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 Crock Pot Chicken recipes or comfort food made in a slow cooker I think you’ll love my Crock Pot Chicken and Dumplings recipe too!
Table of Contents
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.
Ingredients:
- boneless chicken breasts
- chicken bouillon – I really like Better Than Bouillon
- all purpose flour
- brown gravy mix
- heavy cream
- frozen mixed vegetables
- pie crust
Instructions:
- 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.
PRO TIP:
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!
Looking For More Crock Pot Chicken Recipes? Try These:
- Crock Pot Crack Chicken
- Creamy Fiesta Chicken
- White Chicken Chili
- Beergarita Pulled Chicken
- Crock Pot BBQ Chicken
- Slow Cooker Buffalo Chicken
Crock Pot Chicken Pot Pie
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: serves 8
- Category: Chicken
- Method: Slow Cooker
- Cuisine: Dinner
Description
Crock Pot Chicken Pot Pie is an easy version of the classic comfort food! Prepped in just minutes and served with buttery, pie crust pieces this is a family friendly weeknight dinner winner!
Ingredients
- 3 pounds boneless chicken breasts
- 1 tablespoon chicken bouillon (I used Better Than Bouillon)
- 1/4 cup all purpose flour
- 1 (0.87- ounce) packet dry brown gravy mix
- 1 cup heavy cream
- 1 (24- ounce) bag frozen mixed vegetables
- 2 round pie crusts
- 1 large egg
- 1 tablespoon water
Instructions
- Place chicken in the bottom of your 6- quart slow cooker.
- Add in the bouillon, flour, dry gravy mix, and heavy cream. Mix to combine.
- Cover and cook on high for 3-4 hours, or until the chicken is tender.
- Shred the chicken in the liquid, and add in the frozen vegetables.
- Cover and cook for an additional 15-20 minutes.
- While the chicken is cooking preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Unroll the pie crusts, and using a pizza cutter or knife, cut into 2- inch rectangular pieces. This doesn’t need to be exact, as the pie crust is a garnish.
- Whisk together the egg and water creating 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.
Notes
Store chicken filling airtight in the refrigerator for up to 3 days.
Store pie crust airtight at room temperature for up to 3 days.
Nutrition
- Serving Size:
- Calories: 347
- Sugar: 2.6 g
- Sodium: 332.1 mg
- Fat: 12.6 g
- Carbohydrates: 14.1 g
- Protein: 41.5 g
- Cholesterol: 164.4 mg
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This sounds great but doesn’t look like it has much gravy by the pic. Is there alot of gravy?
There isn’t a ton of sauce in this recipe as my goal was to make it less soupy, more thick and creamy, but you can always add a little chicken broth to make is saucier if you prefer! And there is a little variation depending on the chicken…I find some chicken releases more liquid than others.
This recipe was absolutely delicious. It tastes like something that takes all day to cook. Instead of the crust, we made biscuits to eat it with. I will be making this again and again.
Great idea with the biscuits!
you could also use puff pastry shells
How about frozen chicken?
So if I were to use just chicken bouillon cubes as opposed to the free-measuring kind, how many would I need? 3 or 4 maybe? Also, do you think half and half would work in place of the heavy cream? I can’t wait to make this, it sounds so good!
1 cube is the equivalent of 2 teaspoon of the loose 🙂
Good to know, thank you! Also, do you think this would freeze well after it’s cooked? Minus the crust of course
It would freeze perfectly!
So, do you mix the bouillion with water first, per the bouillon instructions?
Nope 🙂 You add it right into the slow cooker as-is!
Made this tonight! It was delicious!