Slow Cooker Chicken Pot Pie

If you’re longing for a hearty, home-cooked meal, slow cooker chicken pot pie is the perfect choice. This dish features succulent chicken, nourishing vegetables, and a crunchy crust – it’s sure to please everyone.

Prep is a breeze – just add the ingredients to your slow cooker and let it do the rest. When it’s done, you’ll have a warm and delicious pot pie without any of the hassle.

Origins

Tracing the origins of slow cooker chicken pot pie takes us back to the medieval period. This hearty meal was made by cooking meat and vegetables in a pot, which was then covered with a pastry crust.

As different cultures put their own unique spin on pot pie, variations of the dish began to emerge.

It wasn’t until the 1970s, when slow cookers became popular, that the slow cooker version of chicken pot pie gained traction. Families found it easier to make this comforting meal in the convenience of a slow cooker.

Today, this beloved dish is known for its simplicity and rich flavors.

Ingredients

• For the pie crust:

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 cup unsalted butter, cold and cubed

• 6-8 tablespoons ice water

• For the filling:

• 1 ½ pounds boneless, skinless chicken breasts, cubed

• 1 cup diced carrots

• 1 cup diced potatoes

• 1 cup frozen peas

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 cups chicken broth

• 1 cup milk

• 1 teaspoon dried thyme

• Salt and pepper to taste

Ensure that you have all these components prepared before you start cooking.

Instructions

Start by preparing the pie crust and filling for your slow cooker chicken pot pie. Here’s how:

• Pie Crust:

• Place 2 ½ cups of all-purpose flour, 1 teaspoon of salt, and 1 cup of cold butter (cut into small pieces) in a mixing bowl.

• Utilize a pastry cutter or your fingers to mix the ingredients together until the mixture appears crumbly.

• Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, and mix until the dough comes together.

• Separate the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 30 minutes.

• Filling:

• Put 2 cups of cooked chicken (shredded), 1 cup of frozen mixed vegetables, 1 diced onion, 2 minced garlic cloves, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of salt, and ½ teaspoon of black pepper in a slow cooker.

• Include 2 cups of chicken broth and ½ cup of heavy cream. Mix well.

Now that your pie crust and filling are prepared, it’s time to assemble and cook your slow cooker chicken pot pie.

Tips for Cooking

For optimal results, cook your slow cooker chicken pot pie on the low heat setting. This will ensure that the flavors meld together and the chicken becomes tender and juicy. Here are some additional tips to help you make the perfect slow cooker chicken pot pie:

Tips for Cooking
1. Use boneless, skinless chicken thighs for extra flavor.
2. Cut your vegetables into small, uniform pieces to ensure even cooking.
3. Don’t forget to season your chicken and vegetables with salt, pepper, and any other desired spices.
4. To thicken the sauce, mix cornstarch with water and add it to the slow cooker during the last hour of cooking.
5. Serve your chicken pot pie with a flaky biscuit or puff pastry for a delicious finishing touch.

With these tips in mind, you’ll be able to make a delicious slow cooker chicken pot pie that will be sure to please. Enjoy!

Final Thoughts

Continuing with the tips for cooking, you can now reflect on your slow cooker chicken pot pie experience and consider some final points.

Overall, using a slow cooker for chicken pot pie is a convenient and easy way to make a delicious meal. The slow cooking process ensures that the chicken is tender and the flavors are well-developed.

The creamy filling and flaky crust create a comforting dish that’s ideal for a cozy dinner. It’s worth noting that the crust may not be as crispy as when baked in the oven.

If a crispy crust is desired, you can transfer the cooked pot pie to the oven for a few minutes.

All in all, the slow cooker chicken pot pie is a satisfying and hassle-free recipe that will surely become a favorite in your household.

Frequently Asked Questions

Can I Use a Regular Pot Instead of a Slow Cooker to Make Chicken Pot Pie?

Yes, you can use a regular pot instead of a slow cooker to make chicken pot pie. Simply adjust the cooking time and temperature for the best results. You can enjoy a delicious homemade pot pie with these tips!

Can I Substitute the Chicken With Another Protein, Like Beef or Tofu?

Yes, you can substitute the chicken with beef or tofu for your pot pie. Adjust the cooking times as necessary, as different proteins might need different cooking times when cooked in the slow cooker.

How Do I Store Leftovers of the Slow Cooker Chicken Pot Pie?

Once the Slow Cooker Chicken Pot Pie has cooled down, transfer it to an airtight container or wrap it tightly with plastic wrap. Store the leftovers in the refrigerator for up to 3-4 days.

Can I Use Store-Bought Pie Crust Instead of Making It From Scratch?

Yes, it is possible to use store-bought pie crust instead of making it from scratch. This option is quite convenient and can save you considerable time and energy in the kitchen.

Can I Add Additional Vegetables to the Chicken Pot Pie Recipe?

Yes, you can certainly customize the chicken pot pie recipe by adding additional vegetables. It’s a great way to make the dish more flavorful and nutritious.