Crock Pot Chicken Pot Pie: A Delicious and Easy Recipe for Comfort Food

Crock Pot Chicken Pot Pie is a comforting dish that brings warmth and nostalgia to any dinner table. As the aroma of savory chicken and vegetables fills your home, it’s hard not to feel a sense of comfort and joy. This recipe has its roots in traditional American cuisine, where pot pie has been a beloved staple for generations. The beauty of Crock Pot Chicken Pot Pie lies not only in its rich, creamy filling and flaky crust but also in its convenience. With minimal prep time, you can set it and forget it, allowing the flavors to meld beautifully while you go about your day. People adore this dish for its hearty texture and the way it effortlessly combines tender chicken, fresh vegetables, and a luscious sauce, all encased in a golden crust. Whether you’re serving it for a family gathering or a cozy weeknight dinner, Crock Pot Chicken Pot Pie is sure to become a favorite in your home.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Preparing the Chicken and Vegetables

1. Start by gathering all your ingredients. It’s always easier to have everything in one place before you begin cooking.
2. In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Next, add the diced carrots and celery to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
4. While the vegetables are cooking, season the chicken breasts with salt, pepper, thyme, and rosemary. This will infuse the chicken with flavor as it cooks.
5. Once the vegetables are ready, transfer them to the Crock Pot. Place the seasoned chicken breasts on top of the vegetables.

Creating the Sauce

1. In a medium bowl, whisk together the chicken broth and heavy cream. This mixture will create a rich and creamy sauce for your pot pie.
2. Sprinkle the flour into the broth mixture and whisk until there are no lumps. This will help thicken the sauce as it cooks.
3. Pour the broth mixture over the chicken and vegetables in the Crock Pot. Make sure everything is well coated.
4. Cover the Crock Pot and set it to low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and tender enough to shred easily.

Shredding the Chicken

1. Once the cooking time is up, carefully remove the chicken breasts from the Crock Pot. Use two forks to shred the chicken into bite-sized pieces.
2. Return the shredded chicken back to the Crock Pot and stir everything together. This will ensure that the chicken is well mixed with the creamy sauce and vegetables.
3. At this point, you can taste the mixture and adjust the seasoning if necessary. If you prefer a thicker consistency, you can let it cook on high for an additional 30 minutes with the lid off.

Assembling the Pot Pie

1. Preheat your oven to 425°F (220°C). This will ensure that your pie crust gets nice and golden brown.
2. Roll out one of the refrigerated pie crusts and fit it into a 9-inch pie dish. Make sure to press it into the corners and trim any excess dough hanging over the edges.
3. Pour the chicken mixture into the pie crust, spreading it evenly.
4. Roll out the second pie crust and place it over the filling. You can either cut slits in the top crust for ventilation or create a decorative lattice pattern if you’re feeling fancy.
5. Trim any excess dough from the edges and crimp the edges to seal the pie. This will help keep all the delicious filling inside.
6. Brush the top crust with the beaten egg. This will give your pot pie a beautiful golden color when baked.

Baking the Pot Pie

1. Place the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
2. Keep an eye on the pie as it bakes. If the edges start to brown too quickly, you can cover them with strips of aluminum foil

   Conclusion:

   In summary, this Crock Pot Chicken Pot Pie recipe is an absolute must-try for anyone looking to enjoy a comforting, hearty meal with minimal effort. The beauty of this dish lies in its simplicity and the way it brings together tender chicken, vibrant vegetables, and a creamy sauce, all enveloped in a flaky crust. It’s perfect for busy weeknights or cozy weekends when you want to treat yourself and your loved ones to something special without spending hours in the kitchen. For serving suggestions, I recommend pairing this delicious pot pie with a fresh side salad or some crusty bread to soak up the rich filling. If you’re feeling adventurous, you can easily customize the recipe by adding your favorite vegetables, such as peas, corn, or even mushrooms, to make it your own. You could also experiment with different herbs and spices to elevate the flavor profile, or swap out the chicken for turkey or even a vegetarian protein for a meatless version. I truly encourage you to give this Crock Pot Chicken Pot Pie a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of cooking together! Happy cooking! Print
   

   Crock Pot Chicken Pot Pie: A Delicious and Easy Recipe for Comfort Food

   ---

   • Author: Dottie
   • Total Time: 440 minutes
   • Yield: 6–8 servings 1x

   Print Recipe

   Pin Recipe

   Description

   This Chicken Pot Pie is a heartwarming classic, featuring tender chicken, fresh vegetables, and a creamy sauce, all wrapped in a flaky pie crust. Ideal for family gatherings or cozy evenings, it promises to delight your taste buds and provide comfort in every bite.

   ---

   Ingredients

   Scale 1x2x3x

   • 2 lbs boneless, skinless chicken breasts
   • 1 cup carrots, diced
   • 1 cup celery, diced
   • 1 cup frozen peas
   • 1 medium onion, chopped
   • 3 cloves garlic, minced
   • 4 cups chicken broth
   • 1 cup heavy cream
   • 1 teaspoon dried thyme
   • 1 teaspoon dried rosemary
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1/4 cup all-purpose flour
   • 1 tablespoon olive oil
   • 1 package refrigerated pie crusts (2 crusts)
   • 1 egg, beaten (for egg wash)

   ---

   Instructions

   1. Start by gathering all your ingredients. It’s always easier to have everything in one place before you begin cooking.
   2. In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
   3. Next, add the diced carrots and celery to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
   4. While the vegetables are cooking, season the chicken breasts with salt, pepper, thyme, and rosemary. This will infuse the chicken with flavor as it cooks.
   5. Once the vegetables are ready, transfer them to the Crock Pot. Place the seasoned chicken breasts on top of the vegetables.
   6. In a medium bowl, whisk together the chicken broth and heavy cream. This mixture will create a rich and creamy sauce for your pot pie.
   7. Sprinkle the flour into the broth mixture and whisk until there are no lumps. This will help thicken the sauce as it cooks.
   8. Pour the broth mixture over the chicken and vegetables in the Crock Pot. Make sure everything is well coated.
   9. Cover the Crock Pot and set it to low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and tender enough to shred easily.
   10. Once the cooking time is up, carefully remove the chicken breasts from the Crock Pot. Use two forks to shred the chicken into bite-sized pieces.
   11. Return the shredded chicken back to the Crock Pot and stir everything together. This will ensure that the chicken is well mixed with the creamy sauce and vegetables.
   12. At this point, you can taste the mixture and adjust the seasoning if necessary. If you prefer a thicker consistency, you can let it cook on high for an additional 30 minutes with the lid off.
   13. Preheat your oven to 425°F (220°C). This will ensure that your pie crust gets nice and golden brown.
   14. Roll out one of the refrigerated pie crusts and fit it into a 9-inch pie dish. Make sure to press it into the corners and trim any excess dough hanging over the edges.
   15. Pour the chicken mixture into the pie crust, spreading it evenly.
   16. Roll out the second pie crust and place it over the filling. You can either cut slits in the top crust for ventilation or create a decorative lattice pattern if you’re feeling fancy.
   17. Trim any excess dough from the edges and crimp the edges to seal the pie. This will help keep all the delicious filling inside.
   18. Brush the top crust with the beaten egg. This will give your pot pie a beautiful golden color when baked.
   19. Place the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
   20. Keep an eye on the pie as it bakes. If the edges start to brown too quickly, you can cover them with strips of aluminum foil.

   Notes

   • Feel free to customize the vegetables based on your preferences or what you have on hand.
   • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

   • Prep Time: 20 minutes
   • Cook Time: 30 minutes