Slow Cooker Chicken Pot Pie
Slow Cooker Chicken Pot Pie
If you’re like me and are obsessed with American comfort foods, this Slow Cooker Chicken Pot Pie will be a dream come true. You can skip the hassle of preparing any other sides because this Chicken Pot Pie recipe is filled with tender chicken, a medley of seasoned vegetables, and buttery red potatoes.
With the help of cream of chicken soup mix and store-bought puffed pastry, this meal is loaded with flavor and a breeze to prepare.
What is Chicken Pot Pie?
Chicken Pot Pie is a satisfying and savory stand-alone dish. It has a creamy filling of tender chicken in gravy and vegetables, wrapped in a pastry crust. Whether you’re new to the kitchen or a culinary veteran, this is one recipe that you will want to master.
Traditionally, it’s baked in the oven with a flaky crust; however, we’re going to use store bought canned biscuit dough in place of it!
How Do You Store Chicken Pot Pie?
Chicken Pot Pie will keep for 4-5 days if covered in aluminum foil, plastic wrap, or a gallon-sized Ziploc bag. You can also pack individual portions in portable airtight containers to easily transport leftovers for the next day’s lunch. You can reheat in the microwave or cover with foil in a preheated oven at 300 degrees for 15 minutes or until thoroughly heated.
Can You Freeze Chicken Pot Pie?
Chicken Pot Pie is very freezer friendly. You can freeze the filling, cooked or uncooked, and you don’t even need to thaw it before putting it in the slow cooker. Just add 30 min to your slow cooker time if the chicken is raw. If the chicken is cooked, thaw the Chicken Pot Pie mix in the fridge for at least 12 hours and then heat it in the oven or the slow cooker on the “keep warm” setting until heated.
Can I use another kind of pie crust for chicken pot pie?
A frozen or refrigerated pie crust will work fine. For a more layered texture, use a puff pastry or phyllo dough on top of the filling. No matter what pie crust you choose, use a knife to cut ½ inch slats across the surface to allow the steam to escape while the Chicken Pot Pie is baking.
Tips for Making Chicken Pot Pie
- This recipe requires a lot of chopping. So, if you’re planning ahead of time, dice and store the carrots, onions, and celery for up to one day before you add them to the slow cooker with the chicken, potatoes, and seasoning.
- Really want to save time? Use frozen vegetables instead!
- If you dice the potatoes ahead of time, fully submerge them in water before storing them in the fridge to keep them from oxidizing and turning brown.
- Season the chicken with salt the night before you plan to prepare your Slow Cooker Chicken Pot Pie. Salting beforehand will allow the salt to diffuse throughout the meat to season from within for a more robust flavor.
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Once you make this Slow Cooker Chicken Pot Pie, you will want to include it in the regular meal rotation. But before you make this recipe, here are a few things you need to know:
- You can use one can of cream of chicken soup in place of the dry mix. You do not need to dilute it. You can still whisk with chicken broth to distribute flavors evenly.
- If you want a more robust chicken flavor, you can add two packets of cream of chicken soup instead of just using one.
- Don’t forget to remove the bay leaf before covering the filling with puff pastry. Bay leaf enhances the flavor of the entire dish, but let’s face it: nobody likes a mouthful of bay leaf!
- Carrots – If you want to skip dicing fresh carrots, most frozen mixed veggie medleys include diced carrots. Just add them with the corn and frozen peas in step 3.
- Celery – If you aren’t a fan of celery, you can substitute it with cremini or button mushrooms (trimmed and quartered).
- Cornstarch Slurry – You can use flour instead of cornstarch. Remember that you will need more of it to get the same effect as the cornstarch slurry.
More Yummy Crockpot Recipes You’ll Enjoy
If you like this delicious Slow Cooker Chicken Pot Pie, you’ll want to try some of our other easy crockpot recipes! Try any from the list below.
Crockpot Teriyaki Chicken Recipe
Crockpot Sweet Chile Chicken
Crockpot Chicken Fajitas Recipe
Crockpot Chicken and Dumplings Recipe
Crockpot Pizza Recipe
Crockpot BBQ Pork Roast
Crockpot Teriyaki Pork Tenderloin
Crockpot Pot Roast
Slow Cooker Chicken Pot Pie
This Chicken Pot Pie recipe is filled with tender chicken, a medley of seasoned vegetables, and buttery red potatoes.
- 3 chicken breasts, cut into 1” cubes
- 1 pound red potatoes, diced
- 1 sweet onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 bay leaves
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup frozen peas
- 2 cups chicken stock
- 1 envelope cream of chicken soup mix
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- cornstarch slurry (2 tablespoons of cornstarch mixed with 2 – 3 tablespoons of water)
- sea salt & cracked pepper to taste
- 1 (16-ounce) tube refrigerated biscuits
1. Whisk together chicken broth and a package of cream of chicken soup mix in a medium-sized bowl.
2. In a 6-quart slow cooker, add chicken, potatoes, onions, carrots, celery, salt, pepper, garlic powder, and thyme. Pour the chicken broth mixture into the slow cooker and gently mix—cover and cook on low heat for 4 hours or on high for 2 hours.
3. Once done, add in corn, peas, and cornstarch slurry. Gently mix them—cover, and cook for 30 minutes.
4. When done, cut each canned biscuit into 4ths. Spread evenly across the top of the slow cooker. Cover and cook for 30 minutes. To brown the top, place it in a 450-degree oven for a couple of minutes—Bake before serving.
•You can use 1 can of cream of chicken soup in place of the dry mix. You do not need to dilute it. You can still whisk with chicken broth to evenly distribute flavors.
•If you want a more robust chicken flavor, you can add in 2 packets of cream of chicken soup, instead of just using 1.