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Every great recipe starts with quality ingredients, and this Cozy Crock Pot Chicken Pot Pie is no exception. Each component plays a vital role in creating a dish that’s not only delicious but also nutritious. Let’s break down the key ingredients that contribute to the success of this recipe.

Crock Pot Chicken Pot Pie

Warm up your winter nights with this Cozy Crock Pot Chicken Pot Pie! This comforting dish combines tender chicken, vibrant vegetables, and a creamy sauce all wrapped in a flaky crust, making it perfect for family gatherings or cozy dinners. With a simple slow cooker method, you can enjoy rich flavors without spending hours in the kitchen. Discover the joy of homemade comfort food that brings everyone to the table. #ChickenPotPie #ComfortFood #CrockPotRecipes #CozyMeals #WinterCooking #FamilyDinner #RecipeIdeas
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 cup diced carrots

1 cup diced celery

1 cup frozen peas

1 medium onion, diced

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon black pepper

1 teaspoon salt (or to taste)

4 cups chicken broth

1 cup heavy cream

1/4 cup all-purpose flour

2 tablespoons olive oil

2 teaspoons Worcestershire sauce

1 package refrigerated pie crusts (2 crusts)

Fresh parsley for garnishing (optional)

Instructions
 

Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the diced onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.

    Prepare the Chicken: Season the chicken breasts with salt, pepper, thyme, and rosemary. In the same skillet, add the chicken breasts and sear for 3-4 minutes on each side until golden brown, but not cooked through. Remove from heat.

      Combine Ingredients in Crock Pot: In the crock pot, combine the sautéed vegetable mix with the chicken broth, Worcestershire sauce, and diced chicken. Stir in the frozen peas, ensuring everything is well mixed.

        Cook in Crock Pot: Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

          Make the Creamy Filling: About 30 minutes before serving, in a bowl, whisk together the heavy cream and flour until smooth. Slowly add this mixture to the crock pot, stirring gently to combine. Allow it to simmer for the last 30 minutes with the lid on, letting the filling thicken.

            Prepare Pie Crusts: In the last 15 minutes of cooking, preheat your oven to 425°F (220°C). Roll out one pie crust into a 9-inch pie dish (if desired, shape it to your preference). Bake the bottom crust for 10 minutes until it’s lightly golden, remove from oven, and allow to cool slightly.

              Assemble and Serve: Pour the chicken pot pie filling into the baked crust. Top with the second pie crust, seal the edges, and cut a few slits in the top to allow steam to escape. Bake for an additional 25-30 minutes until the crust is golden brown.

                Garnish and Enjoy: Remove from the oven, let it cool for a few minutes, garnish with fresh parsley if desired, and serve warm.

                  Prep Time, Total Time, Servings: 30 minutes | 7 hours | 6 servings