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Crockpot Chicken Pot Pie. Delicious chicken pot pie cooked in the crockpot. Easy simple and a firm family favourite.
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5 from 2 votes

Crockpot Chicken Pot Pie

Crockpot Chicken Pot Pie. But Not just crockpot chicken pot pie but frugal Crockpot Chicken Pot Pie. Made from homemade mash in the Instant Pot, a delicious homemade chicken pot pie crust as well as gravy. But even better this is part of our Sunday cheap meals for 5 for under $5.
Prep Time25 mins
Cook Time11 hrs 30 mins
Total Time11 hrs 55 mins
Course: Main Course
Cuisine: Slow Cooker
Servings: 5
Calories: 1118kcal

Instructions

  • Place your crockpot on low. Add to it your chicken leg (it must NOT be frozen). In a measuring jug add to it 250ml of boiling water along with a crumbled chicken OXO cube. Sprinkle the chicken with salt and pepper. Pour over it the flavoured stock. Place the lid on your Crockpot and cook on low for 8 hours.
  • After 8 hours, remove the chicken from the stock. On a chopping board and using your hands, shred all the meat from the bone. Remove the leftover stock from the Crockpot and put it to one side.
  • Place your veggie bake into your Crockpot and add a little milk and a small amount of the chicken stock and keep it cooking on high for about 30 minutes. This will warm up the sauce and the vegetables and you can use this time to add any liquid you need to get it to the correct consistency.
  • Place the lid on it and leave it for 20 minutes on high while you go and make your shortcrust pastry.
  • Take the lid off your Crockpot. Add to it a little extra liquid so that it is slightly watery than you would like, because as it cooks it will thicken up. At the same time add the shredded chicken, your seasonings and give it a good stir.
  • Roll out your pastry and place it over the chicken pie filling.
  • Using your pastry brush add a little egg on top. Fork the edges to make it pretty and place some knife cuts into the middle of the pastry to allow it the chance to breathe while cooking.
  • Cook on high for 3 hours.
  • 30 minutes before it is due to be done make your mash. Serve with a little of the gravy made with the leftover chicken stock.

Notes

I start the cooking process the night before. This gives me the most amazing tender chicken leg ever. Plus, then the morning after I can start prepping the pie and have Crockpot Chicken Pot Pie for dinner.
To make the gravy from the stock simply add a teaspoon of corn flour to the juices and it will thicken up perfectly. It is VERY important that your chicken leg is not frozen when you cook it in the Crockpot.
This is because frozen chicken can’t fight off the germs because it doesn’t get hot enough to do so. We used our own leftover veggie bake from Thanksgiving, but you can make one from scratch or just throw in your cooked vegetables with a simple sauce. When I made the mash in the Instant Pot Pressure Cooker I added a sprinkling of rosemary. It gives the potatoes a delicious taste.
We have found the best place to source chicken legs to make Crockpot Chicken Pot Pie is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
For the best chicken stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.

Nutrition

Calories: 1118kcal | Carbohydrates: 114.7g | Protein: 42.8g | Fat: 57g | Saturated Fat: 36.9g | Cholesterol: 155mg | Sodium: 691mg | Potassium: 2826mg | Fiber: 16.7g | Sugar: 21.7g | Calcium: 500mg | Iron: 7.6mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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