Of course! Crock Pot Chicken Pot Pie is the ultimate comfort food made easy. This recipe gives you all the classic, creamy, savory flavors of chicken pot pie with the convenience of a slow cooker, topped with an easy, flaky crust.
The key is to thicken the filling at the end to avoid a soupy result.
The Easiest Crock Pot Chicken Pot Pie
This method creates a rich and hearty filling that you can serve with your favorite topping.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 6-7 hours on LOW, plus 30 minutes to thicken
Ingredients
For the Filling:
· 1.5 lbs boneless, skinless chicken breasts or thighs
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 2 cups low-sodium chicken broth
· 1 teaspoon dried thyme
· ½ teaspoon dried rosemary (or 1 sprig fresh)
· 1 teaspoon salt (or to taste)
· ½ teaspoon black pepper
· 1 bay leaf (optional, but great for flavor)
· 3 cups mixed frozen vegetables (classic blend: peas, carrots, corn, green beans)
· ½ cup heavy cream, half-and-half, or whole milk
· ⅓ cup all-purpose flour
For the Topping (Choose One):
· 1 can (8-count) refrigerated biscuit dough (Grands! style)
· 1 sheet puff pastry, thawed
· 1 batch of your favorite drop biscuits or pie crust
Instructions
Part 1: The Slow Cooker Filling
- Combine in Crock Pot: Place the chicken, onion, garlic, chicken broth, thyme, rosemary, salt, pepper, and bay leaf into the slow cooker. Stir to combine.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Shred the Chicken: About 30 minutes before serving, remove the chicken and bay leaf. Shred the chicken with two forks and return it to the slow cooker.
- Add Vegetables: Stir in the frozen mixed vegetables.
- Thicken the Filling: In a small bowl, whisk the flour and cream together until completely smooth to create a slurry. Stir this mixture into the slow cooker.
- Final Cook: Cover and cook on HIGH for another 25-30 minutes, or until the filling has thickened and is bubbly. Taste and adjust seasoning if needed.
Part 2: The Topping & Serving
While the filling is thickening, prepare your chosen topping.
· For Refrigerated Biscuits: Bake the biscuits on a separate baking sheet according to package directions until golden brown.
· For Puff Pastry: Unfold the sheet, cut it into squares, and bake on a parchment-lined sheet according to package directions until puffed and golden.
· For a Traditional Pie Crust: Roll out the crust and bake it in a preheated 375°F (190°C) oven on a baking sheet for 15-20 minutes, or until golden.
To Serve: Ladle the thick, creamy pot pie filling into bowls and place a warm, flaky biscuit or piece of pastry on top.
“Set-It-And-Forget-It” Method (All in One)
If you prefer to cook the biscuits directly on top of the filling, here’s how:
- Follow Steps 1-4 from the filling instructions above.
- Thicken First: Crucially, you must thicken the filling before adding the biscuit topping. Complete Step 5 (adding the flour/cream slurry) and let the filling cook on HIGH for 20-25 minutes until thickened.
- Add the Topping: Once thickened, remove the bay leaf. Open the can of biscuits and place them evenly on top of the hot filling.
- Cook with Lid On: Cover and cook on HIGH for 25-35 minutes, or until the biscuits are cooked through and fluffy. The bottom of the biscuits will be soft and dumpling-like, while the top will be baked.
Success Tips for the Perfect Pot Pie
· Avoid Mushy Vegetables: Using frozen vegetables and adding them at the end ensures they stay perfectly tender-crisp and don’t turn to mush during the long cooking time.
· Thicken at the End: Adding the thickener at the beginning can cause it to break down. Adding it at the end guarantees a perfectly creamy gravy.
· No Lumpy Gravy: The key is to whisk the flour and cream into a completely smooth paste before adding it to the hot liquid.
· Customize Your Veggies: Feel free to use fresh veggies! Diced potatoes and carrots should be added at the beginning. More delicate veggies like peas and corn should be added at the end.
· Flavor Boost: For a richer flavor, stir in a tablespoon of soy sauce or Worcestershire sauce when you add the cream slurry.
This Crock Pot Chicken Pot Pie is the perfect solution for a busy day when you need a comforting, home-cooked meal waiting for you. Enjoy