Slow Cooker Chicken Pot Pie

On a cold January day, what’s better than coming home to a hot meal in your slow cooker?


  • 1 ½ c. chopped onion
  • 1 c. chopped carrots
  • ½ c. chopped celery
  • 2 garlic cloves peeled and crushed
  • 3 boneless skinless chicken breasts
  • 2 c. chicken stock
  • 2 tsp. fresh thyme chopped
  • ½ salt
  • ½ tsp. fresh ground pepper
  • 1 c. half and half
  • 3 Tbsp. cornstarch
  • 1 c. frozen peas
  • 1 sheet puff pastry
  • Fresh thyme for garnish


In the bottom of the slow cooker, layer the onions, carrots, celery and garlic. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Sprinkle the chicken with thyme, salt and pepper.

Place the lid on the slow cooker and cook for 6 hours on low. Remove the chicken from the slow cooker and shred into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas.

Whisk the half and half together with the cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.

While the soup finishes, roll out the puff pastry and cut into squares or circles. Place on a baking sheet coated with parchment paper and brush with egg. Bake according to package instructions.

Ladle the soup into bowls and top with fresh thyme and puff pastry. Serve immediately.


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