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slow cooker chicken pot pie

Homemade Slow Cooker Chicken Pot Pie
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Enjoy the comforting flavors of chicken pot pie without all the fuss! This slow cooker version is incredibly easy to make and perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 package (14.1 oz) refrigerated pie crusts
  • 1 large egg, beaten

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs on both sides until lightly browned.
  2. Place chopped onion, carrots, and celery in the bottom of a slow cooker.
  3. Top with seared chicken thighs.
  4. Sprinkle with thyme, rosemary, and pepper.
  5. Pour chicken broth over the chicken and vegetables.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  7. Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  8. Stir in frozen peas and corn.
  9. In a small bowl, whisk together heavy cream and flour until smooth. Pour into the slow cooker and stir well.
  10. Increase heat to high.
  11. Cut pie crusts into 1-inch strips. Lay the strips in a lattice pattern over the chicken mixture.
  12. Brush the pie crust lattice with beaten egg.
  13. Cover and cook for 30-45 minutes, or until the crust is golden brown and the filling is bubbly.
  14. Let cool slightly before serving.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs. Just remember to remove the skin and bones after cooking before shredding the chicken.

Find it online: https://mommymademeals.com/slow-cooker-chicken-pot-pie/