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Slow Cooker Chicken Pot Pie

This comforting Slow Cooker Chicken Pot Pie recipe features tender chicken, hearty vegetables, and a creamy sauce, all topped with a flaky pie crust. With minimal effort, you can enjoy a delicious, homemade pot pie that simmers to perfection.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 slow cooker 6-quart recommended
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 stirring spoon
  • 1 roll pin for pie crust
  • 1 baking sheet

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts Approximately 3-4 pieces.
  • 4 medium carrots, diced
  • 3 medium potatoes, diced
  • 1 cup frozen peas
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour For thickening.
  • 1 sheet refrigerated pie crust Use 2 sheets for a double crust if preferred.

Instructions
 

  • Prepare the vegetables: Dice the carrots, potatoes, and onion, and mince the garlic.
  • Place the chicken breasts at the bottom of the slow cooker. Layer the carrots, potatoes, peas, onion, and garlic on top.
  • In a mixing bowl, whisk together the chicken broth, heavy cream, thyme, rosemary, salt, pepper, and flour until well combined.
  • Pour the mixture over the chicken and vegetables in the slow cooker. Stir gently to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken is cooked through and the vegetables are tender.
  • Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir.
  • Preheat the oven to 425°F (220°C). Roll out the pie crust and place it on a baking sheet.
  • Pour the chicken filling into a pie dish or keep it in the slow cooker for serving. Top with the pie crust, sealing the edges.
  • Bake for 15-20 minutes or until the crust is golden brown. Let cool for a few minutes before serving.

Notes

For a more flavorful dish, consider adding other vegetables like corn or green beans.
You can prepare the filling in advance and store it in the refrigerator, then bake the crust just before serving.
If using frozen pie crusts, follow the package's baking instructions.
This dish can be topped with biscuits or served over mashed potatoes for a twist on the classic recipe.