Slow Cooker Chicken Pot Pie

This slow cooker chicken pot pie is an easy and almost hands-free way to create chicken pot pie for a crowd. 

 

This is an easy and delicious recipe for chicken pot pie for a crowd without having to make a roux or spend much time at the stove.

Whole chicken pieces cook in the slow cooker with the filling and are shredded just before adding the crust and baking in the oven. To make this chicken pot pie even easier to create, use a good store-bought pie crust. 

I'm a huge fan of the flavors of chicken pot pie, including in chicken pot pie soup, and even Mexican chicken pie. 

Ingredients you will need to make slow cooker chicken pot pie:

Chicken:

Use bone in chicken thighs with the skin removed. I freeze the chicken skin to make cracklings later. You can also save them in the freezer until you have enough to make schmaltz (rendered chicken fat). 

Vegetables and herbs:

You will need onions, garlic, celery, carrots, and frozen peas. For the herbs, you will need bay leaves, dried thyme, and fresh parsley. 

Broth:

Chicken broth and dry white wine. 

Additional ingredients:

Instant tapioca for thickening the broth, heavy cream, and soy sauce for umami. Plus, salt and pepper. 

To top the pie, you will need a package of two prepared pie crusts (I used Pillsbury). 

How to make chicken pot pie with the slow cooker:

This chicken pot pie requires just 10 minutes of sautéing the aromatics and then everything, including bone-in chicken thighs, goes in the slow cooker to finish cooking. 

First, heat some oil in a large skillet and cook diced onions, minced garlic, salt, and dried thyme until the onions are translucent, about 10 minutes. Add some dry white wine and then cook a minute or two. Pour the mixture into a 6 to 7 quart slow cooker. 

Next, add the chicken broth, carrots, soy sauce, tapioca, bay leaves, and salt and pepper, and cook on low for 4 to 5 hours. 

Once the filling is cooked, stir in the peas, fresh parsley, and heavy cream and pour the mixture into a 9 inch by 13 inch baking dish. 

To prepare the crust, lay one of the pie crust rounds on your work surface, brush half of it with water and lay the other crust over the wet part, and then roll the two pieces together with a rolling pin to form one pie crust dough rectangle, about 15 inches by 11 inches. 

Place the crust over the filling, crimp the edges, and bake in a 425 degree F oven for about 25 minutes. 

This recipe makes 8 generous servings. If you have leftovers, you can reheat them, uncovered, in a 325 degree F oven for 20 to 30 minutes. 

Welcome to our #NationalSlowCookerMonth Celebration! 

January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

• Slow Cooker Taco Noodle Soup from Cheese Curd In Paradise (our host)
• Slow Cooker Sago Kheer from Magical Ingredients
• Slow Cooker Teriyaki Chicken from Kathryn's Kitchen Blog
• Slow Cooker Shredded Beef Fajitas from Blogghetti
• Overnight, Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal from The Spiffy Cookie
• Slow Cooker Brazilian Feijoada from Palatable Pastime
• Italian Sausage Soup from A Day in the Life on the Farm
• Crockpot Ranch Chicken from The Fresh Cooky
• Slow Cooker Chicken Pot Pie from Karen's Kitchen Stories
• Slow Cooker Country Style Ribs from Life Love and Good Food
• Hot Creamy Sausage Dip from Devour Dinner
• Beef Tips from Art of Natural Living

Slow Cooker Chicken Pot Pie

Yield: 8 servings

Author: Karen's Kitchen Stories

Prep time: 45 MinCook time: 5 HourTotal time: 5 H & 45 M

This slow cooker chicken pot pie is an easy and almost hands-free way to create chicken pot pie for a crowd.

Ingredients

• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme leaves
• Salt
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• 3/4 pound carrots, peeled and cut into 1/2 inch pieces
• 1/4 pound celery stalks, cut into 1/4 inch slices
• 3 tablespoons soy sauce
• 3 tablespoons Minute tapioca
• 2 bay leaves
• 4 pounds bone-in chicken thighs, skin removed
• Freshly ground black pepper
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley leaves
• 1 box (2 pre-rolled crusts) store-bought pie dough

Instructions

1. Heat the the oil in a 12-inch nonstick skillet. Add the onions, garlic, thyme, and 1/4 teaspoon salt, and cook until the onions are translucent and slightly browned, about 10 minutes. Add the wine to the pan and stir up any brown bits.
2. Pour the mixture into a 6 to 7 quart slow cooker.
3. Stir the chicken broth, carrots, celery, soy sauce, tapioca, and bay leaves into the slow cooker. Add the chicken thighs to the slow cooker, cover, and cook on low for 4 to 5 hours.
4. Remove the chicken to a cutting board and remove the bay leaves from the filling and discard them.
5. Shred the chicken, discard the bones, and stir the chicken back into the slow cooker. Add the peas and the heavy cream. Add salt and pepper to taste.
6. Heat the oven to 425 degrees F.
7. Pour the filling mixture into a 9-inch by 13-inch baking dish.
8. Unroll the pie crusts and lay one of the rounds on your work surface. Brust half of it with water and lay the other crust over the wet part, and then roll the two pieces together to form one pie crust dough rectangle, about 15 inches by 11 inches.
9. Place the crust over the filling, trim and crimp the edges, and bake in a 425 degree F oven for about 25 minutes until the crust is browned and the filling is bubbly.

Nutrition Facts

Calories

775.85

Fat (grams)

47.98 g

Sat. Fat (grams)

15.98 g

Carbs (grams)

29.64 g

Fiber (grams)

3.50 g

Net carbs

26.14

Sugar (grams)

4.46 g

Protein (grams)

57.84 g

Sodium (milligrams)

769.17 mg

Cholesterol (grams)

307.11 g

https://www.karenskitchenstories.com/2022/01/slow-cooker-chicken-pot-pie.html

Karen's Kitchen Stories

chicken, pot pie, slow cooker

mains, dinner

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Created using The Recipes Generator

Recipe adapted from The Best Slow and Easy Recipes.