Crockpot Chicken Pot Pie
A comforting and hearty slow cooker dish featuring tender chicken, vibrant vegetables, and a flaky pie crust in a creamy sauce.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed Use high-quality or leftover rotisserie chicken for convenience.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas Can substitute with other vegetables if desired.
- 1 can (10.5 oz) cream of chicken soup Can substitute with cream of mushroom soup.
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package (1 lb) refrigerated pie crusts Homemade crust can be used for a special touch.
Instructions
Preparation
- Cube the chicken breast into bite-sized pieces.
- Dice the carrots and celery, and measure out the frozen peas.
Cooking
- In the slow cooker, add the cubed chicken, diced carrots, diced celery, and frozen peas.
- In a separate bowl, combine the cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, salt, and black pepper. Whisk until smooth.
- Pour the creamy mixture over the chicken and vegetables in the slow cooker, and stir gently to combine.
- Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- 30 minutes before serving, roll out the pie crust and place it over the mixture in the slow cooker.
- Cook uncovered until the crust is golden brown.
Serving
- Ladle generous servings into bowls, ensuring each has a portion of the creamy filling and flaky crust.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added flavor, serve with a side salad or steamed vegetables. Consider using fresh herbs for garnish.