Cozy Slow Cooker Chicken Pot Pie

$- 1.5 lbs chicken breast, boneless and skinless, diced - 3 cups mixed vegetables (carrots, peas, corn, green beans) - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 refrigerated pie crust (or 2 if you want a top & bottom crust) - 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening) - Fresh parsley, chopped (for garnish) When I measure ingredients, I always use a kitchen scale for meat. It ensures the chicken is just right. For vegetables, I prefer measuring by volume. This makes it easy to get the right mix. A cup or two of each is perfect for balance. When you add broth and cream, use liquid measuring cups for accuracy. This helps in getting the right texture. It’s also important not to skip the herbs. They add a lot of flavor. Choose chicken that feels firm and looks pink. Avoid any with a gray hue. For vegetables, look for bright colors and no spots. Fresh onions should feel heavy and dry. Garlic should be firm, not soft. When picking herbs, look for vibrant green leaves without wilting. Fresh parsley should smell strong; this means it is fresh. Quality matters, as fresh ingredients lead to a better pot pie. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1.5 lbs chicken breast, boneless and skinless, diced - 3 cups mixed vegetables (carrots, peas, corn, green beans) - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 refrigerated pie crust (or 2 if you want a top & bottom crust) - 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening) - Fresh parsley, chopped (for garnish) Chop the onion and garlic first. Then, dice the chicken. You can use fresh or frozen vegetables, but fresh gives the best taste. In your slow cooker, add the diced chicken breast, mixed vegetables, chopped onion, and minced garlic. Pour in the chicken broth and heavy cream. Season with thyme, rosemary, salt, and pepper. Stir this mixture gently until all the ingredients combine well. Cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Your dish is ready when the chicken is tender. If you like a thicker filling, mix cornstarch with cold water. Stir this into the pot during the last 30 minutes. This step is optional but adds nice thickness. Preheat your oven to 425°F (220°C). Once the chicken mixture cooks, pour it into a 9-inch pie dish. Now, roll out your refrigerated pie crust. Lay it over the chicken mixture. If you want a top and bottom crust, use a second pie crust on the bottom. Trim any excess crust. Make a few slits in the top with a knife. This helps steam escape while baking. Bake in the preheated oven for 15-20 minutes. Look for the crust to turn golden brown. After baking, let it cool for a few minutes. This helps the filling set. Garnish with chopped fresh parsley before serving. Enjoy your comforting chicken pot pie! To get tender chicken, use boneless, skinless pieces. Dice them into small chunks. This helps the chicken cook evenly. Add chicken to the slow cooker with the veggies and broth. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Check the chicken before serving; it should shred easily with a fork. If you like your filling thick, add cornstarch. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this mix into the pot 30 minutes before the end. This will give your filling a nice, hearty texture. You can also add mashed potatoes for extra thickness. Seasoning is key to a great pot pie. Besides thyme and rosemary, try adding some garlic powder or onion powder. A dash of hot sauce can give it a nice kick. Fresh herbs like parsley can brighten the dish. Always taste your mix before serving. Adjust the salt and pepper to your liking. Pro Tips Use Leftover Chicken: If you have leftover rotisserie chicken, feel free to use it in this recipe instead of raw chicken breast for a quicker prep time. Add Your Favorite Vegetables: You can customize the mixed vegetables to include your favorites, such as bell peppers or mushrooms, for added flavor and nutrition. Experiment with Herbs: Try adding fresh herbs like parsley or thyme right before serving for a burst of freshness and enhanced flavor. Make it Ahead: This pot pie filling can be made ahead of time and stored in the refrigerator for up to 2 days before baking, making it a great option for meal prep. {{image_2}} You can change up the mixed vegetables to fit your taste. Instead of carrots, peas, corn, and green beans, try: - Broccoli - Cauliflower - Zucchini - Bell peppers Feel free to use frozen veggies if fresh ones are not available. Just add them toward the end of cooking. This way, they stay bright and crisp. If you want to switch proteins, there are great options. Instead of chicken, you can use: - Turkey - Cooked rotisserie chicken - Tofu for a vegetarian option Make sure to adjust the cooking time if you use a different protein. For example, use pre-cooked chicken to save time. Want to keep it light? You can skip the pie crust or try these alternatives: - Use a phyllo dough for a flaky, lighter feel. - Top with mashed potatoes instead of a crust. - Use a biscuit topping for a fun twist. These options let you enjoy the filling without the heaviness of a traditional pie crust. After you enjoy your slow cooker chicken pot pie, let it cool down. Place any leftovers in an airtight container. Store it in your fridge for up to three days. Make sure to cover it well. This keeps it fresh and tasty. You can freeze leftovers for later. Divide the pot pie into portions. Use freezer-safe containers or bags. Label them with the date. You can freeze them for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat, you have a few options. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. You can also use the microwave for quick reheating. Just be careful, as it may not heat evenly. Always check that it's hot all the way through before serving. Yes, you can make chicken pot pie without a slow cooker. You can use a stovetop method. Start by cooking the chicken in a large pot until it is fully cooked. Then, add the vegetables, chicken broth, and cream. Let it simmer until the veggies are tender. Finally, pour the mixture into a pie dish and top with the crust. Bake as directed in the recipe. Chicken pot pie is filling, so you want light sides. Here are some great options: - A small green salad with mixed greens. - Steamed broccoli or green beans. - Mashed potatoes or roasted sweet potatoes. - A light soup, like tomato or vegetable. These sides add freshness and balance to your meal. Leftovers will last about three to four days in the fridge. Make sure to store them in an airtight container. To enjoy the pie again, simply reheat in the oven or microwave until warm. If you want to keep it longer, consider freezing it. Properly stored, it can last for up to three months in the freezer. This article provided a clear guide on making a tasty Chicken Pot Pie. We discussed key ingredients, cooking steps, and useful tips. You now know how to choose fresh ingredients and the best ways to cook your chicken. Don't forget the fun variations and storage tips to enjoy leftovers. Remember, with some practice, you can make this dish a family favorite. Enjoy the cooking process and your delicious results!$

Cozy Slow Cooker Chicken Pot Pie

A comforting chicken pot pie made in a slow cooker, perfect for chilly days.

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Prep Time 20

Cook Time 7

Total Time 7 30

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Ingredients

1.5 lbs chicken breast, boneless and skinless, diced
3 cups mixed vegetables (carrots, peas, corn, green beans)
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
1 refrigerated pie crust (or 2 if you want a top & bottom crust)
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
to taste fresh parsley, chopped (for garnish)

Instructions

In the slow cooker, add the diced chicken breast, mixed vegetables, chopped onion, and minced garlic.
Pour in the chicken broth and heavy cream. Season with thyme, rosemary, salt, and pepper.
Stir the mixture gently to combine all ingredients.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
If you prefer a thicker filling, stir in the cornstarch-water mixture during the last 30 minutes of cooking.
Preheat the oven to 425°F (220°C).
Pour the cooked chicken and vegetable mixture into a 9-inch pie dish.
Roll out the refrigerated pie crust and lay it over the chicken mixture, trimming any excess crust. Use a knife to make a few slits in the top for steam to escape.
Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley before slicing and serving.

Notes

Serve slices of the pot pie on individual plates, accompanied by a small side salad for a complete meal. Garnish with additional parsley for a touch of color.

Keyword chicken, comfort food, pot pie, slow cooker