Nothing beats the comfort of a classic chicken pot pie—but who has the time to bake a crust from scratch? This slow cooker version brings all the flavors of a traditional pot pie without the fuss. Juicy chicken, tender vegetables, and creamy sauce cook together perfectly in your crockpot, making dinner both easy and comforting.
Why You’ll Love This Recipe
- Minimal effort: Prep, set, and forget.
- Creamy, comforting flavor without baking.
- Perfect for family dinners or meal prep.
- Customizable: add favorite veggies or herbs.
Ingredients
- 2 cups cooked chicken, diced
- 3 medium potatoes, diced
- 2 carrots, chopped
- 1 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can cream of chicken soup
- ½ cup chicken broth
- ½ tsp thyme
- ½ tsp rosemary
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded cheese (optional)
Step-by-Step Instructions
- Place potatoes, carrots, onion, and garlic at the bottom of the slow cooker.
- Add diced chicken and peas.
- In a separate bowl, mix cream of chicken soup, chicken broth, thyme, rosemary, salt, and pepper. Pour over the ingredients.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours.
- If desired, sprinkle shredded cheese on top in the last 30 minutes.
- Stir gently and serve warm.
Storage Information
- Refrigerate for 3–4 days.
- Freeze for up to 2 months.
- Reheat slowly to maintain creamy texture.
Helpful Tips
- Use cooked chicken from leftovers to save time.
- Cut vegetables evenly to ensure uniform cooking.
- Adjust seasonings according to taste after cooking.
Variations
- Swap chicken with turkey for a twist.
- Add green beans or corn for extra flavor.
- Use gluten-free cream of chicken soup if needed.
FAQ
Q: Can I add pasta?
A: Add cooked pasta at the end to avoid overcooking.
Q: Can I make it vegetarian?
A: Replace chicken with chickpeas or lentils and use vegetable broth.