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For this cozy dish, you need key ingredients to make it hearty. Here’s what you will need: - 2 lbs boneless, skinless chicken breasts, diced into bite-sized chunks - 4 medium carrots, peeled and sliced into rounds - 3 stalks celery, chopped into small pieces - 1 medium onion, finely diced - 1 cup frozen peas - 4 cups chicken broth (low sodium preferred) - 1 cup heavy cream (or coconut cream for a lighter option) - 1/3 cup all-purpose flour (or gluten-free flour for a gluten-free version) - 1 package refrigerated pie crusts (or homemade if you prefer) These ingredients create a rich base and give the pot pie its comforting flavor. The right spices make your pot pie sing. Here’s what you should add: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper Each of these spices adds depth and warmth to the dish. Feel free to get creative! Here are some swaps you can try: - Use chicken thighs instead of breasts for more flavor. - Swap in sweet potatoes for carrots for a sweet twist. - Add corn for a pop of color and taste. - Use almond milk instead of cream for a lighter option. These swaps keep the dish fresh and tailored to your taste. {{ingredient_image_2}} First, gather all your ingredients. You need 2 pounds of boneless, skinless chicken breasts. Dice them into bite-sized chunks. Next, peel and slice 4 medium carrots into rounds. Then, chop 3 stalks of celery into small pieces. Finely dice 1 medium onion. Finally, measure 1 cup of frozen peas. In a large bowl, season the chicken. Mix the chicken with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Toss everything together until the chicken is well coated with the spices. This step adds lots of flavor. Now, it’s time to build the layers in the crockpot. Start by adding the sliced carrots, chopped celery, and diced onion as the first layer. This creates a solid base. Next, add the seasoned chicken on top of the vegetables. Spread 1 cup of frozen peas evenly over the chicken. Carefully pour 4 cups of chicken broth over the layers. Make sure everything is submerged. This ensures even cooking. Cover the crockpot with its lid. Set it to cook on low heat for 6-8 hours. The chicken will become tender and delicious. About 30 minutes before you plan to serve, make the filling creamy. In a small bowl, whisk together 1/3 cup of all-purpose flour and 1 cup of heavy cream until smooth. Gradually stir this mixture into the crockpot. Mix well to combine. Cover and continue cooking for another 30 minutes. While the filling thickens, preheat your oven to 425°F (220°C). If you use refrigerated pie crusts, roll them out and trim them if needed. Once the filling is thickened, remove the lid from the crockpot. Gently stir the mixture. You can transfer the filling to a baking dish if you like. Top with the pie crust. Don’t forget to cut several slits in the crust. This allows steam to escape while baking. Bake in the preheated oven for 15-20 minutes. The crust should be golden brown. Let the pot pie cool for a few minutes before slicing. Serve it hot and enjoy! To get that creamy texture, add flour mixed with cream. Combine one-third cup of flour with one cup of cream. Stir this mix into your crockpot about 30 minutes before serving. This helps thicken the filling nicely. If you prefer a lighter dish, use coconut cream. For more flavor, try adding fresh herbs. Chopped parsley or thyme works well. You can also add a splash of lemon juice for a zesty kick. A dash of hot sauce can bring some heat. Experiment with these to find your favorite taste. Prep ahead by chopping vegetables the night before. Store them in the fridge to save time. You can also season the chicken in advance. Just keep it in the fridge overnight. Use frozen peas to cut down on prep time. They add color and flavor without extra work. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your pot pie significantly. If you have access to fresh thyme and rosemary, feel free to substitute them for the dried versions for a more vibrant taste. Add a Splash of Lemon: A squeeze of fresh lemon juice before serving can brighten the flavors of the pot pie, adding a refreshing contrast to the creamy filling. Experiment with Vegetables: Don't hesitate to mix in other vegetables like corn, green beans, or potatoes. This not only enhances the flavor but also boosts the nutritional value of your dish. Let It Rest: After baking, allow the pot pie to rest for about 10 minutes before slicing. This helps the filling set and makes serving easier without a runny mess. {{image_4}} You can easily make this dish gluten-free. Just swap the all-purpose flour for gluten-free flour. This change keeps the texture smooth. The rest of the recipe stays the same. You can also use gluten-free pie crusts. Many stores sell them, or you can make your own. Adding more veggies is a great way to boost flavor and nutrition. You can toss in diced potatoes for extra heartiness. Sweet corn adds a touch of sweetness. Green beans give a nice crunch. Feel free to mix and match your favorite vegetables. Just remember to chop them small for even cooking. While chicken is classic, you can switch things up. Try turkey for a nice twist. For a vegetarian option, use hearty mushrooms or lentils. If you're feeling adventurous, you could use shredded beef. Each protein brings its own taste to the pot pie. Just adjust cooking times as needed for different meats. This way, you always enjoy a warm and filling meal. Once your pot pie is cool, store it in an airtight container. This helps keep it fresh. You can keep it in the fridge for about 3 to 4 days. Make sure to cover it well to avoid drying out. If you want to save some for later, freezing works great! Let the pot pie cool completely. Then, wrap it tightly in plastic wrap and foil. This helps to prevent freezer burn. You can keep it in the freezer for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, you have a few options. The best way is to use the oven. Preheat it to 350°F (175°C). Place the pot pie on a baking sheet and cover it with foil. Heat for about 25 to 30 minutes, or until it's warm throughout. If you're in a hurry, you can use the microwave. Heat it in short bursts, about 1 minute at a time, and check often. Be careful, as the filling can get very hot! Yes, you can use frozen chicken. Just add the frozen pieces directly to the crockpot. The cooking time may be a bit longer. Ensure the chicken reaches a safe temperature of 165°F. This method saves time and keeps the meal simple. Crockpot Chicken Pot Pie lasts about 3 to 4 days in the fridge. Store it in an airtight container for best results. To enjoy it later, reheat in the microwave or oven until hot. This dish stays tasty for a few days, making it great for leftovers. Yes, you can make it without cream. Use coconut cream or skip it altogether. If you omit the cream, the filling may be less rich but still flavorful. You can add more broth or a splash of milk for creaminess. This blog post covers everything you need for a tasty Crockpot Chicken Pot Pie. We discussed the main ingredients, spices, and optional substitutions you can make. I shared step-by-step instructions to help you prepare and cook the dish easily. Plus, I provided tips for perfect texture, flavor boosts, and time savers for busy days. You can find variations for gluten-free versions and different proteins. Lastly, we went over storage methods to keep your leftovers fresh. Now you have all the tools to create a delicious meal that suits your needs. Enjoy cooking!

Hearty Crockpot Chicken Pot Pie

A comforting and hearty chicken pot pie made in a crockpot, filled with tender chicken, vegetables, and a creamy sauce, topped with a flaky pie crust.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, diced into bite-sized chunks
  • 4 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, chopped into small pieces
  • 1 medium onion, finely diced
  • 1 cup frozen peas
  • 4 cups chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream (or coconut cream for a lighter option)
  • 1/3 cup all-purpose flour (or gluten-free flour for a gluten-free version)
  • 1 package refrigerated pie crusts (or homemade if you prefer)

Instructions
 

  • In a large mixing bowl, combine the diced chicken with salt, pepper, garlic powder, thyme, and rosemary. Toss thoroughly until every piece of chicken is well coated with the seasonings.
  • In the crockpot, start by adding the sliced carrots, chopped celery, and diced onion as the first layer. On top of the vegetables, add the seasoned chicken chunks, followed by an even layer of frozen peas.
  • Carefully pour the chicken broth over all the layers in the crockpot. Ensure that all the ingredients are submerged for even cooking.
  • Cover the crockpot with its lid and set it to cook on low heat for 6-8 hours, or until the chicken is thoroughly cooked and tender.
  • About 30 minutes before serving, whisk together the flour and heavy cream (or coconut cream) in a small bowl until smooth. Gradually stir this mixture into the crockpot, mixing well to integrate it fully. Cover and continue cooking for an additional 30 minutes, allowing the filling to thicken to a creamy consistency.
  • Preheat your oven to 425°F (220°C). If using refrigerated pie crusts, roll them out and trim as necessary to fit your pie dish.
  • Once the filling is thickened, remove the lid from the crockpot and gently stir the mixture. If desired, transfer the filling to a baking dish. Carefully top with the pie crust, making sure to cut several slits in the crust to allow steam to escape. Bake in the preheated oven for approximately 15-20 minutes, or until the crust is beautifully golden brown.
  • Allow the pot pie to cool for a few minutes before slicing. Serve hot, and enjoy each comforting bite!

Notes

For an attractive presentation, serve in individual bowls or directly from the baking dish. Garnish with freshly chopped parsley for a burst of color.
Keyword chicken, comfort food, crockpot, pot pie