This easy Crock Pot Chicken Pot Pie is made without the fuss! Prepped in minutes, this is perfect for a busy weeknight meal. All the flavor of a hearty pot pie, but made in the slow cooker and garnished with buttery pie crust pieces!
If you love comfort food made in a slow cooker I think you’ll love my Crock Pot Chicken and Dumplings recipe too!
Crock Pot Chicken Pot Pie Is An Easy Version Of Classic Comfort Food!
Let’s talk about the coziest, EASIEST recipe you’ve probably seen in a while. You guys know I LOVE a good Crock Pot Chicken recipe, but the idea of making Chicken Pot Pie in a slow cooker eluded me. I couldn’t quite figure out how to make a pie crust in the crock pot without it getting soggy!
I’ve seen version of this with biscuits placed on top of the filling and cooked, but that seems like it would just end up with a soggy biscuit, or something more along the lines of chicken and dumplings, which is great, but not what I was looking for. And I think I figured it out in the most simple way possible!
But How Do You Make Pot Pie In A Crock Pot?
Making the Pot Pie filling in the crock pot is a no brainer…you have a pretty basic shredded chicken in a creamy sauce with some mixed veggies. Easy peasy. BUT the crust…
I decided the easiest way to avoid a doughy crust was to bake it separately. I know this is KIND OF a cheat, but the heart wants what the heart wants. Just pre-bake strips f dough and garnish your pot pie filling with as much crust or as little as you like! For me the more crust the better!! You can do this way in advance, so at dinner time you’re all set!
And without getting complicated here, I used a roll-out pie crust from the store. Sure you can make your own crust, and if you do I encourage you to try MY Homemade Pie Crust Recipe (it’s AWESOME). Homemade crust is always better, but if you’re looking for ease for a weeknight dinner, the store-bought dough works just fine.
- boneless chicken breasts
- chicken bouillon – I really like Better Than Bouillon
- all purpose flour
- brown gravy mix
- heavy cream
- frozen mixed vegetables
- pie crust
- Place the raw chicken in your slow cooker and add in the bouillon, flour, dry gravy mix, and heavy cream.
- Simply cover it and and cook on high for 3-4 hours, or until the chicken is tender. Alternately you could cook on low for about 6 hours if you’re looking to start it in the morning!
- Then shred the chicken in the liquid, and add in the frozen vegetables. I like frozen peas and carrots, but you can use any variety of frozen veggies you prefer.
- Cover and cook for about 20 more minutes until everything is warm!
- At any point during the process you can make you r pie crust pieces. Just preheat your oven to 350°F. And line a large baking sheet with parchment paper and set aside.
- Unroll the pie crusts, and using a pizza cutter or knife, cut the dough into pieces….honestly any shape you like!
- Then to make the pie crust pretty…and this step is totally optional…whisk together an egg and a little water to create an egg wash.
- Place the cut dough pieces onto the prepared baking sheet and lightly brush the top of the dough with the egg wash.
- Bake for 15 minutes, or until lightly golden.
- Serve the chicken mixture in a bowl and top with pie crust as desired.
Use your mixer to easily shred the chicken! It will take literally 10 seconds and you’re all set!
Could You Use Biscuits Instead Of Pie Crust?
Yes you can and I’ve seen this done in a number of recipes. What you will do is:
- Either pre-bake the biscuits and serve them along side…
- OR once the chicken is done, shredded and veggies are added, place canned biscuits on top of the filling in the slow cooker. Then remove the insert from the slow cooker and place it in a 350°F oven.
How To Store Pot Pie:
This recipe is an easy one to store because it’s deconstructed with no danger of soggy crust! Just store the filling airtight in the refrigerator and keep the pie crust pieces in a large zip top bag at room temp!
Can You Freeze This?
Absolutely! The filling will freeze airtight for up to 30 days!