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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

  • Author: admin
  • Total Time: 5 hours 15 minutes to 6 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
  • Yield: 6 servings 1x
  • Diet: Gluten Free Optional

Description

A cozy and effortless Crock Pot Chicken Pot Pie recipe featuring tender slow-cooked chicken in a creamy, savory sauce with vibrant vegetables. Perfect for busy weeknights, this dish delivers classic comfort food flavors with minimal prep and can be customized with various vegetables, seasonings, or dietary preferences. Serve with a flaky pie crust topping or enjoy as a hearty filling alone for a warm, satisfying meal.

Ingredients

Scale

Protein

  • 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

Vegetables

  • 1 ½ cups mixed vegetables (carrots, peas, and corn)
  • 1 small onion, minced
  • 2 cloves garlic, minced

Liquids & Sauces

  • 1 cup chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup

Thickening Agents

  • 3 tablespoons all-purpose flour or cornstarch

Herbs & Seasonings

  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • Salt, to taste
  • Black pepper, to taste

Optional Topping

  • 1 pie crust or biscuit dough for topping (optional)

Instructions

  1. Prepare the Chicken and Vegetables: Trim and cut the chicken into bite-sized pieces. Chop the mixed vegetables evenly to ensure uniform cooking and a perfect blend of textures.
  2. Layer Ingredients in the Crock Pot: Place the chicken at the bottom of the slow cooker. Layer the mixed vegetables on top, then add the minced onion and garlic to evenly distribute flavors.
  3. Mix the Sauce: In a separate bowl, whisk together the chicken broth and condensed cream of chicken soup. Gradually stir in the flour or cornstarch along with thyme, parsley, salt, and pepper until the sauce is smooth and slightly thickened.
  4. Pour the Sauce and Cook: Pour the creamy sauce mixture over the layered chicken and vegetables. Cover and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is tender and the sauce is bubbly.
  5. Add the Topping (Optional): If using a pie crust or biscuit dough, place it on top of the filling during the last 30 minutes of cooking to bake and develop a flaky, golden crust.
  6. Serve and Enjoy: Once fully cooked, carefully remove the crust if used, scoop generous portions, garnish with fresh parsley or thyme, and enjoy your comforting Crock Pot Chicken Pot Pie.

Notes

  • Use fresh vegetables and herbs for the best flavor and texture.
  • Don’t overfill your crock pot; leave room for heat circulation for even cooking.
  • Chicken thighs tend to stay juicier and more tender than breasts but both work well.
  • Add thickening agents gradually to prevent a runny filling.
  • Adjust salt and pepper seasoning before serving to enhance flavors.
  • Leftovers can be refrigerated in airtight containers for 3-4 days or frozen without the crust topping.
  • Reheat gently in the microwave or oven, adding fresh crust if frozen.
  • Prep Time: 15 minutes
  • Cook Time: 5-6 hours (low) or 3-4 hours (high)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (without crust)
  • Calories: 320
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 75mg

Keywords: Crock Pot, Chicken Pot Pie, Slow Cooker, Comfort Food, Easy Dinner, Family-Friendly, One-Pot Meal

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Find it online: https://dishesbyme.com/crock-pot-chicken-pot-pie/