Description
Comforting and easy Crockpot Chicken Pot Pie with creamy filling and flaky crust.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1 cup frozen corn
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1 box (14.1 oz) refrigerated pie crusts
- 1 tablespoon milk or melted butter (for brushing)
Instructions
- Place chicken, carrots, celery, peas, corn, onion, and garlic into the crockpot.
- Pour chicken broth over vegetables and chicken. Add thyme, rosemary, and black pepper. Stir.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked.
- Whisk flour and milk until smooth. Pour into crockpot and stir.
- Cook on high for 20-30 minutes, or until filling thickens.
- Preheat oven to 400°F (200°C).
- Grease a 9-inch pie dish. Place one pie crust in the dish.
- Pour chicken and vegetable filling into the pie crust.
- Top with second pie crust. Crimp edges and cut slits.
- Brush top crust with milk or melted butter.
- Bake for 30-40 minutes, or until crust is golden brown and filling is bubbly.
- Cool for 10-15 minutes before serving.
Notes
- Soggy Bottom: Blind bake the bottom crust for 10 minutes.
- Vegetarian: Replace chicken with mushrooms and use vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 450 minutes
- Category: Main Course
- Method: Slow Cooking, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: crockpot chicken pot pie, chicken pot pie, slow cooker recipes, comfort food, easy dinner
