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Slow Cooker Chicken Pot Pie

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A warm and hearty chicken pot pie made effortlessly in a slow cooker, perfect for chilly evenings and busy weeknights.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup peas (frozen)
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp thyme
  • Salt and pepper to taste
  • 1 cup frozen pie crust or refrigerated biscuit dough

Instructions

  1. Place the chicken, carrots, celery, peas, onion, chicken broth, garlic powder, thyme, salt, and pepper in a slow cooker.
  2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is cooked through.
  3. Remove the chicken and shred it, then return it to the slow cooker.
  4. Stir in the heavy cream and let it cook for an additional 30 minutes.
  5. If using, place the pie crust or biscuit dough on top of the mixture and cook on high for another 30 minutes, or until the crust is golden brown.
  6. Serve warm and enjoy your cozy dinner!

Notes

For a richer flavor, consider searing the chicken before adding it to the slow cooker. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/slow-cooker-chicken-pot-pie-2/