Description

A cozy and effortless chicken pot pie adapted for the slow cooker, featuring tender chicken, creamy filling, and a flaky crust. Perfect for busy weeknights and lazy weekends.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs
2 medium carrots, diced
2 celery stalks, diced
1 medium yellow onion, chopped
1 cup frozen peas
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup heavy cream
½ cup all-purpose flour
4 tablespoons butter
1 teaspoon dried thyme
½ teaspoon dried rosemary
Salt and pepper to taste
2 pie crusts

Instructions

Step: Dice the carrots, celery, and onion into small, even pieces. Mince the garlic and cut the chicken into bite-sized chunks.
Step: In a large skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and veggies start to soften, about 5 minutes. Add the garlic, thyme, and rosemary and cook for another minute until fragrant.
Step: Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to cook the flour. Slowly add the chicken broth while stirring to avoid lumps. Let the sauce simmer and thicken for about 2 minutes, then stir in the heavy cream. Season with salt and pepper.
Step: Stir the chopped chicken into the sauce. Pour everything into your slow cooker and spread evenly.
Step: Cover and cook on low for 4 to 5 hours, or until the chicken is tender and cooked through. About 30 minutes before serving, stir in the frozen peas.
Step: Preheat your oven to 400°F (200°C). Roll out one pie crust on a baking sheet or in a pie dish. Spoon the slow cooker filling onto the crust. Cover with the second crust, sealing the edges by crimping with a fork or your fingers. Cut a few slits on top to let steam escape.
Step: Bake for 25-30 minutes until the crust is golden and flaky. If the edges brown too quickly, cover them with foil halfway through baking. Let the pie cool for 10 minutes before serving.

Notes

Sautéing the veggies before slow cooking adds more flavor. Add frozen peas in the last 30 minutes to keep them fresh and vibrant. You can skip the baking step and serve the filling as a creamy chicken stew. Use chicken thighs for juicier meat. Seal crust edges well to prevent leaking.

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 25 g
Saturated Fat: 13 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg

Keywords: chicken pot pie, slow cooker recipe, comfort food, easy dinner, slow cooker chicken, creamy chicken pot pie, flaky crust, cozy meal