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- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 3 cups mixed frozen vegetables (peas, carrots, corn, green beans) - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 2 teaspoons dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 1/4 cup all-purpose flour - 2 pre-made pie crusts - Puff pastry alternative In this recipe, I use chicken thighs for their rich flavor and tenderness. Chicken thighs are perfect for slow cooking. They keep the dish moist as they cook. I add mixed frozen vegetables for a colorful touch and a healthy boost. Frozen veggies save time and add flavor. I use onion and garlic to enhance the taste of the dish. The chicken broth adds depth, while heavy cream makes it rich and creamy. The seasonings, like thyme and rosemary, bring warmth. Adjust the salt and pepper to fit your taste. For the crust, I recommend pre-made pie crusts for ease. They offer a flaky texture that pairs well with the filling. If you want a twist, use puff pastry. It creates a light and airy crust. This dish is about comfort, flavor, and ease. For the full recipe, check the link above. Enjoy making your slow cooker chicken pot pie! Start by cutting the chicken into bite-sized pieces. Use boneless, skinless chicken thighs for the best flavor. Next, grab your mixed frozen vegetables. These can include peas, carrots, corn, and green beans. Now, dice one medium onion. Make sure the pieces are small for even cooking. Then, mince two cloves of garlic. This adds a great aroma to the dish. In your slow cooker, combine the diced chicken, mixed vegetables, diced onion, and minced garlic. Pour four cups of chicken broth over the mixture. Season with two teaspoons of dried thyme and one teaspoon of dried rosemary. Add salt and pepper to your taste. Stir everything together well. Cover your slow cooker and set it to low for 6-7 hours. If you’re short on time, the high setting will work in 4 hours. The chicken should be cooked through and tender. To thicken the filling, whisk together one cup of heavy cream and a quarter cup of all-purpose flour in a small bowl. Gradually stir this mixture into the slow cooker about 30 minutes before serving. Now, roll out one of the pie crusts. Place it over the filling in the slow cooker. If you prefer puff pastry, just place it on top and press down the edges. Cover again and let it cook for an extra 30 minutes. This allows the crust to cook through. For a nice touch, garnish with fresh chopped parsley before serving. For the best presentation, serve the chicken pot pie in bowls. Add a scoop of filling and a slice of crust on top. The fresh parsley adds a lovely color contrast to the dish. Enjoy your comforting slow cooker chicken pot pie! - Adjusting seasoning to taste: Always taste your filling before serving. Add more salt or herbs if needed. This small step can make a big difference in flavor. - Using fresh herbs vs dried herbs: Fresh herbs add a bright taste. Use them if you have them. Dried herbs work just as well and are easy to store. - Tips for achieving a creamy filling: Mix heavy cream and flour well before adding to the slow cooker. This helps avoid lumps. Stir this mixture in about 30 minutes before serving. - Preventing a soggy crust: To keep the crust nice, cook it on high for the last 30 minutes. This gives it a chance to crisp up. If you use puff pastry, just press it down on top. - Meal prep suggestions: Chop your veggies and chicken in advance. Store them in the fridge for quick use later. This makes cooking easier on busy days. - Using leftover chicken: If you have leftover chicken, use it! Just skip the first cooking step. Add it with the broth and veggies to save time. Feel free to explore the Full Recipe for all the details! {{image_2}} For a gluten-free option, use gluten-free flour. This will help thicken the filling. You can also swap the pie crust for a gluten-free one. Many brands offer good choices that taste great. For dairy-free substitutions, try coconut cream instead of heavy cream. This gives a rich flavor without the dairy. To boost flavor, add a pinch of paprika or cayenne pepper. This will give your pot pie a little kick. You can also mix in extra veggies. Consider adding mushrooms or spinach for a nice twist. These add color and nutrition to your meal. Pair your chicken pot pie with a fresh salad. A simple green salad balances the meal well. You can also serve it with crusty bread for dipping. For creative toppings, sprinkle some crispy onions or fresh herbs on top. This adds texture and taste to every bite. To keep your slow cooker chicken pot pie fresh, store it properly. - Refrigeration tips: Place leftovers in an airtight container. They can stay in the fridge for up to 3 days. Always let the dish cool before sealing it. - Freezing guidance: For longer storage, freeze the pie. Wrap it tightly in plastic wrap, then foil. It can last up to 3 months in the freezer. Thaw in the fridge overnight before reheating. Reheating your chicken pot pie can be simple and effective. - Best methods for reheating: The oven works best for reheating. Preheat it to 350°F (175°C). Place the pie in a baking dish and cover it with foil. Bake for about 25-30 minutes. - Avoiding mushiness: To keep the crust crisp, don’t use the microwave. If you must, heat for a short time. Preparing meals in advance saves time and effort. - Make-ahead strategies: You can prep everything a day ahead. Chop the chicken and veggies, then store them separately. Mix them with broth and spices when ready to cook. - Portioning for easy meals: Divide the pot pie into single servings. This makes it easy to grab a meal on busy days. Store each portion in a small container. Slow cooker chicken pot pie takes about 7 hours on low or 4 hours on high. The prep time is around 20 minutes. This makes it easy to set up in the morning and enjoy a warm meal later. Yes, you can use fresh chicken. Just cut your chicken into bite-sized pieces. You may need to reduce the cooking time by about 30 minutes to ensure it doesn't overcook. Fresh chicken cooks faster, so keep an eye on it. To prevent a soggy crust, make sure to thicken the filling before adding the crust. You can also bake the crust separately for a short time before adding it on top. If it is already soggy, try cooking it longer on high. This helps crisp it up a bit. In this article, we covered how to make a delicious slow cooker chicken pot pie. We discussed essential ingredients, cooking steps, and helpful tips to enhance flavor and texture. You can customize this dish to fit dietary needs and personal tastes. Whether you choose a pre-made crust or a puff pastry, you'll create something satisfying. Remember, meal prep can save you time and effort. With these easy steps, you can enjoy a warm, comforting meal any day. Try it out, and savor every bite!

SLOW COOKER CHICKEN POT PIE

Indulge in the ultimate Comforting Slow Cooker Chicken Pot Pie that's perfect for any night! This recipe combines tender chicken, savory veggies, and a rich creamy filling all enveloped in a flaky crust. Prepare it effortlessly in your slow cooker and savor the warm, hearty flavors. Ready in just 20 minutes of prep time, this dish serves 6 and is ideal for family gatherings. Click through to explore this cozy recipe and warm your kitchen with deliciousness!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

3 cups mixed frozen vegetables (peas, carrots, corn, green beans)

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup heavy cream

1/4 cup all-purpose flour

2 pre-made pie crusts (or use puff pastry for a unique twist)

Fresh parsley, chopped (for garnish)

Instructions
 

In the slow cooker, add the diced chicken thighs, mixed vegetables, diced onion, and minced garlic.

    Pour the chicken broth over the mixture and add the dried thyme, rosemary, salt, and pepper. Stir to combine.

      Cover and cook on low for 6-7 hours or high for 4 hours, until the chicken is cooked through and tender.

        In a small bowl, whisk together the heavy cream and flour until smooth. Gradually stir this mixture into the slow cooker about 30 minutes before serving to thicken the filling.

          Roll out one of the pie crusts and place it over the filling in the slow cooker (or cut it into strips to create a lattice). For puff pastry, just place it on top and press the edges down.

            Cover and let cook for an additional 30 minutes, allowing the crust to cook through.

              Once done, garnish with fresh chopped parsley before serving.

                Prep Time, Total Time, Servings: 20 mins | 7 hours | 6 servings

                  - Presentation Tips: Serve the chicken pot pie in bowls with a scoop of filling and a slice of crust on top. Garnish with fresh parsley for a pop of color.