Step-by-step guide: the ultimate crockpot chicken pot pie recipe for a cozy night in

Craving a hearty and comforting meal that effortlessly combines the flavors of classic chicken pot pie with the convenience of a slow cooker? Look no further than our tantalizing chicken pot pie recipe in crockpot. With a few simple steps and a dash of culinary magic, you’ll be savoring a dish that will warm your soul and tantalize your taste buds.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sheets refrigerated pie crusts

Step-by-Step Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Place them in the bottom of a 6-quart crockpot.
2. Sauté the Veggies: In a large skillet, sauté the onion, celery, and carrots in a drizzle of oil until tender.
3. Add the Veggies and Peas: Add the sautéed vegetables and frozen peas to the crockpot.
4. Make the Soup Mixture: In a bowl, combine the cream of chicken soup, cream of celery soup, milk, thyme, rosemary, salt, and black pepper. Whisk until smooth.
5. Pour Over the Ingredients: Pour the soup mixture over the chicken and vegetables in the crockpot.
6. Cook on Low: Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the vegetables are tender.
7. Top with Crust: Unroll the pie crusts and cut them into strips. Place them over the filling.
8. Bake: Bake in a preheated oven at 375°F for 20-25 minutes, or until the crust is golden brown.

Tips for a Perfect Pot Pie:

• For a richer flavor, use homemade chicken stock instead of water.
• Add a dash of nutmeg to enhance the warm and comforting spices.
• If you don’t have frozen corn, you can use fresh corn kernels.
• Don’t overcook the chicken. It should be tender but not dry.
• Let the pot pie cool for a few minutes before serving to prevent burns.

Variations to Suit Your Taste:

• Add Other Veggies: Feel free to add other vegetables to your pot pie, such as green beans, mushrooms, or potatoes.
• Use Different Meat: Instead of chicken, you can use turkey, beef, or pork.
• Make It Gluten-Free: Use gluten-free pie crusts or top the filling with a biscuit or cornbread mixture.
• Add Cheese: Sprinkle shredded cheddar or mozzarella cheese over the filling before baking for a cheesy twist.
• Top with a Lattice Crust: Create a beautiful lattice crust by weaving together strips of pie dough.

Serving Suggestions:

• Pair your chicken pot pie with a crisp green salad or roasted vegetables for a complete meal.
• Serve with a warm roll or bread to soak up the flavorful juices.
• For a comforting dessert, enjoy a slice of apple pie or vanilla ice cream.

“Final Thoughts”

Indulge in the warm and cozy embrace of our chicken pot pie recipe in crockpot. With its effortless preparation, tantalizing flavors, and customizable options, it’s the perfect dish to satisfy your cravings and create lasting culinary memories. So, gather your loved ones, grab a spoon, and savor the ultimate comfort food experience.

Common Questions and Answers

1. Can I use rotisserie chicken in this recipe?

Yes, you can use rotisserie chicken for convenience. Shred it and add it to the crockpot along with the vegetables.

2. How long can I store the leftovers?

Leftover chicken pot pie can be stored in the refrigerator for up to 3 days. Reheat before serving.

3. Can I make this recipe ahead of time?

Yes, you can prepare the filling the day before and refrigerate it overnight. When ready to serve, assemble the pie and bake as directed.

4. What if I don’t have a crockpot?

You can make this recipe in a Dutch oven or a large pot on the stovetop over low heat.

5. Can I freeze chicken pot pie?

Yes, you can freeze the unbaked chicken pot pie for up to 2 months. Thaw overnight in the refrigerator before baking.