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crockpot chicken pot pie - featured image

Best Crockpot Chicken Pot Pie: Easy Creamy Recipe

  • Author: brittany_hamilton
  • Total Time: 6 hours 30 minutes (low) or 3 hours 30 minutes (high)
  • Yield: 6 servings 1x

Description

A comforting, creamy slow-cooker chicken pot pie that requires minimal prep time. This recipe features tender shredded chicken, mixed vegetables, and a rich velvety gravy, offering a hassle-free meal perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 large carrots, peeled and diced into small half-moons
  • 2 stalks celery, diced
  • 1 cup frozen peas
  • 1 cup thawed frozen corn
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 package refrigerated pie crusts (optional)

Instructions

  1. Wash and peel carrots, then dice them into small, uniform pieces. Finely dice the onion and celery.
  2. Place the diced onions, carrots, and celery into the bottom of a 4-6 quart slow cooker. Add the chicken breasts on top.
  3. Pour in the chicken broth. Sprinkle dried thyme, poultry seasoning, garlic powder, salt, and black pepper over everything. Stir gently to distribute seasonings.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredable.
  5. Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Set aside.
  6. Return the shredded chicken to the slow cooker. Add the frozen peas, thawed corn, heavy cream, and butter.
  7. Let the mixture heat through for 20-30 minutes on high heat until the butter melts and incorporates.
  8. Whisk the cornstarch and cold water together in a small bowl to create a smooth slurry.
  9. Slowly pour the slurry into the slow cooker while stirring constantly. The gravy will thicken within a few minutes.
  10. If the gravy is still too thin, cook uncovered for another 15 minutes to allow excess liquid to evaporate.
  11. Taste and adjust seasoning with more salt or pepper if needed. Serve hot in bowls.
  12. Optional: Bake refrigerated pie dough separately and place it on top just before serving.

Notes

Add peas in the last 30 minutes to prevent them from turning to mush. Use cold water for the cornstarch slurry to prevent clumping. If the pot pie is watery, cook uncovered longer or add more slurry. For a deeper flavor, sauté onions and carrots before adding to the slow cooker.

  • Prep Time: 15 minutes
  • Cook Time: 6-7 hours (low) or 3-4 hours (high)
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 8
  • Sodium: 600
  • Fat: 22
  • Saturated Fat: 10
  • Carbohydrates: 35
  • Fiber: 5
  • Protein: 30

Keywords: crockpot chicken pot pie, slow cooker recipe, creamy chicken pot pie, easy dinner, comfort food, meal prep, gluten-free option

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Find it online: https://dailypureats.com/best-crockpot-chicken-pot-pie-easy-creamy-recipe/