Description
Slow Cooker Chicken Pot Pie is the ultimate comfort food, combining tender chicken, colorful vegetables, and a creamy filling all enveloped by a flaky crust. This easy-to-make dish fills your home with an irresistible aroma that beckons everyone to the table. Perfect for busy weeknights or cozy dinners with family and friends, this recipe guarantees smiles and satisfaction with every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lb)
- 2 cups chopped carrots
- 1 cup frozen peas
- 1 medium onion, diced
- 2 stalks celery, chopped
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 ready-to-bake Pillsbury pie crusts
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper to taste
Instructions
- Dice the chicken into bite-sized cubes and chop the vegetables uniformly.
- In a skillet over medium heat, sauté the onion until translucent. Add the carrots and celery; cook until slightly softened (about 5 minutes).
- Transfer chicken and sautéed vegetables to the slow cooker. Pour in chicken broth and cream; add thyme and rosemary.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- About 30 minutes before serving, roll out pie crust over the mixture in the slow cooker and cut slits for steam to escape.
- If your slow cooker has a browning setting, use it; otherwise, transfer to an oven-safe dish at 425°F (220°C) for about 15-20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg