This Slow Cooker Chicken Pot Pie with Pie Crust Crackers is just as good as it sounds. Simple to make, comforting, and absolutely delicious! The Pie Crust Crackers are a must!
(Originally published March 4, 2020)
Chicken pot pie is the ultimate comfort food: flaky, buttery pie crust combined with tender shredded chicken, vegetables and a creamy sauce. This slow cooker version keeps the classic flavors but makes the process even easier. It’s ideal for busy days when you want something homey and satisfying with minimal fuss.
This Slow Cooker Chicken Pot Pie with Pie Crust Crackers is straightforward to prepare, richly flavored, and hearty enough to please the whole family. The pie crust crackers add a crisp, savory element that pairs perfectly with the creamy stew.
I tested this on my family and it was an instant hit—one of my kids had multiple bowls and declared it delicious despite normally being picky about pot pie. If you have hesitant eaters, the familiar, comforting flavors and the fun crackers help win them over.
HOW TO MAKE SLOW COOKER CHICKEN POT PIE:
The method is simple and forgiving—perfect for home cooks of any level.
- Combine the chicken, chicken broth, carrots, potatoes, celery, onion, thyme, salt, and pepper in the slow cooker. Stir, cover, and cook on low for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
- Remove the chicken, shred it, then return the shredded chicken to the slow cooker.
- Whisk the cornstarch and water until smooth, then stir this mixture into the slow cooker along with the heavy whipping cream. Cover and cook about 20 more minutes, until the sauce has slightly thickened. Stir in the chopped parsley.
- For the pie crust crackers, mix melted butter with thyme and salt. Unroll the pie crusts onto ungreased baking sheets, brush with the seasoned butter, and sprinkle with grated Parmesan if using. Cut into 4×1-inch strips before baking. Bake at 425°F for 8 to 10 minutes or until golden. Serve alongside the pot pie for dipping or crumbling on top.
See? Pretty easy and so comforting.
I often add frozen corn or peas to my pot pie. If you want to include them, add about 1/2 cup of frozen peas or corn just before stirring in the cornstarch and cream so they warm through without turning mushy.
This recipe makes a satisfying, family-friendly main dish that’s easy to assemble and delivers classic pot pie flavor with minimal effort.
TIPS FOR MAKING SLOW COOKER CHICKEN POT PIE:
- Leave potato skins on for texture and extra nutrients, or peel them if you prefer—both work fine.
- Cut vegetables a bit larger than usual so they hold their shape and don’t become too soft during the long cook time.
- To include peas or corn, stir 1/2 cup frozen peas or corn into the slow cooker just before adding the cornstarch mixture so they heat through without overcooking.
- If you want cheesy crackers, sprinkle about 2 tablespoons grated Parmesan over each unbaked crust after brushing with butter and before cutting into strips.
- Cut the pie crust into strips before baking. Trying to cut after baking will cause the crackers to crumble and break instead of making clean strips.
- Use the crackers to dip into the pot pie or crush some over the top for added crunch and flavor.
Slow Cooker Chicken Pot Pie with Pie Crust Crackers
5 Stars
5 from 1 review
- Total Time: 0 hours
- Yield: 5 to 6 servings
Description
This Slow Cooker Chicken Pot Pie with Pie Crust Crackers delivers the rich, familiar flavors of a classic pot pie with the convenience of slow cooker preparation. The flaky pie crust crackers are tasty for dipping or crumbling on top.
Ingredients
Stew
- 2 lbs boneless skinless chicken breasts
- 3 cups chicken broth
- 4 medium carrots, peeled and cut diagonally into 1/4-inch slices
- 3 medium Yukon gold potatoes, cut into 1-inch cubes
- 3 stalks celery, cut diagonally into 1/4-inch slices
- 1/2 medium onion, diced
- 1/2 teaspoon dried thyme leaves
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup cornstarch
- 1/4 cup water
- 1/2 cup heavy whipping cream
- 2 tablespoons finely chopped fresh parsley
Pie Crust Crackers
- 2 tablespoons butter, melted
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1 box refrigerated pie crusts, softened
- 1/4 cup grated Parmesan cheese (optional)
Instructions
Stew:
- Place the chicken, broth, carrots, potatoes, celery, onion, thyme, salt and pepper in the slow cooker and stir. Cover and cook on low 3 to 4 hours, until the chicken is cooked through and the vegetables are fork-tender.
- Remove the chicken to a plate, shred with two forks, and return it to the slow cooker.
- In a small bowl, whisk the cornstarch and water until smooth. Add the cornstarch mixture and the heavy whipping cream to the slow cooker and stir. Cover and cook about 20 minutes more until the sauce has slightly thickened. Stir in the parsley and adjust seasoning if needed.
Pie Crust Crackers:
- Preheat the oven to 425°F.
- Mix the melted butter, thyme and salt. Unroll the pie crusts onto two large ungreased baking sheets and brush with the seasoned butter. Sprinkle with Parmesan if desired. Cut the crust into 4×1-inch strips with a pizza cutter or knife before baking.
- Bake 8 to 10 minutes, until golden brown. Serve with the pot pie for dipping or sprinkle crushed crackers on top.
- Prep Time: 15 mins
- Cook Time: 3 to 4 hours
- Category: Main Dishes
Recipe Source: Adapted slightly from Tablespoon.com