Savory Slow Cooker Chicken Pot Pie Recipe to Enjoy

by
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 3 medium carrots, peeled and diced - 2 medium potatoes, peeled and diced - 1 cup frozen peas - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper, to taste - 1 tablespoon olive oil - 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening) - 1 package refrigerated pie crusts (includes 2 crusts) When I make Slow Cooker Chicken Pot Pie, I love using boneless, skinless chicken thighs. They stay moist and tender. Fresh veggies add flavor and nutrition. Carrots and potatoes bring a nice bite to the dish. I also use onion and garlic to build a strong base taste. Chicken broth and heavy cream make a rich sauce. The thyme and rosemary add depth to the flavor. Salt and pepper enhance everything. Finally, I thicken the sauce with cornstarch mixed with water. This gives the pie a nice, creamy texture. - Slow cooker - Skillet - Measuring cups and spoons - Pie dish or baking pan To cook this meal, you need a few tools. A slow cooker is a must. It does all the cooking for you. A skillet helps sauté the onion and garlic. Measuring cups and spoons ensure you use the right amounts. A pie dish or baking pan is needed for the final bake. Having the right tools makes cooking easier. It keeps everything organized. Plus, you can focus on making a tasty meal. {{ingredient_image_2}} 1. Sautéing the onions and garlic In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion, finely diced, and 3 cloves of minced garlic. Sauté them for 3-4 minutes. You want the onions to turn soft and fragrant. 2. Adding ingredients to the slow cooker Once the onions and garlic are ready, transfer them to the slow cooker. Add these ingredients: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 3 medium carrots, peeled and diced - 2 medium potatoes, peeled and diced - 1 cup frozen peas - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper, to taste Stir all the ingredients well to combine them nicely. 1. Cooking times for low and high settings Cover the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender, and the veggies should be cooked through. 2. Importance of stirring the mixture About 30 minutes before serving, add 2 tablespoons cornstarch mixed with 2 tablespoons water. This thickens the sauce. Stir the mixture well to ensure even thickness. 1. Prepping the pie crusts Preheat your oven to 425°F (220°C). Take out 1 package of refrigerated pie crusts, which has 2 crusts. Line a 9-inch pie dish with the first crust. Press it down gently to fit. 2. How to create a golden-brown crust Pour the thickened chicken filling into the crust. Spread it out evenly. Cover it with the second crust. Crimp the edges together tightly. Cut several small slits in the top crust. This helps steam escape while baking. Bake your pot pie for 25-30 minutes. Look for a golden-brown, flaky crust. Let it cool for a few minutes before slicing. Enjoy your warm, savory meal! Choosing the right chicken makes a big difference. I love using boneless, skinless chicken thighs. They stay tender and juicy. For vegetables, pick fresh carrots, potatoes, and onions. These add great flavor and texture. You can also toss in frozen peas for an easy boost. Spices shape the dish's taste. I suggest using thyme and rosemary. They bring warmth and depth. Feel free to adjust the salt and pepper to your liking. A pinch more can brighten the flavors. To thicken the sauce, cornstarch works well. Mix two tablespoons of cornstarch with two tablespoons of water. Stir this into the slow cooker about thirty minutes before serving. This step is key to a rich filling. If you prefer, use other thickening methods. You can mash some of the potatoes after cooking. This adds texture and a creamy feel without extra ingredients. Presentation elevates your chicken pot pie. After baking, sprinkle fresh thyme or chopped parsley on top. This adds color and a fresh taste. For a complete meal, serve with a light green salad. A simple vinaigrette will balance the flavors. Enjoy your delicious creation with friends and family! Pro Tips Use Thighs for Flavor: Chicken thighs are more flavorful and tender than breasts, making them ideal for a pot pie. Prep Ahead: You can prepare the filling a day in advance and refrigerate it. Just add the pie crust and bake when ready to serve. Customize Your Veggies: Feel free to add or substitute other vegetables like green beans or corn based on your preference. Check for Doneness: Ensure the pie crust is golden brown and the filling is bubbling before removing from the oven for the best texture. {{image_4}} You can easily change the chicken to turkey. This is great for leftovers. If you want a vegetarian dish, swap the chicken for more veggies. You can use mushrooms, zucchini, or bell peppers. For the crust, try using gluten-free options. Many stores sell gluten-free pie crusts. You can also make a crust from mashed potatoes or biscuits. This makes the dish unique. To change the taste, add different herbs or spices. Try dill, sage, or even paprika. Each herb brings its own flavor twist. You can also mix in some cheese, like cheddar or parmesan. Creamy cheese makes the filling richer and tastier. Adding a splash of lemon juice can brighten the dish. It adds freshness that balances the creaminess. You can pair this pot pie with a light salad. A simple green salad works well. You might also serve it with warm bread. Fresh rolls or crusty bread are perfect for dipping. If you have leftovers, get creative! You can make pot pie sandwiches. Just use the filling between two slices of bread. You can even turn it into a casserole. Just layer the filling with mashed potatoes and bake until warm. To store leftovers safely, let the chicken pot pie cool first. Then, cover it well with plastic wrap or transfer it to an airtight container. It stays fresh in the fridge for up to three days. When reheating, I suggest using an oven for the best results. Preheat the oven to 350°F (175°C). Place the pie in a baking dish and cover it with foil. Heat for about 20-25 minutes until warm. This keeps the crust nice and crisp. To freeze chicken pot pie, let it cool completely. Wrap it tightly in plastic wrap, then place it in a freezer bag. This way, you avoid freezer burn. You can freeze it for up to three months. When ready to eat, take it out and thaw it overnight in the fridge. For reheating, preheat your oven to 375°F (190°C). Bake the pie for 45-60 minutes or until it’s heated through. Enjoy that warm, comforting taste! You can cook the pot pie on low for 6 to 7 hours. If you choose high, set your slow cooker for 3 to 4 hours. This helps the chicken get tender and the veggies soft. The longer cooking time on low lets the flavors blend well. Yes, you can prepare this dish in advance! Cook the filling the day before and store it in the fridge. Just remember to let it cool first. When you are ready to eat, layer it in the pie crust and bake as directed. This saves time on busy nights. If you want a lighter version, you can use whole milk or half-and-half. For a dairy-free option, try coconut milk or almond milk. These alternatives will change the flavor a bit, but they still taste great. Just keep in mind, the sauce may be less thick. In this blog post, we explored the fun of making slow cooker chicken pot pie. We covered key ingredients, tools, and step-by-step instructions. I shared tips for perfecting your pie, adding flavor, and presenting it beautifully. You can even customize it with ingredient swaps for creativity! Finally, we talked about storing and reheating your delicious leftovers. Now you can enjoy this comforting dish anytime. Happy cooking, and may your chicken pot pie turn out great every time!

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Craving a warm, hearty dish that fills your home with savory scents? Let me introduce you to my Savory Slow Cooker Chicken Pot Pie recipe! This comforting meal combines tender chicken, fresh veggies, and a creamy filling, all cooked to perfection in your slow cooker. It’s easy to make, perfect for any night, and the best part? You’ll have leftovers to enjoy later! Let’s dive into the ingredients and get cooking!

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Why I Love This Recipe

  1. Comforting Flavor: This Slow Cooker Chicken Pot Pie is the ultimate comfort food, combining tender chicken and hearty vegetables in a creamy sauce, all encased in a flaky crust.
  2. Effortless Preparation: With just a few minutes of prep, you can set your slow cooker and let it do all the work, making it perfect for busy weeknights.
  3. Family Favorite: This dish is a hit with both kids and adults, ensuring that everyone at the dinner table will be satisfied and asking for seconds.
  4. Customizable Ingredients: You can easily adapt this recipe by adding your favorite vegetables or herbs, allowing for personalization to suit your family’s tastes.

Ingredients

Main Ingredients for Slow Cooker Chicken Pot Pie

– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

– 3 medium carrots, peeled and diced

– 2 medium potatoes, peeled and diced

– 1 cup frozen peas

– 1 medium onion, finely diced

– 3 cloves garlic, minced

– 4 cups low-sodium chicken broth

– 1 cup heavy cream

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and pepper, to taste

– 1 tablespoon olive oil

– 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

– 1 package refrigerated pie crusts (includes 2 crusts)

When I make Slow Cooker Chicken Pot Pie, I love using boneless, skinless chicken thighs. They stay moist and tender. Fresh veggies add flavor and nutrition. Carrots and potatoes bring a nice bite to the dish. I also use onion and garlic to build a strong base taste.

Chicken broth and heavy cream make a rich sauce. The thyme and rosemary add depth to the flavor. Salt and pepper enhance everything. Finally, I thicken the sauce with cornstarch mixed with water. This gives the pie a nice, creamy texture.

Common Tools Needed

– Slow cooker

– Skillet

– Measuring cups and spoons

– Pie dish or baking pan

To cook this meal, you need a few tools. A slow cooker is a must. It does all the cooking for you. A skillet helps sauté the onion and garlic. Measuring cups and spoons ensure you use the right amounts. A pie dish or baking pan is needed for the final bake.

Having the right tools makes cooking easier. It keeps everything organized. Plus, you can focus on making a tasty meal.

Step-by-Step Instructions

Preparation Steps

1. Sautéing the onions and garlic

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion, finely diced, and 3 cloves of minced garlic. Sauté them for 3-4 minutes. You want the onions to turn soft and fragrant.

2. Adding ingredients to the slow cooker

Once the onions and garlic are ready, transfer them to the slow cooker. Add these ingredients:

– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

– 3 medium carrots, peeled and diced

– 2 medium potatoes, peeled and diced

– 1 cup frozen peas

– 4 cups low-sodium chicken broth

– 1 cup heavy cream

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and pepper, to taste

Stir all the ingredients well to combine them nicely.

Cooking the Filling

1. Cooking times for low and high settings

Cover the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender, and the veggies should be cooked through.

2. Importance of stirring the mixture

About 30 minutes before serving, add 2 tablespoons cornstarch mixed with 2 tablespoons water. This thickens the sauce. Stir the mixture well to ensure even thickness.

Final Assembly and Baking

1. Prepping the pie crusts

Preheat your oven to 425°F (220°C). Take out 1 package of refrigerated pie crusts, which has 2 crusts. Line a 9-inch pie dish with the first crust. Press it down gently to fit.

2. How to create a golden-brown crust

Pour the thickened chicken filling into the crust. Spread it out evenly. Cover it with the second crust. Crimp the edges together tightly. Cut several small slits in the top crust. This helps steam escape while baking.

Bake your pot pie for 25-30 minutes. Look for a golden-brown, flaky crust. Let it cool for a few minutes before slicing. Enjoy your warm, savory meal!

Tips & Tricks

Perfecting the Chicken Pot Pie

Choosing the right chicken makes a big difference. I love using boneless, skinless chicken thighs. They stay tender and juicy. For vegetables, pick fresh carrots, potatoes, and onions. These add great flavor and texture. You can also toss in frozen peas for an easy boost.

Spices shape the dish’s taste. I suggest using thyme and rosemary. They bring warmth and depth. Feel free to adjust the salt and pepper to your liking. A pinch more can brighten the flavors.

Thicker Sauce Tips

To thicken the sauce, cornstarch works well. Mix two tablespoons of cornstarch with two tablespoons of water. Stir this into the slow cooker about thirty minutes before serving. This step is key to a rich filling.

If you prefer, use other thickening methods. You can mash some of the potatoes after cooking. This adds texture and a creamy feel without extra ingredients.

Presentation Ideas

Presentation elevates your chicken pot pie. After baking, sprinkle fresh thyme or chopped parsley on top. This adds color and a fresh taste.

For a complete meal, serve with a light green salad. A simple vinaigrette will balance the flavors. Enjoy your delicious creation with friends and family!

Pro Tips

  1. Use Thighs for Flavor: Chicken thighs are more flavorful and tender than breasts, making them ideal for a pot pie.
  2. Prep Ahead: You can prepare the filling a day in advance and refrigerate it. Just add the pie crust and bake when ready to serve.
  3. Customize Your Veggies: Feel free to add or substitute other vegetables like green beans or corn based on your preference.
  4. Check for Doneness: Ensure the pie crust is golden brown and the filling is bubbling before removing from the oven for the best texture.

Variations

Ingredient Swaps

You can easily change the chicken to turkey. This is great for leftovers. If you want a vegetarian dish, swap the chicken for more veggies. You can use mushrooms, zucchini, or bell peppers.

For the crust, try using gluten-free options. Many stores sell gluten-free pie crusts. You can also make a crust from mashed potatoes or biscuits. This makes the dish unique.

Flavor Enhancements

To change the taste, add different herbs or spices. Try dill, sage, or even paprika. Each herb brings its own flavor twist. You can also mix in some cheese, like cheddar or parmesan. Creamy cheese makes the filling richer and tastier.

Adding a splash of lemon juice can brighten the dish. It adds freshness that balances the creaminess.

Serving Variations

You can pair this pot pie with a light salad. A simple green salad works well. You might also serve it with warm bread. Fresh rolls or crusty bread are perfect for dipping.

If you have leftovers, get creative! You can make pot pie sandwiches. Just use the filling between two slices of bread. You can even turn it into a casserole. Just layer the filling with mashed potatoes and bake until warm.

Storage Info

Refrigeration Tips

To store leftovers safely, let the chicken pot pie cool first. Then, cover it well with plastic wrap or transfer it to an airtight container. It stays fresh in the fridge for up to three days. When reheating, I suggest using an oven for the best results. Preheat the oven to 350°F (175°C). Place the pie in a baking dish and cover it with foil. Heat for about 20-25 minutes until warm. This keeps the crust nice and crisp.

Freezing Guidelines

To freeze chicken pot pie, let it cool completely. Wrap it tightly in plastic wrap, then place it in a freezer bag. This way, you avoid freezer burn. You can freeze it for up to three months. When ready to eat, take it out and thaw it overnight in the fridge. For reheating, preheat your oven to 375°F (190°C). Bake the pie for 45-60 minutes or until it’s heated through. Enjoy that warm, comforting taste!

FAQs

How long do I cook Slow Cooker Chicken Pot Pie on low/high?

You can cook the pot pie on low for 6 to 7 hours. If you choose high, set your slow cooker for 3 to 4 hours. This helps the chicken get tender and the veggies soft. The longer cooking time on low lets the flavors blend well.

Can I make this chicken pot pie ahead of time?

Yes, you can prepare this dish in advance! Cook the filling the day before and store it in the fridge. Just remember to let it cool first. When you are ready to eat, layer it in the pie crust and bake as directed. This saves time on busy nights.

What can I substitute for heavy cream?

If you want a lighter version, you can use whole milk or half-and-half. For a dairy-free option, try coconut milk or almond milk. These alternatives will change the flavor a bit, but they still taste great. Just keep in mind, the sauce may be less thick.

In this blog post, we explored the fun of making slow cooker chicken pot pie. We covered key ingredients, tools, and step-by-step instructions. I shared tips for perfecting your pie, adding flavor, and presenting it beautifully. You can even customize it with ingredient swaps for creativity! Finally, we talked about storing and reheating your delicious leftovers. Now you can enjoy this comforting dish anytime. Happy cooking, and may your chicken pot pie turn out great every tim

- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 3 medium carrots, peeled and diced - 2 medium potatoes, peeled and diced - 1 cup frozen peas - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper, to taste - 1 tablespoon olive oil - 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening) - 1 package refrigerated pie crusts (includes 2 crusts) When I make Slow Cooker Chicken Pot Pie, I love using boneless, skinless chicken thighs. They stay moist and tender. Fresh veggies add flavor and nutrition. Carrots and potatoes bring a nice bite to the dish. I also use onion and garlic to build a strong base taste. Chicken broth and heavy cream make a rich sauce. The thyme and rosemary add depth to the flavor. Salt and pepper enhance everything. Finally, I thicken the sauce with cornstarch mixed with water. This gives the pie a nice, creamy texture. - Slow cooker - Skillet - Measuring cups and spoons - Pie dish or baking pan To cook this meal, you need a few tools. A slow cooker is a must. It does all the cooking for you. A skillet helps sauté the onion and garlic. Measuring cups and spoons ensure you use the right amounts. A pie dish or baking pan is needed for the final bake. Having the right tools makes cooking easier. It keeps everything organized. Plus, you can focus on making a tasty meal. {{ingredient_image_2}} 1. Sautéing the onions and garlic In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion, finely diced, and 3 cloves of minced garlic. Sauté them for 3-4 minutes. You want the onions to turn soft and fragrant. 2. Adding ingredients to the slow cooker Once the onions and garlic are ready, transfer them to the slow cooker. Add these ingredients: - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 3 medium carrots, peeled and diced - 2 medium potatoes, peeled and diced - 1 cup frozen peas - 4 cups low-sodium chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper, to taste Stir all the ingredients well to combine them nicely. 1. Cooking times for low and high settings Cover the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender, and the veggies should be cooked through. 2. Importance of stirring the mixture About 30 minutes before serving, add 2 tablespoons cornstarch mixed with 2 tablespoons water. This thickens the sauce. Stir the mixture well to ensure even thickness. 1. Prepping the pie crusts Preheat your oven to 425°F (220°C). Take out 1 package of refrigerated pie crusts, which has 2 crusts. Line a 9-inch pie dish with the first crust. Press it down gently to fit. 2. How to create a golden-brown crust Pour the thickened chicken filling into the crust. Spread it out evenly. Cover it with the second crust. Crimp the edges together tightly. Cut several small slits in the top crust. This helps steam escape while baking. Bake your pot pie for 25-30 minutes. Look for a golden-brown, flaky crust. Let it cool for a few minutes before slicing. Enjoy your warm, savory meal! Choosing the right chicken makes a big difference. I love using boneless, skinless chicken thighs. They stay tender and juicy. For vegetables, pick fresh carrots, potatoes, and onions. These add great flavor and texture. You can also toss in frozen peas for an easy boost. Spices shape the dish's taste. I suggest using thyme and rosemary. They bring warmth and depth. Feel free to adjust the salt and pepper to your liking. A pinch more can brighten the flavors. To thicken the sauce, cornstarch works well. Mix two tablespoons of cornstarch with two tablespoons of water. Stir this into the slow cooker about thirty minutes before serving. This step is key to a rich filling. If you prefer, use other thickening methods. You can mash some of the potatoes after cooking. This adds texture and a creamy feel without extra ingredients. Presentation elevates your chicken pot pie. After baking, sprinkle fresh thyme or chopped parsley on top. This adds color and a fresh taste. For a complete meal, serve with a light green salad. A simple vinaigrette will balance the flavors. Enjoy your delicious creation with friends and family! Pro Tips Use Thighs for Flavor: Chicken thighs are more flavorful and tender than breasts, making them ideal for a pot pie. Prep Ahead: You can prepare the filling a day in advance and refrigerate it. Just add the pie crust and bake when ready to serve. Customize Your Veggies: Feel free to add or substitute other vegetables like green beans or corn based on your preference. Check for Doneness: Ensure the pie crust is golden brown and the filling is bubbling before removing from the oven for the best texture. {{image_4}} You can easily change the chicken to turkey. This is great for leftovers. If you want a vegetarian dish, swap the chicken for more veggies. You can use mushrooms, zucchini, or bell peppers. For the crust, try using gluten-free options. Many stores sell gluten-free pie crusts. You can also make a crust from mashed potatoes or biscuits. This makes the dish unique. To change the taste, add different herbs or spices. Try dill, sage, or even paprika. Each herb brings its own flavor twist. You can also mix in some cheese, like cheddar or parmesan. Creamy cheese makes the filling richer and tastier. Adding a splash of lemon juice can brighten the dish. It adds freshness that balances the creaminess. You can pair this pot pie with a light salad. A simple green salad works well. You might also serve it with warm bread. Fresh rolls or crusty bread are perfect for dipping. If you have leftovers, get creative! You can make pot pie sandwiches. Just use the filling between two slices of bread. You can even turn it into a casserole. Just layer the filling with mashed potatoes and bake until warm. To store leftovers safely, let the chicken pot pie cool first. Then, cover it well with plastic wrap or transfer it to an airtight container. It stays fresh in the fridge for up to three days. When reheating, I suggest using an oven for the best results. Preheat the oven to 350°F (175°C). Place the pie in a baking dish and cover it with foil. Heat for about 20-25 minutes until warm. This keeps the crust nice and crisp. To freeze chicken pot pie, let it cool completely. Wrap it tightly in plastic wrap, then place it in a freezer bag. This way, you avoid freezer burn. You can freeze it for up to three months. When ready to eat, take it out and thaw it overnight in the fridge. For reheating, preheat your oven to 375°F (190°C). Bake the pie for 45-60 minutes or until it’s heated through. Enjoy that warm, comforting taste! You can cook the pot pie on low for 6 to 7 hours. If you choose high, set your slow cooker for 3 to 4 hours. This helps the chicken get tender and the veggies soft. The longer cooking time on low lets the flavors blend well. Yes, you can prepare this dish in advance! Cook the filling the day before and store it in the fridge. Just remember to let it cool first. When you are ready to eat, layer it in the pie crust and bake as directed. This saves time on busy nights. If you want a lighter version, you can use whole milk or half-and-half. For a dairy-free option, try coconut milk or almond milk. These alternatives will change the flavor a bit, but they still taste great. Just keep in mind, the sauce may be less thick. In this blog post, we explored the fun of making slow cooker chicken pot pie. We covered key ingredients, tools, and step-by-step instructions. I shared tips for perfecting your pie, adding flavor, and presenting it beautifully. You can even customize it with ingredient swaps for creativity! Finally, we talked about storing and reheating your delicious leftovers. Now you can enjoy this comforting dish anytime. Happy cooking, and may your chicken pot pie turn out great every time!

Slow Cooker Chicken Pot Pie

A comforting and hearty chicken pot pie made effortlessly in a slow cooker.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 medium carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
  • 1 package refrigerated pie crusts (includes 2 crusts)

Instructions
 

  • In a skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic. Sauté until the onions become translucent and fragrant, which should take about 3-4 minutes.
  • Transfer the sautéed onions and garlic to the slow cooker. Add the chopped chicken thighs, diced carrots, diced potatoes, frozen peas, chicken broth, heavy cream, dried thyme, dried rosemary, and season with salt and pepper. Stir thoroughly to ensure all ingredients are well combined.
  • Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
  • Approximately 30 minutes prior to serving, incorporate the cornstarch mixture into the slow cooker to thicken the sauce. Stir well to evenly distribute the mixture.
  • While the filling thickens, preheat your oven to 425°F (220°C).
  • Line a 9-inch pie dish or baking pan with the first pie crust, pressing it down gently to fit. Carefully pour the thickened chicken filling into the crust, spreading it out evenly.
  • Cover the filling with the second pie crust, crimping the edges together to create a tight seal. Cut several small slits in the top crust to allow steam to escape during baking.
  • Bake the pot pie in the preheated oven for 25-30 minutes or until the crust is beautifully golden brown and flaky.
  • Allow the pot pie to cool for a few minutes before slicing into it. Serve warm.

Notes

Garnish the chicken pot pie with a sprinkle of fresh thyme or chopped parsley for a pop of color. Pair with a light green salad to round out the meal beautifully.
Keyword chicken, comfort food, pot pie, slow cooker

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