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Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie
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This Crock Pot Chicken Pot Pie is a comforting, hearty slow-cooked meal featuring tender chicken, creamy mixed vegetables, and a rich savory sauce. Ideal for busy days, it requires minimal effort while delivering the classic pot pie flavors with a convenient crock pot method, finished with a golden, flaky crust. Perfect for family dinners and customizable to suit dietary needs.

Ingredients

Scale

Protein

  • 2 lbs boneless, skinless chicken breasts, trimmed and cut into pieces

Vegetables

  • 3 cups frozen mixed vegetables (peas, carrots, corn)
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Liquids and Sauce

  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup chicken broth

Seasonings

  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste

Crust

  • 1 sheet of puff pastry or pie crust (size to fit crock pot insert or oven-safe dish)

Instructions

  1. Prepare the Ingredients: Dice the onion and mince the garlic to release their flavors. Trim and cut the chicken breasts into manageable pieces for even cooking.
  2. Combine Ingredients in the Crock Pot: Place the chicken, frozen mixed vegetables, condensed cream of chicken soup, chicken broth, onion, garlic, dried thyme, dried parsley, salt, and pepper into the crock pot. Stir gently to evenly distribute all ingredients.
  3. Cook Low and Slow: Set the crock pot to low and cook for 6 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and the vegetables are tender.
  4. Shred Chicken and Stir: Using two forks, shred the chicken directly in the crock pot, then mix everything well to blend flavors and achieve a uniform texture.
  5. Prepare the Crust: Roll out the puff pastry or pie crust and cut it to size to fit over your crock pot insert or transfer the filling to an oven-safe dish if preferred.
  6. Finish with a Golden Crust: Spread the crust over the cooked filling and bake under a broiler or in a preheated oven at 350°F for about 10 minutes until the crust is golden, flaky, and irresistible.

Notes

  • Use fresh thyme or parsley at the end for a bright herbal pop.
  • Do not overfill the crock pot to leave room for the crust expansion and to avoid sogginess.
  • If the filling is too thin, thicken it by stirring in cornstarch mixed with water.
  • Brush the crust with an egg wash or milk before baking to achieve an extra golden finish.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety and juiciness.

Nutrition

Keywords: Chicken pot pie, crock pot recipes, slow cooker chicken, comfort food, easy dinner, family meal

Find it online: https://withnora.com/crock-pot-chicken-pot-pie/