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Slow Cooker Chicken Pot Pie

A warm and comforting dish featuring tender chicken, vibrant vegetables, and a flaky pie crust, made effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast, diced
  • 1 cup carrots, sliced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1 large onion, chopped
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp thyme
  • to taste salt and pepper
  • 1 package refrigerated pie crusts Look for these in the refrigerated section near dairy.

Method
 

Preparation
  1. In a slow cooker, combine the diced chicken, sliced carrots, peas, diced potatoes, and chopped onion. Spread them out evenly.
  2. Pour in the chicken broth and heavy cream, then season with thyme, salt, and pepper to taste. Stir gently to combine.
Cooking
  1. Cover the slow cooker and cook on low for 6 to 8 hours or high for 4 to 5 hours until the chicken is cooked through and tender.
Baking
  1. Transfer the cooked mixture into a baking dish, ensuring an even layer.
  2. Unroll the pie crusts and place them over the chicken mixture. Cut slits in the crust for steam to escape.
  3. Bake in a preheated oven at 425°F (220°C) for about 15 to 20 minutes or until the crust is golden brown and bubbly.
Serving
  1. Let the pot pie cool slightly before serving.

Notes

For best results, serve hot with chopped parsley and pair with a salad or warm bread. Store leftovers in a covered container for up to 3-4 days or freeze unbaked for up to 3 months.