Slow Cooker Chicken or Turkey Pie

Slow cooker chicken or turkey pie

The Spruce Eats / Julia Hartbeck

Prep: 15 mins
Cook: 9 hrs 20 mins
Total: 9 hrs 35 mins
Servings: 8 servings
Nutrition Facts (per serving)
486 Calories
19g Fat
58g Carbs
21g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 486
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 29%
Cholesterol 51mg 17%
Sodium 943mg 41%
Total Carbohydrate 58g 21%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 21g
Vitamin C 9mg 45%
Calcium 91mg 7%
Iron 4mg 22%
Potassium 701mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use leftover chicken or turkey in this tasty crockpot chicken pie. The pie crust is finished in the oven.


  • 3 cups cooked chicken, or turkey, diced

  • 2 (14.5-ounce) cans chicken broth

  • 1 teaspoon salt, divided

  • 1 1/2 teaspoons freshly ground black pepper, divided

  • 1 stalk celery, thinly sliced

  • 1/2 cup chopped onion

  • 1 small bay leaf

  • 3 cups cubed potatoes

  • 1 (16-ounce) package frozen mixed vegetables

  • 1 cup milk

  • 1 cup flour

  • 1/2 teaspoon poultry seasoning blend

  • 1 (9-inch) refrigerated pie crust

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slow cooker chicken or turkey pie
    The Spruce Eats / Julia Hartbeck
  2. Combine chicken, chicken broth, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, celery, onion, bay leaf, potatoes, and mixed vegetables in slow cooker.

    Slowcooker vegetable
    The Spruce Eats / Julia Hartbeck
  3. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours. Remove bay leaf.

    Slow cooker chicken or turkey pie
    The Spruce Eats / Julia Hartbeck
  4. Heat oven to 375 F. In a small bowl, mix milk and flour. Gradually stir flour and milk mixture into the slow cooker. Stir in the remaining 1/2 teaspoon salt, 1 teaspoon pepper, and poultry seasoning.

    The Spruce Eats / Julia Hartbeck
  5. Remove the liner from slow cooker base and carefully place 9-inch pie crust over the mixture.

    Dough on top
    The Spruce Eats / Julia Hartbeck 
  6. Place the crockery inside the preheated oven and bake, uncovered, for about 15 to 20 minutes, or until browned.

    Put in oven
    The Spruce Eats / Julia Hartbeck
  7. If your liner is not removable or is too large for the crust, put the mixture in a casserole dish, cover with the pie crust and bake as above. 

    Put in casserole dish
    The Spruce Eats / Julia Hartbeck
  8. Serve and enjoy!

    Slow cooker
    The Spruce Eats / Julia Hartbeck