This Easy Crock Pot Chicken Pot Pie is a warm and cozy dish that’s perfect for any day. With tender chicken, creamy sauce, and veggies all simmered together, it’s a true comfort meal.
Honestly, who doesn’t love a dish that practically makes itself? Just toss it all in the crock pot and let it do its magic while you relax. Perfect with crusty bread—yum!
Key Ingredients & Substitutions
Chicken Breasts: I use boneless, skinless chicken breasts for convenience. If you prefer, chicken thighs work great too—they’re juicier and add more flavor.
Mixed Vegetables: The mix of carrots, peas, corn, and green beans is classic. Feel free to use fresh or frozen veggies. If you’re out, any frozen veggie mix will do!
Butter & Flour: For the sauce, butter is key to make a nice roux. If you’re looking for a dairy-free option, try using olive oil and a gluten-free flour blend.
Milk or Heavy Cream: Use whole milk for a lighter dish, or heavy cream for a richer filling. Coconut milk is a good non-dairy alternative, adding a subtle sweetness.
How Do I Get the Sauce Just Right Without Lumps?
The sauce thickens beautifully without lumps if you follow these steps:
- Start by melting the butter on medium heat until bubbly.
- Whisk in the flour quickly until it becomes a paste (roux) and is lightly golden. This step ensures a smooth texture.
- Gradually add the chicken broth, whisking non-stop to prevent lumps. If you pour too fast, it can seize up.
- Finally, stir in the milk or cream, and keep whisking until the sauce thickens (about 5 minutes). If you see any lumps, just keep whisking—most will break up!
With this method, you’ll get a creamy and delicious sauce for your pot pie every time!
Easy Crock Pot Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 pounds boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cups mixed vegetables (carrots, peas, corn, and green beans)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
For the Sauce:
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup whole milk or heavy cream
For the Optional Topping:
- 1 refrigerated pie crust (optional, for topping)
- 1 tablespoon olive oil or cooking spray (if using pie crust)
How Much Time Will You Need?
This easy recipe takes about 15 minutes to prepare, with a cooking time of 6-7 hours on low or 3-4 hours on high in the crock pot. If you choose to bake a pie crust on top, add about 25 minutes for that. Altogether, you’ll have a delicious meal ready with minimal effort!
Step-by-Step Instructions:
1. Prepare the Chicken and Veggies:
Start by placing the chicken breasts at the bottom of your crock pot. On top of the chicken, add the diced onion, mixed vegetables, minced garlic, dried thyme, parsley, salt, and black pepper. This layer of ingredients will cook beautifully together.
2. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour and cook it for about 1-2 minutes until it turns lightly golden. This is creating a roux that will help thicken your sauce!
Next, slowly add in the chicken broth while whisking continuously to prevent lumps from forming. Then stir in the milk or heavy cream and keep cooking until the sauce thickens, which should take around 5 minutes.
3. Combine Everything in the Crock Pot:
Once your sauce is nice and thick, pour it over the chicken and vegetables in the crock pot. Make sure everything is well coated. Cover the crock pot with its lid.
4. Cook Your Pot Pie Filling:
Cook on low for 6-7 hours or on high for 3-4 hours. Once the time is up, your chicken should be fully cooked, and the vegetables tender. Shred the chicken using two forks and mix everything together in the crock pot.
5. Optional: Bake with a Pie Crust:
If you want that classic pot pie crust, preheat your oven to 375°F (190°C). Transfer the chicken and vegetable mixture from the crock pot into an oven-safe dish. Roll out your refrigerated pie crust over the top, pressing the edges to seal it. Don’t forget to cut a few small slits in the crust to let steam escape!
Bake in the oven for 20-25 minutes, or until the crust is golden brown and delicious.
6. Serve & Enjoy:
Once everything is done, serve your comforting chicken pot pie hot and enjoy a warm, hearty meal that everyone will love!
FAQ for Easy Crock Pot Chicken Pot Pie
Can I Use Frozen Chicken in This Recipe?
Absolutely! You can use frozen chicken breasts, but keep in mind that it may require additional cooking time. Just make sure you thaw them in the refrigerator overnight before starting, or cook on the high setting for about 5 hours if you forget.
Can I Make This Ahead of Time?
Yes, you can prepare everything the night before! Just assemble the ingredients in the crock pot and store it in the fridge overnight. In the morning, it’s ready to cook. If you’re using a pie crust, bake it just before serving to keep it flaky and fresh.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat it in the microwave or in a small pot on the stove until heated through. If the filling is too thick, add a splash of milk or chicken broth to loosen it up.
What Other Vegetables Can I Use?
You can definitely customize the mixed vegetables! Feel free to incorporate other favorites like bell peppers, mushrooms, or even sweet potatoes. Just keep the total volume around 3 cups for the best results. Enjoy experimenting!