Description
A comforting and hearty Chicken Pot Pie made in a slow cooker, featuring tender chicken and crisp veggies in a creamy sauce topped with a golden flaky crust.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1 onion, chopped
- 4 cups chicken broth
- 2 cups heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup biscuits or pie crust, for topping
Instructions
- Place the chicken, diced carrots, peas, celery, and onions in the slow cooker.
- Pour in the chicken broth and heavy cream, then add the dried thyme, salt, and black pepper.
- Stir everything together to ensure the chicken and veggies are well mixed in the creamy broth.
- Secure the lid and set your slow cooker to cook on low for 6-8 hours or on high for 4-6 hours.
- Once the cooking time is over, remove the chicken, shred it with two forks, and return it to the slow cooker.
- Top the mixture with the biscuits or pie crust, covering it evenly.
- Cover again and allow the topping to bake for an additional 30 minutes until golden brown.
- Serve warm and enjoy!
Notes
For a lighter version, you can substitute half of the heavy cream with low-fat sour cream or Greek yogurt. Feel free to add mushrooms or corn for extra texture.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American