Craving a warm, comforting dish that feels like a hug in a bowl? Look no further than this Homemade Slow Cooker Chicken Pot Pie! Perfectly seasoned chicken, hearty vegetables, and a flaky crust come together in this irresistible recipe that will have your family begging for seconds. With just a little prep time and the magic of your slow cooker, you can create a meal that’s not only delicious but also a true crowd-pleaser. Dive into the details below and discover how to make this classic American favorite that’s perfect for any occasion!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, chopped
- 1 cup peas
- 1 cup corn
- 1 cup potatoes, diced
- 1/2 cup onion, diced
- 1/4 cup flour
- 2 cups chicken broth
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package refrigerated pie crusts
Instructions
- Prepare the chicken by cutting boneless, skinless chicken breasts into 1-inch cubes, ensuring even sizing for consistent cooking.
- Chop all vegetables: dice potatoes into 1/2-inch cubes, slice carrots, and finely dice onions to ensure even cooking and distribution throughout the pot pie.
- In a large slow cooker, layer ingredients starting with chicken at the bottom, then add chopped carrots, potatoes, peas, corn, and diced onions.
- In a separate mixing bowl, whisk together chicken broth, flour, thyme, salt, and black pepper until smooth and free of lumps.
- Pour the seasoned broth mixture over the vegetables and chicken in the slow cooker, ensuring all ingredients are evenly coated.
- Cover slow cooker and set to low heat, cooking for 5-6 hours until chicken is tender and vegetables are soft.
- Thirty minutes before serving, preheat oven to 375°F (190°C) and remove refrigerated pie crusts to bring to room temperature.
- Transfer the slow cooker mixture to a deep 9-inch baking dish, spreading evenly.
- Carefully layer pie crust over the filling, crimping edges and cutting small vents to allow steam to escape.
- Bake in preheated oven for 25-30 minutes until crust is golden brown and filling is bubbling.
- Remove from oven and let rest for 10 minutes before serving to allow filling to set.
- Serve hot, portioning into individual servings and garnishing with fresh parsley if desired.
Tips
- Cut Evenly: For consistent cooking, make sure to cut your chicken and vegetables into similar-sized pieces. This will ensure everything cooks evenly and is perfectly tender.
- Layer Wisely: When adding ingredients to the slow cooker, layer them starting with the chicken at the bottom. This helps the meat absorb all the delicious flavors from the broth and vegetables above.
- Whisk Smoothly: When preparing the broth mixture, whisk together the chicken broth, flour, and seasonings until smooth to avoid any lumps. This will create a velvety filling that coats the chicken and veggies beautifully.
- Don’t Rush the Bake: Allow the pie crust to come to room temperature before placing it over the filling. This helps achieve a golden, flaky crust that’s perfectly baked.
- Vent for Success: Remember to cut small vents in the pie crust before baking. This allows steam to escape, preventing a soggy bottom and ensuring a crisp, delightful crust.
- Rest Before Serving: Let your pot pie rest for about 10 minutes after baking. This allows the filling to set, making it easier to serve and enhancing the flavors.Follow these tips, and you'll be well on your way to serving up a delicious homemade chicken pot pie that everyone will love!
Nutrition Facts
Calories: 217kcal
Carbohydrates: 18g
Protein: 17g
Fat: 5g
Saturated Fat: g
Cholesterol: 43mg
