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!
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.
- 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
- Slow Cooker
- 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
- 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
- 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.