Slow Cooker Chicken Pot Pie

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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie


1 1/2 lb chicken breast tenders

1/2 cup flour

3 celery ribs, sliced

2 cups carrots, frozen, sliced

1 cup peas, frozen

1 onion, diced

4 cloves garlic, diced

4 cups chicken broth, low sodium, organic

1 cup heavy cream

2 bay leaves

2 tablespoons corn starch

1 tablespoon creole seasoning

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

2 teaspoons black pepper

1 teaspoon fresh thyme, minced

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

Tabasco to serve

To Prepare Puffed Pastry:

Puffed Pastry, defrosted


1 egg, beaten

1 tablespoon water


Mix seasoning blend together and set aside.

Rinse chicken, pat dry.

Place all the vegetables EXCEPT the frozen peas in your slow cooker.

Add the chicken breast to the slow cooker.

Top with all the seasonings, bay leaves, mix well.

Mix chicken broth with flour, whisk well. Pour over chicken/veggies in the slow cooker.

Cook on high covered, for 3 1/2 hours.

After 3 1/2 hours break up chicken with a spoon or shred with a fork.

Remove Bay leaves, discard.

Allow puffed pastry to come to defrost at room temperature for 40 minutes.

Mix heavy cream with corn starch, whisk well.

Add peas to slow cooker, pour in heavy cream.

Leave slow cooker uncovered and cook 30 minutes more.

To Prepare Puffed Pastry:

Preheat oven to 400 degrees.

Roll defrosted puff pastry on lightly floured surface. Cut puffed pastry into 6 squares.

Brush with egg/water mixture.

Bake at 400 degrees for 10 minutes.

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