October 19th, 2015

Slow Cooker Chicken Pot Pie

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This Slow Cooker Chicken Pot Pie is officially my family’s favorite way to enjoy this classic comfort food. Which is fine by me, because it’s the easiest method of making chicken pot pie that I’ve tried.

Slow Cooker Chicken Pot Pie

I’ve made this 3 times already this month, and I rarely repeat recipes, so you know my family loves it!

And we’re not the only ones. A friend recently told me she made this for her very picky eater and he loved it as much as the rest of her family.

Perhaps you are asking yourself how you cook a pot pie crust in the slow cooker. The answer is, you don’t.

Instead, you serve this pot pie with wedges of refrigerated pie crust that you bake separately in the oven. I know, brilliant. 

Slow Cooker Chicken Pot Pie

This is perfect for my family, because some of us love crust and some of us don’t, and we can all add the amount of crust we like. And you never have to worry about soggy crust!

And of course, the pot pie ingredients are totally adaptable to your own preferences. Throw in some mushrooms or broccoli, or even a handful of shredded cheese. 

If you want to make things really easy, just toss in a back of frozen mixed vegetables. 

This really is the easiest pot pie I’ve ever made. And it’s the epitome of comfort food. We may never eat pot pie any other way!

Be sure to save this Slow Cooker Chicken Pot Pie recipe to your favorite Pinterest board for later.


Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

All the flavors of traditional chicken pot pie, slow cooked and served with wedges of pie crust on top.


  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 cups sliced carrots
  • 4 cups peeled, diced potatoes
  • 1 medium onion, diced
  • 2 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry thyme
  • 1 cup heavy cream
  • 3 tablespoons flour
  • 1 cup frozen peas
  • 1-2 tablespoons chopped fresh parsley
  • 1 box refrigerated pie crust (2 crusts total)


  1. Lightly grease a slow cooker. Add the cubed chicken, carrots, potatoes, and onion.
  2. Add chicken broth to slow cooker, along with salt, pepper, and thyme. Cover and cook on low for 6 hours.
  3. About 30 minutes before serving, turn slow cooker to high. Whisk together the cream and flour until smooth. Stir into slow cooker and mix well. Cook for an additional 30 minutes on high, or until sauce is thickened and bubbly.
  4. Meanwhile, preheat oven to 450 degrees. Unroll pie crusts and cut each into 8 wedges. Place wedges on large baking sheets and bake for about 8 minutes, or until golden brown.
  5. Five minutes before serving, stir peas and parsley into slow cooker.
  6. Ladle mixture into bowls and top with one or two pie crust wedges.
2 reviews

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If you love this recipe, you might also like:

Creamy Slow Cooker Garlic Chicken

Creamy Slow Cooker Garlic Chicken

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Creamy Chicken Orzo Pesto Soup

Who Dished It Up First: Adapted from Better Homes and Gardens



  1. I confess to using a rotisserie chicken, but otherwise I followed the recipe. Oh my word Danelle! It tastes exactly like Chicken pot pie and we devoured it all in one sitting. Make this delicious-ness now! So very good.

  2. I made this today, doubling all the veggies and the tripling the “sauce” so it was more like a deeeelicious creamy soup (and would go farther for my family of 7), and it was a HUGE hit. The kids LOVED the pie crust wedges and took great delight in crumbling them up into the bowls. It really is Chicken Pot Pie, just not in a pie pan. Will definitely make again! Thanks for the great recipe.

  3. Im new to slow cookers so what size cooker did you use? I have a 4 qt. will this recipe fit? Thank you.

  4. Marie Edwards says:

    Think I’ll try this tomorrow with my turkey leftovers. Sounds delicious.

  5. Could I cook it on high and shorten the cooking time?

  6. I’d forgotten about this recipe! We made it loved it, and now I’ll be adding it to the list to make again. YUM!


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