Easy Slow Cooker Chicken Pot Pie
Surely chicken pot pie is too complicated to make for a weeknight meal, right? Wrong! Easy Slow Cooker Chicken Pot Pie uses only a handful of simple ingredients, a premade crust topping, and no condensed soups for an effortlessly delicious home-cooked meal!
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What’s To Love About Chicken Pot Pie In The Slow Cooker
- If you love the idea of a chicken pot pie but haven’t had the time to make one, your meal plan is about to change! Pot pie filling is perfect for the slow cooker since it can cook for hours resulting in tender, creamy chicken and veggies.
- Because this pot pie recipe uses premade dough, it is so easy to top off the filling and bake for a few minutes in the oven right before dinner. You’ll get the oven-baked taste and texture without staying around the kitchen for hours!
- Most pot pie recipes include condensed soups and other processed filler ingredients. Not this one! A simple list of ingredients will produce the most delicious made-from-scratch filling that can work with just about any dietary needs.
Ingredients Needed
- Chicken thighs – Use boneless skinless chicken thighs for the best flavor and extra tenderness! You could swap boneless skinless breasts if you need to, but the filling will not be quite as rich and flavorful.
- Frozen mixed veggies – This is one of the best tricks for getting home-cooked pot pie ready in no time! Add a bag of frozen mixed veggies for simplicity’s sake. If you do have fresh veggies that you want to use, just be sure to finely chop them for even cooking.
- Mushrooms – These add such a wonderful depth of flavor to the recipe, but you could omit, of course, if you have any mushroom-averse mouths to feed at suppertime. You can use fresh or frozen mushrooms and finely slice them.
- Herb and garlic seasoning – A simple seasoning mix is best to bring out the chicken and veggie flavors. This is one of my favorite, most-used mixes but you could also create your own blend including garlic and onion powders with salt and pepper.
- Chicken broth – A good, quality chicken broth (or bone broth for extra nutrition) will make a difference in the overall flavor.
- Heavy cream – The thick consistency of heavy cream is necessary for the pot pie filling mix. It adds an added layer of decadence in flavor!
- Cornstarch slurry – Mix equal parts of cornstarch and water to help thicken the filling.
- Crescent roll dough – Look for this in the refrigerated section at your local grocery store. The crescent roll dough will unfold to create the pot pie topping.
How To Make Chicken Pot Pie In The Slow Cooker
- Begin by adding chicken and veggies to the slow cooker.
- Sprinkle the seasoning across the chicken and veggies.
- Pour the chicken broth into the slow cooker.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Carefully remove the chicken thighs from the slow cooker and break them into smaller chunks with a fork. Return the chicken back to the slow cooker.
- Next, stir in the heavy cream and cornstarch slurry.
- Preheat the oven to 375 ℉. Spoon the pot pie filling into an oven-safe casserole dish.
- Open the crescent roll sheet and lay the sheet or layer individual pieces over the pie filling.
- Transfer the casserole dish to the oven and bake according to the packaged dough directions or until the crust is golden. Remove, let it sit for a few moments, then serve!
Recipe Substitutions and Variations
- I prefer frozen mixed veggies in this recipe because of the convenience, but you could use fresh veggies if preferred. If you choose fresh veggies, be sure to chop them into small pieces that will cook evenly with the chicken. Choose vegetables that do NOT contain a high water content such as asparagus, celery, leeks, broccoli, green beans, or cauliflower.
- Keep in mind that frozen veggies tend to cook faster than fresh.
- Chicken thighs have a better flavor for this recipe but you can swap for boneless chicken breasts OR bone-in chicken. If you use bone-in, remove all the skins before placing the chicken in the slow cooker, and remove the bones before you shred the cooked chicken.
- Swap heavy cream for a dairy-free variety if needed.
- Try different seasoning blends for a twist on flavors like my Italian Dressing Mix or Homemade Ranch Seasoning.
- There is some flexibility in the crust topping because it depends on what premade type you select! You may need to adjust cooking time and temperatures according to the package instructions – be sure to keep an eye on it to prevent burning! Other options to use are round refrigerated biscuits and puff pastries.
- I have used gluten-free puff pastry with great results! Check out this brand for gluten-free enjoyment.
What To Serve With Chicken Pot Pie
With an extra-hearty pot pie, you might like a dinner roll or potatoes on the side to complement the creamy gravy-like filling! Try another scrumptious slow cooker dish like Slow Cooker Gratin Potatoes or use your Instant Pot to make Mashed Potatoes while your pie is in the oven.
A fresh green salad would be another tasty option to serve alongside chicken pot pie.
Storing and Reheating
Store chicken pot pie leftovers in the fridge for up to 3 days. Reheat in the microwave or the oven at 350 ℉ or until warmed through.
I don’t recommend freezing the pot pie leftovers since it would turn soggy when defrosted and reheated. However, you could prepare the filling, allow it to completely cool, and then freeze it for later. Then, on the day that you plan to bake the pie, defrost the filling and prepare the pan for the oven with the premade crust on the top.
Slow Cooker Chicken Pot Pie FAQs
- How do you thicken chicken pot pie after cooking? If the filling is too thin or watery after slow cooking, this could be because your chicken or veggies produced additional liquids. This is not a problem and can be fixed! Simply mix up a little more cornstarch and water slurry and add it to the filling mix to thicken and heat through a bit longer.
- How do you avoid a soggy crust? You will need to ensure that the filling is thick enough to “hold” the crust. When you lay the dough on top of the filling in the pan, be sure that it does not sink too much.
- Why did my chicken pot pie come out watery? If you used fresh vegetables, there may have been additional water content released during cooking. Or, the filling mix may not have cooked long enough or had enough cornstarch in order to thicken.
- Can you use rotisserie chicken in this recipe? I don’t recommend using an already cooked chicken like rotisserie chicken in the recipe because you will want the flavor to cook together with the vegetables. It would also add extra steps to your cooking process since the chicken would need to be added later.
Easy Slow Cooker Chicken Pot Pie
Surely chicken pot pie is too complicated to make for a weeknight meal, right? Wrong! Easy Slow Cooker Chicken Pot Pie uses only a handful of simple ingredients, a premade crust topping, and no condensed soups for an effortlessly delicious home-cooked meal!
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Equipment
- Slow Cooker
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 cornstarch whisked with 2 tablespoons water
- 8 oz crescent roll dough refrigerated
Instructions
- Add chicken and veggies to slow cooker
- Sprinkle with seasoning
- Stir in broth
- Cover and cook on high for 3-4 hours or low for 6-8
- Remove chicken from slow cooker, break apart into smaller chunks with a fork, return chicken to slow cooker
- Stir in cream and cornstarch slurry
- Preheat oven to 375 ℉ and spoon filling into an oven-safe casserole dish
- Open crescent roll sheet and lay over pie filling in casserole dish
- Transfer dish to oven and bake according to packaged dough directions or until crust is golden, remove and let sit for a few moments before serving
Notes
- Store leftovers in the fridge for up to 3 days. Reheat in the microwave or the oven at 350 ℉ or until warmed through.
- To freeze pot pie filling, prepare as directed, allow it to completely cool, then freeze it for later. On the day you plan to bake the pie, defrost the filling and prepare the pan for the oven with the premade crust on the top.
- If you’d like a fancier look for the crust, press the crescent roll dough seams together and then cut into strips. Lay as a lattice on top of the filling.
- If using fresh veggies, you may need to extend the cooking time.
- Others have tried baking the crust in the slow cooker, but I don’t recommend it. You will get the best results by transferring this to the oven to bake in an oven-safe pie or casserole-sized dish.
Nutrition
Calories: 281kcalCarbohydrates: 22gProtein: 22gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 89mgSodium: 346mgPotassium: 492mgFiber: 3gSugar: 4gVitamin A: 3030IUVitamin C: 7mgCalcium: 50mgIron: 2mg
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Important nutritional disclaimer
I am lucky that my slow cooker insert is oven safe without the lid so will be trying this recipe without the need to dirty another pan.
That’s such a win!Let us know how it turns out. 😊
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.