Crockpot chicken pot pie

Crockpot Chicken Pot Pie

Ingredients:

• 1 ½ – 2 lbs boneless, skinless chicken breasts or thighs

• 1 medium onion, diced

• 3 medium carrots, sliced

• 3 celery stalks, chopped

• 3 cloves garlic, minced

• 3 medium potatoes, diced (optional, for thickness)

• 2 cups frozen peas (add later)

• 1 cup frozen corn (add later)

• 1 can (10.5 oz) cream of chicken soup

• 3 cups chicken broth

• 1 cup heavy cream (or half-and-half)

• 1 tsp dried thyme

• 1 tsp dried parsley

• 1 tsp paprika

• 1 tsp salt (to taste)

• ½ tsp black pepper

• 2 tbsp flour (mixed with 2 tbsp water, for thickening)

• 1 refrigerated biscuit dough (or puff pastry, baked separately)

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Instructions:

1. Prepare Crockpot: Spray or lightly oil the crockpot insert.

2. Add Ingredients: Place chicken, onion, carrots, celery, garlic, potatoes, broth, cream of chicken soup, and seasonings into the crockpot.

3. Cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken is tender.

4. Shred Chicken: Remove chicken, shred with forks, and return to crockpot.

5. Thicken Sauce: Stir in flour-water slurry, heavy cream, peas, and corn. Cook another 20–30 minutes until creamy.

6. Serve with Biscuits: Bake biscuits (or puff pastry) separately. Serve pot pie filling in bowls and top with a golden biscuit.

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Q & A

Q: Can I use frozen chicken?
A: Yes, but it will take longer to cook. Make sure chicken reaches 165°F internally.

Q: Can I use rotisserie chicken instead?
A: Absolutely! Just skip the long cooking time—add shredded rotisserie chicken during the last 30 minutes.

Q: How do I make it healthier?
A: Use low-sodium broth, light cream or milk instead of heavy cream, and add extra veggies like green beans or mushrooms.

Q: Can I make it vegetarian?
A: Yes, replace chicken with chickpeas or white beans and use cream of mushroom soup instead of chicken.

Q: How do I store leftovers?
A: Store in the fridge for 3–4 days in an airtight container, or freeze the filling (without biscuits) for up to 3 months.