Crock Pot Chicken Pot Pie

$For this crock pot chicken pot pie, you'll need: - 2 pounds boneless, skinless chicken breasts - 4 medium carrots, diced - 3 medium potatoes, diced - 1 cup frozen peas - 1 cup celery, chopped - 1 medium onion, chopped - 4 cloves garlic, minced - 1 can (10.5 oz) cream of chicken soup - 1 cup chicken broth - 1 cup heavy cream - 1 pre-made pie crust (for topping) These ingredients create a hearty base. The chicken gives protein, while the veggies bring color and texture. To enhance the dish, you'll want: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1 tablespoon Worcestershire sauce These seasonings add depth. Thyme and rosemary provide an earthy aroma, while Worcestershire sauce boosts the savory flavor. If you want to mix it up, consider adding: - 1 cup corn for sweetness - 1 cup green beans for crunch - Fresh herbs like parsley for garnish These add-ins can change the taste. They allow you to tailor the dish to your family's favorites. Start by cutting the chicken into bite-sized pieces. Place the chicken in the bottom of the Crock Pot. Season it with salt and pepper for extra flavor. Next, chop the carrots, potatoes, celery, and onion. Dice the garlic as well. Add the diced carrots, potatoes, peas, celery, onions, and minced garlic on top of the chicken. In a bowl, mix the cream of chicken soup, chicken broth, and Worcestershire sauce. Stir until it is smooth. Pour this mixture over the chicken and vegetables in the Crock Pot. Sprinkle the dried thyme and rosemary on top. This will add great flavor to your dish. Cover the Crock Pot with its lid. Cook on low for 6-8 hours or on high for 4-5 hours. The chicken should be tender when done. About 30 minutes before serving, stir in the heavy cream for richness. Preheat the oven to 425°F (220°C). Once the cooking time is up, shred the chicken with two forks. Mix it back into the pot. Transfer the mixture to a baking dish. Roll out the pre-made pie crust on top. Cut slits in the crust for steam. Bake for 20-25 minutes until the crust is golden brown. Enjoy your warm, savory chicken pot pie! Cooking time can change based on your Crock Pot. If you use a larger size, the food may cook faster. For smaller pots, it may take longer. Always check if the chicken is cooked through. A good rule is to cook on low for 6-8 hours or high for 4-5 hours. To boost flavor, use fresh herbs instead of dried ones. Fresh thyme and rosemary can make a big difference. Adding a bit more garlic or onion will enhance the taste. Don’t skip the Worcestershire sauce; it adds depth to the dish. Taste the filling before baking and adjust salt and pepper if needed. Presentation matters, even for comfort food. Serve your pot pie in individual bowls for a warm touch. A sprinkle of fresh parsley adds color. You can also add some black pepper for a pop. These small touches make your dish look gourmet and inviting. {{image_2}} You can use other proteins for this dish. Instead of chicken, try turkey. It gives a nice flavor. You can also use cooked beef or pork. For a twist, use shredded rotisserie chicken. Each option adds a unique taste while keeping it cozy. If you want a vegan version, swap the chicken for jackfruit or chickpeas. These options provide great texture. Use vegetable broth instead of chicken broth. For creaminess, try coconut cream or cashew cream. This keeps the dish rich and satisfying without meat. Feel free to mix and match your veggies. Swap carrots for sweet potatoes or add green beans. You can also use fresh herbs instead of dried. If you don’t have cream of chicken soup, use cream of mushroom soup. It works well and adds a different flavor. To store your leftover chicken pot pie, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to avoid drying out. If you want to keep it longer, freezing is a great option. To freeze chicken pot pie, let it cool completely. Use a freezer-safe dish to store it. You can also wrap it tightly with plastic wrap and then foil. This helps to prevent freezer burn. It will stay good for up to three months. When you're ready to eat, just thaw it in the fridge overnight. Reheat your chicken pot pie in the oven for the best results. Preheat the oven to 350°F (175°C). Place the pie in a baking dish and cover it with foil. Heat for about 20-30 minutes until it's hot. You can also microwave it, but the crust may not stay crispy. If using a microwave, heat in short bursts. Check it often so it doesn’t overcook. Yes, you can use frozen chicken. Just add it to the Crock Pot without thawing. This makes it easy and quick. Just keep in mind that the cooking time will be a bit longer. If you cook it on low, allow 8-10 hours. On high, aim for 5-6 hours. Always check the chicken's temperature before serving. It should reach 165°F (75°C). The chicken is done when it is tender and easy to shred. Use a meat thermometer to check the internal temperature. It should be at least 165°F (75°C). If you do not have a thermometer, shred it with two forks. If it falls apart easily, it's ready. Also, make sure the juices run clear. This shows it has cooked through. Chicken pot pie is great on its own, but you can add sides for a full meal. Here are some tasty options: - Green Salad: A fresh salad with mixed greens adds crunch. - Mashed Potatoes: Creamy mashed potatoes complement the pie well. - Steamed Vegetables: Broccoli or green beans are healthy choices. - Crusty Bread: Serve warm bread to soak up the filling. These sides enhance the meal and bring new flavors to the table. Enjoy mixing and matching! This blog post covered everything you need for a great chicken pot pie. We discussed key ingredients like chicken, veggies, and spices. I shared easy steps to prepare, cook, and enhance your dish. Tips for timing and flavor help make it even better. Plus, I gave ideas for variations and how to store leftovers. Enjoy cooking your meal and impress your friends and family with your skills!$

Crock Pot Chicken Pot Pie

Cozy up with this delicious Crock Pot Chicken Pot Pie recipe that's perfect for family dinners! Discover how to turn tender chicken and fresh veggies into a comforting dish with a golden, flaky crust. This easy recipe is simple to follow and will surely become a favorite in your home. Click through for full instructions and tips to impress your loved ones! #CrockPotChickenPotPie #ComfortFood #EasyRecipes #FamilyDinner

Print Recipe Pin Recipe

Ingredients

2 pounds boneless, skinless chicken breasts

4 medium carrots, diced

3 medium potatoes, diced

1 cup frozen peas

1 cup celery, chopped

1 medium onion, chopped

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth

1 tablespoon Worcestershire sauce

Salt and pepper to taste

1 cup heavy cream

1 pre-made pie crust (for topping)

Instructions

Start by placing the diced chicken in the bottom of the Crock Pot. Season with salt and pepper.

Add the diced carrots, potatoes, peas, celery, onions, and minced garlic on top of the chicken.

Sprinkle the dried thyme and rosemary over the vegetables and chicken.

In a separate bowl, mix the cream of chicken soup, chicken broth, and Worcestershire sauce until well combined. Pour this mixture over the ingredients in the Crock Pot.

Cover the Crock Pot and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is cooked through and tender.

About 30 minutes before serving, stir in the heavy cream to add richness to the dish.

Preheat the oven to 425°F (220°C).

Once the cooking time is complete, remove the chicken and shred it with two forks. Return the shredded chicken back to the pot and mix well.

Transfer the chicken and vegetable mixture to a baking dish. Roll out the pre-made pie crust on top of the filling, trimming any excess. Cut several slits in the crust to allow steam to escape.

Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and crispy.

Prep Time: 20 minutes | Total Time: 8 hours 25 minutes | Servings: 6-8

- Presentation Tips: Serve in individual bowls, garnished with fresh parsley for a pop of color and freshness. Enjoy warm!