Chicken Pot Pie Crock Pot
Chicken pot pie made in a crock pot is the ultimate comfort food, perfect for warming up your home on chilly days. This recipe combines tender chicken, vibrant vegetables, and a creamy sauce, all topped with a golden, flaky puff pastry crust. With minimal prep and cooking time, you can enjoy this hearty dish whether it’s a weeknight dinner or a cozy gathering with friends. Each bite is not only delicious but also packed with nostalgia, making it a must-try for any home cook.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 cup frozen peas
- 1 medium onion (diced)
- 10.5 oz cream of chicken soup
- 2 tsp poultry seasoning
- 1 sheet puff pastry
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a skillet over medium heat, sauté diced onions until translucent (3-5 minutes). Add carrots and celery; cook for an additional 5 minutes.
- Transfer sautéed veggies to the slow cooker. Add chicken, frozen peas, cream of chicken soup, and poultry seasoning. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, preheat oven to 400°F (200°C). Roll out puff pastry on a baking sheet lined with parchment paper.
- Bake puff pastry for 15-20 minutes until golden brown and puffy.
Nutrition
- Serving Size: 1 slice (approximately 250g)
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg