Crockpot Chicken Pot Pie
A hearty and comforting crockpot chicken pot pie with tender chicken, creamy vegetables, and a flaky crust, making for a rich and flavorful meal without the hassle of stovetop cooking.
Ingredients
Main Ingredients
- 2 pounds Boneless, skinless chicken breasts Can substitute with chicken thighs for darker meat flavor.
- 1 cup Chicken broth Low-sodium option available.
- 1 can (10.5 oz) Cream of chicken soup Can swap with cream of mushroom or celery for variation.
- 1 cup Frozen mixed vegetables Use fresh vegetables if available; adjust cooking time.
- 1 Onion, diced Shallots can be used for a milder taste.
- 2 cloves Garlic, minced Adjust to taste.
- 1 teaspoon Dried thyme Fresh thyme can be substituted, but use more.
- Salt and pepper Use sea salt and freshly ground pepper for best flavor.
- 1 package Refrigerated biscuits or puff pastry Puff pastry creates a flakier crust.
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- In a bowl, mix together the chicken broth, cream of chicken soup, frozen vegetables, onion, garlic, thyme, salt, and pepper.
- Pour this mixture over the chicken in the slow cooker.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- Once the chicken is cooked, shred it in the slow cooker using two forks.
Finishing Touches
- If using biscuits, place them on top of the mixture during the last 30 minutes of cooking.
- If using puff pastry, roll it out, place it on a baking sheet, and bake according to package instructions.
- Serve the baked pastry on top of the chicken pot pie mixture.
- Serve hot and enjoy your cozy comfort meal!
Notes
For extra flavor, sear the chicken breasts in a hot skillet before placing them in the slow cooker. Consider adding a splash of white wine to the broth for a deeper flavor. Experiment with fresh herbs like rosemary or parsley for additional freshness. Don't overload the slow cooker; maintain recommended ingredient amounts for best results. Use seasoned biscuits or puff pastry for a more flavorful crust.