Crockpot (or Instant Pot) Chicken Pot Pie
Crockpot Chicken Pot Pie – an easy homemade chicken pot pie made in your slow cooker or Instant Pot. Delicious and comforting, it’s the perfect for fall.
Turn away from your computer/phone/tablet and run (don’t walk) into your kitchen to make this dish. Wait, WAIT!! Come back and print a copy of the recipe first! You’ll need that.
Over seven years ago, my friend Erika shared a recipe called Slow Cooker Chicken Pot Pie with our group of friends. She said it was delicious, and I was so in until I saw the cream of chicken soup in the recipe. It’s probably a personal tic of mine, but “cream of anything” soup is a non-starter in my book. I run away like a little child when it is mentioned. I think it is my parent’s heavy use of cream of mushroom soup in casseroles when I was growing up. I hate mushrooms and that distinct squelchy sound it made when coming out of the can gave me a warning that something horrible was for dinner.
But she said it was a great meal, and I was committed to trying it. I reworked the recipe to eliminate the canned soup, dramatically increase the veggies, and decrease the salt. This creamy Crockpot Chicken Pot Pie becomes the ultimate comfort food without the hassle of rolling out pie dough. We serve this over warm and delicious homemade biscuits. Even better, most of the work is done in your crockpot while you sit back and look like a genius.
One thing to note about this recipe is that it isn’t super heavy on the chicken. I am weird and can always do without meat in soups and stews. When I make beef stew, I am in it for the carrots and potatoes. I am not opposed to meat. I eat it and I like it. But I try to be thoughtful in my use of it. By letting the chicken broth and seasonings take center stage in this recipe, the chicken adds flavor without being overwhelming. To compensate for less meat, I have amped up the veggies considerably. You end up getting a healthier recipe and a veggie-packed dish.
You work hard all day. It is time for your slow cooker or Instant Pot to stop being so lazy and to do the same. There are few things that make my heart happier than walking in the door and knowing dinner is almost done. I love to cook, and standing over a stove stirring can be therapeutic to me. But from time to time, I want to turn the button to “on”, and just walk the heck away. It gets dark in Seattle at 4:30 pm starting in November. We hunker down and stay inside during those months. Crockpot Chicken Pot Pie is exactly what you need at the end of a long fall/winter day.
That, and to make sure no cream of mushroom soup is ever allowed in your home. :shudder:
Making this recipe or others?
- 1 tbsp olive oil Instant Pot instructions only
- 2 boneless skinless chicken breast halves, cut into cubes.
- 3 cups potatoes, peeled and quartered
- 4 cups peeled and chopped carrots
- 3 cups chopped celery
- 4 cloves garlic, minced or chopped
- 1 tsp celery seed
- 1 tsp dried parsley
- 1 tsp ground black pepper
- 1/2 tsp kosher salt
- 3 cups chicken broth
- 2 cups frozen peas
- 1/3 cup butter
- 1 cup chopped onion
- 1/3 cup all-purpose flour
- 2/3 cup milk
Combine the chicken, potatoes, carrots, celery, garlic, celery seed, parsley kosher salt, and black pepper in a slow cooker. Cover with chicken broth. Cook on high for 5 hours. If you're going to be away from the house all day, set your slow cooker to low.
Stir the frozen peas into the slow cooker, and cook 1 hour more.*
Melt 1/3 cup of butter over medium heat in heavy saucepan. Add diced onion and sauté until translucent. Stir in 1/3 cup of flour and whisk until combined. Cook for 10 minutes, stirring often. Slowly add 2/3 cup of milk a little bit at a time, whisking vigorously. Cook for 5 minutes, stirring often. The roux will become very thick. Add mixture to crockpot and stir well to incorporate.
- Serve over your favorite biscuits. This recipe (minus the scallions) is a favorite in our house.
Set the Instant Pot to saute. Add olive oil and chicken. Stir to sear. You don't need to cook the chicken completely.
Add the potatoes, carrots, celery, garlic, celery seed, salt/pepper, chicken, and chicken broth. Stir.
With the lever on the lid set to "sealing", secure the lid. Press "poultry", and increase the time to 14 minutes. Please note, it can take up to 15 minutes for the Instant Pot to get up to pressure.
In a microwave-safe bowl, microwave the peas for three minutes. Set aside.
Melt 1/3 cup of butter over medium heat in heavy saucepan. Add diced onion and sauté until translucent. Stir in 1/3 cup of flour and whisk until combined. Cook for 10 minutes, stirring often. Slowly add 2/3 cup of milk a little bit at a time, whisking vigorously. Cook for 5 minutes, stirring often. The roux will become very thick. *I start this process once the Instant Pot starts the cooking countdown.
Once the Instant Pot beeps, set it to "warm/off" or simply unplug. If it doesn't naturally depressurize in 15 minutes, carefully set the lever to "venting".
Add the peas to the mixture and stir. Add the onion/flour mixture to the Instant Pot and stir well to incorporate. It will thicken as it sits.
If you are short on time, you can simply microwave the frozen peas and add to the crockpot.
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