Description
A warm, comforting Crock Pot Chicken Pot Pie that combines succulent chicken, tender vegetables, and a creamy, herb-infused sauce, topped with a golden, flaky crust.
Ingredients
Scale
- 2–3 pounds boneless, skinless chicken breasts or thighs
- 1 large yellow onion, diced
- 2 carrots, diced (or 1 cup baby carrots)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (10 oz) bag frozen mixed vegetables
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 tsp salt
- ½ tsp black pepper
- 4 cups chicken broth
- 1 (10.5 oz) can condensed cream of chicken soup
- ½ cup heavy cream
- ¼ cup all-purpose flour
- ½ cup cold water
- 2 tablespoons fresh parsley, chopped
- 1 (16.3 oz) can refrigerated biscuit dough OR 1 sheet frozen puff pastry, thawed OR homemade biscuit dough
Instructions
- Pat chicken dry. Optional: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion, carrots, celery for 5-7 mins until softened. Add garlic and cook for 1 minute until fragrant. Optional: Sear chicken pieces for 2-3 mins per side until lightly browned.
- Transfer sautéed vegetables (if used) to the slow cooker. Place chicken on top. Sprinkle with thyme, poultry seasoning, salt, and pepper. Pour in 4 cups chicken broth. Add the 10 oz bag of frozen mixed vegetables.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is incredibly tender.
- Carefully remove chicken from the slow cooker, shred with two forks, and set aside. In a small bowl, whisk ¼ cup all-purpose flour with ½ cup cold water to create a smooth slurry. Stir condensed cream of chicken soup into the hot liquid and vegetables remaining in the slow cooker. Slowly pour the flour slurry into the slow cooker while continuously stirring until the sauce begins to thicken.
- Stir in ½ cup heavy cream. Return the shredded chicken to the slow cooker and mix everything together until well-incorporated. Taste and adjust seasonings as needed.
- Preheat oven to 375°F (190°C). If your slow cooker insert is not oven-safe, transfer the entire filling into a 9×13 inch baking dish.
- Arrange refrigerated biscuit dough, thawed puff pastry, or homemade biscuit dough over the pot pie filling. Bake for 20-30 minutes, or until the topping is puffed up and beautifully golden brown, and the filling is bubbly.
- Remove from oven and allow to rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired. Spoon generous portions into bowls and enjoy your ultimate cozy dinner!
Notes
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Crock Pot Chicken Pot Pie, Chicken Pot Pie, Comfort Food, Slow Cooker Recipes