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Crockpot Chicken Pot Pie – Easiest Weeknight Comfort Meal! - Image 3

Crockpot Chicken Pot Pie

A hearty and comforting Crockpot Chicken Pot Pie that's perfect for easy weeknight dinners. Simple ingredients combine to create a delicious meal with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup frozen mixed vegetables carrots, peas, corn, green beans
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 refrigerated pie crust thawed

Equipment

  • Slow cooker (6-quart or larger)
  • 9x13 inch baking dish
  • Oven

Method
 

  1. In the slow cooker, combine chicken pieces, chicken broth, heavy cream, mixed vegetables, diced onion, minced garlic, thyme, rosemary, salt, and pepper. Stir well to ensure everything is evenly distributed.
  2. Cover and cook on low for 4 hours or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
  3. Once the filling is ready, preheat your oven to 400°F (200°C). Transfer the cooked filling into a 9x13 inch baking dish.
  4. Roll out the pie crust and place it over the top of the filling, trimming any excess dough. Cut a few slits in the crust to allow steam to escape.
  5. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown. Remove from the oven and let it cool for a few minutes before serving.

Notes

Chef's Tips:
• For a creamier filling, you can add an extra half cup of heavy cream.
• Avoid overcooking the crust to prevent it from becoming too hard.
• Serve with a side salad for a complete meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Refrigerate leftovers within 2 hours of cooking