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–+ servings

Slow Cooker Chicken Pot Pie

This comforting Slow Cooker Chicken Pot Pie combines tender chicken, hearty vegetables, and a creamy sauce under a flaky crust, making it a perfect dish for busy weeknights and family gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast, diced You can also use leftover rotisserie chicken.
  • 4 cups mixed vegetables (carrots, peas, corn, and green beans) Feel free to swap depending on what's on hand.
  • 1 unit onion, chopped
  • 3 cups chicken broth Homemade broth adds more flavor.
  • 1 cup heavy cream
  • 2 teaspoons garlic powder
  • 1 teaspoon thyme Use fresh herbs for more flavor.
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts or biscuits Prepare according to package instructions.

Method
 

Preparation
  1. Combine the diced chicken, mixed vegetables, chopped onion, garlic powder, thyme, Worcestershire sauce, salt, and pepper in your slow cooker.
  2. Pour the chicken broth and heavy cream over the mixture and stir to combine.
  3. Cover the slow cooker and cook on low for 6-8 hours or high for 4 hours, until the chicken is fully cooked and tender.
Final Steps
  1. About 30 minutes before serving, prepare the pie crusts according to package instructions.
  2. Once the filling is cooked, spoon it into the pie crust or top with biscuits. Bake in the oven until golden brown.
  3. Serve hot and enjoy the comforting flavors of your homemade chicken pot pie!

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 3g

Notes

Garnish with fresh herbs like parsley or thyme for added flavor. This dish pairs beautifully with a simple side salad or crusty bread to soak up the extra sauce. Leftovers can be stored in an airtight container for up to 3 days, or freeze the filling for up to 3 months.

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