Slow Cooker Chicken Pot Pie Recipe
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Everyone loves a savory, creamy and comforting chicken pot pie. This slow cooker version of the classic recipe is easy to prepare and requires minimal ingredients. The slow cooker does all the work for you! This dish is perfect for busy weeknights or lazy Sundays. Serve it with a side salad for a complete meal.
Description
This slow cooker chicken pot pie recipe is a delicious, easy way to enjoy classic comfort food. It is made with chicken, vegetables, and a creamy sauce. The slow cooker does all the work for you, so all you have to do is put the ingredients in the pot and let it cook. The result is a savory and creamy dish that the whole family will love.
Prep Time
This slow cooker chicken pot pie recipe can be prepped in 10 minutes or less. All you need to do is gather the ingredients, chop the vegetables, and measure out the liquids. Once you’ve done that, you’re ready to start cooking.
Cook Time
This recipe takes about 4-5 hours to cook in the slow cooker. The exact time may vary depending on the size of your slow cooker and the amount of ingredients you’re using.
Ingredients
-2 cups diced chicken
-2 cups diced potatoes
-1 cup diced carrots
-1 cup diced celery
-1/2 cup diced onion
-1/4 cup butter
-1/4 cup flour
-2 cups chicken broth
-1/2 cup heavy cream
-1 teaspoon dried oregano
-1 teaspoon dried thyme
-1 teaspoon garlic powder
-salt and pepper to taste
-1 sheet frozen puff pastry, thawed
Instructions
1. Add the chicken, potatoes, carrots, celery, and onion to the slow cooker.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes.
3. Gradually add the chicken broth and heavy cream, stirring constantly. Bring to a boil and cook for 3-4 minutes, stirring occasionally, until thickened.
4. Add the oregano, thyme, garlic powder, salt and pepper to the sauce. Pour the sauce over the vegetables in the slow cooker and stir to combine.
5. Cover and cook on low for 4-5 hours.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Cut the puff pastry into 6 equal pieces. Place the pieces on the prepared baking sheet.
8. Bake for 10-12 minutes, until golden brown.
9. Serve the chicken pot pie with the puff pastry on top.
Equipment
For this recipe, you will need a slow cooker, a medium saucepan, a baking sheet, parchment paper, and a rolling pin.
Notes
-If you don’t have a slow cooker, you can make this recipe in the oven. Preheat the oven to 350°F and bake for 30 minutes, or until the vegetables are tender and the sauce is thickened.
-For a gluten-free version of this recipe, you can use gluten-free flour and gluten-free puff pastry.
-You can add additional vegetables to this recipe, such as peas, mushrooms, or bell peppers.
Nutrition: Per Serving
Calories: 303
Carbohydrates: 34 g
Protein: 14 g
Fat: 13 g
Saturated fat: 5 g
Cholesterol: 47 mg
Sodium: 517 mg
Potassium: 591 mg
Fiber: 4 g
Sugar: 3 g
Recipe Tips
-For added flavor, you can add a tablespoon of Worcestershire sauce and a teaspoon of Dijon mustard to the sauce.
-If you’re short on time, you can use pre-cooked chicken or store-bought rotisserie chicken.
-To make it a complete meal, serve it with a side of steamed green beans or roasted Brussels sprouts.
-To make it even more flavorful, add a cup of shredded cheese to the sauce.
-For a crispier puff pastry topping, brush the top with melted butter before baking.
-If you’re not a fan of puff pastry, you can use store-bought or homemade biscuits instead.
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