Slow Cooker Chicken Pot Pie Recipe
This slow cooker chicken pot pie is an effortless version of the comfort food classic. The filling is rich and creamy, full of chicken and veggies and perfect for topping with a pie crust or serving with biscuits, pasta or zoodles.
Servings: 8 people
Calories: 320kcal
Ingredients
- 2 pounds chicken breasts boneless, skinless
- 1 cup onion diced
- 1½ cups celery diced
- 1½ cups carrots diced
- 8 ounces cream cheese
- 1½ cups chicken broth
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen sweet white corn
- 1 cup frozen peas
Instructions
- In a crockpot, add the chicken breasts, onions, carrots, celery, cream cheese, chicken broth, thyme, garlic powder, salt, and pepper.
- Cover and cook on low for 5-6 hours, or on high for about 3 hours. Once the internal temperature of the chicken has reached 165 degrees F in the thickest part, remove the chicken, cool for a few minutes, then dice chicken into bite-sized pieces.
- Use a whisk to combine the broth, cream cheese and spices, stirring until smooth. Add the diced chicken back into the crockpot, then stir in the frozen veggies. Let cook for about 5 minutes, or until the frozen veggies are warmed.
- Serve over biscuits, rice, zoodles, cauliflower rice, or your favorite pasta. Enjoy!
Notes
Storing leftovers: store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: reheat in the crockpot on the warm setting, or warm slowly in a saucepan over medium low heat, stirring frequently.
Make-ahead tips: you can freeze this chicken pot pie filling in freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Calories: 320kcal | Carbohydrates: 6g | Protein: 30g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 849mg | Potassium: 790mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 11mg | Calcium: 168mg | Iron: 2mg