Crockpot Chicken Pot Pie
Indulge in the warmth of a homemade crockpot chicken pot pie, where tender chicken meets a medley of vegetables in a creamy sauce, all enveloped in a flaky crust. This dish is not only simple to prepare but also perfect for busy weeknights or special family gatherings. Let your slow cooker do the magic while you enjoy the delightful aroma filling your kitchen!
Ingredients
– 2 cups cooked chicken, shredded
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 cup peas
– 1/2 cup onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon garlic powder
– 1 teaspoon thyme
– Salt and pepper to taste
– 1 pie crust (store-bought or homemade)
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, with a cooking time of 6-8 hours on low in the crockpot.
Nutritional Value
Each serving (1/6 of pie) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 3g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. In a large bowl, combine shredded chicken, carrots, celery, peas, and onion.
2. Pour in chicken broth and heavy cream, stirring to combine.
3. Season the mixture with garlic powder, thyme, salt, and pepper.
4. Transfer the mixture to the crockpot.
5. Cover and cook on low for 6-8 hours until vegetables are tender.
6. About 30 minutes before serving, preheat your oven to 425°F (220°C).
7. Roll out the pie crust and place it over the crockpot mixture.
8. Cut slits in the crust to allow steam to escape.
9. Bake in the oven for 20-25 minutes until crust is golden brown.
10. Let cool slightly before serving.
Alternative Ingredients
You can substitute the chicken with turkey or use a mix of vegetables for a vegetarian version. Additionally, dairy-free cream can be used for a lighter option.
Serving and Pairings
This crockpot chicken pot pie pairs wonderfully with a fresh green salad or crusty bread. A light white wine like Sauvignon Blanc also complements the dish beautifully.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish can be frozen before baking for up to 3 months; just thaw and bake when ready.
Cooking Mistakes
- Don’t skip the seasoning; it enhances flavor.
- Ensure the chicken is fully cooked before adding to the pot.
- Don’t overfill the crockpot to prevent overflow.
- Allow the pie crust to vent properly to avoid sogginess.
- Let the pie rest before slicing for better texture.
Helpful Tips
- Use rotisserie chicken for quicker prep.
- Experiment with herbs like rosemary or parsley for added flavor.
- For a thicker filling, add cornstarch mixed with water.
- Consider using puff pastry for a flakier crust.
FAQs
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables work well and save prep time. Just add them directly to the mixture without thawing.
Is it necessary to pre-cook the chicken?
It’s recommended to use cooked chicken to ensure it’s tender and fully cooked by the time the pie is ready.
Can I make this recipe gluten-free?
Yes, use a gluten-free pie crust and ensure all ingredients are certified gluten-free.
How can I make it spicier?
Add diced jalapeños or a dash of cayenne pepper to the filling for an extra kick.
What can I serve this dish with?
It pairs nicely with a simple green salad or steamed vegetables for a balanced meal.
Conclusion
Crockpot chicken pot pie is a heartwarming dish that brings comfort and satisfaction to any dinner table. With minimal effort, you can enjoy a rich, flavorful meal that the whole family will love. Perfect for busy days, this recipe is sure to become a favorite in your household.
Crockpot Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup peas
- 1/2 cup onion chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 pie crust
Instructions
- Combine shredded chicken, carrots, celery, peas, and onion in a large bowl.
- Pour in chicken broth and heavy cream, stirring to combine.
- Season with garlic powder, thyme, salt, and pepper.
- Transfer the mixture to the crockpot.
- Cover and cook on low for 6-8 hours until vegetables are tender.
- Preheat your oven to 425°F (220°C) 30 minutes before serving.
- Roll out the pie crust and place it over the crockpot mixture.
- Cut slits in the crust to allow steam to escape.
- Bake for 20-25 minutes until the crust is golden brown.
- Let cool slightly before serving.