Slow Cooker Chicken Pot Pie
Slow Cooker Chicken Pot Pie is a comforting and delicious dish that can easily become a family favorite. This recipe combines tender chicken, mixed vegetables, and creamy soup, all topped with a buttery crust that’s golden brown. It’s a perfect meal for busy days when you want to come home to something warm and satisfying.
Why Make This Recipe
Making Slow Cooker Chicken Pot Pie is a great choice for several reasons. First, it’s simple and requires very little hands-on time. Just toss the ingredients into the slow cooker, and let it do all the work. Second, it’s an excellent way to use up leftover chicken or vegetables. Lastly, it’s a cozy meal that everyone loves, making it perfect for family dinners or gatherings.
How to Make Slow Cooker Chicken Pot Pie
Here’s how to create this delightful dish in a few easy steps.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 refrigerated pie crust or biscuit dough
Directions:
- In a slow cooker, combine the chicken breasts, frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the chicken in the slow cooker with two forks and mix everything together.
- Place the mixture in a pie dish and cover with pie crust or biscuit dough.
- Bake at 425°F (220°C) for 20-25 minutes until the crust is golden brown.
- Serve warm and enjoy your homemade chicken pot pie.
How to Serve Slow Cooker Chicken Pot Pie
Serve Slow Cooker Chicken Pot Pie warm, right from the oven. It pairs nicely with a simple salad or some crusty bread on the side. The flaky crust and savory filling make it a complete meal by itself, but feel free to add any sides you love!
How to Store Slow Cooker Chicken Pot Pie
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing the filling (without the crust) for up to 3 months. Just reheat and add a fresh crust to enjoy again!
Tips to Make Slow Cooker Chicken Pot Pie
- Use cooked chicken: If you have leftover rotisserie chicken, you can use it instead of raw chicken. Just reduce the cooking time.
- Add seasonings: Feel free to adjust the spices based on your preferences. You can add a pinch of rosemary or parsley for extra flavor.
- Make it chunky: If you prefer a chunkier filling, chop the vegetables into larger pieces.
Variation
You can easily make this recipe gluten-free by using gluten-free pie crust or biscuits. Also, feel free to change the vegetables to your favorites—like peas, corn, or green beans!
FAQs
1. Can I make this recipe without a slow cooker?
Yes! You can cook the chicken and vegetables in a pot on the stove over medium heat until tender.
2. How do I know when the chicken is fully cooked?
Chicken is safely cooked when it reaches an internal temperature of 165°F (75°C).
3. Can I prepare the filling the night before?
Absolutely! Combine all the filling ingredients in the slow cooker and refrigerate overnight. Just take it out a few hours before cooking to bring it back to room temperature.
