Description

This Crock Pot Chicken Pot Pie is a hassle-free, comforting slow cooker meal combining tender chicken, creamy vegetables, and a flaky pie crust. Ideal for busy days, it delivers warm, savory flavors with minimal effort, making it perfect for family dinners or meal prep.

Ingredients

Scale

2 lbs chicken breasts or thighs
1 cup chopped carrots
1 cup peas
1 cup corn kernels
1 medium onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream or milk
3 tbsp butter
3 tbsp all-purpose flour (or gluten-free flour for gluten-free version)
1 tsp dried thyme
1 tsp dried sage
Salt and pepper to taste
1 pie crust or biscuit dough (regular or gluten-free)

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Instructions

1. Chop onion, garlic, and mixed vegetables. Place the chicken in the crock pot, then layer the veggies on top to ensure even cooking and flavor infusion.

2. In a separate pan, melt butter over medium heat. Whisk in flour until golden and well combined. Slowly add chicken broth and cream while whisking to create a velvety thickened sauce.

3. Pour the creamy sauce over the chicken and vegetables in the crock pot. Season with thyme, sage, salt, and pepper. Stir gently to combine flavors.

4. Cover and cook on low heat for 4 to 6 hours until chicken is tender and vegetables are cooked through.

5. About 30 minutes before serving, lay your pie crust or biscuit dough over the crock pot surface. Cover again to let it steam and cook, or transfer the crust to a preheated oven to bake until golden.

6. Once the crust is golden and flaky, serve in portions and enjoy your hearty, comforting Crock Pot Chicken Pot Pie.

Notes

Use chicken thighs for juicier, more tender meat after slow cooking.

Cook the roux thoroughly to avoid raw flour taste in your sauce.

Layer hardier vegetables at the bottom for even cooking.

To avoid soggy crust, consider baking the crust separately and adding it just before serving.

Adjust salt and pepper after cooking for perfect seasoning balance.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 90 mg