Slow Cooker Chicken Pot Pie Cozy Comfort Meal

November 19, 2025July 4, 2025 by Chef Elliot

Ingredients

Main Ingredients

– 1.5 lbs boneless, skinless chicken thighs, chopped

– 3 medium carrots, diced

– 2 medium potatoes, diced

– 1 cup frozen peas

– 1 onion, diced

– 3 cloves garlic, minced

– 4 cups chicken broth

– 1 cup heavy cream

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and pepper to taste

– 1 tablespoon olive oil

– 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

– 1 package refrigerated pie crusts (2 crusts)

When I think of comfort food, chicken pot pie comes to mind. The blend of tender chicken, fresh veggies, and creamy sauce brings warmth to any meal.

To start, I use 1.5 lbs of boneless, skinless chicken thighs. They cook up tender and juicy, perfect for this dish. Next, I chop 3 medium carrots and 2 medium potatoes. These add sweetness and heartiness.

Frozen peas bring bright color and texture. I add 1 cup of them for that pop of green. I also use 1 diced onion and 3 cloves of minced garlic for depth of flavor.

For the base, I pour in 4 cups of chicken broth and 1 cup of heavy cream. This mix creates a rich sauce. I season with 1 teaspoon each of dried thyme and rosemary, plus salt and pepper.

I heat 1 tablespoon of olive oil in a skillet. Then, I sauté the onions and garlic until soft. This step enhances their flavor before adding them to the slow cooker.

For thickening, I mix 2 tablespoons of cornstarch with 2 tablespoons of water. This slurry will help the sauce become creamy.

Finally, I prepare 1 package of refrigerated pie crusts. They make for a simple yet satisfying crust. With these ingredients ready, the cooking magic can begin!

Step-by-Step Instructions

Preparing the Chicken and Vegetables

First, I heat olive oil in a skillet over medium heat. I add diced onions and minced garlic. I sauté them until the onions are soft and clear, about 3-4 minutes. This step builds a great base of flavor.

Next, I grab my slow cooker. In it, I add the sautéed onions and garlic. Then, I toss in chopped chicken thighs, diced carrots, and diced potatoes. I also add the frozen peas. To this mix, I pour in chicken broth and heavy cream. I sprinkle in thyme, rosemary, salt, and pepper. I stir everything well to ensure it’s mixed.

Cooking Process

I cover the slow cooker and set it on low. I let it cook for 6-7 hours. If I’m in a hurry, I set it on high for 3-4 hours. The chicken should be tender and the veggies cooked through.

About 30 minutes before serving, I prepare a cornstarch mixture. I mix 2 tablespoons of cornstarch with 2 tablespoons of water. I add this to the slow cooker to thicken the sauce. I stir it well so it blends evenly.

Finalizing the Pot Pie

While the filling thickens, I preheat my oven to 425°F (220°C). I take a package of refrigerated pie crusts. I fit one crust into a 9-inch pie dish. I then pour the chicken filling into the crust, spreading it evenly.

Next, I place the second pie crust over the filling. I crimp the edges to seal it tight. I cut small slits in the top crust to let steam escape.

Finally, I bake the pot pie in the oven for 25-30 minutes. I look for a golden brown top. After baking, I let it cool for a few minutes before slicing and serving. This meal always feels like a warm hug.

Tips & Tricks

Achieving the Best Flavor

For the best taste, consider swapping some ingredients. You can use chicken breast if you prefer. It cooks faster and stays juicy. Try adding fresh herbs like parsley or basil for more flavor. If you want a richer taste, use half-and-half instead of heavy cream. This small change can make a big difference.

Seasoning is key. Always taste your mix before cooking. Add salt and pepper little by little. It’s easy to add more, but hard to fix too much salt. Dried thyme and rosemary brighten the dish. They work well with chicken and vegetables. You can also add a pinch of nutmeg for warmth.

Timing and Temperature Tips

Cooking on low gives a deep flavor. It allows the chicken to get tender. This option usually takes about 6 to 7 hours. If you are short on time, use the high setting. This will take about 3 to 4 hours.

When using a slow cooker, avoid opening the lid. Each time you open it, heat escapes. This can add more time to your cooking. For best results, keep it covered. Always check if the chicken is tender before serving. If needed, you can cook it a bit longer.

Variations

Ingredient Swaps

You can change the chicken in this dish. Try turkey instead. You can also use hearty veggies like mushrooms or zucchini. These swaps add great flavor and texture.

Want a veggie pot pie? Just skip the meat. Add more vegetables like bell peppers or green beans. You can mix and match based on what you have at home. This keeps it fresh and fun!

Crust Options

You have two main choices for the crust. You can use a homemade crust for a personal touch. This can be a fun way to get kids involved. Making crust from scratch gives you control over the flavors.

If you want something quicker, store-bought crusts work great too. They save time and still taste good. Look for whole wheat or butter-based options for extra flavor.

For those who need gluten-free options, there are many choices too. Gluten-free pie crusts are available in stores. You can also use mashed potatoes as a topping instead of a crust. This creates a new twist on the classic dish!

Storage Info

How to Store Leftovers

To keep your chicken pot pie fresh, place leftovers in an airtight container. You can also use plastic wrap or aluminum foil. Make sure the pie cools down to room temperature before storing. This helps avoid condensation and sogginess. You can store leftovers in the fridge for up to three days. If you want to keep it longer, consider freezing it.

Reheating Guidelines

To reheat, the best method is using the oven. Preheat your oven to 350°F (175°C). Place the pot pie in an oven-safe dish. Cover it with foil to keep the top from burning. Heat for about 20-25 minutes or until warmed through. You can also use the microwave for a quick option. However, this may make the crust less crispy. If you use the microwave, heat in short bursts, checking often. Enjoy your meal just as delicious as the first time!

FAQs

Can I cook this on the stovetop instead?

Yes, you can cook this dish on the stovetop. Start by sautéing the onions and garlic in a large pot. Then, add the chopped chicken, carrots, and potatoes. Pour in the chicken broth and heavy cream. Bring it to a boil, then reduce the heat. Let it simmer for about 30 minutes, stirring often. Add the peas and herbs near the end. Finally, thicken the sauce with the cornstarch mixture. Pour everything into a pie crust and bake as usual.

How can I make it ahead of time?

You can prep ingredients a day ahead. Chop the chicken, carrots, and potatoes. Store them in the fridge in airtight containers. You can also sauté the onions and garlic ahead of time. Just let them cool before putting them away. When you’re ready to cook, add everything to the slow cooker. This makes dinner easy and quick on busy days.

Is it possible to freeze chicken pot pie?

Yes, you can freeze chicken pot pie. After you assemble the pie, wrap it tightly in plastic wrap and then foil. This keeps it fresh. You can freeze it for up to three months. To reheat, thaw it in the fridge overnight. Then, bake it in the oven at 425°F (220°C) until it is hot and bubbly. Enjoy your cozy meal any time!

You learned how to make a tasty chicken pot pie using simple ingredients. We discussed choosing and prepping vegetables, slow cooking, and baking the pie crust. Remember, you can switch ingredients to match your taste or make it ahead of time. Whether you are storing leftovers or reheating, proper techniques keep it fresh. Enjoy creating this warm dish that brings comfort to your table. Try it out and make your kitchen smell amazin