Let me tell you, my easy slow cooker chicken pot pie is a game changer! It’s like wrapping yourself in a warm, cozy blanket on a chilly evening. This hearty dish is packed with tender chicken and colorful veggies, all simmered together in a creamy sauce that’s just divine. The best part? You can throw everything in the slow cooker and forget about it for hours! Trust me, there’s nothing quite like coming home to the smell of dinner waiting for you. It’s perfect for busy weeknights or when you just want something comforting without all the fuss. You’ll definitely want to add this recipe to your go-to rotation!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups cooked chicken, shredded (leftover works great!)
- 1 cup carrots, diced (fresh or frozen, your choice)
- 1 cup peas (frozen peas are super convenient)
- 1 cup potatoes, diced (I love using Yukon gold for creaminess)
- 1/2 cup onion, chopped (white or yellow, whatever you have on hand)
- 2 cups chicken broth (homemade or store-bought)
- 1 cup cream of chicken soup (for that creamy goodness)
- 1 teaspoon thyme (fresh is lovely, but dried works too)
- 1 teaspoon garlic powder (because garlic makes everything better)
- 1 package refrigerated pie crusts (such a time-saver!)
How to Prepare Instructions
Step 1: Combine Ingredients
First things first, let’s get all those yummy ingredients in the slow cooker! Start by tossing in the shredded chicken, diced carrots, peas, diced potatoes, and chopped onion. Give it a gentle stir to mix everything up. It’s like a colorful veggie party in there! Make sure all those ingredients are evenly distributed so every bite is packed with flavor.
Step 2: Add Broth and Soup
Now, it’s time to add in the magic! Pour in the chicken broth and the cream of chicken soup. This is where the creamy goodness comes from, and oh boy, it makes such a difference! Sprinkle in the thyme and garlic powder, and give it another good stir. You want everything to be well-coated in that luscious sauce. Trust me, your kitchen is going to smell amazing!
Step 3: Cooking Time
Cover your slow cooker and set it to cook! If you’re in a hurry, you can set it to high for 3-4 hours, but if you want it to simmer slowly and develop even more flavor, go for low heat for 6-8 hours. Either way, just let it do its thing while you go about your day. You’ll be rewarded with a wonderfully fragrant meal when it’s done!
Step 4: Prepare Pie Crust
About 30 minutes before you’re ready to serve, it’s time to get that pie crust ready. Follow the package instructions to prepare it. If you want a little extra flair, you can roll it out and cut it into fun shapes. But honestly, it’s delicious just as it is! Preheating your oven to 425°F (220°C) while you do this is a great idea, so everything is ready to go.
Step 5: Transfer and Bake
Once your slow-cooked filling is all done, carefully transfer it to a baking dish. You want it to be nice and even. Lay the pie crust over the top, crimping the edges if you’re feeling fancy. Pop it in the oven and bake for 15-20 minutes, or until the crust is golden brown and beautiful. Just wait until you see that crust bubbling—trust me, it’ll be hard to resist!
Why You’ll Love This Recipe
- It’s incredibly easy—just toss everything in the slow cooker and let it do the work!
- A hearty meal that’s perfect for family dinners or cozy nights in.
- Rich and creamy filling that’s packed with flavor and comfort.
- Versatile—feel free to swap in your favorite veggies or use leftover chicken!
- The flaky pie crust on top adds the perfect finishing touch.
- Great for meal prep; leftovers are just as delicious the next day!
Tips for Success
Alright, let’s make sure your easy slow cooker chicken pot pie turns out perfectly! First off, if you’re using frozen veggies, there’s no need to thaw them—just toss them in straight from the freezer! It saves time and keeps things simple. If you want a thicker filling, try reducing the amount of chicken broth a bit; it really amps up the richness. Also, don’t hesitate to get creative with your seasonings! A pinch of rosemary or a dash of paprika can elevate the flavor. And remember, if you have leftover rotisserie chicken, that’s a fantastic shortcut. Finally, keep an eye on that pie crust while it bakes; every oven is different, so you want it golden but not overdone. Happy cooking!
Nutritional Information
Let’s talk numbers! Here’s what you can expect from a typical serving of my easy slow cooker chicken pot pie. Remember, these values are estimates and can vary based on specific ingredients used:
- Serving Size: 1 slice
- Calories: 300
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 700mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 20g
This hearty dish not only fills you up but also packs a punch of protein and fiber. It’s comforting and satisfying, making it a wonderful choice for a family meal. Enjoy every delicious bite!
FAQ Section
Got questions about my easy slow cooker chicken pot pie? I’ve got answers! Here are a few common queries:
Can I use frozen chicken?
Absolutely! Just add the frozen chicken directly to the slow cooker. It’ll cook perfectly as everything simmers together.
What if I don’t have cream of chicken soup?
No worries! You can substitute with cream of mushroom soup or even make a homemade version using milk and flour for that creamy base.
Can I make this dish ahead of time?
Yes! You can prep everything the night before and store it in the fridge. Just pop it in the slow cooker in the morning for an easy dinner!
What other vegetables can I add?
Feel free to mix it up! Corn, green beans, or even celery work great in this pot pie. Use what you love!
Is this recipe gluten-free?
To make it gluten-free, just swap the pie crust for a gluten-free version and check your soup label to ensure it’s gluten-free as well!
Storage & Reheating Instructions
Leftovers from my easy slow cooker chicken pot pie can be a lifesaver for busy days! To store, simply let the pot pie cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for about 3-4 days, but trust me, it rarely lasts that long in my house!
When you’re ready to enjoy those leftovers, the best way to reheat is in the oven. Preheat it to 350°F (175°C) and place the pot pie, covered loosely with foil, in for about 20-25 minutes or until warmed through. This helps keep that crust nice and flaky! If you’re in a hurry, you can microwave a slice for about 2-3 minutes, but the oven method really enhances the taste. Enjoy every last bite, my friend!
Print
easy slow cooker chicken pot pie: 5 comforting flavors to savor
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Calorie
Description
A simple and hearty chicken pot pie made in a slow cooker.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1 cup cream of chicken soup
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 package refrigerated pie crusts
Instructions
- Combine chicken, carrots, peas, potatoes, and onion in the slow cooker.
- Add chicken broth, cream of chicken soup, thyme, and garlic powder. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, prepare the pie crust according to package instructions.
- Transfer the filling to a baking dish and cover with pie crust.
- Bake in the oven at 425°F for 15-20 minutes or until golden brown.
Notes
- Use leftover chicken for quicker preparation.
- Adjust vegetables to your preference.
- For a thicker filling, reduce the amount of broth.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: easy slow cooker chicken pot pie
