SLOW COOKER CHICKEN POT PIE Recipe

I love my slow cook chicken pot pie for its simple yet rich flavors. I simmer bite size chicken breasts with carrots, celery, and onions in a savory mix of cream of chicken and mushroom soups, finished with a flaky puff pastry topping. This slow cook chicken pot pie brings a delightful medley of ingredients together in every bite.

I recently tackled a recipe that quickly became one of my faves. This Slow Cooker Chicken Pot Pie is seriously a game changer when you want a filling meal without the extra hassle.

I love throwing in 1.5 lbs of boneless chicken breasts cut into bite-sized pieces with some hearty vegetables like 4 chopped carrots, 3 celery stalks and a diced onion all mixed with garlic. Then, it’s time to add in a mix of low-sodium chicken broth and two creamy soups – one cream of chicken and one cream of mushroom – plus a splash of heavy cream to bring everything together.

I also tossed in a couple of cups of frozen peas and half a cup of corn so every bite is loaded with goodness. Seasoned with just a bit of salt, pepper, thyme and rosemary, this recipe is the in perfect for those slow cooker days when you just want to kick back and relax.

Why I Like this Recipe

I like this recipe because I can just throw everything into my slow cooker and forget about it while I chill out, so it’s super convenient. I also dig that the creamy soups blend really well with the chicken and veggies, making it comforting and tasty. Plus, the crispy puff pastry or biscuit topping gives it a fun texture contrast that makes eating it extra satisfying.

This Slow Cooker Chicken Pot Pie is a lifesaver when you don’t feel like spend hours in the kitchen. I mix all the chicken, carrots, celery, onion, garlic and even some potatoes (if im feelin adventurous) in my crock pot. Then i pour in chicken broth, cream of chicken and mushroom soup, and heavy cream along with salt, pepper, and herbs like thyme and rosemary. After letting it cook on low for 6 to 8 hours (or on high for 3 to 4 hours) until the chicken is tender, i stir in frozen peas and corn about 30 minutes before serving. When im almost ready to eat, i preheat my oven broiler and add a puff of puff pastry or some biscuit dough on top. I then pop it under the broiler for around 10 minutes until the top gets all puffy and golden brown. I let it rest a bit before serving, and then its ready to be devoured while relaxin and enjoyin my gameday.

Ingredients

• Chicken is a lean source of protein that makes the dish hearty and filling.
• The cream soups add rich creaminess and savory depth to every comforting bite.
• Fresh carrots, celery, and onions infuse natural sweetness, vitamins, and fiber into the meal.
• Frozen peas and corn sprinkle bursts of sweetness and texture, enhancing the stew universally.
• Puff pastry topping gives a flaky, buttery finish, balancing the dish with light crunch.
• Heavy cream enriches the sauce, making it luxuriously smooth and velvety through simmering.
• Diced potatoes, if added, bring hearty carbohydrates and tender texture to the filling.
• Garlic offers a zesty kick, complementing rich flavors while boosting overall aroma.

Ingredient Quantities

• 1.5 lbs boneless skinless chicken breasts, cut into bite size pieces
• 2 cups low-sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup heavy cream
• 4 medium carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups frozen peas
• 1/2 cup frozen corn
• 1 cup diced potatoes (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 sheet puff pastry (thawed) or biscuit dough for topping

How to Make this

1. Add the chicken pieces, chopped carrots, celery, diced onion, minced garlic, and optional diced potatoes to your slow cooker.

2. Pour in the 2 cups of chicken broth along with the cream of chicken soup, cream of mushroom soup, and heavy cream.

3. Stir in the salt, black pepper, dried thyme, and dried rosemary so that everything is well mixed.

4. Cover the slow cooker and cook on low for about 6 to 8 hours or on high for 3 to 4 hours until the chicken is cooked through and the vegetables are tender.

5. About 30 minutes before you are ready to serve, stir in the frozen peas and frozen corn.

6. Preheat your oven’s broiler to get ready for the topping.

7. If you’re using puff pastry, roll it out on a floured surface then place it on top of the slow cooker mixture. If you prefer biscuit dough, drop small portions evenly over the top.

8. Transfer the pot (if it’s oven safe) or layer the topping in a baking dish and place under the broiler for about 10 minutes until the pastry or biscuits are puffed up and golden.

9. Once the topping is cooked to your liking, carefully remove the dish from the oven.

10. Let it rest for a few minutes, then serve your slow cooker chicken pot pie warm and enjoy your meal!

Equipment Needed

1. Slow cooker (choose one that’s oven safe or be ready to use an ovenproof dish if needed)
2. Oven with a broiler setting
3. Knife and cutting board for chopping up chicken and veggies
4. Measuring cups and spoons to measure out the broth, soups, and seasonings
5. A large mixing spoon for stirring all your ingredients in the slow cooker
6. A rolling pin and a floured surface (if you use puff pastry for the topping)
7. An oven-safe pot or a separate baking dish to transfer your dish for broiling the topping
8. A spatula or serving utensil for moving food once its ready to be served

FAQ

SLOW COOKER CHICKEN POT PIE Recipe Substitutions and Variations

• For the low-sodium chicken broth, you can use vegetable broth or simply water with a bouillon cube if you dont have broth on hand.
• If you dont have heavy cream, try mixing 1/4 cup melted butter with 3/4 cup whole milk for a similar richness.
• Out of cream of chicken or cream of mushroom soup? You could make a quick white sauce with butter, flour, and milk then add some cooked chicken or mushrooms to mimic the flavor.
• Missing the puff pastry? Biscuit dough or even a pre-made pie crust works fine as a topping alternative.

Pro Tips

1. You might wanna sauté the diced onions and garlic in a pan with a bit of butter first. It helps bring out more flavor instead of just tossing them in raw.
2. Make sure you add the frozen peas and corn at the very end. If you cook them too long they can get mushy and lose that pop of texture and color.
3. Keep a close eye on your pastry or biscuit topping under the broiler because it can go from perfectly golden to burnt in no time.
4. If your slow cooker isn’t oven safe, transfer the mix to a baking dish before topping it. That way you dont have to worry about breaking your slow cooker when you pop it into the oven.