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Crock Pot Chicken Pot Pie

A comforting and easy-to-make chicken pot pie slow-cooked to perfection with tender chicken, fresh vegetables, and a flaky crust.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts Cut into bite-sized pieces.
  • 1 cup carrots, diced Fresh or frozen.
  • 1 cup celery, diced Fresh preferred.
  • 1 cup frozen peas
  • 1 medium onion, chopped
  • 2 cloves garlic, minced For flavor.
  • 1/4 cup flour For thickening.
  • 1 tsp dried thyme Herbal flavor.
  • 1 tsp dried rosemary Herbal flavor.
  • 4 cups chicken broth Low sodium if preferred.
  • 1 cup heavy cream Can be substituted with low-fat alternatives.
  • 1 package refrigerated pie crusts (2 crusts) Store-bought or homemade.
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the chicken breasts, carrots, celery, peas, onion, and garlic.
  2. Sprinkle the flour, thyme, rosemary, salt, and pepper over the mixture and stir to coat.
  3. Pour the chicken broth and heavy cream into the crock pot and stir to combine.
  4. Place the lid on the crock pot and cook on low for 6 hours or on high for 3 hours.
Baking
  1. About 30 minutes before serving, preheat the oven to 425°F (220°C).
  2. Roll out one pie crust and fit it into a pie dish.
  3. Pour the chicken mixture into the pie crust and cover with the second pie crust.
  4. Cut a few slits in the top crust for steam to escape.
  5. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and bubbly.
  6. Let it cool for a few minutes before slicing and serving.

Notes

Store leftovers in an airtight container in the refrigerator. For longer storage, freeze individual portions.