Slow Cooker Chicken Pot Pie is a warm, comforting dish that is perfect for any day of the week. It brings together tender chicken, colorful vegetables, and a flaky pie crust in a delicious way. Using a slow cooker makes it easy to prepare this classic dish without much fuss, allowing it to cook gently while you go about your day.
Why Make This Recipe
This recipe is fantastic because it’s simple and rewarding. The slow cooker takes care of the cooking for you, and the results are always satisfying. It’s a great way to use up leftover chicken or vegetables, and it can feed a crowd. Plus, who doesn’t love the smell of a pot pie cooking throughout the day? It’s a meal that feels like a warm hug!
How to Make Slow Cooker Chicken Pot Pie
Creating this delightful dish is quite simple. With just a few steps, you can have a delicious chicken pot pie ready to serve.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
Directions:
- Place the chicken breasts in the bottom of the slow cooker.
- Add the mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
- Once cooked, shred the chicken in the slow cooker using two forks.
- Roll out the pie crusts and place one over the mixture in the slow cooker.
- Cover and cook for an additional 30 minutes on high, or until the crust is golden brown.
- Remove and let cool slightly before serving.
How to Serve Slow Cooker Chicken Pot Pie
Serve the Chicken Pot Pie warm right from the slow cooker. You can cut into it right away and spoon out portions onto plates. It pairs nicely with a simple salad or some crusty bread for a complete meal.
How to Store Slow Cooker Chicken Pot Pie
If you have leftovers, let the Chicken Pot Pie cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it. Just make sure to place it in a freezer-safe container. It can last in the freezer for up to 3 months. To reheat, simply thaw and heat it in the microwave or oven until warmed through.
Tips to Make Slow Cooker Chicken Pot Pie
- For extra flavor, try seasoning the chicken with herbs like thyme or rosemary.
- Feel free to add in other vegetables according to your taste or what you have on hand.
- If you prefer a thicker filling, you can add a tablespoon of cornstarch mixed with a little water before adding the pie crust.
Variation
You can change the pie crust to a puff pastry for a different texture. Additionally, you can use turkey instead of chicken, especially after the holidays.
FAQs
1. Can I use frozen vegetables?
Yes, frozen mixed vegetables work great in this recipe. Just add them in without thawing.
2. Can I make this gluten-free?
Absolutely! Just use a gluten-free pie crust and cream of chicken soup for a gluten-free version.
3. How do I know when the chicken is done cooking?
When the chicken breast reaches an internal temperature of 165°F, it is fully cooked. You can check with a meat thermometer for accuracy.
