Chicken pot pie is a comforting classic that combines tender chicken, hearty vegetables, and a flaky crust. Using a crock pot makes this dish incredibly easy to prepare, allowing flavors to meld perfectly while you go about your day. This recipe is perfect for busy weeknights or lazy weekends when you crave homemade comfort food with minimal effort.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 3 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup frozen peas
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 package (14 oz) refrigerated pie crusts or homemade crust
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the crock pot: Lightly grease the interior of your slow cooker with non-stick spray or a small amount of butter to prevent sticking.
- Add the chicken: Place the bite-sized chicken pieces into the crock pot. Spread evenly over the bottom.
- Layer vegetables and seasonings: Add the diced onion, carrots, celery, and minced garlic on top of the chicken. Sprinkle the dried thyme, rosemary, salt, and black pepper evenly over the ingredients.
- Pour liquids: Mix the chicken broth and cream of chicken soup until smooth, then pour over the ingredients in the crock pot. Stir gently to combine everything evenly.
- Cook: Cover and set the crock pot to low for 6-7 hours or high for 3-4 hours. Cook until the chicken is tender and vegetables are cooked through.
- Add peas: About 30 minutes before serving, open the lid and stir in the frozen peas. Cover and continue cooking until heated through.
- Prepare the crust: While the filling is cooking, roll out the pie crusts if using homemade or thaw the refrigerated crusts according to package instructions.
- Assemble the pot pie: Transfer the cooked filling into a deep pie dish or oven-safe dish. Cover the filling with the prepared pie crust, trimming excess edges. Cut a few small slits in the crust to allow steam to escape.
- Apply egg wash: Brush the top crust with the beaten egg for a golden finish.
- Bake: Preheat your oven to 375°F (190°C). Place the assembled pie on a baking sheet to catch any drips. Bake for 25-30 minutes or until the crust is golden brown and flaky.
- Serve: Let the pot pie rest for 5 minutes before slicing and serving hot.
Tips
- Substitutions: Use cooked leftover chicken instead of raw for quicker prep. You can also substitute fresh peas for frozen if preferred.
- Crust options: For a healthier twist, try using a whole wheat or gluten-free pie crust. Alternatively, top with biscuit dough for a different texture.
- Thickening the filling: If the filling appears too runny after cooking, stir in a mixture of 1 tablespoon cornstarch and 2 tablespoons cold water, then cook on high for another 15 minutes until thickened.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the microwave or oven.
Serving Suggestions
Serve your crock pot chicken pot pie with a simple green salad or steamed vegetables for a complete meal. A side of crusty bread or garlic bread complements the dish beautifully. For an extra touch, sprinkle chopped fresh parsley over the top before serving.
Variations
- Vegetarian version: Replace chicken with hearty vegetables like mushrooms, cauliflower, and potatoes, and use vegetable broth instead of chicken broth.
- Cheesy twist: Add shredded cheddar or mozzarella cheese to the filling before topping with the crust for a cheesy chicken pot pie.
- Spicy version: Incorporate a pinch of red pepper flakes or hot sauce into the filling for added heat.
- Different proteins: Swap chicken for cooked turkey or ham for a different flavor profile.
Storage and Reheating
Leftover crock pot chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 20-25 minutes until heated through. Alternatively, microwave individual slices in 1-minute intervals until hot. Avoid reheating multiple times to maintain the crust’s texture and prevent sogginess.
Frequently Asked Questions
Can I make this recipe without a crock pot?
Yes, you can prepare the filling on the stovetop by sautéing the chicken and vegetables, then simmering with broth and soup until tender. Transfer the cooked filling to a baking dish, top with crust, and bake as directed.
Can I freeze the uncooked filling?
Yes, you can assemble the filling (without the crust) and freeze it in a sealed container for up to 3 months. Thaw in the refrigerator overnight before cooking in the crock pot or baking.
Is it necessary to pre-bake the crust?
No, since the filling is cooked in the crock pot and the crust is baked afterward, pre-baking isn’t required. Baking the crust after assembling ensures a crisp, flaky top.
Can I use homemade pie crust instead of store-bought?
Absolutely. Homemade pie crust can add extra flavor and texture. Prepare your favorite recipe, roll it out, and use it to top the filling as instructed.
How can I make this recipe gluten-free?
Use a gluten-free pie crust and replace the cream of chicken soup with a homemade or store-bought gluten-free version. Ensure all other ingredients are gluten-free as well.
What if my filling is too watery after cooking?
If the filling is too liquidy, stir in a slurry of cornstarch and cold water and cook on high for 10-15 minutes until thickened. Avoid adding too much at once to prevent lumps.
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