Slow Cooker Chicken Pot Pie
A comforting and easy recipe for chicken pot pie, made with tender chicken and vegetables in a savory broth and topped with a flaky crust.
Ingredients
For the Filling
- 2 lbs chicken breasts, diced (boneless, skinless)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced (Yukon gold or Russet)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium recommended)
- 1 cup cream of chicken soup
- 1 tsp dried thyme
- 1 tsp dried rosemary
- to taste Salt and pepper
For the Crust
- 1 package refrigerated pie crusts (2 crusts)
Instructions
Preparation
- Add the diced chicken, carrots, peas, potatoes, chopped onion, and minced garlic to the slow cooker.
- Pour in the chicken broth and the cream of chicken soup. Stir to combine.
- Season with thyme, rosemary, salt, and pepper. Stir to distribute the flavors.
Cooking
- Cover and cook on low for 6–7 hours or on high for 4 hours, until the chicken is cooked through and vegetables are tender.
Finishing
- About 30 minutes before the end of cooking, unwrap the refrigerated pie crusts and set them out to come to room temperature.
- When the slow-cook time is up, carefully transfer the filling into a baking dish.
- Top with the pie crusts, crimp edges, and cut a few vents on top.
- Bake in a preheated oven at 425°F (220°C) for 15–20 minutes, or until the crust is golden brown and bubbling around the edges.
- Let rest for 5–10 minutes before serving so the filling sets slightly.
Notes
For less processed filling, swap cream of chicken soup with 1 cup heavy cream plus 2 tbsp flour. Use rotisserie chicken for a shortcut, and a gluten-free crust if needed.