Slow Cooker Crispy Chicken Pot Pie

This post may contain affiliate links. Read my disclosure policy here.

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 your favorite pot pie vegetables is the perfect fall meal with just a few minutes of prep.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. 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.

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.

MY OTHER RECIPES

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.

MY LATEST VIDEOS

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.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. 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.

Tools Used In This Slow Cooker Crispy Chicken Pot Pie  Recipe:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also 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.

Recipe

Save Recipe

Slow Cooker Crispy Chicken Pot Pie

  • Yield: 5 servings
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Course: Main
  • Cuisine: American
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.

Ingredients

  • 5 chicken thighs
  • 2 russett potatoes , peeled and diced
  • 1/2 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)
  • 1/4 cup flour
  • 4 tablespoons butter
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • parsley and biscuits , for garnish (optional)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In your cast aluminum slow cooker (or a seperate pan), brown the chicken on both sides for 3-5 minutes on high.
  2. Remove the chicken to add in the vegetables.
  3. 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 1/2 teaspoon of black pepper).
  4. Put the chicken stock onto the vegetables.
  5. Add the chicken thighs to the top of the vegetables cover.
  6. Cook on low for 6 hours or on high for 4 hours.
  7. 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.
  8. Add the butter mixture, the heavy cream and the peas to the vegetable mixture and stir.
  9. 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.
  10. Serve with biscuits or cooked puff pastry.

Nutrition Information

Yield: 5 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

Save Recipe

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 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.

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.

Categories:

Recipe Slow Cooker

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments

        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.

  1. 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!

  2. 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!