There’s something so comforting about a warm bowl of chicken pot pie, especially when it’s made in a slow cooker! I can already feel the cozy vibes just thinking about it. This Slow Cooker Chicken Pot Pie is not only delicious but also incredibly easy to prepare, making it a perfect choice for quick family dinners. With just a few simple ingredients, you can create a hearty meal that will have everyone asking for seconds. And if you’re looking for more easy pasta recipes, I’ve got you covered too!
Why You’ll Love This Recipe
- It’s a one-pot meal, which means less cleanup!
- Perfect for busy weeknights when you need quick family dinners.
- Rich, creamy filling that warms your soul.
- Great for meal prep and leftovers.
- Can be customized with your favorite veggies.
Ingredients
To make this delightful Slow Cooker Chicken Pot Pie, you’ll need the following ingredients:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or homemade if you’re feeling adventurous!)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this comforting dish:
- In your slow cooker, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
- Cover and cook on low for 6 hours. This is where the magic happens!
- About 30 minutes before serving, roll out your pie crust and place it over the chicken mixture in the slow cooker. You can either cut slits in the crust for a rustic look or leave it whole for a beautiful presentation.
- Cover and let it cook for an additional 30 minutes, allowing the crust to become golden and flaky.
- Once done, serve hot and enjoy the smiles around the table!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Slow Cooker Chicken Pot Pie turns out perfectly:
- For a richer flavor, consider adding a splash of white wine to the chicken broth.
- Feel free to swap out the mixed vegetables for your favorites—broccoli, green beans, or even mushrooms work wonderfully!
- If you want to make this a 30-minute meal, you can use rotisserie chicken instead of cooking your own.
- Don’t forget to check the seasoning! A little extra salt or pepper can make a big difference.
How to Serve
This Slow Cooker Chicken Pot Pie is best served warm right out of the slow cooker. Pair it with a simple side salad or some crusty bread for a complete meal. If you’re looking for more weeknight dinner ideas, consider serving it alongside a light dessert like fruit salad or a scoop of ice cream for a sweet finish!
Make Ahead and Storage
If you want to prepare this dish ahead of time, you can assemble everything in the slow cooker insert the night before and store it in the fridge. Just pop it in the slow cooker in the morning, and you’ll have a delicious meal waiting for you when you get home!
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth if it seems a bit dry. This dish also freezes well, so feel free to make a double batch and save some for later!
So, what are you waiting for? Grab your slow cooker and let’s make this Slow Cooker Chicken Pot Pie today! It’s the perfect way to bring comfort food to your table without spending hours in the kitchen. And if you’re ever in the mood for something different, don’t forget to check out my favorite creamy garlic pasta recipes for a delightful twist on dinner!
Slow Cooker Chicken Pot Pie
Ingredients
Main Ingredients
- 5 pounds Chicken Breast (Trimmed and halved)
- 3 cans Cream of Chicken Soup (32.25 ounces each, Healthy Request/Fat Free)
- 1 can Cream of Celery Soup (10.75 ounces, 98% Fat Free)
- 1 can Cream of Mushroom Soup (10.75 ounces, 98% Fat Free)
- 1.5 teaspoons Black Pepper
- 1 teaspoon Garlic Salt
- 1 teaspoon Onion Powder
- 5 cubes Bouillon (Chicken Low/No Sodium) (or packets)
- 1.5 cups Mushrooms (Sliced)
- 1 cup Celery (Chopped)
- 1 cup Carrots (Chopped)
- 16 ounces Mixed Vegetables (Frozen)
- 8 medium Red Potatoes (Red potatoes, chopped)
Instructions
- Trim and halve the chicken breasts.
- Chop celery, carrots, and potatoes.
- Combine all ingredients in the slow cooker.
- Mix well and cook on high for 5-6 hours.
