Slow Cooker Chicken Pot Pie

5 servings
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes

Slow Cooker Crispy Chicken Pot Pie with your favorite pot pie vegetables is the perfect fall meal with just a few minutes of prep!

This comfort food classic is perfect for cozy nights at home. Explore similar Slow Cooker Meals like the yummy Slow Cooker White Chicken Chili, the hearty Slow Cooker Chicken and Rice Soup, and the satisfying Slow Cooker Creamy Lemon Chicken.

Slow Cooker Crispy Chicken Pot Pie with crispy chicken thighs and your favorite pot pie vegetables is the perfect fall meal with just a few minutes of prep.

Slow Cooker Chicken Pot Pie is a mouthwatering dish that combines tender chicken, vegetables, and a creamy sauce, all cooked to perfection in a Slow Cooker. The ease of preparing this dish is what makes it so appealing – simply add the ingredients to your slow cooker and let it work its magic. The unique combination of ingredients results in a flavorful, hearty meal that’s perfect for busy weeknights or special occasions. With its rich sauce and deliciously tender chicken, this Crockpot Chicken Pot Pie will quickly become a family favorite.

The secret to this dish is the combination of chicken thighs, vegetables, and a creamy sauce that cooks slowly, allowing the flavors to meld together. The chicken thighs become incredibly tender as they cook, while the vegetables maintain their vibrancy. The addition of heavy cream, butter, and flour creates a rich, velvety sauce that coats the chicken and vegetables beautifully. Use a Food Flipper to help you sear the chicken if needed.

Another reason to love this recipe is its versatility. You can easily customize the ingredients to suit your preferences or make use of what you have on hand. Swap out the vegetables for your favorites, or try adding some Slow Cooker Pot Roast for a twist.

How to Make Slow Cooker Chicken Pot Pie

This delicious Slow Cooker Chicken Pot Pie recipe is super easy to throw together. Check it out!

  • Step One: Brown the chicken thighs in an Aluminum Insert Slow Cooker, or Cast Iron Skillet (or other pan) for 3-5 minutes on high. Remove the chicken and add vegetables to the Slow Cooker, seasoning with salt and pepper.
  • Step Two: Pour chicken stock over the vegetables and place the chicken thighs on top. Cook on low for 6-8 hours or high for 3-4 hours.
  • Step Three: Near the end of the cooking time, remove the chicken and create a paste from the flour and butter. Add the paste, heavy cream, and thawed frozen vegetable mix to the slow cooker, stirring to combine.
  • Step Four: If you want to crisp up the chicken skin, simply transfer the chicken to a baking sheet and broil it in the oven for a few minutes. Serve with biscuits or cooked puff pastry.

More Slow Cooker (Crockpot) Recipes

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. We use chicken thighs in this recipe for a heartier, richer meal. You can, instead chop 2 cups of chicken breasts or chicken thighs into the slow cooker instead if you would prefer. However, thighs tend to be more flavorful and tender when slow-cooked.

Do I need to thaw the frozen vegetables before adding them?

No, you don’t need to thaw the frozen veggies before adding them to the slow cooker.

Can I add other vegetables to the pot pie?

Absolutely! Feel free to customize the dish with your favorite vegetables or use up any leftovers you have on hand.

What should I do if the sauce is too thin?

You can thicken the sauce by adding more flour-butter paste or letting it cook uncovered for a few minutes to reduce.

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.

Key Ingredients in Slow Cooker Chicken Pot Pie

This comforting dish is easy to make thanks to the simple ingredients which be found at your local grocery store. Everything comes together to create a delicious meal! Check it out!

  • Chicken Thighs: The bone-in, skin-on chicken thighs provide rich flavor and tenderness when slow-cooked. You can substitute chicken breasts if you prefer, but keep in mind that the texture of a different chicken mixture may be slightly different.
  • Russet Potatoes: These potatoes hold their shape well during slow cooking and add heartiness to the dish. You can also use Yukon Gold or red potatoes as an alternative.
  • Vegetable Mix: A combination of carrots, corn, peas, and green beans adds color, texture, and flavor to the dish. Feel free to customize the mix with your favorite vegetables.
  • Heavy Cream: This ingredient adds richness and creaminess to the sauce. You can substitute whole milk or half-and-half if you prefer a lighter sauce.
  • Flour and Butter: These two ingredients combine to create a paste that thickens the sauce and gives it a velvety texture. You can also substitute the flour for equal parts of cornstarch to make a cornstarch slurry. 

Alternative Cooking Methods for Slow Cooker Chicken Pot Pie

If you don’t have a Slow Cooker, you can still make this delicious Chicken Pot Pie using an oven or pressure cooker, as well as on the stove. Check it out!

Stovetop Method:

Cook in a heavy-bottomed skillet like a Cast Iron Skillet on medium heat for 20-25 minutes covered until all the chicken and mixed vegetables are fully cooked.

Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. In a large oven-safe pot or Dutch oven, follow the same steps as the slow cooker method to brown the chicken and prepare the vegetables.
  3. Cover the pot and bake for 1-1.5 hours, or until the chicken is cooked through and the vegetables are tender.
  4. Follow the remaining steps in the original recipe for the sauce and broiling the chicken.

Pressure Cooker Method (Instant Pot Chicken Pot Pie):

  1. Using the sauté function on your pressure cooker, brown the chicken and prepare the vegetables as directed in the original recipe.
  2. Lock the lid in place and cook on high pressure for 15 minutes, followed by a quick release.
  3. Remove the chicken and follow the remaining steps in the original recipe for the sauce and broiling the chicken.

Can Slow Cooker Chicken Pot Pie be made ahead of time?

Yes, this dish can be prepared ahead of time. Cook the chicken and vegetables as directed, then let them cool before storing them in an airtight container in the refrigerator. When you’re ready to serve, reheat the dish on the stovetop or in the slow cooker until heated through, then finish by adding the flour-butter paste, heavy cream, and vegetables.

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.

Substitutions in Slow Cooker Chicken Pot Pie Chicken

If you prefer, you can use boneless, skinless chicken breasts instead of chicken thighs. Keep in mind that the texture and flavor may be different.

Vegetables: Customize the dish with your favorite vegetables or use up any leftovers you have on hand. Just be sure to adjust the cooking time accordingly.

Milk or Half-and-Half: For a lighter sauce, substitute whole milk or half-and-half for the heavy cream.

Evaporated milk: This is a good alternative to using milk and is less rich than the heavy cream we are using. You’ll need to thicken before serving, but the flavors are delicious.

Cream of Chicken Soup: In addition to your heavy cream, adding cream of chicken soup will add additional thickness to the gravy. You can also use cream of celery or cream of mushroom if you prefer.

Variations on Slow Cooker Chicken Pot Pie

This recipe is easily adaptable to suit your preferences or dietary needs. Here are a few ideas for variations:

Vegetarian: Replace the chicken with additional vegetables, such as mushrooms or zucchini, and use vegetable broth instead of chicken broth.

Gluten-Free: Substitute a gluten-free flour blend for the all-purpose flour in the recipe.

Dairy-Free: Use a dairy-free milk or cream substitute, such as almond milk or coconut cream, and replace the butter with a dairy-free alternative.

Crispy Topping Ideas

You aren’t going to get the same classic pie crust topping in your slow cooker, but you do have options!

  • Pie Crust: Roll out your pie crust and cut it into small squares or rectangles. Brush with an egg wash (1 egg + 1 tablespoon water mixed well) and bake until lightly browned. Once baked you can use it as a topping you break over the bowl or for dipping.
  • Puff Pastry: Using 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.
  • Biscuit: If you’re looking to add biscuits to your Slow Cooker Crispy Chicken Pot Pie instead of puff pastry, top each bowlful with these delicious homemade Buttermilk Biscuits.

More Yummy Chicken Dinners

How to Store Slow Cooker Chicken Pot Pie

  • Serve: Don’t leave the Chicken Pot Pie at room temperature for more than 2 hours to maintain food safety.
  • Store: Properly store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.
  • Freeze: Freeze leftover Chicken Pot Pie in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and reheat as needed. Keep in mind that the texture of the potatoes and vegetables may change slightly after freezing and reheating.
Slow Cooker Crispy Chicken Pot Pie with crispy chicken thighs and your favorite pot pie vegetables is the perfect fall meal with just a few minutes of prep.

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Slow Cooker Crispy Chicken Pot Pie

Slow Cooker Crispy Chicken Pot Pie with your favorite pot pie vegetables is the perfect fall meal with just a few minutes of prep!
Yield 5 servings
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 5 chicken thighs , bone in and skin on
  • 2 russett potatoes , peeled and diced
  • 1/2 yellow onion , peeled and diced
  • 1 celery stalk , diced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup chicken broth (or water)
  • 1/4 cup flour
  • 4 tablespoons unsalted butter , softened
  • 1/2 cup heavy cream
  • 12 ounces frozen vegetable mix , carrots, corn, peas, and green beans
  • parsley , for garnish (optional)
  • biscuits , for garnish (optional)

Instructions

  • 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 and celery to the slow cooker and season with salt and 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 thawed frozen vegetable mix 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.

Nutrition

Calories: 452kcal | Carbohydrates: 32g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 165mg | Sodium: 279mg | Potassium: 920mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2915IU | Vitamin C: 25.2mg | Calcium: 68mg | Iron: 4.7mg
Keyword: crock pot chicken pot pie, Slow Cooker Crispy Chicken Pot Pie
Slow Cooker Chicken Pot Pie Pin 1

Photos used in a previous version of this post.

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 with crispy chicken thighs and all your favorite pot pie vegetables cooked together to make a thick and creamy side dish to the chicken.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. can i use white meat chicken and cut it into cubes to make this? have loved every recipe i have tried so far. thank you

  2. Hi Sabrina, I am going to try this recipe this weekend. Question for you could I add the biscuits into the slow cooker while I cook the chicken? Thank you!

  3. Hi Sabrina. I haven’t tried this recipe yet but I have no doubts on how delicious it will be when I do try it. I do have a question for you. Could I substitute the heavy cream for coconut cream? You see, I can only eat dairy free food due to a health problem and I rarely have a problem as I use dairy free butter, cream cheese, cheddar cheese, sour cream, etc. so hopefully coconut cream will work in this recipe. Thanks for your help.

  4. Okay, this looks AMAZING!! I love chicken thighs, and this looks like such a simple way to make chicken pot pie. I’m pinning this one for sure

  5. I love how easy this recipe is. I’m also excited to try that biscuit recipe you referenced to serve with the chicken. Chicken pot pie is one of my old favorites. I am always looking for new ideas, and I love making this in a slow cooker (plus I despise cooking with pie crust). I’m excited to check out the rest of your site.

    1. Thanks Danielle! It’s one of my favorites too and the slow cooker just makes the whole dinner so much easier. Looking forward to seeing you around the site!

  6. I simply can’t pry myself away from this page. Everything you post is like additive gold. Crack gold. But totally delicious as well. Crack gold chocolate. I don’t know where I’m going with this, other than pointing out that this recipe, like everything else you post, looks totally amazing. Love!

        1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Yes in a heavy bottomed skillet like a cast iron skillet on medium heat for 20-25 minutes covered until all the vegetables are fully cooked.