Slow Cooker Chicken Pot Pie Stew
This Slow Cooker Chicken Pot Pie Stew is a cozy, creamy, and hearty meal with tender chicken and crispy pie crust topping—comfort food made easy!
Servings: 4 servings
Ingredients
- 1 pound chicken breast diced
- 3 carrots sliced
- 2 stalks celery diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 1 cup heavy cream
- salt to taste
- 1 package refrigerated pie crusts usually contains 2 crusts
Instructions
Step 1: Prep Your Ingredients
- Start by dicing 1 pound of chicken breast into bite-sized pieces. Chop the onion, dice the celery, slice the carrots, and mince the garlic cloves. Having everything prepped will make assembling the stew super easy.
Step 2: Combine in the Slow Cooker
- Add the diced chicken, carrots, celery, onion, garlic, chicken broth, dried thyme, dried rosemary, black pepper, and salt (to taste) directly into your slow cooker. Stir everything gently to combine the ingredients evenly.
Step 3: Slow Cook on Low
- Cover the slow cooker and set it to cook on low for 6 to 7 hours. This slow simmer will allow the chicken to become tender and the veggies to soften without losing their shape.
Step 4: Thicken the Stew
- About 30 minutes before serving, whisk together the all-purpose flour and heavy cream in a small bowl until smooth. Stir this mixture into the slow cooker, along with the frozen peas. This will thicken the broth and add a creamy richness that’s essential to the pot pie experience.
Step 5: Prepare the Pie Crust Topping
- While the stew thickens, preheat your oven to 375°F (190°C). Unroll the refrigerated pie crusts and cut them into strips or shapes for topping. Place the crust pieces on a baking sheet lined with parchment paper.
Step 6: Bake the Crust
- Bake the pie crust strips for 10-12 minutes or until they turn golden brown and crispy. Keep an eye on them to prevent burning. These will add a buttery crunch that perfectly complements the creamy stew.
Step 7: Serve
- Ladle the Slow Cooker Chicken Pot Pie Stew into bowls and top with the warm, flaky pie crust pieces. Enjoy immediately for the best texture contrast!
Equipment
- Slow Cooker
- Cutting Board
- Sharp Knife
- Measuring cups
- Measuring spoons
- Wooden Spoon
- Silicone spatula
- Mixing Bowl
- Oven-safe dish
- Baking Sheet
Notes
- Use chicken thighs instead of breast for juicier, more flavorful meat.
- Add diced potatoes or mushrooms for extra bulk and flavor.
- Substitute all-purpose flour and pie crust with gluten-free alternatives for dietary needs.
- Store pie crust separately to maintain crispiness when reheating.
- Cook on high for 3-4 hours if short on time, though low and slow yields the best results.