Slow Cooker Chicken Pot Pie
Once you realize just how easy it is to make homemade chicken pot pie in your slow cooker, you’ll kick yourself for not doing it sooner! Tender chicken and packed with veggies, this pot pie takes only a few minutes of hands on work for a delicious homemade dinner.
Did you ever think that even during the week, when you are working, transporting kids all around or just all out busy that you would still be able to have a homemade pot pie for dinner? Well, I never did.
And even when I though about it I hesitated trying because I was worried it just wouldn’t be the same as a delicious pot pie you might get from your favorite restaurant. But I was wrong. It is almost too easy to make this and besides the one little cheat of using prepared dough it was very homemade.
With a 6 ingredient filling and a simple crescent dough topping, you won’t mind making this every week when the family begs for this delicious meal.
Chicken Pot Pie Ingredients:
Chicken Pot Pie Ingredients:- chicken thighs – I recommend using boneless skinless chicken thighs for best flavor. You could sub breasts, but you’ll lose some of that amazing flavor. You can also use bone in, just be sure to remove all skins before cooking and remove bones before shredding chicken
- frozen mixed veggies – adding a bag of frozen mixed veggies is the easiest way to make this recipe, but if you want to use up fresh veggies you have on hand, go for it
- fresh or frozen mushrooms
- herb and garlic seasoning – this is my favorite brand but any will work. You could also create your own blend of Italian seasoning, garlic and onion powder and salt and pepper, but I find the herb and garlic blend to be the easiest
- chicken broth or stock
- heavy cream (whipping cream)
- cornstarch slurry (an equal mix of cornstarch and water)
- crescent roll dough
How to Make Chicken Pot Pie in the Slow Cooker:
- Add chicken to the slow cooker (I recommend using a casserole slow cooker for best results)
- Add frozen veggies and mushrooms
- Top with broth
- Let cook then shred chicken
- Stir in cream and cornstarch slurry and let thicken
- Add crescent roll dough and bake
What Kind of Slow Cooker for this Recipe?
I made this in my casserole slow cooker
which was perfect. The casserole liner transfers easily to the oven, or you could “bake” the crust right in the slow cooker.
You could easily adapt this to a regular slow cooker as well and then transfer to a casserole dish to bake the crust in the oven at the end.
Important Tips:
- if you’d like a fancier look to the finished dish, you can press together the crescent roll dough seams and then cut into strips and lay as a lattice on top
- if you “bake” the crust in the casserole slow cooker, it will get cooked but won’t get crispy. If you decide to do so allow 45-60 minutes for it to cook through
- if using fresh veggies, you may need to extend cooking time
Slow Cooker Chicken Pot Pie
Equipment
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 16 oz frozen mixed veggies
- 8 oz mushrooms fresh or frozen, sliced
- 2 teaspoons herb and garlic seasoning
- 2 cups chicken broth
- 1/4 cup heavy cream
- cornstarch slurry (2 tablespoons corn starch whisked with 2 tablespoons water)
- 8 oz crescent roll dough refrigerated
Instructions
- Add chicken and veggies to slow cooker
- Sprinkle with seasonings
- Stir in broth
- Cover and cook on high for 3-4 hours or low for 6-8
- Carefully break apart chicken into smaller chunks with a fork
- Stir in cream and cornstarch slurry
- Open crescent roll sheet and lay out over pie filling in casserole dish
- Transfer to oven preheated to 375 degrees and bake for 10-12 minutes until golden
Notes
- if you'd like a fancier look to the finished dish, you can press together the crescent roll dough seams and then cut into strips and lay as a lattice on top
- if you "bake" the crust in the casserole slow cooker, it will get cooked but won't get crispy. If you decide to do so allow 45-60 minutes for it to cook through
- if using fresh veggies, you may need to extend cooking time
I would love to try this recipe but am concerned about the topping. My oven is not working so I really need to make the crust in a crock pot. I see yours looks devine but I’m so nervous about it coming out soggy and inedible. If I keep it in longer than an hour in order to brown it, will this affect the filling? Have you had to keep it in longer than an hour to get it right? Do you put slits in the dough?
Hi Rita! While it just won’t be possible to get the same brown and crispy topping as an oven, one trick I have found is that for the last 30 minutes (or maybe a little longer) you need to get some airflow on top. I place the lid slightly askew on top of the slow cooker and leave it on high to help with the browning process. You could also prop it open with a wood spoon.
This recipe for Slow Cooker Chicken Pot Pie is so easy and looks so delicious. I have saved this recipe as we love Chicken ‘Pot Pie at our home. Thank you so much for this easy recipe.
This sounds wonderful! I’m a bit old fashioned when it comes to veggies, though, so I’ll be buying the fresh versions. I’m also in love with puff pastry and have used it before for pot pie crusts. I just looks so impressive when I put it on the table. I’ve not tried it in my casserole cooker yet. It was a give from a dear friend who is visiting soon. I thought it would be fun to cook something in it. We’ll be nice & toasty inside and what’s better during cold weather than comfort food?!?
Hi Nancy! Oops, I wrote out a long response to you and then must have accidentally lost it! Anyway… I think fresh veggies would be amazing! Frozen for those days when you are super pressed for time. I hope you love your casserole slow cooker as much as I love mine! I’ve got a beef pot pie cooking in mine today. Have a wonderful visit with your friend and let me know how the pot pie comes out! I will add a note to the recipes, but if you want it a little extra crusty/crispy on top, stick the casserole insert in the oven for a few minutes at the end 🙂
I really like this Chicken Pot Pie Recipe and I plan on making it in our slow cooker. It takes much of the hassle out of cooking. Thank you for this Recipe.
So glad you like it!
My boyfriend and I really loved your recipe! We shared it with some friends, who thought it was good too 🙂 This is our second recipe from you (sriracha-honey chicken was awesome too!) and it will be followed by more. Thank you!
I had just one problem. I wanted to put the dough on top of it, but it just drowned into the liquid. Did I use the wrong dough? Or was it just too much liquid? So too much chicken broth? Or maybe I used too much cream, or the wrong cream? I used whipped cream, as we know just one kind of cream here in The Netherlands. But on google I found it was more or less the same as whipped cream. Any tips are welcome!
Thanks! Yes, whipping cream and heavy cream should be the same thing. Sounds like too much liquid, there should be some but you should be able to lay the dough across the top and not have it sink. Maybe your cream was a little thinner or your chicken put off a little more liquid while cooking. Next time I’d cut back on the broth and the cream a bit and see if that helps. Sorry it didn’t turn out quite right… hopefully this will fix it for next time.
Do I make it the same way in a regular 6 quart Cuisinart slow cooker? Thank you
Yes! You will probably need less crust or you could transfer to a baking dish and bake the final step.
Hi! I tried this recipe last night in a regular slow cooker and after the 60minutes on high with the dough it still wasn’t ready, we went ahead and refrigerated the whole pot over night – any recommendations on how to salvage the dish?
I’m sure I just put too much dough on ?
I’d say best bet since it’s cold would be to transfer to oven safe dish and pop it in the oven? You could probably also put it back in the slow cooker on high for a couple of hours but I wonder if the dough might just end up too soggy? May be best just to get it to a higher temp (like 350) quickly and see if it cooks up…
I just made this today and had the same problem with the crust. It was soggy and would not brown even after 60 minutes on high. I had to scrape off the dough to salvage the contents. Also, when the frozen vegetables “defrosted” in the pot there was way too much liquid in the dish. I won’t be making this again.
Hi!
This looks amazing!
Should we be using Thyme or Italian Seasoning? It says Thyme in your picture with the spices, but then Italian seasoning in the directions.
Thank you!
oops!! I used thyme so I will update the recipe!! You could, however, sub out another herb you prefer or Italian seasoning instead depending on the flavor you prefer. Thanks for letting me know!!
This is an excellent concoction. Some of the veggies can be to your choice so you can make it your way. It is a good and easy recipe and is delicious.