Slow Cooker Crispy Chicken Pot Pie with crispy chicken thighs and all your favorite pot pie vegetables cooked together to make a thick and creamy side dish to the chicken.
Slow Cooker Crispy Chicken Pot Pie is a quick take on the classic Chicken Pot Pie but instead of chicken chunks I leave the chicken thighs whole so they don’t get lost in the vegetables and make a soup.
The chicken thighs in this recipe are browned ahead of time. I use a shortcut to do this because my slow cooker has an aluminum insert instead of porcelain but if you have porcelain it will make your meal infinitely better if you brown your chicken in a second pan before adding it to your slow cooker.
I know, I know, extra step and extra dirty dish is not what slow cookers are all about but I promise the flavors make up for it!
Slow Cooker Crispy Chicken Pot Pie makes a perfect plate of food for your meal including the chicken and the side of all the classic vegetables you’re used to.
I don’t include the recipe for the biscuit or puff pastry topping because there is no physical way for you to make that as part of the slow cooker cooking process or even as a quick 5 minute side project.
If you’re looking for a quick option to give yourself a crispy topping I highly suggest getting a sheet of puff pastry, cut it into 4 or 6 large squares, brush with egg wash and bake in the final 15 minutes while you’re adding the cream and roux to your slow cooker.
If you’re looking to add biscuits to your Slow Cooker Crispy Chicken Pot Pie instead of puff pastry like we did (we’re a biscuit loving family here) I am a huge fan of the NY Times recipe which makes amazing biscuits. Tools Used In This Slow Cooker Crispy Chicken Pot Pie Recipe:
Slow Cooker with Cast Aluminum Insert: This recipe was made in this slow cooker. If I needed to brown it in the oven (I didn’t have to this time at all), I could remove the cast aluminum insert that I can brown in and put in the oven. Now for larger roasts I can brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
- 5 chicken thighs
- 2 russett potatoes, peeled and diced
- ½ yellow onion, peeled and diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 cup frozen corn
- Kosher salt and pepper to taste (if using table salt use about half the amount)
- 1 cup chicken stock (or water)
- ¼ cup flour
- 4 tablespoons butter
- ½ cup heavy cream
- 1 cup frozen peas
- parsley and biscuits, for garnish (optional)
- In your cast aluminum slow cooker (or a seperate pan), brown the chicken on both sides for 3-5 minutes on high.
- Remove the chicken to add in the vegetables.
- Add the potatoes, onion, carrot, celery and corn to the slow cooker and season with salt and pepper to taste (I used about a teaspoon of Kosher salt and ½ teaspoon of black pepper).
- Put the chicken stock onto the vegetables.
- Add the chicken thighs to the top of the vegetables cover.
- Cook on low for 6 hours or on high for 4 hours.
- About 15 minutes before the timer is done remove the chicken and make a paste out of the flour and butter using a fork to mash it together.
- Add the butter mixture, the heavy cream and the peas to the vegetable mixture and stir.
- If your chicken isn't crispy enough right out of the slow cooker, you can brown it in the oven on broil for a couple of minutes or if you have a cast aluminum slow cooker just add the chicken back on top and pop the whole insert into the oven under the broiler for 2-3 minutes so the chicken skin crisps up.
- Serve with biscuits or cooked puff pastry.