Description
A comforting and nostalgic dish of slow-cooked chicken and vegetables in a creamy sauce, topped with a flaky, buttery crust.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tsp fresh thyme, chopped
- 2 tsp fresh parsley, chopped
- Salt and pepper to taste
- 1 package puff pastry or pie crust
Instructions
- Sauté the onions, garlic, and carrots in a skillet until softened.
- In a slow cooker, combine the sautéed vegetables, diced chicken, peas, broth, cream, and herbs. Season with salt and pepper.
- Cover and cook on low for 360-480 minutes (6-8 hours) or on high for 180-240 minutes (3-4 hours).
- About 30 minutes before serving, preheat your oven according to pastry instructions.
- Once the filling is ready, transfer it to a baking dish and cover with the chosen crust. Bake until golden and crispy, about 20-25 minutes.
- Allow the dish to rest for a few minutes before serving.
Notes
Use a slow cooker liner for easy cleanup. Adjust seasoning to taste and feel free to personalize your filling with favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken pot pie, slow cooker, comfort food, family recipe, easy dinner