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Crock Pot Chicken Pot Pie

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A comforting and hearty Crock Pot Chicken Pot Pie made with tender chicken, vegetables, and a creamy sauce, topped with a golden, flaky crust. An easy, set-it-and-forget-it meal perfect for busy nights.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs

1 can (10.5 oz) cream of chicken soup

1/2 cup chicken broth

1 cup frozen peas and carrots (or mixed vegetables)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package refrigerated crescent roll dough or pie crusts (for topping)

2 tablespoons butter (optional, for extra richness)

Instructions

  1. Place the chicken breasts or thighs in the bottom of the crock pot.
  2. In a bowl, mix the cream of chicken soup, chicken broth, peas and carrots, diced onion, garlic, thyme, salt, and pepper. Pour this mixture over the chicken in the crock pot.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
  4. Once the chicken is done, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the filling.
  5. If you want extra richness, stir in the butter until melted.
  6. Preheat your oven to 375°F (190°C).
  7. Roll out the crescent roll dough or pie crust to cover the top of the crock pot (you may need to cut it into smaller pieces to fit). Place the dough over the chicken mixture, tucking the edges into the sides of the crock pot to form a crust.
  8. Transfer the crock pot insert (if oven-safe) to the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and flaky.
  9. If your crock pot insert is not oven-safe, you can transfer the chicken pot pie filling to a baking dish and top it with the dough before baking.
  10. Serve hot and enjoy!

Notes

For a vegetarian version, replace the chicken with extra vegetables, such as potatoes, mushrooms, or peas and carrots. You can also use plant-based chicken for a vegetarian twist.

Feel free to add other vegetables like corn, celery, or green beans to enhance the dish.

For a different crust texture, try puff pastry, phyllo dough, or biscuit dough instead of crescent rolls.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.

For a spicier version, add a pinch of cayenne pepper, red pepper flakes, or diced jalapeños to the filling.

Nutrition

Find it online: https://yumntasty.com/crock-pot-chicken-pot-pie/