Crock Pot Chicken Potpie (Printable Version)
Slow-cooked chicken and vegetables in creamy sauce, finished with an optional flaky crust for a comforting meal.
# Ingredients Required:
→ Protein
01 -
907 grams boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Vegetables
02 -
225 grams mixed vegetables (carrots, peas, and corn)
03 -
1 small onion, minced
04 -
2 cloves garlic, minced
→ Liquids & Sauces
05 -
240 milliliters chicken broth
06 -
1 can (300 grams) condensed cream of chicken soup
→ Thickening Agents
07 -
3 tablespoons all-purpose flour or cornstarch
→ Herbs & Seasonings
08 -
1 teaspoon dried thyme
09 -
2 tablespoons fresh parsley, chopped (plus extra for garnish)
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Optional Topping
12 -
1 pie crust or biscuit dough for topping
# Guide to Cooking:
01 -
Trim and cut the chicken into bite-sized pieces. Chop mixed vegetables evenly to ensure uniform cooking and balanced texture.
02 -
Place chicken at the bottom of the slow cooker. Layer mixed vegetables on top, followed by minced onion and garlic for even flavor distribution.
03 -
In a bowl, whisk together chicken broth and condensed cream of chicken soup. Gradually incorporate flour or cornstarch along with thyme, parsley, salt, and pepper until smooth and slightly thickened.
04 -
Pour the sauce over layered chicken and vegetables. Cover and cook on low for 5-6 hours or high for 3-4 hours until chicken is tender and sauce bubbles.
05 -
If using pie crust or biscuit dough, place it atop the filling during the last 30 minutes of cooking to bake and develop a golden, flaky crust.
06 -
Carefully remove topping if used. Scoop portions, garnish with fresh parsley or thyme, and serve warm.
# Extra Suggestions:
01 -
For even cooking, ensure vegetables are cut uniformly. Adjust seasoning to taste before serving.