in a pot until the chicken is cooked through, then proceed with shredding and baking as indicated.
The comforting allure of chicken pot pie is hard to resist. Give this recipe a try; it’s not just simple but also a way to bring warmth to your dining table. Let it inspire your own kitchen endeavors and make it uniquely yours. Your family will appreciate the effort you put into making this special dish!
PrintSlow Cooker Chicken Pot Pie
A comforting slow cooker chicken pot pie filled with tender chicken, creamy broth, and heartwarming vegetables.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 3 cups chicken broth
- 1 cup frozen peas
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 pkg refrigerated pie crusts (2 crusts)
Instructions
- Place the chicken, carrots, celery, potatoes, onion, chicken broth, thyme, salt, and pepper in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken and shred it with two forks. Return it to the slow cooker along with the frozen peas and cream of chicken soup, stirring to combine.
- In the last 30 minutes of cooking, line a deep dish pie pan with one pie crust, pour the chicken mixture on top, and cover with the second pie crust.
- Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until the crust is golden brown.
Notes
Use leftover or rotisserie chicken to cut down on prep time. Experiment with spices for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
