SLOW COOKER CHICKEN POT PIE
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SLOW COOKER CHICKEN POT PIE
- Total Time: 8 hrs 10 min
- Yield: 6
Description
I love how simple this recipe is! You need this in your life, I’m telling you! In about 8 hours, you will surely have the best Chicken Pot Pie ever! I promise you that this recipe will be worth all your time and effort!
Ingredients
- -1 boneless, skinless chicken breast (about 6 ounces)
- -Salt and pepper
- -1 tablespoon olive oil
- -2 carrots, peeled and diced
- -1 onion, diced
- -2 cloves garlic, minced
- -3 tablespoons all-purpose flour
- -1 cup chicken broth
- -1/2 cup milk
- -1 teaspoon dried thyme
- -4 frozen double-crust pie crusts
- -1/4 cup grated Parmesan cheese
Instructions
- Season the chicken with salt and pepper. Heat a large skillet over medium heat and add the chicken. Cook until browned and cooked through, about 5 minutes per side.
- Remove from heat and let cool. Cut the chicken into small cubes.
- In the same skillet, heat the olive oil over medium heat. Add the carrots, onion, and garlic and cook until softened, about 5 minutes. Sprinkle with flour and cook for 1 minute longer.
- Gradually whisk in the chicken broth and milk. Stir in the thyme and bring to a simmer. Cook until thickened, about 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- layered the chicken mixture and crusts in pie dishes, Parmesan cheese on top
- Layer the chicken mixture and crusts in pie dishes. Sprinkle with Parmesan cheese on top.
- Bake for 25 minutes, until the crusts are golden brown and the filling is bubbling.
- Prep Time: 10
- Cook Time: 8 hrs
