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When it comes to comfort food, few dishes evoke the same warmth and nostalgia as chicken pot pie. This classic American dish, with its flaky crust and creamy filling, has been a beloved staple in homes for generations. The combination of tender chicken, hearty vegetables, and a rich sauce enveloped in a golden crust offers a sense of home and warmth, making it the ideal choice for family gatherings, cozy weeknight dinners, or meal prepping for the week ahead.

Crock Pot Chicken Pot Pie

Looking for the ultimate comforting dish? This mouthwatering Crock Pot Chicken Pot Pie recipe is here to save the day! With tender chicken, hearty veggies, and a rich creamy sauce, all cooked to perfection in your slow cooker, you'll enjoy warm, homemade flavors with minimal effort. Perfect for family dinners or cozy nights in, this pot pie is sure to become a favorite. #ChickenPotPie #ComfortFood #CrockPotRecipes #SlowCookerMeals #FamilyDinner #EasyRecipes #HomemadeDeliciousness
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

4 cups diced vegetables (carrots, celery, peas, and potatoes)

1 medium onion, chopped

2 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

1 tablespoon dried thyme

1 tablespoon dried rosemary

Salt and pepper to taste

1 cup frozen corn

1 cup refrigerated pie crusts (2 crusts)

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley for garnish

Instructions
 

Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the crock pot. Season with salt, pepper, and sprinkle the thyme and rosemary evenly over the chicken.

    Add the Vegetables: Layer the diced vegetables (carrots, celery, peas, and potatoes) on top of the chicken. Add the chopped onion and minced garlic as well.

      Mix the Broth: In a separate bowl, mix the chicken broth and heavy cream together. Pour this mixture over the chicken and vegetables in the crock pot.

        Cook: Cover the crock pot and set on low for 6-7 hours or high for 4-5 hours. The chicken should be tender and easily shredded with a fork.

          Shred Chicken: Once the cooking time is done, remove the chicken from the pot, shred it with two forks, and return it to the mixture. Stir in the frozen corn.

            Thickening (optional): If you prefer a thicker filling, combine the cornstarch with a little water to create a slurry and stir it into the mixture. Allow it to cook for an additional 30 minutes on high, uncovered.

              Prepare the Crust: About 30 minutes before serving, preheat your oven according to the pie crust instructions. Roll out the refrigerated pie crusts and cut them into rounds or squares.

                Assemble & Bake: Spoon the chicken pot pie filling into a large pie dish or individual ramekins. Place the pie crust over the filling, crimping the edges to seal. Cut small slits in the crust for steam to escape.

                  Bake: Bake in the preheated oven until the crust is golden brown, about 20-25 minutes.

                    Garnish and Serve: Remove from the oven, allow to cool slightly, and garnish with fresh parsley before serving.

                      Prep Time: 15 minutes | Total Time: 7 hours (includes cooking time) | Servings: 6