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Tender Slow Cooked Chicken Pot Pie_rev

Tender Slow-Cooked Chicken Pot Pie

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Prep Time 30 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 40 minutes
Course Main Course
Cuisine American
Servings 6

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

For a richer flavor, use homemade chicken broth if possible. Ensure that the filling is not too runny; if needed, allow it to simmer longer on the stovetop before adding it to the pie crust. If you prefer a thicker crust, consider using a double crust or adding a lattice design on top of the pie.
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