Crockpot chicken pot pie – the ultimate comfort food! Who needs a personal chef when you can toss all the ingredients into a crockpot and come home to a delicious, crustless chicken pot pie-inspired meal? I’m obsessed with this recipe, and I know you
will be too!The Magic of Crockpot Chicken Pot Pie
This crockpot chicken pot pie filling is a game-changer. It’s like a warm hug in a bowl, minus the carbs (because, let’s be real, who needs crust when you can have more filling?). I’ve made this recipe countless times, and it never fails to impress. The best part? You can make it ahead of time and freeze it for later – talk about a healthy pot pie option!
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 cups mixed veggies (peas, carrots, corn)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
Step-by-Step Instructions
1. Add all the ingredients to your crockpot and stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken and season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs (if you’re feeling fancy).
Why You’ll Love It
This recipe is a staple in my household because it’s incredibly easy and freezer-friendly. Plus, it’s a great way to get your daily dose of veggies in – just think of it as pot pie soup in a bowl!
Variations on a Theme
But wait, there’s more! You can mix and match ingredients to create different flavor profiles. Want a spicy kick? Add some diced jalapeños. Feeling fancy? Throw in some diced ham or bacon. The possibilities are endless, and that’s what makes this crockpot chicken pot pie recipe so amazing.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 1 cup diced bell peppers
- 1 cup diced zucchini
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup coconut cream
- 1 tsp smoked paprika
- Salt and pepper to taste
Step-by-Step Instructions
1. Add all the ingredients to your crockpot and stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken and season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs and a sprinkle of smoked paprika.
Why You’ll Love It
This variation is perfect for summer, when you want something light and refreshing. The coconut cream adds a rich, creamy texture without the heaviness of traditional pot pie. Plus, the smoked paprika gives it a nice smoky flavor – yum!
The Ultimate Time-Saver
So, what’s the best part about this recipe? It’s a total time-saver! You can make a big batch on the weekend and freeze it for later. Simply thaw and reheat when you need a quick, comforting meal. I like to portion it out into individual containers and freeze them for up to 3 months – it’s the perfect make-ahead solution.
Ingredients
- 2 lbs boneless, skinless chicken breast or thighs
- 4 cups mixed veggies (peas, carrots, corn)
- 2 onions, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tsp dried thyme
- Salt and pepper to taste
Step-by-Step Instructions
1. Add all the ingredients to your crockpot and stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken and season with salt and pepper to taste.
4. Portion out into individual containers and freeze for up to 3 months.
Why You’ll Love It
This recipe is perfect for meal prep or when you need a quick, comforting meal. Simply thaw and reheat, and you’ve got a delicious, crustless chicken pot pie-inspired meal in no time. Plus, it’s a great way to use up any leftover veggies you have on hand – just think of it as a healthy pot pie option!
In conclusion, this crockpot chicken pot pie filling is a total winner. It’s easy, convenient, and delicious – what more could you ask for? With its make-ahead and freezer-friendly options, you can enjoy a comforting, healthy pot pie-inspired meal any day of the week. So go ahead, give it a try, and let me know what you think – happy cooking!
