As the chilly air settles in and cozy evenings beckon, there’s nothing quite like the comfort of a warm meal to wrap you in a hug from the inside out. I found myself yearning for a dish that brings nostalgia and warmth, which led me to create this sumptuous Crockpot Chicken Pot Pie. The process couldn’t be simpler: just toss in tender chicken, colorful veggies, and a medley of herbs, and let your slow cooker work its magic while you focus on what truly matters—spending time with loved ones.
This recipe not only simplifies weeknight dinners but also delivers hearty flavors that easily rival any restaurant’s offerings. The golden, flaky crust envelops a creamy filling bursting with taste, making each bite a delightful experience. Whether you’re looking to impress guests or just want to indulge in some good ol’ comfort food, this pot pie is your go-to. And if you’re leaning towards a vegetarian option, I’ve got some easy swaps to help you whip up a delicious, meat-free feast. Let’s dive into this delightful dish that promises to be a family favorite!
Why is Crockpot Chicken Pot Pie a Must-Try?
Simplicity at Its Best: Toss everything in your slow cooker and let it do the hard work while you enjoy your day.
Hearty and Satisfying: Each bite offers a warm hug made from tender chicken, crisp veggies, and creamy goodness.
Versatile Options: Easily adapt this recipe for a vegetarian delight using mushrooms and vegetable broth!
Impressive Presentation: The flaky, golden crust looks stunning on any dinner table, making it perfect for gatherings.
Quick Cleanup: With just one cooking pot, you can savor your meal without a mountain of dishes to tackle later.
This Crockpot Chicken Pot Pie is a warm, nostalgic dish that’s destined to become a family favorite!
Crockpot Chicken Pot Pie Ingredients
For the Filling
- Boneless, skinless chicken breasts – A lean protein source that shreds beautifully; substitute with cubed mushrooms for a vegetarian option.
- Chopped carrots – Adds natural sweetness and color; frozen carrots can work just as well.
- Chopped celery – Provides crunch and enhances flavor; feel free to omit if you prefer.
- Frozen peas – Brightens up the filling with sweetness; fresh peas can be used, but cooking time may vary.
- Frozen corn – Adds a delightful burst of sweetness; use seasonal fresh corn for an extra layer of flavor.
- Chopped onion – Essential for depth of flavor; shallots can offer a milder taste.
- Minced garlic – Infuses the dish with robust flavor; substitute with garlic powder if needed.
For the Broth
- Chicken broth – The savory base of the filling; vegetable broth can be used for a vegetarian version.
- Dried thyme – Indicates earthy herbal notes; oregano or Italian seasoning makes a good alternative.
- Dried rosemary – Lends a fragrant twist; extra thyme can substitute well if you don’t have rosemary.
- Black pepper – For that perfect seasoning balance; white pepper can also be used here.
For the Thickening
- All-purpose flour – Essential for thickening the filling; cornstarch or gluten-free flour can work too.
- Milk – Adds creaminess to the mixture; swap for any non-dairy milk for a lactose-free option.
For the Crust
- Refrigerated pie crusts – Creates a flaky and delightful shell; homemade crusts are a wonderful alternative if you prefer.
- Milk or melted butter (for brushing) – Enhances browning of the crust; feel free to omit for a dairy-free version.
Gather these ingredients, and you’re on your way to creating a comforting Crockpot Chicken Pot Pie that will warm your soul!
How to Make Crockpot Chicken Pot Pie
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Prepare the Ingredients: Place the boneless, skinless chicken breasts, carrots, celery, peas, corn, onion, and minced garlic in your crockpot. Aim for an even layer to help with cooking.
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Add the Broth: Pour the chicken broth over the ingredients, then sprinkle in the dried thyme, rosemary, and black pepper. Give everything a gentle stir to combine all those lovely flavors.
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Cook the Filling: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. You’ll know it’s done when the chicken shreds easily and all the veggies are tender.
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Thicken the Mixture: In a small bowl, whisk together the all-purpose flour and milk until smooth. Stir this mixture into the crockpot filling, then cover and cook on high for another 20-30 minutes or until the filling thickens up nicely.
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Preheat the Oven: While your filling thickens, preheat your oven to 400°F (200°C). Grease a pie dish and line it with one of the pie crusts, ensuring it fits snugly.
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Fill the Pie: Carefully pour the chicken mixture into the prepared crust, spreading it out evenly. Top it with the second crust, crimp the edges to seal, and cut slits in the top for steam to escape.
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Brush and Bake: Brush the top crust with milk or melted butter for an extra golden finish. Bake in the preheated oven for 30-40 minutes, or until it’s golden brown and bubbling. Keep an eye on it and cover with foil if it browns too quickly.
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Cool Before Serving: Once baked, let the pie cool for 10-15 minutes before cutting. This resting time helps the filling set up a bit more, making it easier to slice.
Optional: Sprinkle fresh parsley on top before serving for a pop of color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crockpot Chicken Pot Pie components are perfect for meal prep! You can prep the filling (chicken, veggies, and seasonings) up to 24 hours in advance by storing it in an airtight container in the refrigerator. This not only saves you time during busy weeknights but also allows the flavors to meld beautifully. When you’re ready to cook, just pour the mixture into your crockpot, add the broth, and proceed with the normal cooking instructions. To keep the crust from becoming soggy, consider blind baking the bottom crust for about 10 minutes before adding the filling. This way, you’ll enjoy a delectable pot pie that’s just as delicious as if made fresh!
What to Serve with Crockpot Chicken Pot Pie?
Creating a heartwarming meal around your comforting pot pie is as simple as adding a few delightful sides to enhance the experience.
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Simple Green Salad: A fresh salad made with crisp greens and a light vinaigrette offers a refreshing counterpoint to the creamy filling, balancing flavors beautifully.
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Crusty Bread: A slice of warm, crusty bread is perfect for soaking up every bit of the savory filling. Consider homemade sourdough for a special touch.
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Mashed Potatoes: Creamy mashed potatoes add another layer of comfort to your meal, providing a buttery, rich texture that pairs well with the pie.
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Steamed Vegetables: Lightly seasoned steamed broccoli or green beans bring a pop of color and nutrition to your plate. Their crispness complements the softness of the pot pie.
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Roasted Brussels Sprouts: These caramelized veggies add a slightly nutty flavor that enhances the meal’s depth. Toss with olive oil, salt, and pepper for a delicious side.
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Apple Crisp: Don’t forget dessert! A warm apple crisp offers a sweet ending with a comforting crunch, making it a delightful way to round off your dinner.
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Hot Chocolate: For a cozy drink option, serve up some rich hot chocolate with whipped cream. The warmth and sweetness create a snug atmosphere.
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Chardonnay: A chilled glass of Chardonnay pairs wonderfully, its acidity cutting through the creamy sauce of the pot pie while enhancing its savory flavors.
Expert Tips for Crockpot Chicken Pot Pie
- Blind Bake Crust: Pre-bake the bottom crust for about 10 minutes to avoid a soggy bottom after baking.
- Submerge Chicken: Ensure that the chicken is fully submerged in the broth for even cooking, keeping it moist and flavorful.
- Check Browning: If your crust starts to brown too fast, cover it with foil during the last 15 minutes to prevent burning.
- Toast Herbs: Lightly toast dried thyme and rosemary before adding them to the crockpot; this enhances their flavors in your Crockpot Chicken Pot Pie.
- Customize Veggies: Feel free to mix in your favorite vegetables! Just remember that tougher vegetables, like potatoes, need to be diced small for even cooking.
- Easy Leftovers: Store any leftovers in an airtight container for up to 3 days; they reheat beautifully in the oven for a comforting meal later.
Crockpot Chicken Pot Pie Variations
Embrace your creativity and tailor this comforting classic to suit your taste buds!
- Vegetarian Twist: Substitute chicken with diced mushrooms and use vegetable broth for a hearty, meat-free version.
- Potato Addition: Mix in diced potatoes for extra heartiness; just cut them small enough for even cooking.
- Mixed Veggies: Experiment with additional vegetables like green beans or bell peppers to brighten the filling.
- Herb Infusion: Try adding fresh herbs such as parsley or thyme at the end of cooking for a burst of flavor.
- Spicy Kick: For a bit of heat, incorporate a sprinkle of red pepper flakes or a dash of hot sauce.
- Cheesy Delight: Fold in a cup of shredded cheese like cheddar or mozzarella before pouring into the crust for creaminess.
- Gluten-Free Option: Swap all-purpose flour with cornstarch or a gluten-free blend to make this dish gluten-free.
- Crust Alternatives: Use a puff pastry or biscuit topping instead of traditional pie crust for a different texture.
Whichever variation you choose, this pot pie is sure to become a beloved dish at your table!
How to Store and Freeze Crockpot Chicken Pot Pie
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain the crust’s delicious texture.
Freezer: Individual portions can be frozen for up to 2 months. Thaw overnight in the fridge before reheating to enjoy your comforting Crockpot Chicken Pot Pie again!
Reheating: Reheat in the oven at 350°F (175°C) for about 20-30 minutes until heated through, ensuring the crust remains crispy.
Crockpot Chicken Pot Pie Recipe FAQs
What kind of chicken should I use?
Absolutely! Boneless, skinless chicken breasts work best because they shred beautifully after cooking. If you’d prefer a vegetarian option, you can substitute the chicken with cubed mushrooms, which adds a hearty texture.
How do I store leftovers?
Very simple! Store any leftover Crockpot Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. Just be sure to reheat it in the oven to keep that crust nice and flaky.
Can I freeze Crockpot Chicken Pot Pie?
Of course! You can freeze individual portions for up to 2 months. Just wrap each portion in plastic wrap and aluminum foil to prevent freezer burn. To reheat, thaw overnight in the fridge, then bake at 350°F (175°C) for about 20-30 minutes until heated through.
What if my filling is too runny?
If you find your filling is too runny, you can thicken it by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stirring it into the filling. Cook on high for an additional 20-30 minutes, and it should thicken beautifully.
Is this recipe suitable for those with allergies?
It’s always good to check! The recipe contains common allergens like chicken, dairy, and gluten from the pie crust. For dairy-free options, just swap out the milk for any non-dairy alternative. If you have gluten sensitivities, you can use gluten-free flour and crust. Always consult with your guests regarding their allergies before serving!
Crockpot Chicken Pot Pie: Cozy Comfort in Every Bite
Ingredients
Equipment
Method
- Prepare the Ingredients: Place the boneless, skinless chicken breasts, carrots, celery, peas, corn, onion, and minced garlic in your crockpot. Aim for an even layer to help with cooking.
- Add the Broth: Pour the chicken broth over the ingredients, then sprinkle in the dried thyme, rosemary, and black pepper. Give everything a gentle stir to combine.
- Cook the Filling: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken shreds easily and the veggies are tender.
- Thicken the Mixture: Whisk together the flour and milk until smooth, then stir this mixture into the crockpot filling, and cook on high for another 20-30 minutes.
- Preheat the Oven: While the filling thickens, preheat your oven to 400°F (200°C) and grease a pie dish, lining it with one of the pie crusts.
- Fill the Pie: Carefully pour the chicken mixture into the prepared crust, top with the second crust, crimp the edges to seal, and cut slits in the top for steam to escape.
- Brush and Bake: Brush the top crust with milk or melted butter and bake for 30-40 minutes until golden brown. Cover with foil if it browns too quickly.
- Cool Before Serving: Let the pie cool for 10-15 minutes before cutting to help the filling set.