Description
Warm up your chilly evenings with a comforting bowl of slow cooker chicken pot pie. This delightful dish features tender chicken, vibrant veggies, and a creamy sauce, all encased in a flaky puff pastry topping. Perfect for family gatherings or cozy nights at home, this one-pot wonder brings warmth and nostalgia to your table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup frozen peas
- 1 medium onion, diced
- 4 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 2 sheets puff pastry (thawed)
- 2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Spray the slow cooker with cooking spray or line it with parchment paper.
- Optional: Sauté onions in a skillet over medium heat until translucent (about 5 minutes).
- Combine chicken breasts, carrots, celery, peas, sautéed onions (if using), broth, cream of chicken soup, thyme, salt, and pepper in the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, preheat the oven to 400°F (200°C). Roll out puff pastry sheets until thin.
- Place pastry on top of the filling in the slow cooker and bake for 15-20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg