Slow Cooker Chicken Pot Pie Recipe

Mak Erot

3 min read

·

Apr 04, 2025

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Slow Cooker Chicken Pot Pie: A Comfort Food Classic Reimagined

This recipe takes the beloved chicken pot pie and gives it a delicious, slow-cooker twist! Enjoy all the creamy, comforting flavors without the fuss of a traditional pie crust. This recipe is perfect for a weeknight meal or a cozy weekend gathering. It's easy, delicious, and perfect for meal prepping.

Ingredients You'll Need:

This recipe is designed to be adaptable to your taste and what you have on hand. Feel free to substitute vegetables based on your preferences and what’s in season.

• 1.5 lbs boneless, skinless chicken breasts: You can use rotisserie chicken for even quicker prep time.
• 1 tbsp olive oil: For sautéing the vegetables.
• 1 large onion, chopped: Adds sweetness and depth of flavor.
• 2 carrots, chopped: Provides a nice crunch and sweetness.
• 2 celery stalks, chopped: Another classic pot pie ingredient.
• 2 cloves garlic, minced: Enhances the savory flavors.
• 1 cup frozen peas: Adds a pop of color and freshness.
• 1 cup frozen corn: Another classic pot pie addition.
• 4 cups chicken broth: Creates a rich and flavorful sauce.
• 1 cup heavy cream: Adds richness and creaminess.
• 1/2 cup all-purpose flour: Thickens the sauce.
• 1 tsp dried thyme: Provides a warm, earthy flavor.
• 1/2 tsp salt: To taste.
• 1/4 tsp black pepper: To taste.
• Optional toppings: Fresh parsley, biscuit or puff pastry topping (baked separately).

Instructions: A Step-by-Step Guide

Get started:

1. Brown the chicken: In a large skillet, brown the chicken breasts until lightly golden. This adds extra flavor. Set aside. You can skip this step if using pre-cooked chicken.

Slow cooker magic:

2. Sauté the vegetables: In the same skillet, sauté the onion, carrots, and celery in olive oil until softened. Add the garlic and cook for another minute.

3. Combine ingredients: Transfer the sautéed vegetables to your slow cooker. Add the browned chicken, chicken broth, heavy cream, flour, thyme, salt, and pepper. Stir to combine everything thoroughly.

4. Slow cook: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the sauce has thickened.

5. Stir in frozen vegetables: About 30 minutes before serving, stir in the frozen peas and corn. This prevents them from becoming overcooked and mushy.

Serving Suggestions:

6. Serve and enjoy: Serve hot, optionally topped with fresh parsley, crumbled biscuits, or a baked puff pastry.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes for a little heat.
• Make it cheesy: Stir in 1 cup of shredded cheddar cheese during the last 30 minutes of cooking.
• Add different vegetables: Feel free to experiment with other vegetables like potatoes, mushrooms, or green beans.
• Make it ahead: This recipe is perfect for meal prepping. You can make it ahead of time and reheat it when ready to serve.

FAQs: Addressing Your Queries

• Can I use rotisserie chicken? Absolutely! This will significantly reduce the prep time. Just shred the chicken and add it to the slow cooker with the vegetables.

• How do I thicken the sauce? If the sauce isn't thick enough after cooking, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the slow cooker during the last 30 minutes of cooking.

• Can I freeze this recipe? Yes, this recipe freezes well. Let it cool completely before storing in an airtight container in the freezer for up to 3 months.

This Slow Cooker Chicken Pot Pie recipe is a delicious and convenient way to enjoy a classic comfort food. Enjoy!