Marianne Martinez
Chicken pot pie is a classic comfort food that can be made in a slow cooker with minimal effort and simple ingredients. The slow-cooked method allows the pot pie filling to cook for hours, resulting in tender, creamy chicken and vegetables. This recipe is perfect for busy weeknights as it requires little preparation and can be left to cook while you go about your day. The chicken pot pie can be served with biscuits, crescent rolls, or puff pastries, making it a hearty and satisfying meal for the whole family.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, potatoes, carrots, celery, onion, chicken stock, parsley, paprika, oregano, salt, pepper, garlic, peas, corn, heavy cream, cornstarch, milk, gravy, biscuits, crescent roll dough, mixed vegetables, cream of chicken soup, broth, seasonings, sour cream, Greek yogurt, beef, pork, garlic powder, cayenne pepper, poultry seasoning |
| Cook Time | 3-8 hours |
| Recipe Yield | 4 servings |
| Storage | Refrigerate leftovers in an airtight container for up to 3-5 days. Can be frozen for up to 4-5 months. |
| Special Equipment | Slow cooker, oven |
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What You'll Learn
Ingredients and preparation
Chicken pot pie is a hearty comfort food that can be made in a slow cooker with minimal effort and simple ingredients. The recipe yields four servings and takes between 3.5 to 10 hours to cook, depending on the heat setting.
Ingredients:
- Chicken breasts or thighs
- Chicken broth or stock
- Cream of chicken soup
- Mixed vegetables (peas, carrots, corn, green beans)
- Onion
- Garlic
- Potatoes
- Spices (paprika, oregano, parsley, salt, pepper, garlic powder, cayenne pepper)
- Sour cream or Greek yogurt
- Heavy cream
- Cornstarch
- Milk
- Gravy packet
- Poultry seasoning
- Crescent roll dough or biscuits
Preparation:
Place the chicken at the bottom of the slow cooker and add the mixed vegetables, onion, garlic, and spices. Pour in the chicken broth, cream of chicken soup, and milk, and stir the mixture. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
About 30 minutes before the end of the cook time, remove the chicken and shred or chop it into smaller pieces. Return the chicken to the slow cooker, along with frozen peas and corn, and cook for another 30 minutes.
To thicken the gravy, make a cornstarch slurry and stir it into the slow cooker. Preheat the oven to 375 °F. Transfer the pot pie filling to an oven-safe dish and top with crescent roll dough or biscuits. Bake according to the package directions until the crust is golden.
For a make-ahead option, prepare the filling, freeze it, and then defrost and bake it with the crust on the day of serving. Leftovers can be stored in the refrigerator for up to 3 to 5 days or frozen for up to 4 to 5 months.
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Cooking the chicken
Chicken pot pie is a hearty meal that can be made in a slow cooker with minimal effort. The key to a good chicken pot pie is cooking the chicken until it is tender and then shredding it.
First, place the chicken in the slow cooker. You can use chicken breasts or chicken thighs, with or without the bone. If you use boneless chicken, it may be best to leave the breasts whole while they cook and then chop them afterward for a heartier texture. If you use bone-in chicken, be sure to remove the skin and bones before shredding the chicken.
Next, add the other ingredients on top of the chicken. This may include onion, carrots, celery, parsley, paprika, oregano, salt, and pepper, as well as garlic. You will also need to add chicken stock and cream of chicken soup. If you want to make your own cream of chicken soup, you can use a combination of heavy cream and cornstarch slurry. You can also add potatoes, although these do not freeze well if uncooked.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. You can also cook it on low for 7.5 hours, as recommended by one source. Thirty minutes before the end of the cooking time, remove the chicken and shred it using two forks. You can also chop the chicken instead of shredding it. Return the chicken to the slow cooker and add frozen peas and corn. Stir everything together and continue cooking on low for about 30 minutes, or until the vegetables are hot.
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Shredding the chicken
First, remove the chicken from the slow cooker once it is cooked through and tender. This is usually after cooking on low for around 6-8 hours, or on high for 3-4 hours. You can use chicken breasts or thighs, but boneless and skinless options are best. If you do use chicken with bones, be sure to remove them before shredding.
Next, use two forks to shred the chicken. Pull the meat apart with the forks in opposite directions until it is shredded into small pieces. It is easier to shred the chicken while it is still hot, so don't let it cool down completely. However, make sure it is safe to handle before you start shredding.
Once the chicken is shredded, return it to the slow cooker. Add any additional ingredients, such as frozen vegetables, and continue cooking for around 30 minutes on low, until the vegetables are hot.
At this point, you can also add other ingredients such as sour cream, heavy cream, or cornstarch slurry to adjust the consistency and flavour of the pot pie filling. Stir everything together to combine the shredded chicken with the other ingredients.
Finally, serve the chicken pot pie with biscuits or crescent rolls on top. You can bake these separately in the oven according to the package directions, or use refrigerated dough for convenience.
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Adding biscuits
If you're using a refrigerated biscuit or a biscuit mix, follow the package or mix instructions to bake your biscuits. You'll want to time this so that the biscuits are ready when your pot pie filling is ready to serve.
If you're making your own biscuits from scratch, you can follow any recipe you like, but be sure to bake them separately from the pot pie filling. You can make them ahead of time and reheat them when you're ready to serve, or bake them fresh to serve alongside your chicken pot pie.
When serving, simply place a biscuit on top of each bowl of chicken pot pie. This will add a nice, rustic touch to your meal.
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Storing leftovers
For longer storage, you can freeze chicken pot pie. To do this, separate the chicken pot pie filling from the pastry/biscuit topping. Place the filling in an airtight, freezer-safe container and freeze for up to 3 months. If you want to freeze individual portions, you can use bowls or ramekins and cover them with foil. You can also freeze the uncooked pastry/biscuit topping separately by cutting it into circles, wrapping each one in plastic wrap, and then foil. When you're ready to eat your frozen chicken pot pie, defrost it overnight in the fridge, then reheat it in a saucepan over medium-low heat or in the microwave in 1-minute intervals until hot. Reheat any pastry/biscuit topping separately.
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Frequently asked questions
You will need chicken, chicken broth, seasonings, cream of chicken soup, potatoes, garlic, mixed vegetables, sour cream, and biscuits.
You can cook the chicken pot pie for 6-8 hours on low heat or 3-4 hours on high heat.
It is recommended to use boneless skinless chicken breasts or chicken thighs for better flavor. You can also make the pot pie filling in advance and freeze it, then bake it in the oven when you are ready to serve.
