Crockpot Chicken Pot Pie is the ultimate comfort food made easy. With tender chicken, mixed vegetables, and a creamy sauce, all cooked in the slow cooker, this recipe offers all the flavors of the classic pot pie without the fuss. Serve it with buttery biscuits for a complete, comforting meal that everyone will love.
Table of Contents
- Introduction
- Ingredients
- Step-by-Step Instructions
- Cook Notes & Tips
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For Crockpot Chicken Pot Pie
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup diced potatoes (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup heavy cream
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
- Buttery biscuits, for serving
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
- Place the boneless, skinless chicken breasts or thighs in the bottom of the slow cooker.
- Add the chopped onion, minced garlic, frozen mixed vegetables, and diced potatoes (if using).
Step 2: Season and Add Liquid
- Sprinkle the dried thyme, rosemary, salt, black pepper, and smoked paprika over the chicken and vegetables.
- Pour in the chicken broth and cream of chicken soup, stirring gently to combine.
Step 3: Slow Cook
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Step 4: Shred the Chicken
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine.
Step 5: Add Cream and Thicken
- Stir in the heavy cream. If you prefer a thicker consistency, stir in the cornstarch slurry and cook for an additional 30 minutes until the sauce thickens.
Step 6: Serve
- Serve the creamy chicken pot pie filling over warm, buttery biscuits. Garnish with fresh chopped parsley.
Cook Notes & Tips
- Chicken: You can use either boneless, skinless chicken breasts or thighs for this recipe. Thighs tend to be more tender and flavorful.
- Vegetables: Feel free to use any combination of frozen vegetables that you like.
- Biscuits: Store-bought or homemade biscuits work well. You can also serve this with puff pastry for a more traditional pot pie feel.
Variations
- Cheesy Chicken Pot Pie: Stir in 1 cup of shredded cheddar cheese before serving for a cheesy twist.
- Herb-Infused: Add fresh herbs like rosemary or thyme sprigs to the slow cooker for extra flavor.
- Gluten-Free Version: Use a gluten-free cream of chicken soup and serve with gluten-free biscuits.
Frequently Asked Questions (FAQs)
1. Can I Make This Chicken Pot Pie Ahead of Time?
Yes, you can prepare the chicken pot pie filling in advance and store it in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the slow cooker before serving.
2. How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
3. Can I Freeze Chicken Pot Pie Filling?
Yes, you can freeze the filling. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
4. What Can I Serve with Crockpot Chicken Pot Pie?
This dish pairs well with buttery biscuits, puff pastry, or mashed potatoes. A side salad or roasted vegetables also makes a great addition.
Crockpot Chicken Pot Pie is a comforting, creamy dish that’s perfect for any night of the week. With tender chicken, hearty vegetables, and a rich sauce, this recipe delivers all the flavors of the classic pot pie without the hassle. Serve it over warm biscuits for the ultimate cozy meal that your family will love.
Happy cooking!
