Ultimate Crock Pot Chicken Pot Pie
This Crock Pot Chicken Pot Pie recipe simplifies the classic comfort food, offering a flavorful and satisfying meal with minimal effort. Packed with tender chicken, vegetables, and a creamy sauce, it's perfect for busy weeknights and family gatherings. Enjoy the taste of homemade pot pie without spending hours in the kitchen.
Equipment
- Crock-Pot (slow cooker)
- 9-inch Pie Dish
- Small bowl
- Whisk
- Fork
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Oven
Ingredients
- 2-3 boneless, skinless chicken breasts about 1.5 pounds
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup frozen green beans
- 1 cup cubed potatoes
- 4 cups chicken broth
- ½ cup milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 egg, beaten optional
Instructions
- Place the chicken breasts in the bottom of your Crock-Pot.
- Add the chopped carrots, celery, onion, and potatoes on top of the chicken.
- Pour the chicken broth over the vegetables and chicken. Sprinkle with thyme, rosemary, salt, pepper, and garlic powder.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the Crock-Pot and shred it with two forks. Return the shredded chicken to the Crock-Pot.
- In a small bowl, whisk together the melted butter and flour until smooth. This is called a roux and will help thicken the sauce.
- Pour the roux into the Crock-Pot and stir well to combine.
- Stir in the cream of chicken soup, cream of celery soup (if using), and milk or heavy cream. Mix well until everything is nicely combined.
- Stir in the frozen peas, corn, and green beans. Cover and cook on high for another 30 minutes, or until the vegetables are tender and the sauce has thickened slightly.
- While the pot pie filling is finishing up, preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- Unroll one of the pie crusts and gently press it into the bottom of the pie dish. Crimp the edges to seal.
- Pour the hot chicken pot pie filling into the prepared pie crust.
- Unroll the second pie crust and place it on top of the filling. Crimp the edges to seal, making sure to cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a beautiful golden-brown finish (optional).
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it, and if the crust starts to brown too quickly, tent it with foil.
- Remove the pot pie from the oven and let it cool for at least 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.
- Slice and serve.
Notes
For a richer flavor, use heavy cream instead of milk. If the sauce is too thin, whisk together a little more flour and water (or broth) and stir it into the Crock-Pot. Feel free to substitute or add other vegetables, such as mushrooms or sweet potatoes. Leftover pot pie can be stored in the refrigerator for up to 3 days. Freeze the pot pie filling before baking for up to 3 months.