Crock Pot Chicken Pot Pie
This comforting crock pot chicken pot pie combines tender chicken, vibrant vegetables, and a creamy sauce enveloped in a flaky crust, making it a perfect meal for gatherings or meal prep.
Ingredients
Main Ingredients
- 2 lbs chicken breasts or thighs Opt for skinless for less fat.
- 1 cup chopped carrots Fresh carrots are recommended.
- 1 cup peas Can use frozen peas if preferred.
- 1 cup corn kernels Fresh, frozen, or canned corn works.
- 1 medium onion, chopped Any onion variety can be used.
- 2 cloves garlic, minced Adjust based on taste preference.
- 2 cups chicken broth Low sodium recommended.
- 1 cup heavy cream or milk Choose based on dietary needs.
- 3 tbsp butter Unsalted butter is preferred.
- 3 tbsp all-purpose flour (or gluten-free flour) Use any suitable thickening flour.
- 1 tsp dried thyme
- 1 tsp dried sage
- to taste Salt and pepper Adjust to personal taste.
- 1 pie crust or biscuit dough (regular or gluten-free) Can use store-bought or homemade.
Instructions
Preparation
- Chop the onion, garlic, and other vegetables as desired.
- Place the chicken at the bottom of the crock pot.
- Layer chopped carrots, peas, and corn on top of the chicken.
Making the Sauce
- Melt the butter in a separate saucepan over medium heat.
- Whisk in the flour until it turns golden to create a roux.
- Gradually add the chicken broth and cream, whisking until smooth.
Cooking the Dish
- Pour the sauce over the chicken and vegetables in the crock pot.
- Season with thyme, sage, salt, and pepper, then stir gently.
- Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.
- 30 minutes before serving, place the pie crust or biscuit dough over the mixture and cover again to steam.
Serving
- Serve hot with a side salad or crusty bread.
- Garnish with fresh herbs if desired.
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Notes
For meal prep, store leftovers in airtight containers. Can freeze for up to 3 months. To reheat, thaw overnight and warm in the oven or microwave.