When it comes to comfort food, few dishes can compete with a classic chicken pot pie. The warmth of tender chicken combined with creamy sauce and a medley of vegetables all encased in a flaky crust just hits the spot, especially on those chilly evenings. The beauty of this Slow Cooker Chicken Pot Pie recipe is that you can enjoy this delicious meal without spending hours in the kitchen. With minimal preparation and the magic of a slow cooker, you can have a hearty dinner ready to serve when you return home after a long day. The fragrant aroma wafting through your home as it cooks is just the cherry on top.
Why We Love This Slow Cooker Chicken Pot Pie Recipe
There’s so much to love about this Slow Cooker Chicken Pot Pie recipe. Firstly, it’s incredibly versatile; you can tailor the ingredients to suit your family’s tastes or what you have on hand. Have leftover chicken? Throw it in! Prefer different veggies? Go for it! This recipe is not just about convenience; it allows your creativity to shine in the kitchen.
Another reason is the flavor payoff! Cooking in a slow cooker allows all the elements to meld beautifully, creating a rich, savory taste you might not get from quick stovetop methods. Plus, the preparation is straightforward. Just mix everything in the slow cooker, and let it do the work while you relax or tackle other tasks.
Finally, this dish is the definition of comfort food, bringing warmth and satisfaction to the table. Whether it’s a family gathering or a quiet evening at home, this hearty meal has the power to bring smiles and delight to everyone.
Ingredients about Slow Cooker Chicken Pot Pie
To create a warm and inviting Slow Cooker Chicken Pot Pie, you’ll need the following ingredients:
- 2 cups cooked chicken, shredded
- This is the star of the show, providing protein and hearty flavor.
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- A colorful mixture that adds texture and nutrition to your pie.
- 1/2 cup onion, diced
- Onions add an aromatic sweetness that enhances the overall taste.
- 1/4 cup celery, diced
- Celery contributes a satisfying crunch and subtle flavor.
- 1 can (10.5 oz) cream of chicken soup
- This creamy base brings richness to the dish and ties all the flavors together.
- 1/2 cup chicken broth
- Chicken broth enhances the flavor profile and keeps everything moist.
- 1 tsp garlic powder
- Garlic adds an aromatic depth of flavor that complements the other ingredients.
- 1 tsp dried thyme
- Thyme offers an earthy, herbal note that’s perfect in chicken dishes.
- 1/2 tsp black pepper
- A touch of black pepper adds just the right amount of heat to balance the flavors.
- 1 refrigerated pie crust
- The crispy, flaky topping that completes your pot pie, adding texture and a satisfying crunch.
How to Make Slow Cooker Chicken Pot Pie Directions
Making this delightful Slow Cooker Chicken Pot Pie is simpler than you might think. Follow these straightforward steps to ensure your dish turns out wonderfully every time.
- Gather Your Ingredients: Start by gathering all the ingredients mentioned above, ensuring you have everything ready. This makes the process quicker and more efficient.
- Combine in the Slow Cooker: In your slow cooker, combine the 2 cups of shredded chicken, 1 cup of frozen mixed vegetables (peas, carrots, and corn), the diced onion, and diced celery. These ingredients form the bulk of your filling and create a colorful base.
- Add the Creamy Element: Next, open the can of cream of chicken soup and add it to the mixture. This creamy goodness acts as your sauce, ensuring that every bite is rich and satisfying.
- Incorporate Liquids and Spices: Pour in 1/2 cup of chicken broth to keep everything moist during cooking. Then sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper. Stir everything well to combine; make sure the chicken and veggies are evenly coated.
- Set Your Slow Cooker: Cover your slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. If you’re short on time, the high setting works perfectly. You’ll know it’s done when the filling is hot and bubbly.
- Prepare the Pie Crust: About 30 minutes before serving, take your refrigerated pie crust out of the package and unroll it. Carefully place the crust over the top of the filling in the slow cooker. Don’t worry about it being perfect; it will puff up during cooking.
- Cook Until Golden: Cover the slow cooker again and let it cook until the pie crust is golden brown and cooked through. This should take around 30 minutes on high. Keep an eye on it to avoid overbaking.
- Serve Warm: Once the crust is perfectly golden, carefully scoop out individual servings. The filling will be steaming hot, so take care when serving.
Preparing your Slow Cooker Chicken Pot Pie is a simple and satisfying process. You can enjoy the delicious aroma filling your home as it cooks while you take care of errands or relax with loved ones.
How to Serve Slow Cooker Chicken Pot Pie
Once your Slow Cooker Chicken Pot Pie is ready, it’s time to serve it! A hearty dish like this deserves a cozy presentation. Scoop generous portions into individual bowls or serve directly from the slow cooker to family-style platters.
Consider pairing your pot pie with a light side salad or some crusty bread for a well-rounded meal. A fresh garden salad dressed with a zesty vinaigrette can complement the richness of the pot pie beautifully.
For those who wish to indulge further, a side of mashed potatoes or steamed green beans can enhance the comforting feel of this dish. Be sure to serve your chicken pot pie warm to fully appreciate the melding of flavors and textures.
Don’t forget to encourage your guests or family members to add their favorite seasonings or hot sauce to personalize their serving. This provides a wonderful interactive dining experience!
Expert Tips: Slow Cooker Chicken Pot Pie
To ensure your Slow Cooker Chicken Pot Pie turns out perfectly every time, here are some expert tips that can elevate your cooking game:
- Use Cooked Chicken: If you have leftovers from a roast chicken or rotisserie chicken, use that for extra flavor and simplicity. Shredded chicken saves preparation time.
- Customize Your Vegetables: Feel free to use any combination of vegetables you enjoy or have on hand. Fresh or frozen can work, but adjust cooking times if needed.
- Layering Matters: When placing the pie crust, allow it to drape down slightly into the filling. This creates a delightful texture and ensures all components blend nicely.
- Monitor Cooking Time: Keep an eye on the pie crust towards the end of the cooking time. If you find the filling is bubbling but the crust isn’t golden enough, you can remove the lid for the last few minutes.
- Spice to Taste: Tailor the spices according to your preference. Add a dash of cayenne pepper for heat or a sprinkle of parsley for a fresh herbal touch.
- Make it Lighter: For a lighter option, swap out cream of chicken soup for a low-fat version or a homemade equivalent. You can blend plain Greek yogurt or sour cream with some seasoning for a creamy texture.
Applying these tips can help you make your Slow Cooker Chicken Pot Pie even more enjoyable. Each cook has a unique touch that can enhance the flavor and presentation of this classic dish.
How to Store Slow Cooker Chicken Pot Pie
If you find yourself with leftovers (though it rarely happens), storing your Slow Cooker Chicken Pot Pie is a breeze! Here’s how to keep it fresh for another meal:
- Cool Down: Let the pot pie filling cool to room temperature before transferring it to storage containers. This step prevents steam from building up and keeps your leftovers in good condition.
- Airtight Containers: Place the filling in airtight containers. If you’ve kept the pie crust separate, store it in a separate container. This will help preserve its texture.
- Refrigeration: Store the containers in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the filling in airtight containers or freezer bags. Make sure to label them with the date for tracking. It can last for about 2-3 months in the freezer.
- Reheating: Reheat by placing the thawed filling in a saucepan over low heat until warmed through. If heating in the oven, preheat to 350°F (175°C) and place in a baking dish, covered with foil to prevent drying out.
By following these storage tips, you can enjoy the deliciousness of your Slow Cooker Chicken Pot Pie even after the initial meal.
Variation of Slow Cooker Chicken Pot Pie
One of the most delightful aspects of the Slow Cooker Chicken Pot Pie is its versatility. Here are some scrumptious variations to consider:
- Herbed Chicken Pot Pie: If you love the taste of fresh herbs, add a tablespoon of chopped fresh rosemary or sage.
- Spicy Twist: For a little kick, include diced jalapeños or a teaspoon of chili powder in your filling.
- Vegetarian Option: Replace the chicken with drained canned chickpeas or a mix of sautéed mushrooms and zucchini. Substitute the chicken broth with vegetable broth and use cream of mushroom soup for a vegetarian delight.
- Cheesy Chicken Pot Pie: For an extra layer of indulgence, sprinkle some shredded cheese (like cheddar or mozzarella) over the filling just before placing the pie crust on top.
- More Veggies: Add your favorite vegetables like broccoli, bell peppers, or spinach to enhance nutrition and flavor while keeping it colorful.
These variations make it easy to adjust the Slow Cooker Chicken Pot Pie to match the cravings or dietary preferences of your family and friends.
FAQ
What is the best way to make Slow Cooker Chicken Pot Pie?
The best way to make a Slow Cooker Chicken Pot Pie is to prepare your ingredients carefully and allow them to meld over low heat for several hours. Using quality cooked chicken and seasonings will enhance the flavor delightfully.
Can I use fresh chicken for Slow Cooker Chicken Pot Pie?
Yes, you can use fresh chicken, but ensure it’s cooked before shredding and adding to the slow cooker for the best flavor and texture. If you’re short on time, precooked chicken is a great shortcut.
How can I customize my Slow Cooker Chicken Pot Pie?
You can easily customize your Slow Cooker Chicken Pot Pie by playing with the types of vegetables and the spices you add. Feel free to experiment with different seasonings or use leftover ingredients.
How do I store leftover Slow Cooker Chicken Pot Pie?
Store any leftover Slow Cooker Chicken Pot Pie filling in airtight containers in the refrigerator for up to 3-4 days or freeze it for up to 2-3 months. Be sure to allow it to cool down first before storing.
Can I make Slow Cooker Chicken Pot Pie gluten-free?
Absolutely! You can use a gluten-free pie crust to make this recipe gluten-free. Additionally, ensure that the cream of chicken soup and chicken broth are labeled gluten-free.
Slow Cooker Chicken Pot Pie
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Provides protein and hearty flavor.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Adds texture and nutrition.
- 1/2 cup onion, diced Adds aromatic sweetness.
- 1/4 cup celery, diced Contributes crunch and subtle flavor.
- 1 can (10.5 oz) cream of chicken soup Creates a creamy base.
- 1/2 cup chicken broth Enhances flavor.
- 1 tsp garlic powder Adds aromatic depth.
- 1 tsp dried thyme Offers earthy notes.
- 1/2 tsp black pepper Adds heat.
- 1 refrigerated pie crust refrigerated pie crust Crispy topping.
Instructions
Preparation
- Gather your ingredients.
- Combine shredded chicken, frozen vegetables, diced onion, and diced celery in the slow cooker.
- Add cream of chicken soup to the mixture.
- Pour in chicken broth and sprinkle garlic powder, dried thyme, and black pepper. Stir to combine.
- Cover and set slow cooker to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, unroll the refrigerated pie crust and place it over the filling.
- Cover the slow cooker and cook until the pie crust is golden brown.
- Serve warm, scooping individual portions.
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