Slow Cooker Chicken Pot Pie
Warm up with this comforting slow cooker chicken pot pie! This delightful dish features tender, juicy chicken simmered with colorful vegetables in a rich gravy, all topped with a flaky puff pastry crust. Perfect for busy weeknights, it offers an easy way to enjoy a hearty meal without spending hours in the kitchen. Let the slow cooker work its magic while you relax and enjoy the inviting aroma filling your home.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 0 hours
- Yield: Serves 6
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh carrots, chopped
- 2 cups celery, chopped
- 1 cup frozen peas
- 1 medium onion, diced
- 4 cups low-sodium chicken broth
- 2 sheets puff pastry
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
- ½ cup milk or cream
Instructions
- Prep your ingredients by chopping the carrots, celery, and onions.
- In the slow cooker, add chopped vegetables and diced chicken breasts.
- Pour in chicken broth and sprinkle thyme and rosemary over the top.
- Season generously with salt and pepper; stir gently to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until everything is tender.
- Preheat your oven according to puff pastry instructions about 20 minutes before serving.
- Once cooked, scoop filling into bowls and top with puff pastry.
- Bake until golden brown, about 15-20 minutes.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg