Description
Slow Cooker Chicken Pot Pie is a comforting, hearty dish featuring tender chicken and vibrant vegetables in a creamy sauce, topped with golden flaky pastry. Perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups diced carrots
- 1 cup chopped celery
- 1 cup chopped sweet onions
- 1 cup frozen peas
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 sheets puff pastry (thawed)
- Salt and pepper to taste
- Dried thyme and rosemary
Instructions
- Chop all vegetables into bite-sized pieces.
- Layer the diced chicken at the bottom of the slow cooker, followed by carrots, celery, onions, and peas.
- In a bowl, whisk together chicken broth, heavy cream, herbs, salt, and pepper. Pour over the layered ingredients.
- Cook on low for 6-8 hours or high for 3-4 hours until everything is tender.
- About 30 minutes before serving, preheat the oven and roll puff pastry sheets over the filling.
- Bake until the pastry is golden brown (15-20 minutes).
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Feel free to substitute your favorite vegetables or use leftover chicken to save time. For added richness, stir in a splash of cream just before serving.