Description
A hands-off, creamy slow cooker chicken pot pie that delivers rich, comforting flavors with tender chicken and vegetables, topped with a flaky pie crust.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g)
- 1 ½ cups frozen mixed vegetables (peas, carrots, corn) (225g)
- 1 medium yellow onion, diced (about 200g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 cups low-sodium chicken broth (480ml)
- 1 cup heavy cream (240ml)
- ½ cup all-purpose flour (60g)
- 4 tablespoons butter (55g)
- 1 teaspoon Italian seasoning (or mix of dried thyme and rosemary)
- Salt and black pepper to taste
- 2 refrigerated pie crusts (store-bought or homemade)
Instructions
- Heat butter in a large skillet over medium heat until melted and foamy. Add diced onion and cook for 4-5 minutes until softened and translucent.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over onions and garlic, stirring constantly to form a roux. Cook for 2-3 minutes to remove raw flour taste, stirring to prevent burning.
- Gradually whisk in chicken broth, smoothing out lumps. Add heavy cream and Italian seasoning, then season with salt and pepper. Stir continuously until sauce thickens, about 3-4 minutes.
- Transfer sauce to slow cooker. Add chicken breasts and frozen mixed vegetables. Toss gently to combine, ensuring chicken is submerged.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is cooked through and tender.
- While slow cooker is cooking, let refrigerated pie crusts sit at room temperature to soften slightly.
- Preheat oven to 400°F (200°C). Spoon chicken and vegetable mixture into a baking dish.
- Lay one pie crust over filling and seal edges with second crust, crimping to prevent leaks. Cut slits in top crust to allow steam to escape.
- Bake for 25-30 minutes until crust is golden brown and flaky. Tent with foil if crust browns too quickly.
- Let pot pie rest for 5 minutes before serving to allow filling to set.
Notes
Do not skip cooking the roux to ensure a thick, creamy sauce. Use low-sodium broth to control saltiness. Frozen vegetables hold shape better and save prep time. Seal crust edges well to prevent leaks. Let pot pie rest before serving to thicken filling. If sauce is too thin after slow cooking, reduce it on stovetop before assembling. Tent crust with foil if browning too fast. For gluten-free, use gluten-free flour and crust. For dairy-free, substitute heavy cream with full-fat coconut milk and use dairy-free crust.
- Prep Time: 20 minutes
- Cook Time: 4-5 hours (slow cooker) + 25-30 minutes (baking)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pot
- Calories: 410
- Sugar: 4
- Sodium: 390
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 28
- Fiber: 3
- Protein: 27
Keywords: slow cooker chicken pot pie, creamy chicken pot pie, easy comfort food, slow cooker recipes, chicken pot pie without crust, creamy chicken dinner