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Pioneer Woman Crock Pot Chicken Pot Pie

Pioneer Woman Crock Pot Chicken Pot Pie - recipe card
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A rich and creamy slow-cooker chicken pot pie with tender chicken, hearty vegetables, and a golden, flaky crust. This comforting dish captures all the flavor of the classic, simplified for the crock pot.

Ingredients

Scale
  • 1 cup frozen peas and carrots, thawed
  • 1 cup frozen pearl onions, thawed (about 5 oz)
  • 1 lb boneless, skinless chicken breasts (about 2 medium)
  • 3 tbsp unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 sheet refrigerated pie crust (halved of a 14.1-oz package), or homemade dough for a 9-inch crust
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp chopped fresh parsley, for garnish

Instructions

  1. Thaw the frozen peas and carrots and pearl onions by placing them in a bowl of warm water for about 10 minutes, then drain well. This ensures they heat through evenly during the short softening time in the slow cooker and prevents excess water from diluting the sauce.
  2. In a medium bowl, whisk together the melted butter and all-purpose flour until a smooth paste forms. This roux will thicken the pot pie filling without lumps.
  3. Gradually whisk in the chicken broth and milk, stirring until the mixture is smooth and no dry flour remains. This ensures the base will cook into a velvety sauce.
  4. Season the mixture with 1/2 teaspoon of the kosher salt, 1/4 teaspoon of the black pepper, the dried thyme, and the garlic powder. Whisk to combine.
  5. Place the drained peas and carrots and pearl onions in the bottom of a 5-quart slow cooker. Scatter them evenly so they form a single layer, which helps them cook uniformly.
  6. Season the chicken breasts on both sides with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then place them on top of the vegetables in the slow cooker.
  7. Pour the prepared sauce over the chicken and vegetables, ensuring the chicken is mostly submerged. Use a wooden spoon to gently press the chicken down if needed.
  8. Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or until the chicken is fork-tender and reads 165°F / 74°C on an instant-read thermometer. The sauce will have thickened and the vegetables will be soft.
  9. About 30 minutes before serving, preheat your oven to 400°F / 200°C. While it heats, roll out the pie crust on a lightly floured surface to about 1/8-inch thickness, then cut it into 4 rounds slightly larger than your serving bowls, or cut into rectangles for a topping style.
  10. Remove the cooked chicken from the slow cooker and place it on a cutting board. Shred or chop the chicken into bite-sized pieces—use two forks for a coarse shred, or a knife for neat chunks.
  11. Return the shredded chicken to the slow cooker and stir it into the sauce and vegetables. Taste and adjust seasoning with additional salt and pepper if needed.
  12. Divide the chicken pot pie mixture among 4 oven-safe bowls or ramekins. Place the pie crust pieces on top of each, pressing the edges slightly over the rim. Brush the tops with the beaten egg wash—this gives the crust a shiny, golden finish.
  13. Place the bowls on a rimmed baking sheet and bake in the preheated oven for 12 to 15 minutes, or until the crust is golden brown and the filling is bubbly at the edges. If the crust browns too quickly, cover loosely with foil.
  14. Let the pot pies rest for 5 minutes before serving—this helps the filling set slightly so it doesn’t run. Garnish with chopped fresh parsley and serve warm.

Notes

Storage: Store any leftover pot pie in an airtight container in the refrigerator for up to 4 days, but keep the crust separate if possible to maintain crispness. Freezing: The filling (without crust) can be frozen for up to 3 months; thaw overnight in the fridge before reheating. Reheating: For best results, reheat in the oven at 350°F / 175°C for 15-20 minutes, or until bubbly and heated through. The microwave works for individual portions—heat on 70% power in 1-minute increments, but expect the crust to soften.

Nutrition

Keywords: chicken pot pie, slow cooker chicken pot pie, crock pot chicken pot pie, comfort food, chicken dinner, creamy chicken, easy weeknight dinner, southern comfort food, Pioneer Woman recipe, crock pot dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crock-pot-chicken-pot-pie-recipe/