Description
This Slow Cooker Chicken Pot Pie recipe is a comforting and hearty dish perfect for any day of the week. Tender chicken, mixed vegetables, and creamy sauce come together in the slow cooker for a delicious meal that the whole family will love.
Ingredients
Scale
Chicken Mixture:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 3 cups mixed vegetables (frozen peas, carrots, corn, green beans)
- 3 medium potatoes (peeled and diced)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Optional Topping:
- 1 sheet refrigerated pie crust or biscuit dough
Instructions
- Prepare Chicken Mixture: Place the chicken, mixed vegetables, potatoes, onion, garlic, thyme, rosemary, salt, and pepper into the slow cooker. Sprinkle flour over the top and toss to coat. Pour in chicken broth and stir to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender and vegetables are cooked through.
- Finish: Shred chicken, return to slow cooker, stir in cream and butter, and cook on high for 15–20 minutes until thickened.
- Optional Topping: If using pie crust or biscuit dough, bake according to package directions and serve with the chicken mixture.
Notes
- For extra richness, stir in 1/2 cup shredded cheese before serving.
- Skip the crust for a lighter, gluten-free option or serve over mashed potatoes or rice.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 95 mg
