Ingredients
Equipment
Method
- In your slow cooker, combine the bite-sized chicken pieces, chopped yellow onion, minced garlic, chopped carrots, and chopped celery.1.5 pounds boneless, skinless chicken breasts or thighs, 1 cup yellow onion, 2 cloves garlic, 1 cup carrots, 1 cup celery
- In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth.1 (10.5 ounce) can condensed cream of chicken soup, 1 (10.5 ounce) can condensed cream of mushroom soup, 0.5 cup chicken broth
- Stir the dried thyme, dried rosemary, salt, and pepper into the soup mixture.0.5 teaspoon dried thyme, 0.5 teaspoon dried rosemary, salt, freshly ground black pepper
- Pour the soup mixture evenly over the chicken and vegetables in the slow cooker. Stir gently to ensure everything is coated. Cover the slow cooker and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, stir in the frozen peas and drained diced potatoes (or parboiled fresh potatoes). Continue to cook, uncovered if you want the sauce to thicken slightly, until the peas are heated through and the potatoes are tender.1.5 cups frozen peas, 1 (14.1 ounce) can diced potatoes
- While the pot pie filling is finishing, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently unroll one pie crust or puff pastry sheet and place it on the prepared baking sheet. If using pie crusts, you may want to crimp the edges. For puff pastry, you can cut decorative shapes or simply lay it flat.1 package (8 ounces) refrigerated pie crusts or puff pastry sheets
- Carefully spoon the warm chicken pot pie filling onto the pie crust or puff pastry on the baking sheet. Top with the second pie crust or puff pastry sheet, sealing the edges by crimping with a fork or pressing together. Cut a few vents in the top crust to allow steam to escape. If desired, brush the top crust with the beaten egg for a golden finish.1 egg
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving.
Notes
Leftover Crock Pot Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions of the cooled pot pie in freezer-safe containers or heavy-duty aluminum foil for up to 2-3 months. To reheat, gently warm individual portions on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, you can reheat in the oven at 350°F (175°C) until an internal temperature of 165°F (74°C) is reached. If reheating a whole pie, consult the original baking time and adjust as needed. For frozen portions, thaw them in the refrigerator overnight before reheating.