Comfort food heaven: try this incredible chicken pot pie recipe in your slow cooker
What To Know
- Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the vegetables are tender.
- On a lightly floured surface, roll out one pie crust to a 12-inch circle.
- Bake the chicken pot pie in a preheated oven at 375°F (190°C) for 30-45 minutes, or until the crust is golden brown.
Indulge in the nostalgic flavors of classic chicken pot pie with our mouthwatering slow cooker recipe. This comforting dish combines tender chicken, savory vegetables, and a creamy gravy, all cooked to perfection in your trusty slow cooker. Let’s embark on a culinary journey that will warm your heart and satisfy your taste buds.
Ingredients for a Hearty Chicken Pot Pie
- 1 boneless, skinless chicken breast (1 pound)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup chopped fresh parsley
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 package (14.1 ounces) refrigerated pie crusts
Step-by-Step Slow Cooker Instructions
1. Season and Brown the Chicken: Season the chicken breast with salt and pepper. Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides for 3-4 minutes per side.
2. Sauté the Vegetables: Remove the chicken from the skillet and set aside. Add the onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
3. Transfer to Slow Cooker: Place the browned chicken and sautéed vegetables in the slow cooker. Add the peas, corn, and parsley.
4. Make the Gravy: In a small bowl, whisk together the chicken broth, heavy cream, flour, salt, and black pepper. Pour the mixture over the ingredients in the slow cooker.
5. Cook on Low: Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the vegetables are tender.
6. Prepare the Pie Crust: While the chicken pot pie is cooking, prepare the pie crusts according to the package directions.
7. Roll Out and Top the Pie: On a lightly floured surface, roll out one pie crust to a 12-inch circle. Place it over the slow cooker and trim the edges. Roll out the second pie crust and cut it into strips for a lattice top.
8. Bake or Broil: Bake the chicken pot pie in a preheated oven at 375°F (190°C) for 30-45 minutes, or until the crust is golden brown. Alternatively, you can broil it for 5-7 minutes, or until the top is bubbly and browned.
Enjoying Your Warm and Cozy Creation
Let the chicken pot pie cool slightly before serving. Garnish with fresh parsley and enjoy every bite of this heartwarming comfort food.
Variations to Suit Your Taste
- Vegetarian Pot Pie: Omit the chicken and add an extra cup of vegetables, such as broccoli, mushrooms, or zucchini.
- Creamy Corn Pot Pie: Stir in an additional 1/2 cup of creamed corn for a richer flavor.
- Cheesy Pot Pie: Sprinkle 1/2 cup of shredded cheddar cheese over the filling before topping with the pie crust.
- Puff Pastry Pot Pie: Use puff pastry instead of traditional pie crust for a flaky and airy topping.
Tips for a Perfect Slow Cooker Chicken Pot Pie
- Use a large slow cooker to accommodate all the ingredients.
- Don’t overcook the chicken; it should be cooked through but not dry.
- Taste the gravy and adjust the seasonings to your preference.
- Let the chicken pot pie rest for 10-15 minutes before serving to allow the juices to redistribute.
Answers to Your Most Common Questions
Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken. Just thaw it completely before seasoning and browning.
Q: What can I serve with chicken pot pie?
A: Chicken pot pie pairs well with a side salad, crusty bread, or mashed potatoes.
Q: Can I make this chicken pot pie ahead of time?
A: Yes, you can assemble the chicken pot pie up to 24 hours in advance. Store it in the refrigerator and bake or broil it when you’re ready to serve.
