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Crockpot Chicken Pot Pie Recipe

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3.9 from 7 reviews

This Crockpot Chicken Pot Pie recipe offers a cozy, creamy comfort food experience made effortlessly in a slow cooker. It combines tender rotisserie chicken with a medley of frozen vegetables, Yukon Gold potatoes, and a flavorful broth, all slowly cooked and blended to create a rich, thickened filling. Perfect for serving with crusty biscuits or puff pastry, or simply enjoyed as a hearty stew.

Ingredients

Main Ingredients

  • 3 cups rotisserie chicken, chopped
  • 16 ounces frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 sweet onion, diced
  • 1 large Yukon Gold potato, peeled and cut into 6 wedges
  • 3–4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon black pepper (or to taste)

Thickening Slurry

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Serving Suggestions

  • Crusty baked biscuits
  • Puff pastry squares

Instructions

  1. Combine ingredients: To the crockpot, add chopped rotisserie chicken, frozen mixed vegetables, diced sweet onion, Yukon Gold potato wedges, minced garlic, chicken broth, whole milk, dried thyme, kosher salt, and black pepper. Stir gently ensuring potatoes are fully submerged.
  2. Slow cook: Cover and cook on LOW for 4 to 5 hours until potatoes are very soft and flavors meld together.
  3. Blend potatoes and veggies: Using a slotted spoon, transfer cooked potatoes and about 2 cups of the broth with vegetables to a blender. Blend until completely smooth to create a creamy base.
  4. Return blended mixture: Pour the blended mixture back into the crockpot. This will naturally thicken and cream the filling.
  5. Prepare slurry: Whisk together cornstarch and cold water to create a slurry. Stir it into the crockpot mixture.
  6. Thicken the filling: Cover and cook on HIGH for 15 to 20 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.
  7. Serve: Ladle the chicken pot pie filling into bowls and serve warm with crusty baked biscuits or puff pastry squares. Alternatively, enjoy it simply as a comforting stew.

Notes

  • For a thicker filling, ensure the potatoes are fully blended smooth before returning to the crockpot.
  • Adjust salt and pepper to taste after thickening, as flavors concentrate.
  • The recipe works great as a stew without the pastry, making it quicker and lighter.
  • Using rotisserie chicken saves time but feel free to use cooked shredded chicken breast.
  • If you prefer a dairy-free option, substitute whole milk with a plant-based milk alternative.

Find it online: https://lauracooks.com/crockpot-chicken-pot-pie-recipe/