Slow Cooker Chicken Pot Pie
Indulge in the ultimate comfort food with this Slow Cooker Chicken Pot Pie. Tender chicken mingles with hearty vegetables in a rich, creamy sauce, all topped with a flaky puff pastry crust. Perfect for family gatherings or cozy weeknights, this dish fills your home with warmth and delightful aromas that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups frozen mixed vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 2 sheets puff pastry (thawed)
- 1 tsp dried thyme
- 1/2 tsp black pepper
Instructions
- Chop the onion and mince the garlic.
- Sauté the onions in a skillet over medium heat until translucent, then add garlic and sauté for an additional 30 seconds.
- In the slow cooker, combine diced chicken breasts, frozen mixed vegetables, and the sautéed onion-garlic mixture.
- In a bowl, whisk together chicken broth and cream of chicken soup until smooth; pour over chicken and veggies.
- Season with thyme and black pepper; stir gently to combine.
- Cover with puff pastry sheets, tucking down the edges.
- Cook on low for 6-8 hours or high for 3-4 hours until flavors meld.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg