Crock Pot Chicken Pot Pie
A comforting and hearty dish featuring tender chicken, vegetables, and a creamy sauce topped with a flaky crust, perfect for busy nights or cozy gatherings.
Ingredients
Main Ingredients
- 2 lbs chicken breasts or thighs
- 1 cup chopped carrots
- 1 cup peas
- 1 cup corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream or milk
- 3 tbsp butter
- 3 tbsp all-purpose flour or gluten-free flour for gluten-free version
- 1 tsp dried thyme
- 1 tsp dried sage
- to taste Salt and pepper
- 1 pie crust or biscuit dough (regular or gluten-free)
Instructions
Preparation
- Chop the onion, garlic, and any other vegetables you prefer.
- Place the chicken at the bottom of your crock pot.
- Layer the chopped vegetables (carrots, peas, and corn) on top of the chicken.
Make the Sauce
- In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour, cooking until golden to eliminate the raw flour taste.
- Gradually add the chicken broth and cream, whisking continuously until thickened.
Combine and Cook
- Pour the creamy sauce over the chicken and vegetables in the crock pot.
- Season with thyme, sage, salt, and pepper, and stir gently to combine.
- Cover and cook on low for 4 to 6 hours.
Add the Crust
- With about 30 minutes left, lay the pie crust or biscuit dough over the mixture in the crock pot.
- Cover and let the dough steam until soft, or bake separately for a crispy crust.
Serve
- Serve in generous portions, enjoying with a side salad or crusty bread.
- Garnish with fresh herbs for added color and flavor.
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Notes
For extra flavor, marinate the chicken beforehand. Feel free to experiment with vegetables. Watch the crust carefully if baking separately to achieve a golden, crispy texture.