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It was a cold and crappy day in Indiana. I didn’t really feel like cooking much, so I threw all of the ingredients for pot pie into the slow cooker and let it go for 6 hours. Into pie pans, topped with dough, and a few minutes later… bingo! Slow cooker pot pie! Yummy and creamy and with just a little bit of that crunchy crust that I think is pretty much required by law. The chicken is tender and tasty. The vegetables are cooked perfectly, still having a bit of that ‘bite’ you want.
This is the perfect ‘warm-you-up’ dish. Despite it looking like it took many minutes of preparation and a long list of ingredients, it’s actually quite easy to prepare. All of the ingredients are easy to find.
Nothing Fancy. Just Goodness.
There’s nothing fancy about this dish. It takes minimal time to throw together, and it makes a nice big batch. That’s the idea here. We aren’t making a fru-fru baked dish. But we’re not skimping on flavor, either.
This is great on a cold day. And it’s perfectly good on a warm day too. Leftovers can be warmed in the oven. The delicious topping will lose some of it’s crunch in places as it well tend to soak up the juices from the chicken mixture. That’s ok. If you’re missing out on that crunch, serve the pot pie with a slice or two of lightly toasted bread or warmed dinner rolls.
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I used only white meat chicken my pot pie. But there’s no reason you can’t also add some bite-sized cubes of dark meat. Boneless skinless chicken thighs would be excellent in this. I’d lean towards half of each, white and dark meats. So about 6 ounces of each.
Also try my slow cooker beef stroganoff.
Slow Cooker Pot Pie
Equipment
Ingredients
- 3 boneless skinless chicken breasts cut into bite-sized pieces
- 1 23 ounce condensed cream of chicken soup
- 1 cup milk
- 4 medium potatoes peeled, cut into bite-sized pieces
- 1 small onion diced
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 10 ounce frozen peas and carrots
- 2 7 ounce crescent dinner roll dough
Instructions
- Place the chicken, soup, milk, potatoes, onion and the seasonings into your slow cooker.
- Stir to combine, cover and cook on low for 6 hours, stirring occasionally.
- Preheat oven to 350 F (or per the crescent dough package instructions).
- Add the peas and carrots. Stir and cook another 10 minutes.
- Divide chicken mixture between two pie plates.
- Open the dough packages and pinch the seams to form two large rectangular pieces of dough.
- Place dough on top of pie plates. Trim edges.
- Bake per package instructions until golden brown and crispy.
Notes
Nutrition
Nutritional values are approximate.
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