Slow Cooker Chicken Pot Pie
This crockpot chicken pot pie brings all the cozy vibes of a classic pot pie with minimal effort. The pie crust wedges are baked separately for the perfect crisp topping. This is comfort food made easy – perfect for busy weeknights or a cozy family dinner!
Servings: 6 -8 servings
Calories: 425kcal
Ingredients
- 1 pound chicken breasts cut into 1-inch chunks
- 2 cups carrots sliced
- 4 cups potatoes peeled and diced
- 1 medium onion diced
- 2 cups low sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dry thyme
- 1 cup heavy cream
- 3 tablespoons flour
- 1 cup frozen peas
- 1-2 tablespoons fresh parsley chopped
- 1 box refrigerated pie crust 2 crusts total
Instructions
- Lightly grease a slow cooker. Add the 1 pound chicken breasts, cubed, 2 cups carrots, sliced, 4 cups potatoes, peeled and diced, and 1 medium onion, finely diced.
- Add 2 cups low sodium chicken broth to the slow cooker, along with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dry thyme. Cover and cook on low for 6 hours.
- About 30 minutes before serving, turn slow cooker to high. Whisk together the 1 cup heavy cream and 3 tablespoons flour until smooth. Stir into slow cooker and mix well. Cook for an additional 30 minutes on high, or until sauce is thickened and bubbly.
- Meanwhile, preheat oven to 450 degrees. Unroll pie crusts and cut each into 8 wedges. Place wedges on large baking sheets and bake for about 8 minutes, or until golden brown.
- Five minutes before serving, stir 1 cup frozen peas and 1-2 tablespoons fresh parsley, chopped into the slow cooker.
- Ladle mixture into bowls and top with one or two pie crust wedges.
Video
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 40g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 82mg | Sodium: 469mg | Fiber: 5g | Sugar: 6g