Description
A comforting, creamy chicken pot pie made effortlessly in the slow cooker with tender chicken, veggies, and a rich sauce, perfect for busy days.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 medium yellow onion, diced (about 150g)
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/3 cup all-purpose flour
- 4 tablespoons butter
- Salt and black pepper to taste
- 1 teaspoon dried thyme
- 2 frozen pie crusts (optional)
Instructions
- Dice the onion and mince the garlic. Toss frozen mixed vegetables with flour in a bowl to coat.
- Melt butter in a pan over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes. Stir in minced garlic and dried thyme, cooking for about 1 minute until fragrant.
- Transfer sautéed onions and garlic to the slow cooker. Add chicken breasts seasoned with salt and pepper. Pour in chicken broth and sprinkle floured veggies on top. Stir gently to combine.
- Cover and cook on low for 6 hours without lifting the lid.
- About 15 minutes before serving, remove chicken breasts and shred with two forks. Stir heavy cream into the slow cooker, return shredded chicken, and warm through.
- If using pie crusts, either bake separately according to package instructions and serve on top, or cut into strips and layer on top of filling in the slow cooker. Cook on high for 20-30 minutes until crust is golden (requires removable slow cooker insert).
- Ladle the creamy chicken pot pie filling into bowls or plates with crust on top. Garnish with fresh parsley or cracked black pepper if desired.
Notes
Sauté onions and garlic before adding to slow cooker for better flavor. Toss frozen veggies in flour to thicken sauce naturally. Use low-sodium broth to control saltiness. Add cream at the end to prevent curdling. For gluten-free, use gluten-free flour and crust. For dairy-free, substitute heavy cream with canned coconut milk and butter with dairy-free margarine or olive oil. Avoid lifting lid during cooking to prevent watery sauce.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 410
- Sugar: 4
- Sodium: 500
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 22
- Fiber: 4
- Protein: 32
Keywords: slow cooker, chicken pot pie, comfort food, easy dinner, creamy chicken, slow cooker recipe