Crockpot Chicken Pot Pie

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 5

Total Time: 5 20

Servings: servings

Calories: 491cal

Author: Ashley Fehr

Crockpot Chicken Pot Pie has all the cozy flavor of the classic, made easier in the slow cooker. Tender chicken and veggies simmer in a creamy broth, then get topped with golden pie crust rounds for a hearty, comforting dinner the whole family will love!

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Ingredients

3 large carrots (peeled and chopped)
3 medium red or gold potatoes (cut into 1/2″ pieces)
1 rib celery (chopped)
½ medium onion (finely chopped)
2 boneless skinless chicken breasts
1½ cups low sodium chicken broth
½ cup heavy cream
2 tablespoons corn starch
2 cloves garlic (minced)
1 teaspoons salt
1 teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon black pepper
¾ cup frozen peas (thawed)
¾ cup frozen corn (thawed)

Pie Crust toppers

homemade pie crust (or store bought pie crust or biscuits instead)

Instructions

In a 4 to 6 quart crockpot, add the carrots, potatoes, celery and onion. Add the whole chicken breasts on top.
In a large glass measuring cup, whisk together the broth, cream, corn starch, garlic, salt, parsley, thyme and pepper. Pour over the chicken and vegetables.
Cover and cook on low for 4 to 5 hours or on high for 2-3 hours, until the vegetables are tender and the chicken is cooked through. Meanwhile, place the frozen peas and corn in the fridge to thaw.
Remove the chicken to a cutting board and chop or shred. Stir back into the slow cooker with the peas and corn. Taste and adjust seasonings as desired.

Pie Crust Rounds

Prepare pie crust according to the directions.
Preheat the oven to 425℉ and line a baking sheet with parchment paper.
Roll out pie crust and cut into 1-4" rounds (as big or small as you like). Place on prepared baking sheet and bake for 15-18 minutes until golden.
Spoon chicken pot pie filling into bowls and top with pie crust rounds. Serve.

Notes

*Note: the nutrition information does not include bread or pastry toppings as those will differ.

Ingredients and Substitutions:

Chicken: you can swap the chicken for leftover chicken or boneless, skinless chicken thighs if you prefer. This is perfect if you have leftover Easy Crockpot Shredded Chicken or Baked Chicken Breast.

Vegetables: feel free to mix and match the vegetables as you like. If you don't want to spend time chopping vegetables, you can swap for frozen mixed vegetables.

Dairy-free: replace the cream with broth for a dairy-free version.

Meatless: bump up the veggies and swap the chicken broth for vegetable.

Pie crust rounds: you can use puff pastry rounds, Cheddar Bay Biscuits or a tube of refrigerated biscuits or pie crust if you prefer!

Nutrition