Easy Crock Pot Chicken Pot Pie

If you love Crock Pot Chicken recipes or comfort food made in a slow cooker I think you’ll love my Crock Pot Chicken and Dumplings recipe too!

Crock Pot Chicken Pot Pie Is An Easy Version Of Classic Comfort Food!

Let’s talk about the coziest, EASIEST recipe you’ve probably seen in a while. You guys know I LOVE a good Crock Pot Chicken recipe, but the idea of making Chicken Pot Pie in a slow cooker eluded me. I couldn’t quite figure out how to make a pie crust in the crock pot without it getting soggy!

Crock Pot Chicken Pot Pie Is An Easy Version Of Classic Comfort Food!But How Do You Make Pot Pie In A Crock Pot?Ingredients:Instructions:PRO TIP:Could You Use Biscuits Instead Of Pie Crust?How To Store Pot Pie:Can You Freeze This?Looking For More Crock Pot Chicken Recipes? Try These:Get the Recipe

I’ve seen version of this with biscuits placed on top of the filling and cooked, but that seems like it would just end up with a soggy biscuit, or something more along the lines of chicken and dumplings, which is great, but not what I was looking for. And I think I figured it out in the most simple way possible!

But How Do You Make Pot Pie In A Crock Pot?

Making the Pot Pie filling in the crock pot is a no brainer…you have a pretty basic shredded chicken in a creamy sauce with some mixed veggies. Easy peasy. BUT the crust… I decided the easiest way to avoid a doughy crust was to bake it separately. I know this is KIND OF a cheat, but the heart wants what the heart wants. Just pre-bake strips f dough and garnish your pot pie filling with as much crust or as little as you like! For me the more crust the better!! You can do this way in advance, so at dinner time you’re all set! And without getting complicated here, I used a roll-out pie crust from the store. Sure you can make your own crust, and if you do I encourage you to try MY Homemade Pie Crust Recipe (it’s AWESOME). Homemade crust is always better, but if you’re looking for ease for a weeknight dinner, the store-bought dough works just fine.

Ingredients:

boneless chicken breasts chicken bouillon – I really like Better Than Bouillon all purpose flour brown gravy mix heavy cream frozen mixed vegetables pie crust

Instructions:

PRO TIP:

Use your mixer to easily shred the chicken! It will take literally 10 seconds and you’re all set!

Could You Use Biscuits Instead Of Pie Crust?

Yes you can and I’ve seen this done in a number of recipes. What you will do is:

Either pre-bake the biscuits and serve them along side… OR once the chicken is done, shredded and veggies are added, place canned biscuits on top of the filling in the slow cooker. Then remove the insert from the slow cooker and place it in a 350°F oven.

How To Store Pot Pie:

This recipe is an easy one to store because it’s deconstructed with no danger of soggy crust! Just store the filling airtight in the refrigerator and keep the pie crust pieces in a large zip top bag at room temp!