Crockpot Chicken Pot Pie (Printable Version)
# What You'll Need:
→ Filling
01 -
700 g boneless, skinless chicken breasts (or thighs as preferred)
02 -
500 g frozen mixed vegetables
03 -
600 ml cream of chicken soup
04 -
240 ml chicken broth
05 -
1 tsp onion powder
06 -
1 tsp garlic powder
07 -
1 tsp chicken bouillon powder
08 -
0.5 tsp ground black pepper
→ Topping
09 -
1 sheet (approx. 250 g) puff pastry or 1 can (8 pieces) refrigerated biscuits
# Step-by-Step Directions:
01 -
Add cream of chicken soup, frozen mixed vegetables, chicken broth, onion powder, garlic powder, chicken bouillon powder, and black pepper to the slow cooker. Stir until thoroughly combined.
02 -
Nestle the chicken breasts into the vegetable and soup mixture. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
03 -
Remove the cooked chicken from the slow cooker and cut or shred into bite-sized pieces. Return chicken to the slow cooker and stir into the filling until evenly distributed.
04 -
Bake puff pastry or biscuits according to package instructions until golden and baked through.
05 -
Ladle the creamy chicken and vegetable filling into bowls and top with the warm baked puff pastry or biscuits. Serve immediately.
# Helpful Notes:
01 -
For a crisper texture and fresher flavour, substitute fresh mixed vegetables for frozen.
02 -
To achieve a shiny, golden finish on puff pastry, brush with a beaten egg before baking.
03 -
If the filling is thinner than desired, stir in a cornstarch and water slurry and cook briefly until thickened.