There’s something undeniably comforting about a warm, flaky chicken pot pie. It’s the ultimate comfort food, combining tender chicken, hearty vegetables, and a creamy sauce, all encased in a golden crust. But what if you could make this classic dish even easier? Enter the slow cooker! In this guide, we’ll show you how to make the best slow cooker chicken pot pie that’s not only delicious but also incredibly convenient. Whether you’re a busy parent, a meal prep enthusiast, or just someone who loves a good homemade meal, this easy chicken pot pie slow cooker recipe is for you.
Why Make Chicken Pot Pie in a Slow Cooker?
You might be wondering, Can you really make chicken pot pie in a slow cooker? The answer is a resounding YES! Here’s why:
- Hands-Off Cooking: The slow cooker does all the work for you. Just toss in the ingredients, set it, and forget it.
- Flavor Infusion: Slow cooking allows the flavors to meld together beautifully, resulting in a richer, more delicious filling.
- Versatility: You can use raw or pre-cooked chicken, making it perfect for using up leftovers.
- Crowd-Pleasing: This recipe is easy to scale up or down, making it ideal for family dinners or potlucks.
Ingredients for the Best Slow Cooker Chicken Pot Pie
Here’s what you’ll need to make this easy chicken pot pie slow cooker recipe:
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs (raw or pre-cooked)
- 2 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream or half-and-half
- 2 cups mixed vegetables (frozen or fresh—carrots, peas, and corn work well)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour (or cornstarch for a gluten-free option)
For the Crust:
- 1 sheet of store-bought pie crust (or homemade, if preferred)
- 1 egg (for egg wash)
Step-by-Step Instructions
Step 1: Prepare the Chicken
If using raw chicken, season it with salt and pepper. You can sear it briefly in a skillet for extra flavor, but this step is optional.
Step 2: Add Ingredients to the Slow Cooker
Place the chicken at the bottom of the slow cooker. Then, add the diced onion, minced garlic, mixed vegetables, thyme, rosemary, salt, and pepper. After that, pour in the chicken broth.
Step 3: Cook on Low or High
- Low Setting: Cook for 6-7 hours.
- High Setting: Cook for 3-4 hours.
Step 4: Make the Sauce
About 30 minutes before the cooking time is up, melt the butter in a saucepan. Next, whisk in the flour (or cornstarch) to create a roux. Gradually add the heavy cream, stirring until the sauce thickens. Finally, pour this mixture into the slow cooker and stir to combine.
Step 5: Add the Crust
Roll out the pie crust and cut it to fit the top of your slow cooker. Then, place it over the filling, crimping the edges if necessary. After that, brush the crust with an egg wash for a golden finish.
Step 6: Finish Cooking
Cover the slow cooker and cook on high for an additional 30-45 minutes, or until the crust is golden and flaky.
Troubleshooting & Tips
Common Mistakes to Avoid:
- Soggy Crust: To prevent this, par-bake the crust before adding it to the slow cooker.
- Thin Sauce: If your sauce is too runny, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the filling.
- Overcooking: Avoid cooking the chicken for too long, as it can become dry.
Tips for Success:
- Use a slow cooker liner for easy cleanup.
- For a biscuit topping, use store-bought biscuit dough instead of pie crust.
- Double the recipe for a freezer-friendly meal.
Variations & Customizations
Flavor Combinations:
- Add a splash of white wine for a gourmet twist.
- Stir in a handful of fresh parsley or chives before serving.
Healthy Modifications:
- Use Greek yogurt instead of heavy cream.
- Swap the pie crust for a whole-grain or gluten-free alternative.
Dietary Restrictions:
- Gluten-Free: Use cornstarch instead of flour and a gluten-free pie crust.
- Dairy-Free: Substitute the heavy cream with coconut milk and use a dairy-free butter alternative.
- Vegetarian: Replace the chicken with chickpeas or tofu.
Serving Suggestions
Pair your slow cooker chicken pot pie with:
- A crisp green salad
- Garlic bread or dinner rolls
- Steamed green beans or roasted Brussels sprouts
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the fridge before reheating.
- Reheating: Warm in the oven at 350°F for 15-20 minutes, or microwave until heated through.
FAQ Section
Can I use frozen vegetables?
Yes! Frozen vegetables work perfectly in this recipe.
Can I make this recipe ahead of time?
Absolutely. Prepare the filling and store it in the fridge for up to 24 hours before cooking.
What size slow cooker should I use?
A 6-quart slow cooker is ideal, but you can adjust the recipe for smaller or larger models.
Conclusion
Making chicken pot pie in the slow cooker is a game-changer for busy home cooks. It’s easy, delicious, and customizable to suit your tastes and dietary needs. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this recipe is sure to become a family favorite.
So, what are you waiting for? Grab your slow cooker and give this best slow cooker chicken pot pie recipe a try. Don’t forget to leave a comment below and let us know how it turned out!
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