Chicken Pot Pie with Potatoes in Slow Cooker
Introduction
Have you ever wanted that classic comfort food feeling without all the fuss? Imagine a warm, hearty meal that fills your home with delicious smells and makes everyone happy. That’s what this recipe is all about! We’re making a fantastic Chicken Pot Pie with Potatoes in Slow Cooker. It’s super easy and lets your slow cooker do most of the work. Get ready for a simple yet incredibly satisfying dinner that people of all ages will love.
Why Make This Recipe
This slow cooker chicken pot pie is a winner for many reasons:
- So Easy: You just put the ingredients in and let the slow cooker handle it. No constant checking or stirring.
- Full Meal: It has chicken, lots of vegetables, and potatoes, making it a complete and filling dinner.
- Everyone Loves It: This is a dish that usually gets even picky eaters asking for more.
- Saves Money: The ingredients are common and affordable.
- Great Leftovers: It tastes just as good, if not better, the next day, perfect for quick lunches.
How to Make Chicken Pot Pie with Potatoes in Slow Cooker
Making this pot pie is simple. You’ll chop your ingredients, layer them in the slow cooker, add the sauce, and let it cook. If you want, you can finish it with a crispy crust in the oven.
Ingredients of : Chicken Pot Pie with Potatoes in Slow Cooker
For the Chicken & Vegetables
- Boneless, skinless chicken breasts or thighs
- Potatoes (Yukon Gold or red potatoes work well)
- Carrots, diced
- Celery, diced
- Frozen peas
- Diced onion
For the Creamy Sauce
- Chicken broth
- Heavy cream or milk (dairy-free options are fine)
- All-purpose flour or cornstarch (for thickening)
- Butter or olive oil
- Dried thyme
- Garlic powder
- Salt
- Black pepper
For the Topping (Optional but Recommended)
- Refrigerated pie crusts, puff pastry, or biscuit dough
- Egg wash (one egg mixed with a splash of water, for browning)
Directions of : Chicken Pot Pie with Potatoes in Slow Cooker
Prepping for Pleasure
- Chop Everything: Cut your chicken into bite-sized pieces. Dice the potatoes, carrots, celery, and onion.
- Make the Thickener: In a small bowl, mix a small amount of chicken broth with the flour or cornstarch until it’s smooth. This is called a slurry.
Slow Cooker Assembly: The Magic Begins
- Start with Chicken: Put the diced chicken in the bottom of your slow cooker.
- Add Vegetables: Spread the potatoes, carrots, celery, and onion on top of the chicken.
- Mix the Sauce: In a separate bowl, whisk together the rest of the chicken broth, heavy cream (or milk), dried thyme, garlic powder, salt, and pepper. Stir in the slurry you made earlier.
- Pour and Stir: Pour this creamy mixture over the chicken and vegetables in the slow cooker. Gently stir everything to combine.
The Slow Cook: Let It Simmer
- Cook It: Put the lid on. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Cook until the chicken is tender and the vegetables are soft.
- Add Peas: Stir in the frozen peas during the last 30 minutes of cooking.
Topping It All Off (Optional)
- Heat Oven: If you are using a crust, preheat your oven to the temperature listed on the pastry package.
- Move to Dish: Carefully scoop the pot pie mixture into an oven-safe casserole dish.
- Add Crust: Place the pie crust, puff pastry, or biscuit dough over the top. Pinch the edges or press the biscuits down. Cut a few small slits in the crust so steam can escape.
- Brush for Color: Brush the top with the egg wash. This makes it golden brown.
- Bake: Bake in the hot oven for 15-25 minutes. Bake until the topping is golden and puffed, and the filling is bubbling.
How to Serve Chicken Pot Pie with Potatoes in Slow Cooker
Serve this hearty pot pie hot! It’s a complete meal on its own, but you can add a few things to make your dinner even better:
- Green Salad: A light, fresh green salad with a simple dressing provides a nice balance to the rich pot pie.
- Crusty Bread: A piece of crusty bread is perfect for soaking up all the delicious, creamy sauce.
- Steamed Green Beans: A side of steamed green beans adds more fresh vegetables.
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How to Store Chicken Pot Pie with Potatoes in Slow Cooker
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Tips to Make Chicken Pot Pie with Potatoes in Slow Cooker
- Chicken Choice: While chicken breast works well, boneless, skinless chicken thighs will make the dish even more tender and full of flavor.
- Potato Size: Don’t cut your potatoes too small, about 1-inch cubes are good. This keeps them from getting mushy.
- Thickening: If you want a thicker gravy, you can add more flour or cornstarch slurry during the last hour of cooking.
- Dairy-Free Option: Use a dairy-free cream alternative and plant-based milk if you need to.
- Don’t Open Lid: Try not to lift the slow cooker lid too often. Each time you do, heat escapes, and cooking takes longer.
- Even Cuts: Make sure all your potatoes are cut to a similar size so they cook evenly.
- Taste and Adjust: Always taste the mixture before it’s completely done. Add more salt, pepper, or other seasonings if needed.
Variations
- Different Herbs: Add fresh rosemary or sage along with the thyme for a slightly different flavor.
- Sweet Potatoes: Replace some or all of the regular potatoes with sweet potatoes for a bit of sweetness and nice color.
- Cheesy Version: Stir in a handful of shredded cheddar or Gruyere cheese during the last hour of cooking for a richer taste.
- Vegetarian: Leave out the chicken and use vegetable broth instead of chicken broth. Add more vegetables, cannellini beans, or firm tofu for extra protein.
FAQs
Q1: Can I use frozen chicken in my Chicken Pot Pie with Potatoes in Slow Cooker?
A1: It’s best to use thawed chicken for safe and even cooking in a slow cooker. If you use frozen chicken, the cooking time will be longer, and you need to make sure the slow cooker gets hot enough quickly.
Q2: How do I prevent my potatoes from turning to mush in the slow cooker?
A2: To keep your potatoes firm, cut them into consistent, slightly larger pieces (about 1-inch cubes). Cooking on low heat for a longer time generally helps maintain their texture better than high heat.
Q3: What if my gravy isn’t thick enough at the end of cooking?
A3: If your gravy is too thin, take out about a cup of the hot liquid. Whisk in 1-2 tablespoons of cornstarch or flour until smooth, then stir it back into the slow cooker. Cook on high for another 15-30 minutes, stirring occasionally, until it reaches your desired thickness.
Q4: Can I freeze the Chicken Pot Pie with Potatoes in Slow Cooker?
A4: Yes, you can freeze the filling! Let it cool completely, then place it in an airtight, freezer-safe container. It can stay in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating. If you plan to add a pastry crust, it’s best to do that after thawing and right before baking.
Hearty Chicken and Potato Slow Cooker Pot Pie
Equipment
- Slow cooker
- Knife
- Cutting board
- Small bowl
- Medium bowl
- Whisk
- Oven-safe casserole dish
- Pastry brush
Ingredients
For the Chicken & Vegetables:
- 1.5 lbs Chicken breasts or thighs cut into 1-inch pieces
- 4-5 medium Potatoes 1-inch diced
- 2 medium Carrots diced
- 2 stalks Celery diced
- 1 cup Frozen peas
- 1 medium Diced onion
For the Creamy Sauce:
- 3 cups Chicken broth
- 1 cup Heavy cream or milk dairy-free options are fine
- 0.25 cup All-purpose flour or cornstarch for thickening
- 2 tablespoons Butter or olive oil
- 1 teaspoon Dried thyme
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt or to taste
- 0.5 teaspoon Black pepper or to taste
For the Topping (Optional but Recommended):
- 1 package Refrigerated pie crusts, puff pastry, or biscuit dough one crust for a single topping
- 1 egg Egg wash one egg mixed with a splash of water, for browning
Instructions
Preparation
- Cut the chicken into bite-sized pieces, then dice the potatoes, carrots, celery, and onion into roughly 1-inch pieces.
- In a small bowl, combine 1/4 cup of chicken broth with 1/4 cup of flour or cornstarch, mixing until smooth to create a slurry.
Cooking in Slow Cooker
- Place the diced chicken evenly at the bottom of your slow cooker.
- Layer the diced potatoes, carrots, celery, and onion on top of the chicken.
- In a separate medium bowl, whisk together the remaining 2 3/4 cups of chicken broth, heavy cream, dried thyme, garlic powder, salt, and black pepper, then stir in the prepared slurry.
- Pour the creamy sauce mixture over the chicken and vegetables in the slow cooker, gently stirring to coat all ingredients.
- Cover the slow cooker and cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours, until the chicken is tender and vegetables are soft.
- During the last 30 minutes of cooking, stir in the 1 cup of frozen peas.
Optional Topping & Baking
- If adding a crust, preheat your oven to the temperature specified on your pie crust or pastry package (typically 375-400°F or 190-200°C).
- Carefully spoon the hot pot pie mixture from the slow cooker into an oven-safe casserole dish.
- Place the refrigerated pie crust, puff pastry, or biscuit dough over the filling, gently pressing the edges to seal and cutting small slits for steam.
- Whisk together one egg and a splash of water for an egg wash, then lightly brush this over the crust for a golden-brown finish.
- Bake in the preheated oven for 15-25 minutes, or until the topping is golden, puffed, and the filling is bubbling hot.
Serving
- Serve the hearty pot pie hot, enjoying it on its own or with suggested side dishes.