Introduction
There’s nothing quite like a warm, hearty meal to make you feel comforted, and this Crock Pot Chicken Pot Pie is the ultimate cozy dinner! With tender chicken, flavorful vegetables, and a rich, creamy filling all encased in a flaky pie crust, it’s like a warm hug after a long day. Perfect for family gatherings or a delightful weekday dinner, this recipe will surely become a family favorite.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 6-7 hours
Total Time: 6-7 hours 20 minutes
Yield: 6 servings
Directions and Instructions
- Place the chicken breasts in the bottom of your slow cooker, ensuring they form an even layer.
- Pour in the chicken broth and spoon the cream of chicken soup over the chicken.
- Add the frozen mixed vegetables, diced onion, minced garlic, dried rosemary, dried thyme, and season generously with salt and pepper.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once the chicken is cooked, carefully remove it from the slow cooker and use two forks to shred it into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir everything together until well combined.
- Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Roll out one pie crust and line a pie dish or a baking dish, pressing it gently against the bottom and sides.
- Pour the flavorful chicken filling into the prepared crust, spreading it out evenly.
- Roll out the second pie crust and lay it gently over the filling. Seal the edges by crimping them with your fingers or a fork, and cut a few slits in the top crust to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes or until the crust is beautifully golden brown and flaky.
- Let your chicken pot pie cool slightly before serving to allow the filling to set a bit for easier slicing.
Notes or Tips
For extra richness, consider adding a splash of heavy cream to the filling before baking. If you prefer, you can also swap out the mixed vegetables for your favorite fresh or frozen veggies like green beans or potatoes. Feel free to adjust the seasoning to suit your taste!
Cooking Techniques
This recipe uses a slow cooker for maximum flavor development and tender chicken. The gentle heat allows the ingredients to meld beautifully, resulting in a hearty filling. Baking the pie crust afterward creates that perfect flaky top, and the combination of slow-cooked filling with crust is simply irresistible.
FAQ
Can I use frozen chicken breasts?
Yes, frozen chicken breasts can be used in this recipe. Just ensure that you allow for additional cooking time if using them straight from the freezer.
Can I make this ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. When you’re ready, just assemble the pie and bake it as directed!
Conclusion
This Crock Pot Chicken Pot Pie is not just a meal; it’s an experience filled with warmth and comfort. As you enjoy each bite, you’ll appreciate the tenderness of the chicken paired with the delightful medley of vegetables, all enveloped in a flaky pie crust. It’s a dish that brings everyone together at the table, sure to generate smiles and satisfied hearts. Enjoy this cozy dinner any night of the week!