7 Slow Cooker Chicken Pot Pie Recipes to Savor

Introduction

Chicken pot pie is a classic comfort food that warms our hearts and stomachs. It’s a dish that embodies homey, satisfying flavors, and the mere mention of it can evoke nostalgic memories of family dinners. But what if we told you that you can enjoy the goodness of chicken pot pie without the fuss? In this article, we’re going to explore seven different ways to make Slow Cooker Chicken Pot Pie, ensuring that your taste buds are treated to a delightful array of flavors. These recipes offer convenience, taste, and that same heartwarming feeling, all thanks to your trusty slow cooker.

Traditional Slow Cooker Chicken Pot Pie

Our journey begins with the classic – Traditional Slow Cooker Chicken Pot Pie. Using a slow cooker makes it easier than ever to create this timeless dish without compromising on flavor.

Here’s how to make it

Ingredients

• 4 large boneless, skinless chicken breasts
• 4 cups of mixed vegetables (peas, carrots, and corn)
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of heavy cream
• 1/2 cup of all-purpose flour
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• Refrigerated pie crust or puff pastry

Directions

Place the chicken breasts in the slow cooker.

Add the mixed vegetables, diced onion, and minced garlic.

In a separate bowl, whisk together the chicken broth, heavy cream, flour, dried thyme, salt, and pepper.

Pour this mixture over the ingredients in the slow cooker.

Cover and cook on low for 4-6 hours or until the chicken is tender and cooked through.

About 30 minutes before serving, remove the chicken and shred it.

Return the shredded chicken to the slow cooker and stir.

Preheat your oven to 375°F (190°C).

Pour the slow cooker mixture into a baking dish.

Cover with refrigerated pie crust or puff pastry.

Bake in the preheated oven for about 30 minutes or until the crust is golden brown.

Serve and enjoy the classic comfort of Traditional Slow Cooker Chicken Pot Pie!

This traditional recipe captures all the elements that make chicken pot pie so beloved: tender chicken, a creamy filling, and that irresistible flaky crust. You can trust your slow cooker to do the heavy lifting while you enjoy the delicious results.

Instructions

Time to throw on our chef hats and get this pot pie party started!

Chicken’s Time to Shine:Place those boneless, skinless chicken breasts in your trusty slow cooker. Season them with a pinch of salt and pepper. Give them a little pep talk – they’re about to become stars.

Veggie Mix-up:Now, toss in the frozen mixed vegetables, sliced carrots, diced onions, and minced garlic. It’s like a veggie family reunion in there!

The Creamy Superhero:Add the cream of chicken soup to the mix. This is our creamy superhero – it’s going to give our pot pie that luscious texture.

Thyme for a Twist:Sprinkle in the dried thyme. This herb is like the twist in our story – it adds a little unexpected flavor.

Broth BFF:Pour in the chicken broth, and let it mingle with the other ingredients. They’ll be best friends by the end of this.

Cover and Cook:Put the lid on your slow cooker, set it to low, and let it cook for 7-8 hours. If you’re in a hurry, you can go for 4 hours on high, but slow and steady is the name of the game.

Shredding the Hero:After the hours have passed, take out the chicken and shred it. It’s like your hero returning from an epic quest.

The Grand Reunion:Return the shredded chicken to the slow cooker and give everything a good stir. It’s a grand reunion of flavors!

Finishing Touch:Check the seasoning – add more salt and pepper if needed. Give it one last taste test. Are your taste buds dancing?

Biscuit Toppers:Here’s the fun part. Pop open a can of your favorite biscuits, and place them on top of the mixture in the slow cooker. They’re like little pot pie hats.

Cook, Crisp, and Serve:Cover and cook for an additional 30 minutes, or until those biscuits are golden and crispy. It’s like a triumphant finale!

The Big Reveal:Scoop a generous portion onto a plate, and let the fragrant steam waft towards you. Your chicken pot pie is ready to steal the show.

A Dash of Humor:You know, making a chicken pot pie in a slow cooker is a bit like writing an article – it takes time, patience, and a sprinkle of creativity. Just don’t expect your article to taste as good as this pot pie. That’s a whole different ballgame!

Slow Cooker Chicken and Vegetable Pot Pie

For those who prefer a healthier twist, Slow Cooker Chicken and Vegetable Pot Pie brings a rainbow of vegetables to the forefront.

Here’s how to make it

Ingredients

• 4 large boneless, skinless chicken breasts
• 4 cups of assorted vegetables (broccoli, bell peppers, carrots, and peas)
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of low-fat milk
• 1/2 cup of whole wheat flour
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Refrigerated pie crust or whole wheat pastry

Directions

Place the chicken breasts in the slow cooker.

Add the assorted vegetables, diced onion, and minced garlic.

In a separate bowl, whisk together the chicken broth, low-fat milk, whole wheat flour, dried oregano, salt, and pepper.

Pour this mixture over the ingredients in the slow cooker.

Cover and cook on low for 4-6 hours or until the chicken is tender and cooked through.

About 30 minutes before serving, remove the chicken and shred it.

Return the shredded chicken to the slow cooker and stir.

Preheat your oven to 375°F (190°C).

Pour the slow cooker mixture into a baking dish.

Cover with refrigerated pie crust or whole wheat pastry.

Bake in the preheated oven for about 30 minutes or until the crust is golden brown.

Serve and relish the goodness of Slow Cooker Chicken and Vegetable Pot Pie, a healthier take on a classic favorite.

The addition of colorful vegetables not only adds vibrancy to the dish but also boosts its nutritional value. This recipe proves that comfort food can be both wholesome and delicious, and your slow cooker is the perfect tool to achieve that balance.

Instructions

Let’s whip up a masterpiece:Chicken’s Turn:Place those boneless, skinless chicken breasts in your slow cooker. Give them a warm welcome with a sprinkle of salt and pepper.

Veggie Extravaganza:Toss in the frozen mixed veggies, sliced carrots, diced onions, and minced garlic. It’s a veggie party in there!

Creamy Elegance:Add the cream of chicken soup. It’s like the elegant guest at a fancy dinner party – it’s going to make everything creamy and rich.

Thyme for Flavor:Sprinkle in the dried thyme. This is our secret ingredient, like a plot twist in a good book.

Broth Bonding:Pour in the chicken broth, and let the flavors mingle. They’ll become best buds by the end.

Cover and Cook:Put the lid on your slow cooker, set it to low, and let it cook for 7-8 hours. If you’re in a hurry, you can go for 4 hours on high. But remember, patience is a virtue.

Shred the Hero:After the hours have passed, take out the chicken and shred it. It’s like your hero returning from an epic quest.

The Grand Reunion:Return the shredded chicken to the slow cooker and give everything a good mix. It’s a grand reunion of flavors!

Final Touches:Check the seasoning – add more salt and pepper if needed. Give it one last taste test. Is it a flavor explosion?

Biscuit Toppers:Now comes the fun part. Pop open a can of your favorite biscuits and place them on top of the mixture in the slow cooker. They’re like little pot pie hats.

Cook and Crisp:Cover and cook for an additional 30 minutes, or until those biscuits are golden and crispy. It’s like the climax of a good movie!

Serve with a Smile:Dish up a generous portion, and let the aroma envelop your senses. Your chicken and vegetable pot pie is ready to steal the show.

A Pinch of Creativity:Cooking this pot pie is a bit like crafting an engaging article – it requires a blend of ingredients (ideas), patience, and a dash of creativity. Just don’t expect your article to be as scrumptious as this pot pie. After all, writing and cooking are two different worlds.

Creamy Slow Cooker Chicken Pot Pie

If you’re a fan of rich, creamy sauces, then Creamy Slow Cooker Chicken Pot Pie will surely make you swoon.

Here’s how to create this luscious version

Ingredients

• 4 large boneless, skinless chicken breasts
• 4 cups of mixed vegetables (peas, carrots, and corn)
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of heavy cream
• 1/2 cup of all-purpose flour
• 1/4 cup of butter
• Salt and pepper to taste
• Refrigerated pie crust or puff pastry

Directions

Place the chicken breasts in the slow cooker.

Add the mixed vegetables, diced onion, and minced garlic.

In a separate bowl, whisk together the chicken broth, heavy cream, all-purpose flour, salt, and pepper.

Pour this mixture over the ingredients in the slow cooker.

Add the butter on top of the mixture.

Cover and cook on low for 4-6 hours or until the chicken is tender and cooked through.

About 30 minutes before serving, remove the chicken and shred it.

Return the shredded chicken to the slow cooker and stir.

Preheat your oven to 375°F (190°C).

Pour the slow cooker mixture into a baking dish.

Cover with refrigerated pie crust or puff pastry.

Bake in the preheated oven for about 30 minutes or until the crust is golden brown.

Serve and savor the Creamy Slow Cooker Chicken Pot Pie, where the creaminess takes center stage.

This recipe is a creamy dream come true, with a velvety sauce that complements the tender chicken and vegetables. It’s a dish that’s sure to please anyone who appreciates a touch of indulgence in their comfort food.

Instructions

Time to cook up a storm:Chicken Central:Place those boneless, skinless chicken breasts in your slow cooker. Sprinkle them with salt and pepper. They’re about to be the stars of the show.

Veggie Medley:Toss in the frozen mixed vegetables, sliced carrots, diced onions, and minced garlic. It’s a veggie symphony in there!

Creamy Marvel:Add the cream of chicken soup. It’s the creamy hero, making our pot pie luscious.

A Hint of Thyme:Sprinkle in the dried thyme. It’s like the twist in a compelling story, adding depth.

Broth Buddies:Pour in the chicken broth, and let it mingle with the rest. They’ll become best friends by the end of this journey.

Lid On, Slow On:Cover your slow cooker, set it to low, and let it cook for 7-8 hours. Slow and steady, like a plot unfolding.

Shred the Hero:After the hours have passed, take out the chicken and shred it. It’s like the hero returning triumphant from a quest.

Reunite and Stir:Return the shredded chicken to the slow cooker and give everything a good mix. It’s a grand reunion of flavors!

Taste Test:Check the seasoning – add more salt and pepper if needed. Give it one last taste test. Is your palate delighted?

Biscuit Toppers:The fun part! Pop open a can of your favorite biscuits and place them on top of the mixture in the slow cooker. They’re like little pot pie hats.

Cook and Crisp:Cover and cook for an additional 30 minutes, or until those biscuits are golden and crispy. It’s like the climax of a good story.

Serve with a Smile:Scoop a generous portion onto a plate, and let the fragrant steam envelop your senses. Your creamy slow cooker chicken pot pie is ready to shine.

A Dash of Creativity:Crafting this pot pie is akin to writing an engaging article – it takes a mix of ingredients (ideas), patience, and a dash of creativity. However, don’t expect your article to taste as good as this pot pie. Writing and cooking are two different arts, after all.

Slow Cooker Chicken Pot Pie with Biscuits

If you’re a fan of biscuits, Slow Cooker Chicken Pot Pie with Biscuits might be your new favorite. Here’s how to prepare this unique version:

Ingredients

• 4 large boneless, skinless chicken breasts
• 4 cups of mixed vegetables (peas, carrots, and corn)
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of milk
• 1/2 cup of all-purpose flour
• 1/4 cup of butter
• Salt and pepper to taste
  -Refrigerated biscuit dough

Directions

Place the chicken breasts in the slow cooker.

Add the mixed vegetables, diced onion, and minced garlic.

In a separate bowl, whisk together the chicken broth, milk, all-purpose flour, salt, and pepper.

Pour this mixture over the ingredients in the slow cooker.

Add the butter on top of the mixture.

Cover and cook on low for 4-6 hours or until the chicken is tender and cooked through.

About 30 minutes before serving, remove the chicken and shred it.

Return the shredded chicken to the slow cooker and stir.

Preheat your oven to 375°F (190°C).

Pour the slow cooker mixture into a baking dish.

Top with refrigerated biscuit dough.

Bake in the preheated oven for about 30 minutes or until the biscuits are golden brown.

Serve and enjoy Slow Cooker Chicken Pot Pie with Biscuits, a dish with a flaky biscuit surprise.

The use of biscuits instead of a traditional crust adds a delightful twist to this classic recipe. The biscuits absorb the flavors of the filling, creating a unique texture and taste that’s bound to be a hit with your family.

Instructions:

Let’s embark on this delicious journey:Chicken Central:Place those boneless, skinless chicken breasts in your slow cooker. Season them with a pinch of salt and pepper. They’re the stars of the show.

Veggie Extravaganza:Toss in the frozen mixed vegetables, sliced carrots, diced onions, and minced garlic. It’s a veggie party in there!

Creamy Magic:Add the cream of chicken soup. It’s like the magician in a story, making everything creamy and rich.

Thyme for a Twist:Sprinkle in the dried thyme. This herb is the twist in our culinary tale, adding a layer of flavor.

Broth Bonding:Pour in the chicken broth, and let it mingle with the rest. They’re going to be best buddies by the end of this adventure.

Lid On, Time to Cook:Cover your slow cooker, set it to low, and let it cook for 7-8 hours. Slow and steady, like a story building up.

Shred the Hero:After the hours have passed, take out the chicken and shred it. It’s like the hero returning victorious from a quest.

Reunite and Stir:Return the shredded chicken to the slow cooker and give everything a good stir. It’s a grand reunion of flavors!

Taste Test:Check the seasoning – add more salt and pepper if needed. Give it one last taste test. Are your taste buds dancing?

Biscuit Toppers:The fun part! Pop open that can of refrigerated biscuits and place them on top of the mixture in the slow cooker. They’re like little pot pie hats.

Cook and Crisp:Cover and cook for an additional 30 minutes, or until those biscuits are golden and crispy. It’s like the climax of a good story!

Serve with a Smile:Dish up a generous portion, and let the fragrant steam envelop your senses. Your slow cooker chicken pot pie with biscuits is ready to shine.

A Sprinkle of Creativity:Making this pot pie is like crafting an engaging article. It requires a mix of ingredients (ideas), patience, and a dash of creativity. Just don’t expect your article to taste as good as this pot pie – after all, writing and cooking are two different arts.

Slow Cooker Chicken Pot Pie Soup

For a comforting soup version of this classic, try Slow Cooker Chicken Pot Pie Soup.

Here’s how to make it

Ingredients

• 4 large boneless, skinless chicken breasts
• 4 cups of mixed vegetables (peas, carrots, and corn)
• 1 onion, diced
• 3 cloves of garlic, minced
• 6 cups of chicken broth
• 1 cup of heavy cream
• 1/2 cup of all-purpose flour
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Directions

Place the chicken breasts in the slow cooker.

Add the mixed vegetables, diced onion, and minced garlic.

In a separate bowl, whisk together the chicken broth, heavy cream, all-purpose flour, dried thyme, salt, and pepper.

Pour this mixture over the ingredients in the slow cooker.

Cover and cook on low for 4-6 hours or until the chicken is tender and cooked through.

About 30 minutes before serving, remove the chicken and shred it.

Return the shredded chicken to the slow cooker and stir.

Serve Slow Cooker Chicken Pot Pie Soup hot and savor the comforting flavors of a beloved dish in soup form.

This soup version is a warm embrace on a chilly day. The creamy broth and tender chicken make it the perfect choice when you’re in the mood for a bowl of pure comfort.

Instructions

Let’s get cooking:Chicken Central:Place the boneless, skinless chicken breasts in your trusty slow cooker. Season them with a sprinkle of salt and pepper. They’re the stars of the show.

Veggie Parade:Add the frozen mixed vegetables, sliced carrots, diced onions, and minced garlic. It’s like a colorful parade of veggies in there!

Creamy Marvel:Pour in the can of cream of chicken soup. It’s the creamy hero that will make our soup delightful.

A Hint of Thyme:Sprinkle in the dried thyme. It’s like the twist in a captivating story, adding depth to the flavor.

Broth Buddies:Add the chicken broth and let all the flavors mingle. They’re going to be best pals by the end.

Cover and Cook:Put the lid on your slow cooker, set it to low, and let it cook for 7-8 hours. It’s a slow, tantalizing build-up, like a plot unfolding.

Hero’s Return:After those hours have passed, take out the chicken and shred it. It’s like the hero returning triumphant from a quest.

Reunion and Stirring:Put the shredded chicken back into the slow cooker and give everything a good stir. It’s a grand reunion of flavors!

Season to Taste:Check the seasoning – add more salt and pepper if needed. Give it one last taste test. Are your taste buds delighted?

Serving Up:Ladle your chicken pot pie soup into bowls. Let the aromatic steam tantalize your senses. Your slow cooker chicken pot pie soup is ready to shine.

A Pinch of Creativity:Creating this soup is a bit like crafting an engaging article – it requires a mix of ingredients (ideas), patience, and a dash of creativity. Just don’t expect your article to taste as delicious as this soup. Writing and cooking are two distinct realms.

Slow Cooker Mini Chicken Pot Pies

If you’re looking for a fun and bite-sized twist, try Slow Cooker Mini Chicken Pot Pies.

Here’s how to create these delightful mini versions

Ingredients

• 4 large boneless, skinless chicken breasts
• 2 cups of mixed vegetables (peas, carrots, and corn)
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 1/2 cups of chicken broth
• 1/2 cup of heavy cream
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of dried thyme
• Salt and pepper to taste
• Refrigerated biscuit dough

Directions

Place the chicken breasts in the slow cooker.

Add the mixed vegetables, diced onion, and minced garlic.

In a separate bowl, whisk together the chicken broth, heavy cream, all-purpose flour, dried thyme, salt, and pepper.

Pour this mixture over the ingredients in the slow cooker.

Cover and cook on low for 4-6 hours or until the chicken is tender and cooked through.

About 30 minutes before serving, remove the chicken and shred it.

Return the shredded chicken to the slow cooker and stir.

Preheat your oven to 375°F (190°C).

Divide the refrigerated biscuit dough into mini pie crusts in a muffin tin.

Fill each mini pie crust with the slow cooker mixture.

Bake in the preheated oven for about 15-20 minutes or until the biscuit tops are golden brown.

Serve and delight in the charm of Slow Cooker Mini Chicken Pot Pies.

These mini pot pies are perfect for parties, appetizers, or when you simply want a fun, individual serving of this classic dish. They’re sure to impress your guests.

Instructions

Let’s get cooking:Chicken Showtime:Place the diced chicken into your slow cooker. Season it with a pinch of salt and pepper. They’re the stars of our mini show.

Veggie Spectacle:Add the frozen mixed veggies, diced onions, and minced garlic. It’s like a colorful spectacle of vegetables.

Creamy Magic:Pour in the cream of chicken soup. It’s the magician that makes our mini pot pies creamy and delicious.

Thyme for Depth:Sprinkle the dried thyme for a twist of flavor. It’s the subplot that adds depth to our culinary tale.

Broth Unity:Add the chicken broth and let the flavors come together. They’re going to be great pals by the end.

Lid On, Slow On:Cover your slow cooker, set it to low, and let it cook for 6-7 hours. It’s a gradual build-up, like a story unfolding.

Prep the Pie Shells:While your filling is cooking, get ready to make mini pies. Roll out the biscuit dough and press them into mini pie pans.

Fill ‘Em Up:Once your slow-cooked mixture is ready, spoon it into the mini pie shells. It’s like filling the pages of a great book.

Top It Off:Cover each mini pie with another piece of biscuit dough. It’s like sealing the end of a fantastic story.

Bake to Perfection:Bake the mini pies in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they’re golden brown. It’s the climax of our culinary tale.

Serve with a Smile:Take out your mini chicken pot pies, serve them with a grin, and watch everyone’s taste buds do a happy dance.

A Sprinkle of Creativity:Creating these mini chicken pot pies is a bit like crafting an engaging article – it takes ingredients (ideas), patience, and a touch of creativity. Just don’t expect your article to taste as good as these mini pies. Writing and cooking are two different worlds.

Slow Cooker Chicken Pot Pie with a Twist

Our culinary journey concludes with Slow Cooker Chicken Pot Pie with a Twist. This recipe incorporates unique ingredients or spices to create a flavor adventure.

Here’s how to prepare it

Ingredients

• 4 large boneless, skinless chicken breasts
• 4 cups of mixed vegetables (your choice)
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 cups of chicken broth
• 1 cup of your choice of cream or milk (e.g., coconut milk for a tropical twist)
• 1/2 cup of flour (your choice, e.g., chickpea flour for a gluten-free version)
• 1 teaspoon of your choice of seasoning (e.g., curry powder for an exotic touch)
• Salt and pepper to taste
• Refrigerated pie crust or pastry (choose your favorite type)

Directions

Place the chicken breasts in the slow cooker.

Add the mixed vegetables, diced onion, and minced garlic.

In a separate bowl, whisk together the chicken broth, your choice of cream or milk, flour, your choice of seasoning, salt, and pepper.

Pour this mixture over the ingredients in the slow cooker.

Cover and cook on low for 4-6 hours or until the chicken is tender and cooked through.

About 30 minutes before serving, remove the chicken and shred it.

Return the shredded chicken to the slow cooker and stir.

Preheat your oven to 375°F (190°C).

Pour the slow cooker mixture into a baking dish.

Cover with refrigerated pie crust or pastry, matching the twist you’ve chosen.

Bake in the preheated oven for about 30 minutes or until the crust is golden brown.

Serve and savor the uniqueness of Slow Cooker Chicken Pot Pie with a Twist, where the twist is yours to choose.

This recipe is all about embracing your creativity and culinary adventurousness. The possibilities are endless, and it’s an opportunity to make this classic your own.

Instructions

Let’s embark on this culinary journey:Chicken’s Central:Place those boneless, skinless chicken breasts in your slow cooker. Season them with salt and pepper. They’re the stars of our show.

Veggie Extravaganza:Add the frozen mixed vegetables, sliced carrots, diced onions, and minced garlic. It’s like a colorful parade of veggies.

Creamy Marvel:Pour in the cream of chicken soup. It’s the creamy hero that will make our pot pie delightful.

Thyme for a Twist:Sprinkle in the dried thyme. This is our plot twist, adding depth to the flavor.

Broth Bonding:Add the chicken broth and let the flavors become best buddies during the cooking journey.

Lid On, Slow On:Cover your slow cooker, set it to low, and let it cook for 7-8 hours. It’s a slow, tantalizing build-up, like a story unfolding.

Shred the Hero:After those hours have passed, take out the chicken and shred it. It’s like the hero returning triumphant from an epic quest.

Reunite and Stir:Return the shredded chicken to the slow cooker and give everything a good mix. It’s a grand reunion of flavors!

Taste Test:Check the seasoning – add more salt and pepper if needed. Give it one last taste test. Are your taste buds delighted?

Puff Pastry Magic:Now, for the twist! Cut the puff pastry sheets into circles and place them on top of your individual serving bowls filled with the pot pie mixture.

Bake and Revel:Bake the bowls with puff pastry in the oven at 375°F (190°C) until they’re golden brown. It’s like the thrilling climax of our culinary story.

Serve with a Grin:Dish up your twisty chicken pot pies and watch your diners’ faces light up with delight.

A Dash of Creativity:Creating this pot pie with a twist is a bit like crafting an engaging article – it requires a mix of ingredients (ideas), patience, and a dash of creativity. But don’t expect your article to taste as delicious as this pot pie. Writing and cooking are two different arts.

Conclusion

In this culinary adventure, we’ve explored seven different ways to make Slow Cooker Chicken Pot Pie. From the classic version to creative twists, these recipes offer you a wide range of flavors and variations. The best part is that your slow cooker does most of the work, allowing you to enjoy the heartwarming goodness of chicken pot pie without the hassle. Whether you prefer traditional flavors or want to experiment with unique twists, these recipes are sure to satisfy your comfort food cravings. So, go ahead, fire up your slow cooker, and treat yourself to a delightful pot pie experience!

Enjoy your culinary adventures!

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