Name: Classic Crockpot Chicken Pot Pie
Prep time: 20 min
Cook time: 20 min
Total time: 250 min
Ingredients: Boneless, skinless chicken breasts or thighs ((fresh or frozen)); Frozen mixed vegetables ((peas, carrots, corn, green beans)); 2 medium potatoes (chopped); 1 medium onion (chopped); 2 cloves garlic (minced); 4 cups chicken broth ((low sodium recommended)); 1 cup heavy cream or half-and-half; 1/4 cup all-purpose flour or cornstarch ((for thickening)); 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 teaspoon salt ((or to taste)); 1/2 teaspoon black pepper ((or to taste)); 2 refrigerated pre-made pie crusts or puff pastry sheets

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The Comforting Hug of Home

Remember those chilly evenings and busy weekdays when all you craved was a warm, hearty meal that felt like a hug from the inside out? That’s exactly the magic we’re brewing today. There’s something undeniably special about a pot pie – the flaky crust, the creamy filling, the tender chicken and vegetables – it’s a taste of pure nostalgia. But let’s be honest, making one from scratch can feel a little daunting, right? Well, today, we’re taking all the fuss out of it and letting your trusty Crockpot do all the heavy lifting. Get ready to rediscover the joy of a homemade classic, made effortlessly delicious.

Why Make This Recipe

This isn’t just another recipe; it’s a game-changer for your weeknight dinners and cozy weekend meals. Here’s why you’ll be adding this Classic Crockpot Chicken Pot Pie to your regular rotation:

Effortless Comfort: The crockpot does the majority of the work, allowing you to set it and forget it. No constant stirring or monitoring!
Hearty & Satisfying: This dish is packed with tender chicken, wholesome vegetables, and a rich, creamy sauce. It’s a complete meal that truly fills you up.
Family-Friendly: This is a universally loved dish that even the pickiest eaters will devour.
Meal Prep Friendly: You can easily double or triple this recipe for delicious leftovers throughout the week.
Budget-Friendly: You will make this with common, affordable ingredients you likely already have on hand.

How to Make Classic Crockpot Chicken Pot Pie

Making this comfort food classic in your slow cooker simplifies the process significantly. You cook the savory filling low and slow, then add a flaky crust before a quick bake to golden perfection.

Ingredients of : Classic Crockpot Chicken Pot Pie

For the Creamy Filling:

Boneless, skinless chicken breasts or thighs (fresh or frozen)
Frozen mixed vegetables (peas, carrots, corn, green beans)
2 medium potatoes, chopped
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth (low sodium recommended)
1 cup heavy cream or half-and-half
¼ cup all-purpose flour or cornstarch (for thickening)
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)

For the Flaky Topping:

2 refrigerated pre-made pie crusts or puff pastry sheets

Directions of : Classic Crockpot Chicken Pot Pie

#### Step 1: Prep Your Ingredients

Chop the onion and potatoes. If using frozen chicken, ensure it is thawed.

#### Step 2: Combine in the Crockpot

Place the chicken, chopped potatoes, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and black pepper in your slow cooker.
Pour in the chicken broth.

#### Step 3: Cook Low and Slow

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.

#### Step 4: Shred and Thicken

Remove the chicken from the crockpot. Shred it using two forks.
In a small bowl, whisk together the heavy cream (or half-and-half) with the flour or cornstarch to create a smooth slurry.
Stir the slurry into the crockpot, along with the frozen peas and corn.
Return the shredded chicken to the crockpot. Stir well to combine all ingredients.

#### Step 5: The Crust Magic

Preheat your oven to the temperature specified on your pie crust package (usually around 375°F – 400°F).
Carefully pour the Classic Crockpot Chicken Pot Pie filling into an oven-safe baking dish (if your slow cooker insert is not oven-safe).
Top the baking dish with the refrigerated pie crusts or puff pastry. Cut several small vents in the top of the crust to allow steam to escape.

#### Step 6: Bake to Golden Perfection

Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and flaky.

#### Step 7: Rest and Serve

Let the pot pie rest for a few minutes before serving. This allows the filling to set and makes it easier to serve.

How to Serve Classic Crockpot Chicken Pot Pie

This pot pie is a complete meal on its own, but you can enhance it with a few simple sides:

Simple Side Salad: A light, crisp salad with a vinaigrette dressing provides a refreshing contrast to the rich pot pie.
Crusty Bread: Serve with warm, crusty bread to soak up every last bit of that delicious creamy filling.
Roasted Asparagus or Green Beans: Adds another layer of wholesome goodness and a pop of green color.

How to Store Classic Crockpot Chicken Pot Pie

Refrigerate Leftovers: Store any leftover pot pie in an airtight container in the refrigerator for 3-4 days.
Reheat: For best results, reheat individual portions in the oven at 350°F (175°C) until warmed through and the crust is crisp again. You can also microwave it, though the crust may become softer.

Tips to Make Classic Crockpot Chicken Pot Pie

Chicken Thawing: If you use frozen chicken breasts, you can add them directly to the crockpot. However, the cooking time may be slightly longer.
Don’t Overfill: Leave enough room in your crockpot for the ingredients to cook evenly.
Taste and Adjust: Always taste the filling before adding the crust and adjust seasonings (salt, pepper, herbs) as needed.
Evenly Shredded Chicken: Take a moment to shred the chicken evenly. This ensures every bite has tender chicken.
Golden Crust: For a beautiful golden sheen, brush the pie crust with a whisked egg wash before baking.

Variation

Turkey Pot Pie: Replace the chicken with leftover cooked turkey for a delicious post-holiday treat.
Herbaceous Twist: Add fresh herbs like chopped parsley, chives, or tarragon for a brighter flavor profile. Stir them in at the end of the crockpot cooking time.
Cheesy Delight: Stir in some shredded cheddar or Gruyere cheese at the end of the crockpot cooking for an extra indulgent kick.
Vegetarian Version: For a meat-free option, omit the chicken. Instead, add extra vegetables like celery or mushrooms, and a can of drained cannellini beans or chickpeas for protein.
Vegetable Variety: Feel free to customize this recipe with your favorite hearty vegetables. Consider adding chopped celery, mushrooms, or parsnips.

FAQs

#### Q1: Can I make this Classic Crockpot Chicken Pot Pie ahead of time?

Absolutely! You can prepare the filling in the crockpot and store it in the refrigerator for up to 3 days. When ready to serve, just transfer it to a baking dish, add the crust, and bake according to the directions.

#### Q2: Can I freeze this Classic Crockpot Chicken Pot Pie?

Yes, you can freeze the cooked filling without the crust for up to 3 months. Thaw it overnight in the refrigerator, then proceed with adding the crust and baking. You can also freeze a fully assembled and baked pot pie, but the crust might lose some of its flakiness upon reheating.

#### Q3: My Classic Crockpot Chicken Pot Pie filling is too thin/thick. How can I fix it?

If it’s too thin, you can create another small slurry of cornstarch and water. Stir it into the hot filling and cook for another 15-20 minutes on high or until it thickens to your desired consistency. If it’s too thick, simply stir in a little more chicken broth until you reach your desired consistency.