Slow Cooker Pot 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.)

A pot pie is a great one-dish meal, perfect to enjoy on a cold night, but many recipes are time-consuming to make. Using the slow cooker, however, means the filling cooks unattended, making this an ideal recipe for busy weekdays. Pot pies are also a good use for leftover meat, such as cooked turkey or chicken, as well as frozen vegetables, resulting in a recipe that comes together quickly.

The chicken or turkey goes into the slow cooker along with chicken broth, chopped celery and onion, cubed potatoes, a bay leaf, and frozen mixed vegetables, and all is left to cook for several hours. To create a thick, creamy, and flavorful sauce, flour, milk, and seasonings are mixed in before the filling is covered with a pre-made pie crust and finished in the oven, baking until the crust is golden brown.

As with most pot pie recipes, the ingredients are flexible; if you have leftover vegetables such as green beans, mushrooms, corn, and peppers, or even broccoli, cauliflower, or fennel, substitute those for the frozen mixed vegetables. You can also use canned biscuit dough in place of the pie crust, if you like, to top the pot pie.


  • 3 cups cooked chicken, or turkey, diced

  • 2 (14 1/2-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 the cooked chicken or turkey, chicken broth, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, celery, onion, bay leaf, potatoes, and mixed vegetables in the 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 the bay leaf.

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

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

    Dough on top
    The Spruce Eats / Julia Hartbeck 
  6. Put the pot pie in the oven and bake, uncovered, for 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.

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

    Slow cooker
    The Spruce Eats / Julia Hartbeck 

Recipe Variation

You can make this slow cooker pot pie recipe vegetarian by eliminating the chicken or turkey and swapping out the chicken broth for vegetable broth. Just check to make sure the pie crust doesn't contain any animal products.