Slow Cooker Chicken Pot Pie

Slow Cooker Crispy Chicken Pot Pie is the perfect fall meal with a few minutes of prep! Set it and forget it, then come home to hearty meal!

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

Sabrina’s Slow Cooker Chicken Pot Pie Recipe

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. 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. With its rich sauce and deliciously tender chicken, this Crockpot Chicken Pot Pie will quickly become a family favorite.

Recipe Card

About this Recipe

This comforting dish is easy to make thanks to the simple ingredients which be found at your local grocery store. Slow Cooker Chicken Pot Pie is a mouthwatering dish that combines tender chicken, vegetables, and a creamy sauce, all cooked to perfection, 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. If you don’t have a Slow Cooker, you can still make this delicious pot pie using an oven or pressure cooker, as well as on the stove. This recipe is easily adaptable to suit your preferences or dietary needs, and there are different topping options too! See my Variations section down below for ideas!

Ingredients

• 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.

Can this 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.

Recipe Tips & Tricks

• Use a food flipper to help you sear the chicken if needed.
• 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.

How to Store

• 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 leftovers 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.

Alternative Cooking Techniques

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

• Preheat your oven to 350°F (175°C).
• 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.
• Cover the pot and bake for 1-1.5 hours, or until the chicken is cooked through and the vegetables are tender.
• Follow the remaining steps in the original recipe for the sauce and broiling the chicken.

Instant Pot Method

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

Frequent Questions

Variations

• 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 I am 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.
• 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 Variations

• 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.

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Photos used in a previous version of this post.