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