Here’s a Crock Pot Chicken Pot Pie recipe – all the cozy flavors of the classic dish but made easier in your slow cooker!🥧 Crock Pot Chicken Pot PieIngredients:2 lbs boneless, skinless chicken breasts or thighs1 medium onion, diced3 medium carrots, sliced3 medium potatoes, peeled and diced2 cups frozen peas (add near the end)2 cups chicken broth1 can (10.5 oz) cream of chicken soup (or cream of mushroom)2 cloves garlic, minced1 tsp dried thyme (or 1 Tbsp fresh)1 tsp dried parsley½ tsp paprikaSalt & pepper, to taste1 cup heavy cream (or half-and-half)1 Tbsp cornstarch + 2 Tbsp water (for thickening, optional)For topping:1 can refrigerated biscuits or 1 sheet puff pastry (baked separately)Instructions:Prepare the base:Place chicken, onion, carrots, and potatoes into the crock pot.Add liquids & seasonings:Stir in chicken broth, cream of chicken soup, garlic, thyme, parsley, paprika, salt, and pepper.Slow cook:Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and vegetables are soft.Shred chicken:Remove chicken, shred with two forks, and return it to the crock pot.Add peas & cream:Stir in frozen peas and heavy cream. If you want it thicker, mix cornstarch + water and stir in. Let cook another 20–30 minutes until peas are heated and sauce thickens.Bake topping:If using biscuits: bake them in the oven according to package directions.If using puff pastry: bake until golden brown.Serve:Spoon chicken filling into bowls and top with a warm biscuit or puff pastry square.✅ Tip: If you want it even creamier, stir in ½ cup shredded cheddar at the end.✅ Shortcut: Use a bag of frozen mixed veggies instead of chopping carrots and peas separately.Would you like me to also give you a version where the biscuits cook directly inside the crock pot (like dumplings), instead of baking them separately?
Crock Pot Chicken Pot Pie
