Craving a comforting classic that’s both easy and delicious? This crock pot chicken pot pie recipe delivers all the warm, savory goodness you expect from a traditional pot pie, but with a fraction of the effort thanks to your trusty slow cooker!
What is Crock Pot Chicken Pot Pie?
Have you ever pondered the mysteries of the pot pie? Is it the pot it’s baked in? Or perhaps the fact you could POTentially eat a whole one yourself? Maybe it’s something lost to generations of culinary secrets only grandmothers whispering recipes over bubbling pots could truly understand. Some say it originated from ancient Egypt, a savory pie that fed pharaohs—though, I suspect the chicken version came much later. It’s a dish so ingrained in our comfort food memories that the very name conjures images of warm kitchens and satisfied smiles.
They say ‘the way to a man’s (or woman’s!) heart is through their stomach,’ and a hearty serving of chicken pot pie certainly proves that! So, are you ready to unlock the secrets of this timeless dish in its effortless slow cooker glory? Give our recipe a try, and let the aroma of home-cooked goodness fill your kitchen!
Key Ingredients for Crock Pot Chicken Pot Pie:
Here’s what you’ll need to create this comforting classic:
- 2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup diced potatoes (about 1 medium potato)
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (14.1 ounces) refrigerated pie crusts
- 2 tablespoons butter, melted (optional)
- 1 egg, beaten (optional, for egg wash)
How to Make Crock Pot Chicken Pot Pie:
This recipe is incredibly easy, delicious, and deeply satisfying. Imagine tender chicken simmered in a creamy, flavorful sauce, packed with vegetables, all topped with a flaky, golden crust. The best part? It requires minimal effort! Simply toss the ingredients into your slow cooker, let it work its magic, and then top with pastry just before serving. This amazing recipe takes approximately 10-15 minutes to prepare, with a cooking time of 6-8 hours on low or 3-4 hours on high.
Step-by-Step Instructions
- Prepare the Chicken and Vegetables: Start by cutting the chicken thighs (or breasts) into 1-inch pieces. Dice the potatoes, carrots, celery, and onion into similar-sized pieces. If using pre-cut mixed vegetables, ensure they’re thawed slightly for even cooking.
- Combine Ingredients in the Crock Pot: In a 6-quart (or larger) slow cooker, combine the diced chicken, potatoes, carrots, celery, and onion. Add the frozen mixed vegetables, cream of chicken soup, cream of mushroom soup, dried thyme, dried rosemary, salt, and pepper.
- Mix Well: Stir all the ingredients together thoroughly to ensure the chicken and vegetables are evenly coated in the soup mixture. This helps distribute the flavors and ensures even cooking.
- Slow Cook: Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Prepare the Pie Crust: About 30 minutes before serving, remove the pie crust from the refrigerator. Lightly flour a clean surface and unroll the pie crust. Cut the crust into strips or desired shapes. Alternatively, you can simply place the whole crust over the top of the crock pot, cutting slits to allow steam to escape.
- Place Pie Crust on Top: Carefully place the pie crust strips (or whole crust) on top of the chicken and vegetable mixture in the crock pot. You can brush the pie crust with melted butter and/or an egg wash if desired for a golden, glossy finish.
- Cook the Crust (Optional): If your crock pot has a high-heat setting that can brown the crust, cook on high for the last 20-30 minutes, or until the crust is golden brown. Alternatively, you can carefully transfer the pot pie filling to an oven-safe dish. Top with the pie crust and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the crust is golden and cooked through.
- Let Cool and Serve: Let the pot pie cool for a few minutes before serving. This allows the filling to thicken slightly and helps prevent the crust from becoming soggy. Serve warm, garnished with fresh parsley, if desired.
Why You’ll Love This Crock Pot Chicken Pot Pie:
This crock pot chicken pot pie is unbelievably comforting, the creamy filling with tender chunks of chicken and beautifully cooked vegetables is irresistible. Making it at home also offers significant cost savings over restaurant versions or pre-made frozen pies. Also, the flaky pie crust topping, brushed with melted butter, turns a hearty stew into a complete and satisfying meal.
If you are looking for something similar but with a biscuit topping, try my Easy Chicken and Dumpling Casserole! This recipe offers the same cozy flavors with a quicker and simpler preparation. So, ditch the store-bought version and whip up your own delicious and budget-friendly crock pot chicken pot pie today!
What to Serve Crock Pot Chicken Pot Pie With:
Crock Pot Chicken Pot Pie is a complete meal in itself, but you can enhance the dining experience with a few carefully chosen sides. Consider a fresh green salad with a light vinaigrette to balance the richness of the pie.
Steamed green beans or roasted asparagus make excellent vegetable companions. To add a textural contrast, serve with crusty bread or rolls for dipping into the creamy sauce. For a refreshing beverage, a glass of crisp white wine or iced tea complements the savory flavors beautifully.
Top Tips for Perfecting Your Crock Pot Chicken Pot Pie:
- Chicken Choice: While this recipe calls for chicken thighs, chicken breasts can also be used. However, thighs tend to stay more tender and moist during slow cooking.
- Vegetable Variety: Feel free to customize the vegetables to your liking. Add mushrooms, sweet potatoes, or bell peppers for extra flavor and nutrition.
- Soup Substitutions: If you don’t have cream of chicken or cream of mushroom soup on hand, you can substitute with cream of celery soup or a homemade white sauce.
- Herb Adjustment: Adjust the amount of dried thyme and rosemary to your taste. Fresh herbs can also be used, but you may need to add them towards the end of the cooking process to prevent them from losing their flavor.
- Crust Crispiness: Placing a paper towl between the crockpot and the lid in the last hour can help prevent steam accumulating on the crust and causing sogginess.
- Prevent Soggy Crust: For a crispier crust, consider partially baking the pie crust separately before placing it on top of the filling.
- Scaling the Recipe: This recipe can easily be doubled or tripled to feed a larger crowd. Simply adjust the ingredients accordingly and use a larger crock pot.
- Check the Internal Temperature: The internal temperature of the chicken should reach 165°F (74°C).
Storing and Reheating Tips:
Storing: Leftover crock pot chicken pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. To ensure food safety, cool the pot pie completely before refrigerating.
Reheating:
- Oven: For best results, reheat the pot pie in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. Cover the pot pie with foil to prevent the crust from browning too much.
- Microwave: Reheating in the microwave is a quicker option, but it may result in a slightly softer crust. Heat in short intervals, stirring occasionally, until warmed through.
- Freezing: To freeze leftover pot pie, let it cool completely. Place individual portions in freezer-safe containers or wrap tightly in plastic wrap and aluminum foil. Frozen pot pie can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
This crock pot chicken pot pie recipe is a delightful and effortless way to enjoy a comforting classic. The slow cooker method ensures tender chicken, flavorful vegetables, and a creamy sauce, all topped with a golden, flaky crust. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing dish for a gathering, this recipe is sure to impress. So, go ahead, gather your ingredients, and let your slow cooker do the work!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
FAQs:
Q: Can I use rotisserie chicken in this recipe?
A: Absolutely! Rotisserie chicken is a great shortcut. Simply shred the chicken and add it to the crock pot during the last hour of cooking.
Q: Can I make this recipe without the pie crust?
A: Yes, you can! The filling is delicious on its own as a hearty soup or stew. Serve it with a side of crusty bread for dipping.
Q: Can I add different vegetables?
A: Of course! Feel free to add your favorite vegetables, such as mushrooms, green beans, or corn.
Q: My pot pie is too watery. What can I do?
A: To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the pot pie during the last 30 minutes of cooking.
Q: Can I prepare this ahead of time?
A: Yes, you can assemble the ingredients in the crock pot in the morning and start cooking when you get home. Alternatively, you can cook the filling ahead of time and store it in the refrigerator until ready to top with the pie crust and bake.
Q: How do I prevent the pie crust from getting soggy?
A: One way to prevent a soggy crust is to partially bake it before placing it on top of the filling. Another tip is to brush the crust with melted butter or an egg wash, which creates a protective barrier.