Description
A comforting dish of juicy chicken, vibrant veggies, and creamy goodness all enclosed in a flaky crust, perfect for family gatherings.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Combine Ingredients: Start by placing chicken breasts, diced carrots, celery, potatoes, onion, and frozen peas into the slow cooker.
- Add Liquids: Pour in the chicken broth and heavy cream, then sprinkle in the garlic powder, thyme, salt, and pepper. Stir everything together to make a flavorful mixture.
- Cook: Cover the slow cooker and let it cook on low for 6 to 8 hours, or until the chicken is fully cooked, and the veggies are tender.
- Shred the Chicken: Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken back to the slow cooker and give everything a good stir.
- Add the Crust: Roll out the pie crusts and lay one directly on top of the mixture in the slow cooker.
- Finish Cooking: If you used a baking dish, increase the heat to high and cook for an additional 30 minutes to set the crust.
- Serve: Upon finishing, serve warm and enjoy your delightful homemade chicken pot pie!
Notes
Consider adding a sprinkle of fresh parsley or thyme for garnish. Pairs well with a green salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American