Slow Cooker Chicken Pot Pie
Why make this recipe
Slow Cooker Chicken Pot Pie is a cozy and comforting meal, perfect for families and gatherings. It takes very little effort to prepare and lets your slow cooker do the work. You come home to a warm, filling dinner that tastes like it’s been cooking all day. This dish combines tender chicken and hearty vegetables in a creamy sauce, all topped with a flaky crust. It’s an easy way to enjoy the classic flavors of chicken pot pie without spending too much time in the kitchen.
How to make Slow Cooker Chicken Pot Pie
Making Slow Cooker Chicken Pot Pie is simple. You only need to prepare the ingredients and let your slow cooker do the magic. Follow these easy steps to create a delicious meal.
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 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
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Directions:
- Place the chicken breasts at the bottom of the slow cooker.
- Add the frozen mixed vegetables on top of the chicken.
- In a bowl, mix the cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Pour this mixture over the chicken and vegetables.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.
- Once done, shred the chicken in the slow cooker.
- Roll out the refrigerated pie crust and place it over the mixture in the slow cooker.
- Cover and cook on high for an additional 30 minutes until the crust is golden and flaky.
- Serve warm.
How to serve Slow Cooker Chicken Pot Pie
Serve this dish warm straight from the slow cooker. You can enjoy it as is or pair it with a simple side salad for added freshness. This meal is filling enough on its own, but some warm bread can also be a nice addition.
How to store Slow Cooker Chicken Pot Pie
Leftover Chicken Pot Pie can be stored in an airtight container in the refrigerator. It will stay fresh for 3-4 days. If you want to keep it longer, you can freeze the leftovers. Just make sure to let it cool completely before placing it in a freezer-safe container. It can last in the freezer for up to three months.
Tips to make Slow Cooker Chicken Pot Pie
- For added flavor, you can use fresh herbs instead of dried thyme.
- You can also add other vegetables based on your preferences, like potatoes or corn.
- If you want a thicker filling, consider mixing in a bit of cornstarch with water before cooking.
Variation
You can make this recipe lighter by using low-fat cream of chicken soup. Another variation is to use leftover Thanksgiving turkey instead of chicken for a hearty meal.
FAQs
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts. Just be sure to cook it on the high setting for the full time to ensure it cooks through.
2. Can I make this dish in advance?
Yes, you can prepare everything ahead of time and store it in the refrigerator. Just cook it in the slow cooker right before serving.
3. Is it possible to make this recipe gluten-free?
Yes, you can use gluten-free pie crusts and check that your cream of chicken soup is gluten-free as well to make it suitable for a gluten-free diet.
Slow Cooker Chicken Pot Pie
Ingredients
Method
- Place the chicken breasts at the bottom of the slow cooker.
- Add the frozen mixed vegetables on top of the chicken.
- In a bowl, mix the cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Pour this mixture over the chicken and vegetables.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.
- Once done, shred the chicken in the slow cooker.
- Roll out the refrigerated pie crust and place it over the mixture in the slow cooker.
- Cover and cook on high for an additional 30 minutes until the crust is golden and flaky.
- Serve warm straight from the slow cooker, optionally with a side salad or warm bread.
