Rich, creamy, comforting, and delicious!
My Slow Cooker Chicken Pot Pie is all that and more!
It’s cold in this desert and I am in Crock Pot cooking mode.
I want to create meals that are family friendly, filling, and easy to prepare and this pot pie satisfies all my needs.
I forgot to add PUFFY to my soup description!
Baby Girl said “Ma’ can I have like a dozen of those flaky things on the side?”
I told her their called puff pastry and NO, you can’t eat them all.
Don’t forget, if you want golden puffed pastry, make sure you brush them with the egg/water mixture.
My mother taught me this, I think I told y’all she was a pastry cook for years.
If you’ve noticed I don’t do many desserts on the blog.
When you’ve eaten as many desserts as I have throughout the years you get a little tired of the sweet life!
Did I mention this dish only has 5 minutes of prep time?
You just throw everything into the slow cooker, minus the peas and heavy cream.
We’re saving that for last because peas cook so quickly they only need about 30 minutes.
Also, we don’t want our cream to curdle so we add it in the last 30 minutes as well.
It’s time to grab a spoon and dig in!
Don’t forget to top your pot pie with your golden brown puff pastry.
And there’s always room for a side of Tabasco to kick things up in the spice department.
Enjoy!
PrintSlow Cooker Chicken Pot Pie
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
Ingredients
- 1 1/2 lb chicken breast tenders
- 1/2 cup flour
- 3 celery ribs, sliced
- 2 cups carrots, frozen, sliced
- 1 cup peas, frozen
- 1 onion, diced
- 4 cloves garlic, diced
- 4 cups chicken broth, low sodium, organic
- 1 cup heavy cream
- 2 bay leaves
- 2 tablespoons corn starch
- 1 tablespoon creole seasoning
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons black pepper
- 1 teaspoon fresh thyme, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- Tabasco to serve
To Prepare Puffed Pastry:
- Puffed Pastry, defrosted
- flour
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Mix seasoning blend together and set aside.
- Rinse chicken, pat dry.
- Place all the vegetables EXCEPT the frozen peas in your slow cooker.
- Add the chicken breast to the slow cooker.
- Top with all the seasonings, bay leaves, mix well.
- Mix chicken broth with flour, whisk well. Pour over chicken/veggies in the slow cooker.
- Cook on high covered, for 3 1/2 hours.
- After 3 1/2 hours break up chicken with a spoon or shred with a fork.
- Remove Bay leaves, discard.
- Allow puffed pastry to come to defrost at room temperature for 40 minutes.
- Mix heavy cream with corn starch, whisk well.
- Add peas to slow cooker, pour in heavy cream.
- Leave slow cooker uncovered and cook 30 minutes more.
To Prepare Puffed Pastry:
- Preheat oven to 400 degrees.
- Roll defrosted puff pastry on lightly floured surface.
- Cut puffed pastry into 6 squares.
- Brush with egg/water mixture.
- Bake at 400 degrees for 10 minutes.
Nutrition
- Serving Size: 4-6
I love chicken pie. AND I love puff pastry. It seems to outfox me for some reason. But this is nice and square. I bet I could finally make friends with it, since I love it so much.
Τhis recipy is FANTASTIC!!! :*
http://landing-in-fashion.blogspot.com/
Anxious to try this. . I also make individual ones with crescent roll dough. This will serve the whole family by multiplying the quantities. Will probably leave out the creole seasoning. Husband can’t handle it.
So funny! I JUST last time made a regular turkey pot pie for the first time in my life! I had cooked a turkey breast in my slow cooker on Sunday and just chopped it up and put in fridge. Used Pillsbury recipe, I brought it to work so we’ll see how it goes! But this looks so good and with seasonings I love most. Thank you! will try it.
Made this with gluten free flour mix and coconut milk, turned out really good, but 2 teaspoons of pepper was way too much for my family. We don’t really do spicy. Making it again, but have to leave out all the pepper spices.
Thank you Courtney, yes 2 teaspoons of pepper can be a lot if you’re not into spice. I often think about cutting down the spice but then my family want eat it and my husband will put a whole bottle of Tabasco in his food if I don’t make it spicy! LOL
Can I cook this recipe for 7/8 hours on low.
That way I can turn on before leaving for work and be ready when I get home
Yes John, enjoy!
I’m making this right now. The photos look amazing!!
I’m wondering if there is a “typo.” It seems very odd to have 2 versions of garlic and so much spice, so I am wondering if this does not contain 2 recipes: one for pot pie w 4 cloves garlic and 1 TBSP homemade creole seasoning, and a second one creole seasoning?
I’m proceeding as if that’s the case, but I thought you might want to look it over to see.
No Elisa, I always use fresh garlic and dried garlic. The recipe only includes one tablespoon of creole seasoning. You can use less spices if you prefer.
My mom would make cinnamon rolls on special occasions (the recipe includes warm milk to activate the yeast!), like Christmas morning and birthdays. So now, whenever I get the urge for a cinnamon roll, it feels like a special occasion and reminds me of her. 🙂
Oh, my! This looks soooo good!
Thank you Karen!
I’ve never tried creole seasoning. How spicy is it?
Hello Wilma. It’s not very spicy. Some brands make a spicy version.
I made this tonight and followed the recipe exactly and it came out sooo good! Thank for the amazing recipe, this is definitely going to be a regular in my house.
Hello can someone tell me do I cook the pastry first and at what time do I add the pastry to the crock pot or do I leave it out and serve it separately , please respond , I want to make this recipe !
The pastry is cooked according to package directions and served on the side so it remains crispy. Enjoy Laurie
Thanks Peggy, I think she is feeling a lot better she had food request today, smothered ox tails or pasta with prosciutto and asparagus. LOL, I told her I guess your feeling better since you don’t want to eat chicken soup. She is so funny, she is definitely not a fast food kid. LOL
Hi Jacklyn, just raw. Baking will cook them.
Hello Vickie, no because I don’t use that brand and not sure of it’s consistency or if it will ruin the recipe. It could contain ingredients that can ruin the final outcome of the cheesecake. And if it’s like regular jello pudding mix then that’s totally different from what was used in this recipe.