This Slow Cooker Chicken Pot Pie is the perfect warm hug on a chilly day! It features tender chicken, fresh veggies, and a creamy sauce all wrapped in a flaky crust. Yum!
I love just throwing everything in the slow cooker and letting it do its magic. It’s like a cozy dinner superhero! Plus, my family can’t get enough of it. 😊
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts for easy shredding. If you prefer a more flavorful option, chicken thighs can be a great substitute—they stay juicy and tender during cooking.
Frozen Mixed Vegetables: The mix of peas, carrots, corn, and green beans offers great color and nutrition. If unavailable, fresh chopped vegetables work well too. Just increase cooking time to ensure they soften properly.
Onion and Garlic: Diced onion and minced garlic are key for building flavor. If you’re short on time, you can use onion powder and garlic powder instead; about 1 teaspoon of each should do the trick.
Heavy Cream: This gives the dish its creaminess. If you want a lighter version, use half-and-half or even evaporated milk. For a dairy-free alternative, try coconut milk or almond milk thickened with cornstarch.
Biscuit or Crescent Roll Dough: These create the flaky topping. If you want a healthier option, use whole wheat dough or even a prepared pie crust. For entirely different texture, you could make a homemade biscuit dough.
How Can I Ensure the Chicken is Perfectly Cooked?
Cooking chicken in a Crock Pot is a great way to make it tender. To ensure it comes out just right, follow these tips:
- Start by placing the chicken at the bottom so it gets the most heat and moisture.
- Cook on low for 6-8 hours, or on high for 4 hours for best results. Don’t open the lid frequently, as this can increase cooking time.
- Always check for doneness; the internal temperature should reach 165°F (75°C). Use a meat thermometer if you have one!
Shredding the chicken after cooking helps it soak up the flavors of the broth and seasonings. Use two forks to make it easy and quick!
How to Make Crock Pot Chicken Pot Pie?
Ingredients You’ll Need:
For the Chicken Filling:
- 1 lb boneless, skinless chicken breasts
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour (for thickening)
For the Topping:
- 1 can biscuits or crescent roll dough
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and will cook in the Crock Pot for 4-8 hours, depending on whether you choose low or high heat. Plus, you’ll need about 15 additional minutes for baking the biscuits or crescent rolls. Total time: approximately 4 to 8 hours and 30 minutes. Perfect for a hassle-free dinner!
Step-by-Step Instructions:
1. Starting with the Chicken:
Begin by placing the boneless, skinless chicken breasts at the bottom of your Crock Pot. This will be the base of our delicious filling.
2. Adding the Veggies:
On top of the chicken, add the frozen mixed vegetables, diced onion, and minced garlic. This mix will add great flavor and nutrients to our dish!
3. Mixing the Broth and Seasonings:
Pour in the chicken broth, and then sprinkle in the dried thyme, black pepper, and salt. Give everything a gentle stir to combine the flavors.
4. Cooking Time:
Cover the Crock Pot and set it to cook on low for 6-8 hours, or on high for 4 hours. The chicken should be cooked through and tender by the end of this time.
5. Shredding the Chicken:
Once the chicken is cooked, carefully remove it from the Crock Pot and use two forks to shred it into bite-sized pieces. This step adds texture to our pot pie!
6. Thickening the Sauce:
In a small bowl, mix the heavy cream and flour until smooth. Stir this creamy mixture back into the Crock Pot, ensuring it’s well blended.
7. Final Cooking:
Return the shredded chicken to the pot and mix everything together. Cook uncovered for an additional 30 minutes on high to allow the sauce to thicken.
8. Preparing the Biscuit Topping:
While your filling is thickening, preheat the oven according to the instructions on your biscuit or crescent roll package. Get ready for a tasty topping!
9. Baking:
Bake the biscuits or crescent rolls as directed on the package until they are golden brown and delicious. The aroma will fill your kitchen!
10. Serve and Enjoy:
To serve, ladle the chicken pot pie filling into bowls and top each one with a freshly baked biscuit or crescent roll. Finish with a sprinkle of chopped parsley for a touch of freshness. Enjoy your cozy meal!
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! If you prefer fresh vegetables, use about 2 cups of your favorite diced vegetables like carrots, green beans, and peas. Just keep in mind that you may need to cook the pot pie filling a bit longer, about 30-45 minutes, to ensure everything is tender.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, use coconut milk or a non-dairy cream alternative. Just note that the sauce may not be as rich, so consider adding a bit more flour to thicken it.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and vegetable filling a day ahead. Just let it cool after cooking, then refrigerate it. When you’re ready to serve, reheat the filling in your Crock Pot on low while you bake the biscuits or crescent rolls separately.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stove. If the sauce is too thick, add a splash of chicken broth for a smoother consistency.
