Ready to indulge in a cozy, delicious dish? This Slow Cooker Chicken Pot Pie is perfect for warming your heart and home. With tender chicken, fresh vegetables, and a creamy sauce all encased in flaky pastry, this meal is a family favorite that’s easy to make. Let’s dive into the details and get cooking!
Slow Cooker Chicken Pot Pie
This slow cooker recipe is not just simple but also allows the flavors to meld beautifully. The longer cooking time means you can set it and forget it while it works its magic. Just imagine coming home to a mouth-watering aroma filling your kitchen!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 small onion, diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions:
- Begin by placing the chicken breasts at the bottom of your slow cooker.
- Add in the diced carrots, celery, onion, and frozen peas. These veggies add not only flavor but also great texture to your pot pie.
- In a separate bowl, mix together the cream of chicken soup, chicken broth, thyme, garlic powder, salt, and pepper. Pour this mixture over the chicken and vegetables in the slow cooker.
- Close the slow cooker lid and cook on low for 6 to 7 hours, or until the chicken is cooked through and easily shreds with a fork.
- Once the chicken is done, shred it right in the slow cooker, mixing it back into the creamy filling.
- Roll out the pie crust on a floured surface and place it over the filling in the slow cooker. You may want to cut slits in the crust for ventilation.
- Cover and cook on high for an additional 30 minutes, or until the crust is golden and flaky.
Serve your Slow Cooker Chicken Pot Pie warm and enjoy the comforting flavors that come with each bite. It’s the perfect dish for a family dinner, or anytime you need a deliciously wholesome meal. Bon appétit!
