Description
A comforting and satisfying chicken pot pie that cooks in a slow cooker, requiring minimal hands-on time. Perfect for busy weeknights.
Ingredients
Scale
- 4 cups cooked chicken, shredded
- 1 cup carrots, chopped
- 1 cup peas
- 1 cup celery, chopped
- 1 onion, chopped
- 3 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 refrigerated pie crust or puff pastry
Instructions
- Combine the chicken, carrots, peas, celery, onion, chicken broth, thyme, rosemary, salt, and pepper in a slow cooker.
- Stir until well mixed and cover to ensure all ingredients are submerged.
- Cook on low for 360 minutes (6 hours) or on high for 240 minutes (4 hours).
- Stir in the heavy cream about 30 minutes before serving.
- Roll out the pie crust or puff pastry and place it over the slow cooker, or serve the filling in bowls topped with the crust.
- Cook on high for an additional 30 minutes until the crust is golden brown.
- Serve hot and enjoy!
Notes
Ensure the filling is sufficiently saucy to avoid drying out. Adding cream late helps maintain thickness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg