Description

A hearty, set-and-forget slow cooker chicken pot pie perfect for busy sports nights, combining tender chicken, mixed vegetables, creamy sauce, and a flaky topping.

Ingredients

Scale

1.5 to 2 lbs boneless skinless chicken breasts or thighs

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

1 can (10.5 oz) cream of chicken soup

1.5 cups chicken broth

2 medium potatoes, peeled and diced

1/2 cup finely chopped onion

2 cloves garlic, minced

salt and pepper to taste

1 teaspoon dried thyme or rosemary

1 can refrigerated biscuit dough or 1 sheet puff pastry

1/2 cup milk or heavy cream

Instructions

1. Lightly grease the inside of a 6-quart slow cooker. Place chicken at the bottom, then add onions, garlic, potatoes, mixed vegetables, salt, pepper, and herbs. Pour in cream of chicken soup and broth without stirring.

2. Cover and cook on low for 6–7 hours or on high for 3–4 hours.

3. Thirty minutes before serving, shred the chicken with two forks and stir gently. If filling is thin, mix 1 tbsp cornstarch with 2 tbsp water and stir in, then re-cover.

4. Meanwhile, bake biscuit dough or puff pastry according to package instructions and keep warm.

5. Before serving, stir in milk or cream and adjust seasoning. Serve warm with baked biscuits or pastry on top.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: dinner
Method: slow cooking
Cuisine: american

Nutrition

Serving Size: 1 serving

Keywords: easy chicken pot pie, crockpot meals, sport night dinner, crockpot chicken pot pie filling, easy prep crockpot meals, pot pie in crockpot, personal pot pies