This slow cooker chicken pot pie recipe is simple and comforting. It brings together tender chicken, vegetables, and a flaky crust without the fuss of traditional baking. Perfect for busy days, it requires minimal prep time and allows the slow cooker to do all the work while you enjoy other activities. If you love easy, hearty meals, this recipe is for you! You may also find Best Slow Cooker Chicken Shawarma useful.
Why Make This Recipe
- It’s incredibly easy to prepare, perfect for busy weeknights.
- The slow cooker ensures that all the flavors blend beautifully.
- This dish is comforting and satisfying, ideal for the whole family.
- With just a few ingredients, it fits into any budget.
How to Make Slow Cooker Chicken Pot Pie
Making this chicken pot pie is straightforward. You simply mix all the filling ingredients in the slow cooker and let it cook. Near the end of the cooking time, you’ll top it with pie crust to create a delicious, golden finish. You may also find Chicken Pot Pie useful.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
Directions
- In a slow cooker, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, and black pepper. Stir until well mixed.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, roll out the pie crust and place it over the filling in the slow cooker.
- Cook uncovered on high for the final 30 minutes until the crust is golden brown.
- Serve warm and enjoy!
How to Serve Slow Cooker Chicken Pot Pie
This delicious dish can be served right from the slow cooker or plated for a more formal setting. Pair it with a fresh salad for a complete meal. You may also consider offering it alongside some crusty bread for added texture.
How to Store Slow Cooker Chicken Pot Pie
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place it in the microwave for a few minutes until heated through or enjoy it warmed in the oven. For a great taste, use a slow cooker to reheat over low heat.
Tips to Make Slow Cooker Chicken Pot Pie
- For added flavor, consider using homemade chicken broth.
- Experiment with different vegetables based on your preferences.
- If you’re in time crunch, pre-cooked rotisserie chicken works well.
- For a fun twist, try adding some herbs like rosemary or parsley.
Variations
- Add a splash of white wine for an extra layer of flavor.
- Use a different type of soup, like cream of mushroom.
- For a healthier version, substitute the pie crust with mashed potatoes on top.
FAQs
- Can I use frozen chicken? Yes, you can add frozen chicken directly to the slow cooker and let it cook through.
- What if I don’t have a slow cooker? You can make this in the oven by baking at 350°F for about 45 minutes.
- Can I add more vegetables? Absolutely! Feel free to mix in your favorites, such as peas, corn, or green beans.
Conclusion
This slow cooker chicken pot pie is a great way to make a hearty meal with minimal effort. Explore more delicious recipes like the best crock pot chicken pot pie recipe or try a unique twist with a slow cooker chicken pot pie without crust for variety!
Slow Cooker Chicken Pot Pie
Ingredients
Method
- In a slow cooker, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, and black pepper. Stir until well mixed.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, roll out the pie crust and place it over the filling in the slow cooker.
- Cook uncovered on high for the final 30 minutes until the crust is golden brown.
