Chicken Pot Pie with Potatoes in Slow Cooker
Why Make This Recipe
This Slow Cooker Chicken Pot Pie with Potatoes brings you effortless comfort. You get a hearty, homemade meal with minimal effort. It is a family-friendly favorite, perfect for even picky eaters. This dish is nutritious and wholesome, full of lean protein, vegetables, and potatoes. It is also budget-friendly, using common, affordable ingredients. You can easily customize it with your favorite vegetables and seasonings. This recipe is perfect for busy weeknights, coming together with ease.
How to Make Chicken Pot Pie with Potatoes in Slow Cooker
Making this dish involves a few easy steps. First, you prepare your ingredients and put them in the slow cooker. Then, you let it cook slowly until everything is tender. Finally, you make a creamy sauce and add it to the pot, giving it that classic pot pie texture.
Ingredients of Chicken Pot Pie with Potatoes in Slow Cooker
For the Chicken & Potatoes:
- Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- Potatoes (Yukon Gold or red potatoes work well), peeled and diced into ½-inch pieces
- Chicken broth (low sodium)
- Onion, chopped
- Celery stalks, chopped
- Carrots, peeled and sliced
- Frozen peas
- Dried thyme
- Garlic powder
- Salt and black pepper to taste
For the Creamy Sauce:
- All-purpose flour or cornstarch (for thickening)
- Heavy cream or milk (whole milk for a lighter option)
- Butter
For the Topping (Optional but Recommended!):
- Refrigerated biscuit dough or puff pastry sheets
Directions of Chicken Pot Pie with Potatoes in Slow Cooker
- Prep Your Produce: Lightly grease the inside of your slow cooker. Add the diced chicken, potatoes, chopped onion, celery, and sliced carrots to the slow cooker.
- Season & Simmer: Pour in the chicken broth. Sprinkle with dried thyme, garlic powder, salt, and pepper. Stir gently to combine.
- Slow Cook Magic: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the potatoes are tender.
- Create the Creaminess: In a small saucepan, melt the butter over medium heat. Whisk in the flour (or make a cornstarch slurry with a little cold water) and cook for 1 minute, stirring constantly, until a thick paste forms (roux). Gradually whisk in the heavy cream or milk until smooth and slightly thickened.
- Combine & Enrich: Pour the creamy sauce into the slow cooker. Stir in the frozen peas. Gently mix everything together until well combined and heated through for another 15-30 minutes on high, or until the sauce has thickened nicely.
- Optional Topping Time: If using, prepare your biscuit dough or puff pastry according to package directions. You can bake it separately and serve on top, or, for an extra cozy touch, you can place the biscuit dough directly on top of the pot pie in the slow cooker during the last 30-60 minutes of cooking (ensure your slow cooker lid fits over the biscuits without touching and that it has an oven-safe setting or you can transfer to an oven-safe dish). Alternatively, bake the topping in the oven while the pot pie finishes thickening.
How to Serve Chicken Pot Pie with Potatoes in Slow Cooker
Serve this pot pie scooped directly into bowls. Garnish with a fresh sprinkle of parsley. It pairs well with a freshly baked biscuit, a slice of crusty bread, or the aforementioned puff pastry. For a lighter meal, serve it with a simple green salad dressed with a vinaigrette.
How to Store Chicken Pot Pie with Potatoes in Slow Cooker
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or warm gently on the stovetop. If it becomes too thick when reheating, thin it with a splash of chicken broth or milk.
Tips to Make Chicken Pot Pie with Potatoes in Slow Cooker
- Potato Choice: Starchy potatoes like Russet can make the sauce extra thick. Waxy potatoes like Yukon Gold hold their shape better.
- Thickening Power: If your sauce isn’t thick enough, add a bit more cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in during the last 30 minutes of cooking.
- Don’t Overcrowd: Ensure your slow cooker isn’t packed too tightly for even cooking.
- Check Doneness: Always ensure the chicken cooks to 165°F (74°C) and the potatoes are fork-tender.
- Gravy Consistency: If your gravy is too thin, let it simmer uncovered for a bit longer, or add more cornstarch slurry. If it’s too thick, thin it with a little more chicken broth or milk.
Variation
- Herbaceous Heaven: Add fresh herbs like rosemary, sage, or parsley during the last 30 minutes of cooking for an aromatic boost.
- Cheesy Delight: Stir in a handful of shredded cheddar or Parmesan cheese to the pot pie during the last 15 minutes for extra richness.
- Spicy Kick: A pinch of red pepper flakes can add a subtle warmth.
- Mushroom Magic: Sautéed mushrooms can be added with the other vegetables for an earthy depth of flavor.
- Varying Veggies: Feel free to add other quick-cooking vegetables like corn or green beans in the last hour of cooking.
FAQs
#### Q1: Can I use different vegetables in this Slow Cooker Chicken Pot Pie with Potatoes?
Absolutely! This recipe is incredibly versatile. Feel free to substitute or add other vegetables like corn, green beans, bell peppers, or even mushrooms. Just be mindful of cooking times; add delicate vegetables like spinach closer to the end of cooking.
#### Q2: What if my sauce isn’t thickening in my Slow Cooker Chicken Pot Pie with Potatoes?
The slow cooker’s lid often traps moisture, making it harder for sauces to thicken on their own. If your sauce is too thin, remove the lid for the last 30 minutes of cooking, allowing some moisture to evaporate. You can also create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the pot pie during the final 30 minutes, cooking until thickened.
#### Q3: Can I freeze Chicken Pot Pie with Potatoes in the Slow Cooker?
Yes, this chicken pot pie freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. If you’re planning to freeze, it’s best to add the biscuit or pastry topping fresh after reheating.
Hearty Slow Cooker Chicken and Potato Pot Pie
Equipment
- Slow cooker
- Small saucepan
- Whisk
Ingredients
For the Chicken & Potatoes:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 lbs Yukon Gold potatoes, peeled and diced into ½-inch pieces
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 medium carrots, peeled and sliced
- 1 cup frozen peas
- 1 tsp dried thyme
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
For the Creamy Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1.5 cups heavy cream
For the Topping (Optional):
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions
- Lightly grease your slow cooker, then add the diced chicken, potatoes, onion, celery, and carrots.
- Pour in the chicken broth and season with thyme, garlic powder, salt, and pepper, stirring to combine.
- Cover and cook on low for 7 hours (or high for 3.5 hours) until chicken is cooked and potatoes are tender.
- About 30 minutes before the slow cooking ends, melt butter in a saucepan. Whisk in flour for 1 minute to form a roux, then gradually whisk in heavy cream until smooth and slightly thickened.
- Pour the creamy sauce into the slow cooker, stir in frozen peas, and mix well. Continue cooking on high for 15-30 minutes until the sauce thickens.
- If using, place biscuit dough on top of the pot pie mixture during the last 30-60 minutes of cooking until golden brown and cooked through, or bake separately.