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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Entree Recipes / Crock-Pot Chicken Pot Pie

Crock-Pot Chicken Pot Pie

Written by: Crock-Pot Ladies 30 Comments

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Crock-Pot Chicken Pot Pie
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Crock-Pot Chicken Pot Pie
Crock-Pot Chicken Pot Pie

There is nothing more comforting than a homemade pot pie and this recipe for Crock-Pot Chicken Pot Pie is delicious! We make it easy for you to make this homestyle classic by cooking your pot pie right in your slow cooker!

Crock-Pot Chicken Pot Pie

Slow Cooker Chicken Pot Pie

Chicken pot pie is one of my absolute favorite comfort foods. I could eat it every day. Whenever I go out to a restaurant, if chicken pot pie is on the menu you can bet I am going to order it.

So, I decided to try my hand at making this classic chicken dish in my slow cooker. And it came out fantastic!

There is a bit of work involved in this recipe as you need to start the process for the thick chicken gravy on the stove top and then let it and the chicken and vegetables cook in the slow cooker and then, add a pie crust to the top of the chicken pot pot pie and let that cook.

But the results are great and everyone in the family won’t believe that you made chicken pot pie in your CROCK-POT!

Crock-Pot Chicken Pot Pie

Special Diets

High Fiber | Low Sugar


Crock-Pot Chicken Pot Pie

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Crock-Pot Chicken Pot Pie

Crock-Pot Chicken Pot Pie Recipe

Heidi Kennedy
The perfect comfort food, this chicken pot pie is all cooked in the slow cooker. Even the crust that goes on top of the pie!
3.65 from 99 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 7 hrs
Total Time 7 hrs 30 mins
Course Entrée
Cuisine American
Servings 6 Servings
Calories 429 kcal

Ingredients

  • ⅓ cup Unsalted Butter
  • ⅓ cup All-Purpose Flour
  • 1 medium Yellow Onion (diced)
  • 2 cloves Garlic (minced)
  • 1 ¾ cups Low Sodium Chicken Stock (canned or homemade)
  • ⅔ cup Milk
  • 1 pound Boneless Skinless Chicken Breast (cut into bite sized pieces)
  • 1 cup Peas (fresh or frozen)
  • 1 cup Chopped Carrots
  • 2 teaspoons Poultry Seasoning
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 Refrigerated Ready To Use Pie Crust

Instructions

  • Heat a medium skillet over medium–high heat on the stove top until hot. Add the butter, onion and garlic to the pan.
  • Saute onion and garlic in butter for about 3 minutes until the onion becomes translucent.
  • Add flour to the pan and cook and stir until the butter has mostly absorbed into the flour. Add mixture to a 5 to 6 quart slow cooker.
  • Add milk and chicken stock to slow cooker and stir well to combine.
  • Add chicken pieces, peas, carrots, poultry seasoning, salt and pepper to slow cooker and stir.
  • Cover and cook on LOW for 6 hours.
  • Unroll refrigerated pie crust and place it on top of the chicken mixture in slow cooker in a single layer. If you are using an oval shaped slow cooker you may want to slightly stretch the pie crust dough out to fit the slow cooker better.
  • Place a clean kitchen towel or layer of paper towels between the lid of the slow cooker and crock.
  • Continue to cook for 1 to 1 1/2 hours on LOW until the pie crust is cooked through.

Nutrition

Calories: 429kcal | Carbohydrates: 40g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 74mg | Sodium: 623mg | Potassium: 552mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7350IU | Vitamin C: 34.7mg | Calcium: 90mg | Iron: 2mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Chicken Pot Pie
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Filed Under: 5 Quart Crock-Pot Recipes, 5.5 Quart Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, Crock-Pot Entree Recipes, Fall Crock-Pot Recipes, Winter Crock-Pot Recipes Tagged With: Black Pepper, Butter, Carrots, Chicken, Chicken Broth, Chicken CP Recipes, Chopped Onions, Comfort Food, Flour, High Fiber, High Fiber CP Recipes, Kosher Salt, Low Sugar, Low Sugar CP Recipes, Milk, Onions, Peas, poultry seasoning, Stick Butter, White Flour

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Comments

  1. Teri C says

    January 12, 2012 at 11:52 AM

    I tried to make the Chicken pot pie in the crock pot. The ingedients were Super and tasted great, but pie crust was nothing but mass of glue like gunt.. please tell me how you got your crust brown?

    Reply
    • Lady Katie says

      January 13, 2012 at 9:21 AM

      I am sorry that it didnt turn out. When I first made this, I really didnt think the crust would amount to much. I put one layer of crust (premade in the roll pillsbury pie crust) on top of the mixture in the crock-pot. Put the lid on and let it cook. I checked it periodically to see where it was at and then after an hour, the top was crusty.

      Reply
  2. phyllis says

    January 12, 2012 at 9:37 PM

    I would like to know also. how you get your crust brown. also you said priory to serving, don’t understand. do you bake it first?

    Reply
    • Lady Katie says

      January 13, 2012 at 9:24 AM

      Sorry about the recipe being confusing. I did go back and correct that. I cooked the pie mixture for 6 hours. I then unrolled the pre-made pie crust and put one layer on top of the mixture in the crock-pot. Put the lid back on and continued to cook on low. I didnt think it would turn out the way I wanted but wanted to try it out. After an hour, The top of my crust was crusty and brown. That is when I spooned it out.

      Reply
      • Teri says

        January 13, 2012 at 12:44 PM

        5 stars
        Thanks, that makes sense. Did not see the corretion for cooking time so i will Definately try it again !!!

        Reply
      • Marlene says

        January 28, 2018 at 11:42 AM

        Ok can you use your own pastry and can it be on botton and top also would bthan pie crust?iscuit dough work for this thanks

        Reply
        • Marlene says

          January 28, 2018 at 11:45 AM

          Sorry would biscuit dough work as good sorry hate auto correct so crust on top and bottom work ok i like to make my own crust thanks

          Reply
          • Lady Heidi says

            January 28, 2018 at 7:26 PM

            We have not tried this recipe with dough on the top and bottom, nor have we used biscuit dough. If you try it let us know how it turns out!

  3. Barb says

    August 29, 2012 at 5:38 PM

    My husband made this recipe as listed (cooking the chicken mixture first and ready made pie crust on top the last hour.) First off, the chicken mixture was incredibly bland and had not thickened in the least after 6 hours. It needed 2 hits of corn starch, and was still too watery. The pie crust was a total bomb. After one hour it was rubbery, so we made slits for some steam to escape and cook the top. After more than an hour and 20 minutes, it was still pasty and only partially cooked. Pretty disgusting.

    Reply
  4. Tiffany says

    October 11, 2012 at 3:18 PM

    I just made this – with a few changes – and loved it! I added green beans and previously-cooked and shredded frozen chicken. I did mix in a little cornstarch just because of comments. When the mixture was cooked, I transfered it to a casserole dish and covered with homemade pie crust and baked it. So good!

    Reply
  5. Chesnye says

    March 14, 2013 at 5:05 PM

    I made this tonight! It was delicious! I used crescent rolls on top just cause I didn’t have a pie crust. I put them on top for half an hour in the crockpot, then browned them in the oven for 9 minutes. I would definitely make this again! Thanks for the great recipe!

    Reply
    • Lady Heidi says

      March 14, 2013 at 6:59 PM

      So glad you enjoyed this recipe Chesnye! The addition of crescent rolls sounds fabulous!

      Reply
  6. Pat says

    May 20, 2013 at 11:14 AM

    Can this be made,starting with uncooked chicken or will that make it have too much liquid?

    Reply
    • Lady Katie says

      May 20, 2013 at 5:49 PM

      hmmmm…I am sure it can be done with raw chicken. I would go raw not frozen. It might end up being a little too liquidy at the end, if so maybe just a little flour to thicken it…just a little otherwise it will taste too much like “flour”.

      Reply
      • Pat says

        May 20, 2013 at 6:49 PM

        Thanks,
        I will give it a try. 🙂

        Reply
  7. Erin says

    September 12, 2013 at 12:58 PM

    Love this recipe. I made a few changes. I cook it on high for 3 hours then add instant potato buds to thicken it up a bit. Last, I pour the mixture into a glass baking dish and top with crescent rolls bake at 375 for 30 min or until top is golden brown. It’s to die for.

    Reply
    • Lady Katie says

      September 16, 2013 at 4:30 PM

      Potato Buds that would make it tasty!! thanks for the update on how you did it.

      Reply
  8. Carolyn says

    October 25, 2013 at 8:32 AM

    I use potato buds as a gluten free alternative to whatever I cook as a thickener. Normally, I process my gf bread crusts or ends to make crumbs which would make a great topping for this casserole.

    Reply
  9. Paulette Suddarth says

    January 21, 2014 at 11:57 AM

    I am guessing that how this recipe turns out depends on your crock pot. How old/new it is, how big and so on. I have several – you just have to experiment.

    Reply
  10. jessica says

    August 11, 2014 at 7:26 PM

    I just skip the crust to avoid disaster, but I make this meal monthly! It’s soooo good. I dunno how other ppl day is coming out watery and bland they are obviously skipping a step, maybe the butter onion flour mix at the beginning. I dunno, but it’s by far my fav cockpot soup recipe! 🙂

    Reply
  11. jessica says

    August 11, 2014 at 7:28 PM

    And I use raw chicken at the bottom of the pot every time, comes out great. Just shred at the end

    Reply
  12. Areeane says

    October 4, 2015 at 6:01 PM

    This was really good! Although it seems people have had mixed experiences with the recipe. I followed it exactly, except that I transferred the filling into a baking dish so that I could brown the crust in the oven. It didn’t turn out too watery at all, it was thick and creamy. I will definitely make this again! 🙂

    Reply
  13. Christine A Golden says

    January 3, 2017 at 6:27 PM

    Thanks for the recipe

    Reply
    • Lady Heidi says

      January 5, 2017 at 11:02 AM

      You’re welcome Christine!

      Reply
  14. Jenn says

    January 29, 2017 at 12:46 PM

    So I am making this recipe now and it didn’t say cooked chicken so I assumed raw, it it very soupy. I am going to try instant potatoes and put in casserole dish for last hour.

    Reply
  15. Charlene Martel says

    December 16, 2018 at 1:38 PM

    Is the nutritional info for the whole dish or single portion? I just want to be sure.

    Reply
    • Lady Heidi says

      December 17, 2018 at 7:49 AM

      For a single portion.

      Reply
  16. Toni says

    January 25, 2019 at 4:24 PM

    Tasted great. After reading the comments I did add a couple of tablespoons of cornstarch to thicken the liquid. I used a thick dish towel between the pie crust and the lid of my slow cooker and my crust came out great. I also used a casserol slow cooker .

    Reply
    • Heidi says

      January 28, 2019 at 8:13 PM

      So glad you enjoyed the recipe Toni.

      Reply
  17. Bob says

    October 1, 2022 at 8:58 AM

    Two quick questions:
    Ok to use a crock pot liner with adding the dough at the end?
    I noticed that the pie crust doubles when choosing serving sizes, it would still be one pie crust no matter the serving size, right?

    Reply

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