Slow Cooker Chicken Pot Pie
A comforting and hearty slow cooker chicken pot pie that combines tender chicken, fresh vegetables, and creamy sauce, perfect for an easy, hands-off dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup potatoes, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 refrigerated pie crust or biscuit dough (for topping)
Instructions
- In a skillet, melt butter over medium heat. Add onions, carrots, celery, and garlic; cook until tender, about 5 minutes.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Slowly add chicken broth, cream of chicken soup, and milk, stirring continuously until sauce thickens.
- Transfer sauce mixture to slow cooker. Add shredded chicken, potatoes, peas, thyme, salt, and pepper and stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender.
- About 30 minutes before serving, roll out pie crust or biscuit dough and place on top of the slow cooker contents to cover.
- Cover and continue cooking for the remaining 30 minutes until crust is cooked through and golden.
- Serve warm and enjoy your comforting slow cooker chicken pot pie!
Notes
For a gluten-free option, use a gluten-free pie crust and flour substitute. Serve with a fresh green salad for a complete meal.
Find it online: https://youreverydayfoodie.com/slow-cooker-chicken-pot-pie/