Imagine preparing a tender slow-cooked chicken pot pie that delights with each mouthful.
You’ll need 2 pounds of boneless chicken breast, 2 cups of chicken broth, and 1 cup of heavy cream.
Precision in dicing vegetables to a uniform 0.5-inch guarantees even cooking.
Slow-cook for 4 hours on low, allowing flavors to meld seamlessly.
The buttery crust, rolled to a precise 1/8-inch thickness, envelopes the dish, promising warmth.
Curious about the next step?
Kitchen Tools Required
To prepare this delectable chicken pot pie, you’ll need a set of essential kitchen tools to guarantee precision and ease.
First, a slow cooker is essential for tenderizing the chicken over six hours.
A large mixing bowl aids in combining ingredients, while a medium saucepan is used to create a roux.
A whisk guarantees smooth sauce consistency, and a wooden spoon is perfect for stirring the filling.
Use a rolling pin to achieve an even thickness in your pie crusts.
A baking dish, preferably 9×13 inches, is vital for assembling the pie, and a pastry brush applies milk or egg wash for a golden crust.
Each tool plays a key role in crafting this savory dish with finesse and efficiency.
Recipe
Slow-Cooked Chicken Pot Pie is a comforting and hearty dish that brings together tender chicken, savory vegetables, and a creamy sauce, all encased in a flaky pie crust.
This classic American recipe is perfect for a cozy family meal or a special gathering.
The slow cooking process guarantees the chicken is juicy and the flavors meld beautifully, while the rich sauce and buttery crust add a delightful texture and taste.
To begin, you’ll need to prepare the chicken and vegetables in a slow cooker, allowing them to simmer together for several hours.
This method infuses the ingredients with aromatic herbs and spices, creating a flavorful base for the pot pie.
Once the chicken is cooked and shredded, a creamy sauce is prepared and mixed into the slow-cooked ingredients, which are then transferred to a baking dish and topped with a pie crust.
The dish is baked until the crust is golden brown, resulting in a deliciously satisfying meal.
Ingredients:
- 2 pounds chicken breasts, boneless and skinless
- 2 cups chicken broth
- 1 cup carrots, diced
- 1 cup peas, frozen
- 1 cup potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme, dried
- 1/2 teaspoon rosemary, dried
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 package refrigerated pie crusts
To cook the dish, start by placing the chicken breasts in a slow cooker along with chicken broth, diced carrots, frozen peas, diced potatoes, chopped onion, minced garlic, salt, black pepper, thyme, and rosemary.
Cover and cook on low for 6 hours or until the chicken is tender.
Once cooked, shred the chicken into bite-sized pieces using two forks.
In a medium saucepan, melt butter over medium heat and whisk in the flour to create a roux.
Gradually add milk, whisking constantly until the mixture thickens.
Pour this milk mixture into the slow cooker and stir to combine.
Preheat the oven to 400°F (200°C).
Roll out the pie crusts and transfer the chicken mixture to a baking dish.
Cover with the pie crusts, trim excess dough, and seal the edges.
Brush the top with milk or beaten egg and bake for 20-25 minutes until golden brown.
Let the pot pie rest for 10 minutes before serving.
For the best results, consider using homemade chicken broth to enhance the flavor of the dish.
Confirm the filling isn’t too runny by allowing it to simmer longer on the stovetop if necessary.
If you prefer a thicker crust, you can use a double crust or add a lattice design on top for an attractive presentation.
The resting time after baking is essential as it allows the filling to set, resulting in cleaner slices when served.
Cook & Prep Time
Although preparing a chicken pot pie from scratch might seem intimidating, breaking it down into manageable steps makes it quite feasible.
Begin with a 30-minute prep time where you’ll organize your ingredients and equipment.
Dice 1 cup each of carrots and potatoes, chop 1 onion, and mince 2 garlic cloves.
Gather the 2 pounds of chicken breasts, ready to place in your slow cooker with 2 cups of chicken broth and seasonings.
The cook time extends over 6 hours on low heat, allowing flavors to meld and the chicken to become tender.
After baking, allow a 10-minute resting period to guarantee the pie sets properly.
In total, expect just over 6.5 hours for completion, yielding six servings.
Cooking Steps
Begin by placing 2 pounds of boneless, skinless chicken breasts into your slow cooker, along with 2 cups of chicken broth, 1 cup each of diced carrots, peas, and potatoes, 1 chopped onion, 2 minced garlic cloves, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary.
Cover and simmer on low for 6 hours until the chicken is tender, then use two forks to shred it into bite-sized pieces directly in the cooker.
Meanwhile, melt 1/4 cup of butter in a medium saucepan over medium heat, whisk in 1/4 cup of all-purpose flour to form a roux, and gradually integrate 1 cup of milk, whisking constantly until the mixture thickens.
Step 1. Add Ingredients to Slow Cooker
Once you’ve gathered all your ingredients, it’s time to start layering them in the slow cooker.
Begin by placing 2 pounds of boneless, skinless chicken breasts directly at the bottom.
Pour in 2 cups of chicken broth, making certain the chicken is submerged for even cooking.
Next, evenly distribute 1 cup each of diced carrots, frozen peas, and diced potatoes over the chicken.
Add 1 chopped onion and 2 cloves of minced garlic, spreading them evenly to enhance flavor distribution.
Sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary over the top.
This method guarantees each ingredient melds perfectly, creating a harmonious base for your pot pie.
Cover the slow cooker securely.
Step 2. Simmer Until Chicken Tender
Cover the slow cooker securely and set it to low heat for a precise 6-hour cooking duration.
This low-temperature setting guarantees the chicken breasts, weighing 2 pounds, achieve ideal tenderness without drying out.
As the slow cooker operates, the chicken absorbs flavors from 2 cups of chicken broth, 1 cup of diced carrots, and 1 cup of diced potatoes, creating a harmonious blend.
Monitor the internal temperature, aiming for 165°F (74°C) to confirm doneness.
The controlled simmering allows the 1 cup of frozen peas, chopped onion, and minced garlic to meld seamlessly with the thyme and rosemary.
Stir occasionally using a wooden spoon to evenly distribute heat and prevent vegetables from sticking.
This careful process ensures a tender, flavorful base for your pot pie.
Step 3. Shred Chicken With Forks
With precision, shred the cooked chicken directly in the slow cooker using two forks.
Begin by securing one fork in the chicken breast to hold it steady.
With the second fork, gently pull the meat away from the held section, creating bite-sized shreds.
Confirm each piece is evenly sized to maintain consistent texture throughout the dish.
Continue this method until all meat is shredded, confirming no large chunks remain.
Keep the shredded chicken submerged in the broth to retain moisture.
This technique confirms the chicken absorbs the surrounding flavors of garlic, thyme, and rosemary.
Thoroughly distribute the shredded chicken among the vegetables to prepare for the subsequent step.
This approach assures a well-incorporated chicken base for your pot pie.
Step 4. Create Roux With Melted Butter
Melt the butter in a medium saucepan over medium heat, guaranteeing it doesn’t brown.
Use exactly 1/4 cup of butter for consistency.
As the butter melts, prepare to transform it into a roux, which will serve as the thickening base for your pot pie filling.
- Precise Technique: Stir continuously with a wooden spoon to prevent burning.
- Even Heat Distribution: Maintain a steady medium heat to guarantee the butter melts evenly.
- Ingredient Integration: Prepare 1/4 cup of all-purpose flour for the next step.
Once the butter is fully melted, sprinkle in the flour gradually. Stir vigorously to combine and form a smooth paste.
This step is vital; the roux must be lump-free and golden, setting the stage for the rich flavor of your pot pie.
Step 5. Whisk Milk Into Roux
Gradually whisk 1 cup of milk into the roux, ensuring a smooth and lump-free consistency.
Maintain a steady motion with your whisk while pouring the milk in a slow, continuous stream.
This technique helps evenly incorporate the milk into the roux, preventing clumping.
Keep the saucepan over medium heat and whisk constantly to avoid scorching.
You’ll notice the mixture thickening as the milk integrates fully with the flour and butter base.
Aim for a velvety texture, which indicates proper emulsification.
If any lumps appear, increase your whisking speed briefly to break them down.
Once thickened, the mixture should coat the back of a spoon, a sign it’s ready to be added to the slow cooker for further integration.
Final Thoughts
When you prepare this slow-cooked chicken pot pie, you’ll enjoy a comforting and flavorful dish that seamlessly blends tender chicken with aromatic herbs and vegetables.
As you master this recipe, remember:
- Precision: Guarantee your chicken shreds into uniform, bite-sized pieces for consistent texture.
- Temperature Control: Maintain a steady 400°F (200°C) when baking to achieve a perfectly golden crust.
- Timing: Allow the pie to rest for 10 minutes post-baking to set.
Utilize your slow cooker to tenderize the chicken over six hours, integrating thyme and rosemary for depth of flavor.
The roux, built from 1/4 cup each of butter and flour, coupled with 1 cup of milk, thickens the filling.
This dish serves as an exemplary course for six, embodying American cuisine at its finest.
Frequently Asked Questions
Can I Use Turkey Instead of Chicken in This Recipe?
Yes, you can substitute turkey for chicken. Use 2 pounds of boneless, skinless turkey breast. Maintain the same cooking time and technique. Verify turkey reaches an internal temperature of 165°F for safety and ideal tenderness.
How Can I Make the Dish Gluten-Free?
To make it gluten-free, substitute all-purpose flour with 1/4 cup gluten-free flour blend. Use gluten-free pie crusts. Verify all packaged ingredients, like broth, are certified gluten-free. Follow the original cooking instructions precisely for best results.
What Can I Substitute for Dairy in the Roux?
Substitute dairy in the roux by using 1/4 cup olive oil or coconut oil for butter and 1 cup unsweetened almond milk or soy milk for regular milk. Whisk until thickened, maintaining medium heat for consistency.
Can I Freeze Leftovers for Later Use?
Yes, you can freeze leftovers. Place them in an airtight container, ensuring no air gaps. Freeze for up to three months. Reheat in an oven at 350°F (175°C) until heated through, maintaining the crust’s texture.
How Do I Prevent a Soggy Bottom Crust?
To prevent a soggy bottom crust, pre-bake the pie crust at 375°F for 10 minutes. Use a pastry brush to apply egg wash before filling. Confirm the filling’s moisture is reduced by simmering until thickened.
Tender Slow-Cooked Chicken Pot Pie
Equipment
- 1 slow cooker
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden spoon
- 1 Rolling Pin
- 1 Baking dish
- 1 pastry brush
Ingredients
- 2 pounds chicken breasts boneless and skinless
- 2 cups chicken broth
- 1 cup carrots diced
- 1 cup peas frozen
- 1 cup potatoes diced
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 package refrigerated pie crusts
Instructions
- Place the chicken breasts in the slow cooker and add chicken broth, carrots, peas, potatoes, onion, garlic, salt, pepper, thyme, and rosemary.
- Cover the slow cooker and cook on low for 6 hours or until the chicken is tender and cooked through.
- Using two forks, shred the chicken into bite-sized pieces inside the slow cooker.
- In a medium saucepan, melt the butter over medium heat and whisk in the flour to create a roux.
- Gradually add the milk to the roux, whisking constantly until the mixture thickens.
- Pour the thickened milk mixture into the slow cooker and stir to combine with the chicken and vegetables.
- Preheat your oven to 400°F (200°C).
- Roll out the pie crusts on a floured surface using a rolling pin.
- Transfer the chicken mixture to a baking dish and cover with the rolled-out pie crusts, trimming excess dough and sealing the edges.
- Brush the top of the pie crust with a little milk or beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes or until the crust is golden brown.
- Remove from the oven and let the chicken pot pie rest for 10 minutes before serving.
Notes
