Crockpot Chicken Pot Pie

Crock Pot Chicken Pie with crescent roll on the side

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This crockpot chicken pot pie recipe produces a great meal that the entire family can enjoy. The best part? It requires just a few simple steps and no browning. Serve with super-easy crescent roll “pie” tops.

Prep Time12

Cook Time4

Total Time4 12

Course: Main

Cuisine: American

Keyword: Crock pot chicken pie, Crockpot chicken pot pie

Servings:

Calories: 556kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

Chicken pie filling

½ cup (125ml) chicken broth or stock made using stock cubes
2 tbsp soy sauce
1 tbsp tomato paste (tomato purée)
1 tsp salt
6 chicken thighs skinless and boneless
3 ½ oz (100g) bacon diced (lardons)
3 banana shallots or 1 onion, finely diced
3 carrots peeled and diced
2 leeks white parts only, diced
14 oz (400g) butternut squash , peeled and cubed
2 cobs corn , kernels
3 tbsp flat leaf parsley chopped
1 tsp garlic and herb seasoning
1 tsp dried mixed herbs
½ tsp ground pepper
1 tbsp cornstarch + 2 tbsp cold water (cornflour)
3 tbsp cream , or more if preferred
1 bay leaf

For the crescent rolls

1 tube crescent roll dough (Jus Roll)
1 egg lightly beaten
1 tbsp grated Parmesan cheese
1 tsp mixed herbs

Instructions

Make the chicken pie filling

Combine the salt, pepper, herbs and seasonings.
1 tsp salt, 1 tsp garlic and herb seasoning, 1 tsp dried mixed herbs, ½ tsp ground pepper
Add the chicken broth to the crock-pot, followed by the soy sauce and the tomato paste. Stir well. Top with the chicken thighs, diced bacon and half of the salt, pepper, herbs and seasonings.
½ cup (125ml) chicken broth, 2 tbsp soy sauce, 1 tbsp tomato paste, 6 chicken thighs, 3 ½ oz (100g) bacon
Add the shallots, leeks, carrots and butternut squash and don’t forget a bay leaf. Sprinkle with the remaining seasonings. Set your slow cooker on HIGH for for 2-3 three hours or LOW for 4-5.
3 banana shallots, 3 carrots, 2 leeks, 2 cobs corn, 1 bay leaf
Remove the cooked chicken using a slotted spoon. Shred or dice the chicken.
Add the cornstarch and the heavy cream, followed by the cooked shredded chicken. The final pie filling result should have a creamy consistency.
1 tbsp cornstarch + 2 tbsp cold water, 3 tbsp cream

Make the crescent rolls

Preheat the air fryer or convection oven to 180°C / 360°F. Cut the ready-to-bake crescent roll dough into evenly sized medallions. Brush with egg wash and sprinkle with grated Parmesan and mixed herbs.
1 tube crescent roll dough, 1 egg, 1 tbsp grated Parmesan cheese, 1 tsp mixed herbs
Bake them for 12-13 minutes, flipping them over halfway through if using an air fryer. The top crust should be golden brown and have the texture of a baked biscuit.
Discard the bay leaf and taste the pie filling, adding salt and pepper if needed. Stir in the chopped parsley and serve the pie mixture topped with the crescent roll medallions.
3 tbsp flat leaf parsley

Video

Nutrition