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Instructions for Slow Cooker Chicken Pot Pie
Step 1: Brown the Chicken
To get that extra layer of flavor, start by browning the chicken in a skillet. Heat the olive oil in a large pan over medium-high heat. Add the chicken breasts (seasoned with a pinch of salt and pepper) and cook for 3-4 minutes on each side until golden brown. This step helps to lock in the flavor and color, but it’s not strictly necessary if you’re short on time. Once browned, transfer the chicken to the slow cooker.
Step 2: Add the Vegetables & Broth
In the same skillet, sauté the onion and garlic for a couple of minutes until fragrant. Add them to the slow cooker with the chicken. Then, pour in the chicken broth, and toss in the frozen mixed vegetables. Stir everything together, and add the dried thyme, dried parsley, salt, and pepper to the mix.
Step 3: Slow Cook the Chicken
Cover the slow cooker with the lid and set it on low heat. Let the ingredients cook for about 4-5 hours. The chicken will become tender and fully cooked through. After the cooking time is up, shred the chicken right in the slow cooker using two forks. Stir the mixture so that the shredded chicken is evenly distributed.
Step 4: Make the Creamy Filling
To thicken the filling and add that signature creamy texture, whisk together the heavy cream and flour in a small bowl. Pour this mixture into the slow cooker and stir well. This will help thicken the broth and make it a rich, velvety sauce. Allow the mixture to cook for an additional 30 minutes to 1 hour on low, until the sauce is thickened to your liking.
Step 5: Add the Pie Crust
Roll out your refrigerated pie crusts to fit over the slow cooker. You can either lay the crust directly on top of the chicken mixture (like a traditional pot pie) or cut it into strips and arrange it in a lattice pattern on top of the filling. If you prefer a puffier, flakier top, opt for puff pastry instead of pie crust.
If the slow cooker lid doesn’t close with the crust on top, you can cover the slow cooker with aluminum foil and cook for an additional 20-30 minutes, just until the crust is golden brown and fully cooked.
Step 6: Serve & Enjoy
Once the crust is golden and the filling is thick and bubbling, your Slow Cooker Chicken Pot Pie is ready to serve. Scoop a generous portion onto plates and enjoy the creamy, comforting goodness of this meal. It’s the ultimate cozy dinner that everyone will love.
Tips for the Perfect Slow Cooker Chicken Pot Pie
- Use chicken thighs: If you prefer a richer, more flavorful chicken, opt for boneless, skinless chicken thighs instead of breasts. They’ll stay juicy and tender in the slow cooker.
- Add potatoes: For an even heartier meal, you can add diced potatoes or sweet potatoes to the slow cooker with the vegetables. Just make sure to cook them until they’re tender.
- Puff Pastry Option: For a buttery, flakey crust, use puff pastry instead of regular pie crust. It’ll add a light, airy top to the chicken pot pie.
- Vegetable Variations: Feel free to customize the vegetables to your liking. You can use fresh veggies, such as diced celery, or swap the mixed frozen veggies for other favorites like green beans or corn.
- Make it ahead: This recipe is perfect for meal prep. You can prepare the filling ahead of time and refrigerate it for up to two days. Just add the pie crust on the day you plan to cook it.
Conclusion
This Slow Cooker Chicken Pot Pie is the ultimate comfort food—creamy, hearty, and full of flavor. With minimal effort and a few simple ingredients, you can create a meal that’s perfect for busy nights, family gatherings, or whenever you crave a warm, satisfying dish. Whether you enjoy it with a traditional pie crust or a flaky puff pastry top, it’s sure to be a hit. Serve it up with a side of bread or a simple salad, and you have a cozy dinner that’s bound to bring a smile to everyone’s face.
So next time you’re in the mood for comfort, let your slow cooker do the heavy lifting and enjoy the rich, savory goodness of this delicious chicken pot pie!
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