There’s just something about the warm, hearty comfort of a chicken pot pie that feels like a big hug in food form, isn’t there? Growing up, my mom would whip up a classic chicken pot pie on chilly evenings, transforming our kitchen into a cozy haven filled with the aroma of slow-cooked chicken, savory veggies, and spices. I can still picture my siblings and me gathered around the kitchen table, plates piled high, eagerly digging into that flaky crust filled with creamy goodness.
This Crockpot Chicken Pot Pie is more than just a recipe; it’s a modern spin on my childhood favorite that’s simple enough to throw together on a busy day, yet delicious enough to impress anyone at your dinner table. The beauty of the slow cooker is that it gives you the freedom to carry on with your day while it works its magic. By the time you’re ready to eat, the flavors meld perfectly—resulting in a pot pie that’s incredibly flavorful and wonderfully comforting. Now, let’s get into how to create this deliciously easy dish!
What’s in Crockpot Chicken Pot Pie?
Chicken Breasts: You’ll need about 1–1.5 pounds of boneless, skinless chicken breasts. I prefer to use fresh chicken for the best texture, but frozen works too—just ensure you add a bit of cooking time!
Mixed Vegetables: A classic medley of carrots, peas, and corn brings vibrant color and nutrition to the dish. I usually grab a bag of frozen mixed vegetables; they’re a timesaver and still taste great!
Chicken Broth: This creates the wonderful base for your filling. Low-sodium broth is my go-to because I like to control the saltiness of the dish.
Onion: A finely chopped onion adds that savory depth of flavor. I love using yellow onions, but white or even shallots work beautifully too if that’s what you have on hand.
Garlic: A couple of minced garlic cloves will elevate the flavor profile. I can’t resist the aroma of garlic sautéing; it sets the perfect stage for the rest of the dish.
Thyme and Bay Leaf: These herbs elevate the savory flavors in your pot pie. Fresh thyme is fantastic, but dried thyme works just as well!
Cornstarch: This is our friend for thickening the filling to that perfect creamy consistency.
Refrigerated Pie Crust: You can make your own from scratch, but why bother? I just head to the store for a pre-made crust that rolls out beautifully!
Is Crockpot Chicken Pot Pie Good for You?
I always appreciate a recipe that balances comfort with health, and this pot pie does just that!
Chicken Breasts: Lean protein is fantastic, helping to keep you full and satisfied without unnecessary fat.
Mixed Vegetables: Combining various veggies not only adds essential vitamins and minerals but also contributes dietary fiber, which is great for digestion!
Low-Sodium Chicken Broth: By choosing low-sodium options, you can maintain better heart health while allowing for that rich flavor.
Just keep in mind that while this dish is delicious, moderation is key! The pie crust, although flaky and delightful, adds carbs that can add up. If you’re looking to make a lighter version, consider serving the filling over cauliflower rice or using a whole grain option for your crust!
Ingredients
– 1-1.5 pounds boneless, skinless chicken breasts
– 2 cups frozen mixed vegetables (carrots, peas, corn)
– 1 cup low-sodium chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme (or fresh, if you have it!)
– 1 bay leaf
– 2 tablespoons cornstarch
– 1 refrigerated pie crust (or homemade if you’re feeling adventurous!)
(Serves about 6)
How to Make Crockpot Chicken Pot Pie?
1. Start by placing the chicken breasts at the bottom of your slow cooker.
2. Add the chopped onion, minced garlic, and frozen mixed vegetables right on top of the chicken.
3. Pour in the chicken broth, making sure everything is fairly submerged but not drowning.
4. Toss in the thyme and bay leaf, giving everything a gentle stir to mix it well.
5. Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours, depending on your schedule.
6. About half an hour before serving, remove the chicken and shred it with two forks.
7. Mix the cornstarch with a little cold water to create a slurry, then add it to the pot—give it a gentle stir.
8. Add the shredded chicken back into the mixture.
9. If you’re using a pie crust, roll it out and place it over the top of the filling. You can either cut slits in the crust for that rustic look or leave it whole for a more classic presentation.
10. Cook on high for another 30 minutes to an hour, until the crust is golden brown and the filling is bubbly.
Delicious Variations and Serving Suggestions
Here’s where you can have some fun!
– **Herb Spin:** Try adding a teaspoon of rosemary or sage to the filling if you’re a fan of those flavors.
– **Cheesy Goodness:** Stir in some shredded cheddar cheese when adding the shredded chicken back in for a cheesy twist.
– **Dough Alternatives:** If you want to shake it up, consider topping with biscuit dough instead of pie crust! Just drop spoonfuls over the filling for a comforting biscuit top.
Whatever you decide, I can promise you this: your kitchen will smell like heaven, and the first bite will take you straight to comfort food paradise!
It’s time to gather your ingredients and fire up your slow cooker! I can’t wait for you to dive into this dish and warm your soul with a bowl of this delicious comfort. When you try it, don’t forget to let me know how it turned out. Happy cooking!
