Description
This Crockpot Chicken Pot Pie is a delightful blend of tender chicken, hearty vegetables, and a creamy sauce, all encased in a flaky crust. Ideal for a cozy dinner or family gathering, it offers rich flavors with minimal effort, making it a go-to choice for busy evenings.
Ingredients
Scale
- 3 large carrots, peeled and chopped
- 3 medium red or gold potatoes, cut into 1/2″ pieces
- 1 rib celery, chopped
- ½ medium onion, finely chopped
- 2 boneless skinless chicken breasts
- 1½ cups low sodium chicken broth
- ½ cup heavy cream
- 2 tablespoons corn starch
- 2 cloves garlic, minced
- 1 teaspoons salt
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¾ cup frozen peas, thawed
- ¾ cup frozen corn, thawed
- homemade pie crust, or store bought pie crust or biscuits instead
Instructions
- In a 4 to 6 quart crockpot, layer the carrots, potatoes, celery, and onion. Place the chicken breasts on top.
- In a large measuring cup, whisk together the broth, cream, corn starch, garlic, salt, parsley, thyme, and pepper. Pour this mixture over the chicken and vegetables.
- Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the vegetables are tender and the chicken is fully cooked. Meanwhile, place the peas and corn in the fridge to thaw.
- Once cooked, take the chicken out and chop or shred it. Return the chicken to the slow cooker, add the thawed peas and corn, and mix well. Adjust seasonings if needed.
Notes
This dish can be made with store-bought pie crust or biscuits for a quicker option.
Feel free to add other vegetables for extra flavor.
Make sure to season to taste before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg