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A golden-brown Chicken Pot Pie with a flaky crust sits ready to be served as a comforting meal.

Easy Slow Cooker Chicken Pot Pie

This recipe simplifies chicken pot pie by using a slow cooker for the filling and an oven for the crust. This ensures a perfectly cooked, flavorful filling and a golden, flaky crust every time. It's a comforting and satisfying meal perfect for any occasion.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup diced potatoes Yukon gold or Russet
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 egg, beaten for egg wash

Equipment

  • Slow cooker
  • 9-inch pie dish
  • large skillet
  • whisk
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • Spoon

Method
 

  1. Prepare the Chicken and Vegetables: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
  2. Sauté the Aromatics: Add the remaining 2 tablespoons of butter to the skillet. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the thyme, rosemary, salt, and pepper.
  3. Create the Roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux.
  4. Add the Broth and Cream: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, then stir in the heavy cream and lemon juice.
  5. Slow Cook the Filling: Transfer the vegetable and sauce mixture to the slow cooker. Add the browned chicken and potatoes. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the potatoes are tender. Stir in the frozen peas and corn during the last 30 minutes of cooking.
  6. Prepare the Crust: Preheat oven to 400°F (200°C). If using pie crusts, gently unroll one crust and place it in the pie dish. Press it into the bottom and up the sides. If using puff pastry, simply unfold the sheet and place it on top of the filling, trimming any excess.
  7. Assemble and Bake: Pour the chicken pot pie filling into the pie dish. If using a bottom crust, unroll the second crust and place it on top of the filling. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg wash.
  8. Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Cool and Serve: Let the pot pie cool for 10-15 minutes before serving.

Notes

For a richer flavor, use bone-in chicken thighs. You can also add other vegetables such as mushrooms or green beans. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven for best results. For a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the slow cooker during the last 30 minutes of cooking.