Crock Pot Chicken Pot Pie
Experience the ultimate comfort of a classic chicken pot pie without the hassle of pastry. This slow cooker recipe features tender chicken breasts simmered with aromatic vegetables, fresh herbs, and a savory, creamy gravy. Perfect for busy weeknights, this hearty dish delivers deep, nostalgic flavors in a simple, fuss-free format. It is a versatile, soul-warming meal that is foolproof for beginners and a lifesaver for busy families.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
1 small yellow onion, diced
2 ribs celery, diced
4 tablespoons butter, melted
1/3 cup all-purpose flour
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon onion powder
3 cups chicken broth
1 chicken bouillon cube
2 lbs boneless skinless chicken breasts
Salt and black pepper to taste
1/2 cup half and half or heavy cream
3 cups frozen mixed vegetables
Instructions
Place the diced onion, celery, and minced garlic into the base of the crock pot.
In a small bowl, whisk the melted butter and flour until smooth, then add to the crock pot with the broth, bouillon cube, Worcestershire sauce, thyme, rosemary, and onion powder.
Place the chicken breasts into the mixture and season with salt and pepper.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Once tender, remove the chicken and shred it before returning it to the pot.
Stir in the half and half and frozen mixed vegetables.
Cover and cook on high for an additional 20 minutes until the vegetables are tender.
Notes
Serve over warm biscuits or puff pastry shells to replicate the crust experience. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/crock-pot-chicken-pot-pie-recipe/