crock-pot chicken pot pie

Crock-Pot Chicken Pot Pie

crock-pot chicken pot pie

Crock-Pot Chicken Pot Pie is one of my favorite meals to make for family dinners. My kids love it made with chicken or with turkey meat. Each time I make it for dinner, there are no leftovers!

When crunched for time, I will use a refrigerated pie crust. Allow the refrigerated crust to sit at room temperature for about 15 minutes before you roll it out and form it over the top of the liquid and meat. I like to add any extra pie crust pieces to the top of the crust in a decorative fashion. You can never have too much pie crust!

Though I love the ease of the refrigerated pie crust that I purchase at the store, I love the cost and taste of my homemade version. This cost pennies to make and the end result is flaky tasty homemade goodness.

If you are using shredded chicken or shredded turkey, the end result is tasty and delicious. If you have leftovers, keep the in an air tight container in the refrigerator for 5-7 days and they heat up nicely!

Homemade Pie Crust

  • 2 cups all purpose flour
  • 1 teaspoon Kosher Salt
  • 1 Cup Shortening
  • 1/2 Cup water
  1. In a medium mixing bowl, combine flour and the salt.
  2. Add the shortening and cut it into the flour mixture until little balls form.
  3. Stir in water until mixture forms into a ball.
  4. Roll out the dough on a lightly floured surface to form your pie crust.
crock-pot chicken pot pie
crock-pot chicken pot pie

Crock-Pot Chicken Pot Pie

Tasty chicken pot pie made in a slow cooker. Flaky crust filled with a creamy chicken mixture. Delicious family dinner.
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Dish
Cuisine American
Servings 4 People


  • 3 Cups Cooked Chicken cut into bite size pieces
  • 1 Cup Fresh or Frozen Peas
  • 2/3 Cup Milk
  • 1 14.5 oz Low Sodium Chicken Broth
  • 1 Small Yellow Onion diced
  • 1/3 Cup Stick Butter
  • 1/3 Cup All Purpose White Flour
  • 1 Refrigerated Pie Crust


  • On the stove top, saute butter and onion until the onions are translucent.
  • Whisk in the flour until a rue is formed.
  • Add the rue to a 5 qt or larger crock-pot.
  • Stir in milk, chicken broth, peas, carrots, and chicken.
  • Cover and Cook on LOW for 5 hours.
  • Remove the lid and cover the mixture with the refrigerated pie dough folding any extra pie crust either into the mixture or over the top of the pie crust.
  • Cover and Cook an additional 2 hours or until the pie crust is cooked in the middle.
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