Crockpot Chicken Pot Pie

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This Crockpot Chicken Pot Pie has all the flavors of a classic pot pie, with minimal effort! The flavorful mixture of rotisserie chicken and veggies slow-cooks in a creamy sauce until everything is perfectly cooked. Serve alongside some flaky biscuits or puff pastry squares for the most comforting dinner.

Prep Time15

Cook Time5 25

Total Time5 40

Course: Main Course

Cuisine: American

Diet: Halal

Skill Level: Beginner

Servings: servings

Author: Rena Awada

Ingredients

Filling:

3 cups rotisserie chicken chopped
16 ounces frozen mixed vegetables one bag (peas, carrots, corn, green beans)
1 sweet onion diced
1 large Yukon Gold potato peeled and cut into 6 wedges (I want it to be bigger, because we'll blend it later)
3-4 cloves garlic minced

Sauce:

4 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1 teaspoon kosher salt or to taste
½ teaspoon black pepper or to taste

Thickener:

2 tablespoons cornstarch
2 tablespoons cold water

Optional for Serving:

crusty baked biscuits
puff pastry squares
Or simply serve as a stew

Instructions

To the crockpot, add the 3 cups rotisserie chicken (chopped), 16 ounces frozen mixed vegetables, 1 sweet onion (diced), 1 large Yukon Gold potato (cut into 6 wedges), 3-4 cloves garlic (minced), 4 cups chicken broth, 1 cup whole milk, 1 teaspoon dried thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Stir gently. Make sure the potatoes are fully submerged in the liquid.
Cover and cook on LOW for 4 to 5 hours. The potatoes should be very soft.
Using a slotted spoon, transfer the cooked potatoes and about 2 cups of liquid with veggies to a blender. Blend until completely smooth.
Return the mixture to the crockpot. (This naturally thickens and creams the filling)
Whisk together the slurry: 2 tablespoons cornstarch and 2 tablespoons cold water. Stir into the crockpot.
Cover and cook on HIGH for 15 to 20 minutes until thickened even more and creamy.
Ladle into bowls and serve with crusty baked biscuits or puff pastry squares, Or simply serve as a stew.

Notes

Blend safely: Blending hot liquids can create pressure, which will cause the lid to pop off (and the hot liquid can scald your skin). To blend safely, open the middle cap of the blender lid and cover the hole with a kitchen towel (this relieves some of the pressure while preventing splashes). Start by blending on a low speed and gradually increase the speed from there.

Add mushrooms: Add in some sliced mushrooms for added savory flavor.

Use Thanksgiving leftovers: Swap the rotisserie chicken for shredded turkey.

Dairy-free: Use an unsweetened, unflavored non-dairy milk (e.g., cashew or oat milk) in place of the whole milk.

Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days, or the freezer for up to 3 months (thaw overnight in the fridge before reheating).

Reheating: Warm the leftovers in a pot on the stove over a medium-low heat with a splash of water, stirring occasionally, until warmed through. Alternatively, microwave individual portions in a microwave-safe bowl in 30-second bursts until piping hot.

Nutrition