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Slow Cooker Chicken Pot Pie

A comforting meal combining tender chicken, warm vegetables, and savory sauce wrapped in a flaky crust, all made effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken breasts or thighs Use either dark or white meat based on preference.
  • 1 cup frozen peas and carrots No need to chop them, adds convenience.
  • 1 cup diced potatoes Adds nice texture to the pot pie.
  • 1 cup chopped onions
  • 3 cups chicken broth Ensures dish isn't dry.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 1 cup heavy cream Adds a rich and creamy texture.
  • 1 package refrigerated pie crusts Pre-made saves time.

Method
 

Preparation
  1. Place the chicken in the slow cooker.
  2. Add the frozen peas and carrots, diced potatoes, and chopped onions.
  3. Pour in the chicken broth and add garlic powder, onion powder, thyme, salt, and pepper.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
  5. Remove the chicken, shred it, and return it to the slow cooker.
  6. Stir in the heavy cream.
  7. Roll out the pie crust and place it over the slow cooker.
  8. Cook on high for an additional 30 minutes until the crust is golden and flaky.
  9. Serve hot and enjoy!

Notes

For storage, let the pot pie cool to room temperature, then transfer to an airtight container. It lasts in the refrigerator for up to 3-4 days or can be frozen for about 2-3 months. To reheat, use a microwave or oven until heated through.