If you’re looking for an easy slow cooker chicken pot pie recipe that will leave everyone wanting more, you need to try this recipe! One bite, and my husband was hooked, asking for seconds! The buttery, flaky crust combined with savory flavors make this dish a true comfort food!
Plus, who doesn’t love a homemade chicken pot pie?
Table of Contents:
- Why You’ll Love this Slow Cooker Chicken Pot Pie Recipe
- What You’ll Need for this Recipe
- How to Make Slow Cooker Chicken Pot Pie
- FAQs: Storing, Reheating, Substitutions
- Slow Cooker Chicken Pot Pie Recipe
Why You’ll Love this Slow Cooker Chicken Pot Pie Recipe
- Effortless Cooking: Simply toss all the ingredients in the slow cooker and let it work its charm. I don’t know about you, but easy effortless recipes that taste great are the best kind!
- Comforting Flavors: The blend of tender chicken, vegetables, and savory seasonings will satisfy your taste buds.
- Family Favorite: This dish is a crowd-pleaser, perfect for cozy dinners or gatherings. I rarely meet anyone who doesn’t love a good, comforting chicken pot pie!
What You’ll Need for this Recipe
- 1 peeled and diced potato
- 1 cup Frozen veggie medley
- 1/2 chopped onion
- 1/2 cup butter
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme
- 1 tsp garlic powder
- 1/4 teaspoon poultry seasoning
- 1 1/2 cups chicken broth
- 1 cup milk
- 3 chicken breasts
- 1/2 cup all-purpose flour
- 2 refrigerated pie crusts
- 1 egg beaten together with 1 tablespoon water for egg wash
How to Make Slow Cooker Chicken Pot Pie
- Add peeled and diced potato, frozen veggie medley, chopped onion, butter, salt, pepper, thyme, garlic powder, poultry seasoning, chicken broth, milk, and chicken breasts to the slow cooker.
- Cook on high for 7-8 hours or low for 4-5 hours until chicken is tender.
- After cooking, add all-purpose flour to thicken the mixture.
- Preheat the oven to 425 degrees F.
- Roll out the bottom pie crust into a 12-inch circle on a lightly floured surface and transfer it into a 9-inch pie dish.
- Add the chicken pot pie filling to the pie crst.
- Roll out the second pie crust and place it over the filling. Seal the edges of the crust together and crimp for a decorative finish. Make a few small slits in the top crust to allow steam to escape.
- In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush this egg wash over the top crust.
- Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the chicken pot pie to cool before serving to allow it to set.
FAQs
Can I Use Frozen Chicken?
Yes, you can use frozen chicken breasts in this recipe. Adjust the cooking time accordingly.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the filling the night before and assemble the pot pie in the slow cooker in the morning for a hassle-free dinner.
Can I Freeze Leftover Pot Pie?
Yes, you can freeze individual portions of the pot pie for up to 3 months. Thaw in the refrigerator before reheating.
How do I store the chicken pot pie?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
How do I reheat the chicken pot pie?
Reheat the pot pie in the oven for a crispy crust or microwave for a quick meal.
Slow Cooker Chicken Pot Pie Recipe
Enjoy the ultimate comfort food experience with our Slow Cooker Chicken Pot Pie. Tender chicken, hearty vegetables, and savory seasonings come together in a buttery, flakey crust for a homemade delight. This recipe combines convenience with homemade goodness, perfect for cozy family dinners or gatherings. Elevate your culinary creations with this classic dish today!
Ingredients
- 1 peeled and diced potato
- 1 cup Frozen veggie medley
- 1/2 chopped onion
- 1/2 cup butter
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme
- 1 tsp garlic powder
- 1/4 teaspoon poultry seasoning
- 1 1/2 cups chicken broth
- 1 cup milk
- 3 chicken breasts
- 1/2 cup all-purpose flour
- 2 refrigerated pie crusts
- 1 egg beaten together with 1 tablespoon water for egg wash
Instructions
- Prepare the filling in the slow cooker as instructed.
- Preheat the oven to 425 degrees F.
- Roll out the bottom pie crust: Remove one pie dough from the fridge and place it on a lightly floured surface. Roll the dough into a 12-inch circle and transfer it to a 9-inch pie dish.
- Fill the pie: Add the cooled chicken pot pie filling to the prepared pie crust.
- Roll out the second pie crust and place it over the filling. Seal the edges of the crusts together and crimp them for a decorative finish. Make small slits in the top crust to allow steam to escape.
- In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush this egg wash over the top crust.
- Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the chicken pot pie to cool for 15-20 minutes before serving to allow it to set up.
Notes
- Customize Your Veggies: Feel free to swap out the frozen veggie medley with your favorite vegetables for a personalized touch.
- Thickening the Sauce: If you prefer a thicker sauce, mix the all-purpose flour with a bit of water before adding it to the slow cooker.
- Rotisserie Chicken Shortcut: Shorten the cooking time by using shredded rotisserie chicken instead of chicken breasts.
- Golden Crust Tip: For a perfectly golden crust, brush the top pie crust with the egg wash just before baking.
There you have it, a delectable Slow Cooker Chicken Pot Pie that will warm your heart and satisfy your taste buds. Let me know in the comments below if you tried this recipe!
