Description

Easy Slow Cooker Chicken Pot Pie is the ultimate comfort food, blending tender chicken, colorful vegetables, and a creamy sauce topped with flaky puff pastry. Perfect for chilly evenings or busy weeknights, this dish brings warmth and joy to your dinner table while being simple enough for cooks of all skill levels.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (1.5 lbs)
2 medium carrots, sliced
1 cup frozen peas
2 stalks celery, chopped
1 medium onion, diced
2 cups low-sodium chicken broth
1 can (10.5 oz) cream of chicken soup
1 tsp dried thyme
1 package (17.3 oz) puff pastry sheets

Instructions

Chop the chicken, carrots, celery, and onion into bite-sized pieces.
In a slow cooker, combine chicken, carrots, peas, celery, onion, chicken broth, cream of chicken soup, and thyme; stir until evenly mixed.
Cover and cook on low for 6-7 hours or high for 3-4 hours.
Preheat the oven to 400°F (200°C) about 30 minutes before serving. Roll out puff pastry on a floured surface.
Pour the filling into a baking dish and top with rolled pastry; cut slits in the pastry for steam to escape.
Bake for 20-25 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl (300g)
Calories: 380
Sugar: 3g
Sodium: 820mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 26g
Cholesterol: 85mg

Keywords: Substitute turkey for chicken or add seasonal vegetables like corn or green beans to customize your pot pie. For a thicker sauce, mix cornstarch with cold water and stir in during the last 30 minutes of cooking.