Easy Slow Cooker Chicken Pot Pie

Want an easy and tasty meal the whole family will love? Try this Slow Cooker Chicken Pot Pie! It has all the comforting flavors of a classic pot pie without the hassle.Simply add all the ingredients to the slow cooker and let it cook on its own!

It’s funny how some meals just wrap you up like a warm blanket because chicken pot pie is one of those since it’s creamy, cozy, and packed with all the good stuff which means it’s basically comfort food royalty and guess what because you don’t even need to fuss over a pie crust or slave away in the kitchen as we’re letting the slow cooker do the heavy lifting.

The first time I tried making a slow cooker version of this classic I was skeptical since I wondered whether it would still have that rich, velvety filling or whether it would be as satisfying without a traditional crust but spoiler alert as it was a total win while the house smelled amazing and the filling was creamy perfection whereas the flaky puff pastry topping was so good that I may have eaten an extra piece (or two) straight off the baking sheet with absolutely no regrets.

Moreover the best part is that this recipe is ridiculously easy so that you just toss everything in the slow cooker then go about your day and eventually come back to a meal that tastes like you spent hours in the kitchen.

In addition here’s a little tip don’t skip the egg wash on the puff pastry because that golden, crispy top is everything so trust me on this.

Therefore if you’re craving something warm and hearty without the hassle then this slow cooker chicken pot pie has got you covered so are you ready to dig in?

How to Make Easy Slow Cooker Chicken Pot Pie

Step one : Prepare the Slow Cooker

First things first grab your slow cooker and toss in the chicken breasts. Then add the diced potatoes, onion, minced garlic, and frozen mixed vegetables. No need to thaw the veggies just throw ’em in!

Step two : Season and Add Liquids

Sprinkle the thyme, rosemary, salt, and pepper over the ingredients. In a separate bowl, whisk together the chicken broth, heavy cream, and flour until smooth. This helps thicken things up later (no one wants a watery pot pie). Pour that creamy goodness over the chicken and veggies.

Step three : Let the Slow Cooker Do the Work

Cover and cook on low for 6-8 hours or high for 3-4 hours. During this time, your house is gonna smell amazing. The chicken will get super tender, and the potatoes will be perfectly soft.

Step four: Shred the Chicken

Once the chicken is done, take it out and shred it with two forks—seriously, it’ll just fall apart. Then, return the shredded chicken to the slow cooker and stir everything together.

Step five : Bake the Topping

If you’re using puff pastry, preheat your oven to 400°F (200°C). Roll out the pastry and cut it into pieces that will fit over your bowls. Brush with a beaten egg and bake on a parchment-lined sheet for 12-15 minutes until golden brown.
If you’re using biscuits, just bake them according to the package instructions. Easy peasy!

Step six : Assemble and Serve

Ladle that creamy, delicious filling into bowls and top each one with a crispy puff pastry piece or a warm biscuit. And just like that you’ve got a homemade chicken pot pie with almost zero effort!

Kitchen Equipment You’ll Need

• Slow cooker (crockpot)
• Small bowl for flour slurry
• Forks for shredding chicken
• Baking sheet (for biscuits)
• Measuring cups and spoons
• Mixing spoon
• Oven (to bake biscuits)

Best Tips

Thicker Filling? Mix an extra tablespoon of flour with a bit of cream and stir it in at the end.
Puff Pastry vs. Biscuits? Both work great! Puff pastry gives you a flaky, fancy topping, while biscuits make it extra hearty. You can’t go wrong.

What To Eat With Slow Cooker Chicken Pot Pie

This dish is a complete meal on its own, but you can pair it with :

Garlic Bread: Perfect for soaking up the creamy sauce.
Mashed Potatoes: For an even heartier meal, serve the chicken pot pie filling over mashed potatoes.
Steamed Vegetables: Add a side of steamed broccoli or roasted Brussels sprouts for extra nutrition.

FAQ

Can I make this dairy-free?

Yep! Swap out the heavy cream for full-fat coconut milk or a dairy-free alternative. It’ll still be creamy and delicious.

Do I need to thaw the frozen vegetables first?

Nope! Just toss them in frozen. They’ll cook perfectly in the slow cooker.

Can I make this in advance?

For sure! You can cook the filling ahead of time and reheat it when you’re ready to serve. Just bake the topping fresh for the best texture.

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