Slow Cooker Chicken Pot Pie

If you want a comforting and easy meal, make this slow cooker chicken pot pie recipe. Everyone will love it and it’s so ridiculously yummy.

this RECIPE

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How to Make Slow Cooker Chicken Pot Pie

1. Start the Filling. Add the chicken, mustard, cream cheese, chicken broth, onion, celery, carrots, peas, garlic powder, thyme, salt, and pepper to the slow cooker. Give it a good stir, then cover and cook on Low for about 5 to 6 hours, or on High for 3 to 4 hours, until the chicken is tender and the veggies are soft.
   
2. Shred the Chicken and Prepare the Topping. Once the chicken is cooked, take it out, shred it with two forks, and stir it back into the stew. Preheat the oven to 400°F. Roll out the crescent dough and cut it so it fits neatly over the top of the slow cooker insert.
   
3. Bake and Serve. Lay the dough over the chicken mixture, brush it lightly with a beaten egg, and bake for 25 to 30 minutes, or until the crust is golden and flaky. Serve it warm and cozy.

Slow Cooker Chicken Pot Pie Make-Ahead, Storage and Freezing Instructions

Make-Ahead: Prep filling in slow cooker insert. Cover, chill up to 1 day. Add dough topping before baking.

Store: Airtight container, fridge 3 days. Reheat at 350°F until hot + crust crisp.

Freeze: Cool filling (no crust), freeze 2 months. Thaw in fridge, reheat + top with fresh dough.

Slow Cooker Chicken Pot Pie

If you want a comforting and easy meal, make this slow cooker chicken pot pie recipe. Everyone will love it and it's so ridiculously yummy.

Prep Time: 10 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 10 minutes mins

Servings: 6

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Ingredients 

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• ▢ 1 pound boneless, skinless chicken breasts or thighs
• ▢ 1 tbsp mustard
• ▢ 1 ½ cup chicken stock
• ▢ 2 tbsp cream cheese
• ▢ ½ medium onion, chopped
• ▢ 2 cups frozen carrot and peas
• ▢ ½ cup chopped celery
• ▢ 1 tsp garlic powder
• ▢ ½ tsp dried thyme
• ▢ 1 tsp salt
• ▢ ½ tsp black pepper
• ▢ 1 refrigerate crescent dough sheet
• ▢ 1 egg

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Instructions 

• Place the chicken breasts in the slow cooker.
• Add the mustard, cream cheese, chicken stock, onion, celery, carrots, peas, garlic powder, thyme, salt, and black pepper.
• Stir to combine.
• Cover and cook on Low for 5–6 hours or on High for 3–4 hours, until the chicken is tender.
• Remove the chicken and shred it with two forks, then return it to the stew.
• Preheat the oven to 400°F.
• Roll out the crescent dough sheet.
• Use the lid of the slow cooker’s ceramic insert to cut out a piece of dough of the same size.
• Place the ceramic insert with the chicken stew on a baking sheet.
• Cover the stew with the cut piece of dough and brush with the beaten egg.
• Transfer the ceramic insert to the oven.
• Bake for 25–30 minutes, until the dough is golden brown.

Nutrition

Calories: 171kcalCarbohydrates: 8gProtein: 21gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 79mgSodium: 604mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 7278IUVitamin C: 4mgCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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