Description
A comforting, hearty dish that takes the classic chicken pot pie to the next level with the ease of a slow cooker. Crockpot Chicken Pot Pie features tender chicken, vegetables, and a creamy sauce, all cooked to perfection and topped with a buttery biscuit or pie crust. It’s the ultimate cozy meal.
Ingredients
For the Crockpot Chicken Pot Pie Filling:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen corn kernels
- ¼ cup all-purpose flour (for thickening)
- 2 tablespoons unsalted butter
For the Pie Crust:
- 1 package refrigerated pie crusts (or homemade crust, if preferred)
- 1 egg, beaten (for egg wash)
Instructions
Start by placing the chicken breasts (or thighs) in the bottom of the Crockpot. Add the diced onion, garlic, frozen peas, carrots, and corn. These vegetables will cook down in the slow cooker, absorbing all the flavors from the chicken and broth.
If you’re using fresh vegetables instead of frozen, you can sauté the carrots and onions in a little butter or oil before adding them to the Crockpot, but this is optional.
In a separate bowl, whisk together the chicken broth, heavy cream, dried thyme, dried rosemary, salt, and black pepper. Pour this mixture over the chicken and vegetables in the Crockpot. The creamy broth will create a flavorful base for the filling.
Cover the Crockpot and cook on low for 6 hours or on high for 3 hours. During this time, the chicken will become tender and cook through, and the vegetables will soften and absorb the flavors. Stir occasionally if possible to ensure even cooking.
About 30 minutes before the cooking time is complete, make the thickening mixture. In a small saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly to form a roux. Cook the roux for about 1-2 minutes until it turns a light golden color, which will help eliminate the raw flour taste.
Slowly whisk in a cup of the cooking liquid from the Crockpot into the roux, then return this mixture to the Crockpot. Stir everything together until the sauce thickens, creating a creamy and hearty filling. Continue cooking for the remaining 30 minutes.
While the filling thickens, preheat your oven to 400°F (200°C). Roll out the pie crust on a lightly floured surface if using homemade dough. If using store-bought crusts, simply unroll them and press them into the pie dish.
Once the pie dish is lined with the crust, pour the thickened chicken filling into the crust. You can gently press the mixture to ensure even distribution.
Place the second pie crust over the top of the chicken filling. Pinch the edges of the crusts together to seal, and trim any excess dough. Cut small slits in the top crust to allow steam to escape while baking. Brush the top with a beaten egg to give it a golden, glossy finish.
Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and crispy. If the edges of the crust begin to brown too quickly, cover them with aluminum foil to prevent burning.
Once the crust is golden and the filling is bubbling, remove the pot pie from the oven. Let it cool for 10-15 minutes before slicing and serving. This allows the filling to set slightly, making it easier to cut and serve.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high in the Crockpot
Nutrition
- Calories: 350-400 kcal
- Fat: 18-22g
- Carbohydrates: 30-35g
- Protein: 20-25g