Crockpot Chicken Pot Pie
Looking for a comforting meal that requires minimal effort? Our crockpot chicken pot pie is the perfect solution! This hearty dish features tender chicken, fresh vegetables, and a creamy sauce, all enveloped in a flaky crust. Set it in the morning and return home to a warm, delicious meal that the whole family will love. It’s a classic comfort food that makes any evening special.
Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 cup diced carrots
– 1 cup diced potatoes
– 1 cup frozen peas
– 1 cup diced celery
– 1 can (10.5 oz) cream of chicken soup
– 1 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 refrigerated pie crust
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 20 minutes, and cooking time is around 6 hours on low or 4 hours on high.
Nutritional Value
Per serving (1/6 of the pie):
– Calories: 350
– Protein: 25g
– Carbohydrates: 40g
– Fat: 12g
– Fiber: 3g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Place the chicken breasts in the crockpot.
2. Add the diced carrots, potatoes, peas, and celery.
3. In a bowl, mix the cream of chicken soup and chicken broth.
4. Pour the soup mixture over the chicken and vegetables.
5. Season with thyme, salt, and pepper.
6. Cover and cook on low for 6 hours or high for 4 hours.
7. Once cooked, remove the chicken and shred it with two forks.
8. Return the shredded chicken to the crockpot and stir.
9. Roll out the pie crust and place it over the filling.
10. Cover and cook for an additional 30 minutes or until the crust is golden.
Alternative Ingredients
You can substitute the chicken with turkey or use rotisserie chicken for a quicker option. For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth.
Serving and Pairings
This dish pairs wonderfully with a fresh garden salad or crusty bread. For a heartier meal, serve alongside mashed potatoes or steamed vegetables.
Storage and Reheating
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until heated through. This dish can also be frozen for up to 3 months; just ensure it’s tightly sealed.
Cooking Mistakes
– Don’t skip searing the chicken for extra flavor.
– Avoid overcooking the vegetables; they should be tender but not mushy.
– Ensure the pie crust is sealed well to prevent leaks.
– Don’t forget to season; taste before serving.
– Use a thermometer to check chicken doneness.
Helpful Tips
– For a richer flavor, add garlic and onion to the mix.
– Experiment with different vegetables like green beans or corn.
– Use homemade broth for a more robust taste.
– Let the dish cool before storing to avoid sogginess.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but add an extra hour to the cooking time to ensure it reaches the proper temperature.
What vegetables can I add?
Feel free to add your favorite vegetables like corn, green beans, or bell peppers for extra flavor and nutrition.
Can I make this ahead of time?
Absolutely! Prepare the filling and store it in the fridge, then add the pie crust and cook when ready to serve.
Is it gluten-free?
To make it gluten-free, use a gluten-free pie crust and ensure the cream of chicken soup is gluten-free.
How do I know when it’s done?
The dish is done when the chicken is fully cooked (165°F) and the crust is golden brown.
Conclusion
Our crockpot chicken pot pie is a delightful and easy meal that brings warmth and comfort to your dinner table. With tender chicken, a medley of vegetables, and a flaky crust, it’s a dish that everyone will enjoy. Perfect for busy days, this recipe allows you to savor home-cooked goodness with minimal effort!
Crockpot Chicken Pot Pie
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 cup diced celery
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 refrigerated pie crust
Instructions
- Place the chicken breasts in the crockpot.
- Add the diced carrots, potatoes, peas, and celery.
- In a bowl, mix the cream of chicken soup and chicken broth.
- Pour the soup mixture over the chicken and vegetables.
- Season with thyme, salt, and pepper.
- Cover and cook on low for 6 hours or high for 4 hours.
- Once cooked, remove the chicken and shred it with two forks.
- Return the shredded chicken to the crockpot and stir.
- Roll out the pie crust and place it over the filling.
- Cover and cook for an additional 30 minutes or until the crust is golden.
