Ultimate Slow Cooker Chicken Pot Pie Recipe for Comfort

Slow cooker chicken pot pie is the ultimate comfort food, enveloping tender chicken and hearty vegetables in a creamy sauce that warms you from the inside out. Imagine diving into a bowl of this delightful dish, with its golden crust flaking apart to reveal a medley of flavors that sing harmony to your taste buds.

My love affair with slow cooker chicken pot pie began on a rainy Sunday afternoon, when my family and I decided that cuddling up on the couch with a warm meal was the only way to combat the gloomy weather. The aroma wafted through the house, teasing us until we could no longer resist. It became a staple for chilly nights and family gatherings, punctuated by laughter and satisfied sighs after each bite.

Last Thanksgiving, I brought this dish to my family’s holiday feast. Everyone raved about it, and now it’s requested at every gathering.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use 3-4 breasts for a hearty filling; feel free to use thighs for extra flavor.

• Frozen Mixed Vegetables: A great shortcut; choose a mix without added sauces or seasonings for best results.

• Onion: One medium onion adds sweetness; sauté until translucent before adding other ingredients.

• Garlic: Fresh garlic cloves are essential; they add depth of flavor to your savory sauce.

• Chicken Broth: Use low-sodium broth to control saltiness while keeping that rich chicken flavor intact.

• Cream of Chicken Soup: This acts as the base for your creamy filling; opt for reduced-fat if desired.

• Puff Pastry Sheets: A delightful topping that bakes into a flaky crust; store-bought makes this recipe easy!

• Herbs and Spices: Thyme and black pepper elevate the dish; feel free to add your favorites for personal flair.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Begin by chopping the onion and mincing garlic. This step is crucial as it sets the foundation of flavors in your pot pie.

Sauté Aromatics: In a skillet over medium heat, sauté the onions until they turn translucent and release their sweet aroma. Add garlic for about 30 seconds until fragrant.

Add Chicken and Veggies: Place your diced chicken breast into the slow cooker along with frozen mixed veggies. Pour in sautéed onions and garlic mixture.

Mix Creamy Sauce Ingredients: In a separate bowl, whisk together chicken broth and cream of chicken soup until smooth. Pour this mixture over chicken and veggies in the slow cooker.

Season Generously: Sprinkle thyme and black pepper over everything. Stir gently to combine all ingredients well—this will ensure every bite is flavorful!

Cover with Puff Pastry**: Roll out puff pastry sheets over the top of your slow cooker, tucking edges down where necessary. This will create that beautiful crust we all love!

Now let your slow cooker work its magic! Set it on low for 6-8 hours or high for 3-4 hours—just long enough for those flavors to meld together beautifully!

The moment you lift that lid after cooking is pure magic: steam rises as golden pastry greets your eyes! Serve hot with a smile, knowing you’ve just created something special. Enjoy every bite while basking in compliments from family or friends gathered around!

This slow cooker chicken pot pie isn’t just food; it’s an experience filled with warmth, laughter, and unforgettable memories made around your dinner table!

You Must Know

• This slow cooker chicken pot pie is comfort food at its finest
• The creamy filling paired with golden, flaky crust delivers a delightful aroma that fills your kitchen
• It’s perfect for busy weeknights or lazy weekends when you crave something warm and satisfying

Perfecting the Cooking Process

Start by seasoning and browning the chicken before adding it to the slow cooker. This step locks in flavor and keeps the meat juicy. Then, combine your veggies and broth to create a rich base.

Add Your Touch

Feel free to swap out chicken for turkey or add seasonal vegetables like peas, carrots, or broccoli. Experimenting with herbs like thyme or rosemary can elevate the flavors delightfully.

Storing & Reheating

Store leftover chicken pot pie in an airtight container in the fridge for up to three days. Reheat in the microwave or oven until warmed through while maintaining that delicious texture.

Chef's Helpful Tips

• For a creamier filling, stir in some heavy cream towards the end of cooking
• Make sure to use fresh herbs for enhanced flavor, and don’t skip browning the chicken for depth
• Also, let it cool before refrigerating to avoid sogginess

Sometimes I hear feedback from friends who say this dish reminds them of childhood dinners. It’s heartwarming knowing my slow cooker chicken pot pie brings back such lovely memories.

FAQ

Can I use frozen chicken for slow cooker chicken pot pie?

Yes, but ensure it’s fully thawed before cooking for even results.

How long does it take to cook in a slow cooker?

Cooking on low takes about six to eight hours; high takes around four hours.

Can I make this dish gluten-free?

Absolutely! Use gluten-free flour for thickening and enjoy a gluten-free crust option too.

Print

Slow Cooker Chicken Pot Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the ultimate comfort food with this Slow Cooker Chicken Pot Pie. Tender chicken mingles with hearty vegetables in a rich, creamy sauce, all topped with a flaky puff pastry crust. Perfect for family gatherings or cozy weeknights, this dish fills your home with warmth and delightful aromas that everyone will love.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 6–8 hours
• Total Time: 0 hours
• Yield: Serves 6
• Category: Main
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups frozen mixed vegetables
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 2 sheets puff pastry (thawed)
• 1 tsp dried thyme
• 1/2 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Chop the onion and mince the garlic.
2. Sauté the onions in a skillet over medium heat until translucent, then add garlic and sauté for an additional 30 seconds.
3. In the slow cooker, combine diced chicken breasts, frozen mixed vegetables, and the sautéed onion-garlic mixture.
4. In a bowl, whisk together chicken broth and cream of chicken soup until smooth; pour over chicken and veggies.
5. Season with thyme and black pepper; stir gently to combine.
6. Cover with puff pastry sheets, tucking down the edges.
7. Cook on low for 6-8 hours or high for 3-4 hours until flavors meld.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 2g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 75mg