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Slow Cooker Chicken Pot Pie Recipe

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4.4 from 2 reviews

  • Author: Emma
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings

Description

This Slow Cooker Chicken Pot Pie recipe offers a comforting and hearty meal with tender chicken, mixed vegetables, and a creamy sauce, all cooked effortlessly in your slow cooker. Perfect for busy days, this dish combines classic pot pie flavors without the fuss of making a crust, served best with warm biscuits.

Ingredients

Vegetables and Aromatics

  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 cups frozen mixed vegetables (peas and carrots recommended)

Dairy and Fats

  • 4 tablespoons butter, melted
  • ½ cup half and half (can substitute heavy cream)

Proteins

  • 2 lbs. boneless skinless chicken breasts

Liquids and Broth

  • 3 cups chicken broth
  • 1 chicken bouillon cube
  • 1 (10.5 oz.) can condensed cream of chicken soup
  • 1 teaspoon Worcestershire sauce

Spices and Seasonings

  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon onion powder
  • Salt and pepper, to taste

Thickening Agents

  • ⅓ cup flour
  • ¼ cup cornstarch (optional, for additional thickening)

Instructions

  1. Prepare the base: Add diced onions, celery, and melted butter to the slow cooker on low heat. Stir in the flour to combine well with the vegetables and butter. Then add Worcestershire sauce, minced garlic, dried thyme, rosemary, and onion powder, blending all the flavors together.
  2. Add broth and seasoning: Gradually pour in the chicken broth while stirring constantly with a silicone spatula to prevent lumps. Add the chicken bouillon cube and stir until dissolved.
  3. Cook the chicken: Season the chicken breasts on both sides with salt and pepper. Place the chicken in the slow cooker, cover, and cook on high for 2 hours or low for 4 hours until fully cooked.
  4. Shred chicken and add vegetables: Remove the cooked chicken and shred or dice it. Stir the frozen mixed vegetables into the slow cooker along with the half and half. Return the shredded chicken to the slow cooker and continue cooking on low for 30 minutes.
  5. Finish with cream of chicken soup: Stir in the condensed cream of chicken soup for richness and heat until warmed through.
  6. Optional thickening step: For a thicker filling, mix ¼ cup cornstarch with ¼ cup cold water in a sealed container. Shake to combine, then stir into the slow cooker on high. Cover and cook an additional 5 minutes to thicken.
  7. Serve: Serve the creamy chicken pot pie filling with warm biscuits or your preferred side.

Notes

  • You can substitute heavy cream for half and half for a richer texture.
  • Using frozen mixed vegetables like peas and carrots saves prep time and adds classic pot pie flavors.
  • The optional cornstarch slurry helps achieve a thicker, more gravy-like consistency if desired.
  • Serve this filling alongside biscuits or puff pastry for a complete pot pie experience without the crust.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://myeasyplate.com/slow-cooker-chicken-pot-pie-recipe/