Crockpot Chicken Pot Pie: Easy Weeknight Comfort Food

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On busy weeknights, my so-called "Lazy Day Chicken Pot Pie" is a cozy shortcut dinner that saves me time and energy. The hearty filling simmers in the crockpot, letting you prep and walk away, and then it's spooned into mini ramekin dishes for effortless individual mini pies. A layer of store-bought pie crust on top keeps things wonderfully simple while still giving you that golden, flaky finish everyone loves. It is comfort food made easy with no fuss, no stress, and plenty of flavor. Let's get to it...

INGREDIENTS

• 2 chicken breast (I used 3 breast for extra protein)

• 1/4 onion, diced

• 2 celery, diced

• 2 carrot, diced

• 1 cup frozen peas

• 1 can cream of chicken soup (10.5 ounces)

• 1 cup water or broth

• 1/2 cup milk

• 2 bay leaf

• 1 tsp dried thyme (fresh works well too)

• 1 1/2 tsp chicken bouillon

• salt & pepper

  
  

• 1 package of pie crust (2 crust will make 6 mini pies)

• 1 tsp cornstarch & water

• Oven safe ramekins

INSTRUCTIONS

Preheat oven to 375 degrees.

Place the chicken breast and diced vegetables into a crockpot. Pour the cream of chicken soup over the chicken followed by one can full of water or broth. Add the milk and seasonings. Adjust to the desired taste. Add the bay leaves and cover. Cook on low for 3 hours.

Remove the lid and add the frozen peas to the crockpot followed by a teaspoon of cornstarch mixed in a little bit of water. Adding the peas in the final 1 to 2 hours of cooking prevents them from being too mushy. The cornstarch will help thicken the sauce. If you prefer a gravy-type sauce, add another teaspoon of cornstarch mixed in water.

When the pot pie filling is done, remove the chicken and chop it into cubes. Add the chicken back to the crockpot and prepare the pie crust.

Roll out the pie crust and measure for individual ramekins. I trace around my bowls and cut with a knife. Spoon the pie filling into the ramekins and cover with the pie crust. Remember to slit a few ventilation slits into each crust.

Bake for 25 to 35 minutes, until golden brown.

*Bonus: If you have left over pie crust use it to make a hand pie or two. Simply add some nutella or filling of choice, fold, pinch seal with an egg wash and air fry for 10 minutes at 350 degrees (flip once).

Stovetop chicken pot pie version linked here.

Enjoy!

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