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There is something inherently comforting about a warm chicken pot pie, the kind that wraps you in a cozy embrace as you take your first bite. This classic dish is not only a beloved staple in many homes but also a nostalgic reminder of family gatherings and hearty meals shared around the dinner table. As the rich, savory aroma fills your kitchen, it is hard not to feel a sense of comfort and warmth, making it the ultimate comfort food.

Crockpot Chicken Pot Pie

Indulge in the ultimate comfort food with this Cozy Comfort Crockpot Chicken Pot Pie. Perfect for busy families, this recipe simplifies the classic dish while delivering rich flavors and a creamy filling. With tender chicken, vibrant vegetables, and your choice of crust, it's easy to customize this meal to fit your family's tastes. Simply prep in the morning, let the crockpot work its magic, and come home to a warm, satisfying dinner that evokes memories of family gatherings. Enjoy the convenience and heartwarming flavors that make this pot pie a cherished favorite!
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Ingredients
  

1 ½ pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

1 cup low-sodium chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium carrots, sliced into rounds

2 stalks celery, chopped

1 cup frozen peas

2 medium potatoes, diced (or pre-diced frozen potatoes)

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon paprika

Salt and black pepper, to taste

1 cup heavy cream or whole milk

½ cup frozen corn (optional)

1 can refrigerated pie crusts (or homemade if preferred)

2 tablespoons cornstarch (optional, for thickening)

Instructions
 

Prepare Ingredients: Begin by cutting the chicken into bite-sized pieces. Chop the onion, garlic, carrots, celery, and potatoes, and set them aside for assembly.

    Layer in the Crockpot: In your crockpot, place the chicken pieces on the bottom. On top of the chicken, layer the chopped onion, minced garlic, sliced carrots, chopped celery, frozen peas, and diced potatoes. If you're including corn, add it to the mixture at this stage.

      Season and Add Broth: Evenly sprinkle the thyme, rosemary, paprika, salt, and pepper over the layered ingredients. Pour the chicken broth over everything, ensuring all the ingredients are coated and moist.

        Cook: Cover the crockpot with its lid. Set the heat to low and allow it to cook for 6-8 hours or on high for 4-6 hours, until the chicken is tender and fully cooked, and the vegetables are soft.

          Make it Creamy: About 30 minutes before serving, stir in the heavy cream or milk. If you prefer a thicker sauce, mix the cornstarch with a few tablespoons of water to create a slurry before adding it to the pot. Stir well to combine.

            Prepare Pie Crust: While the filling simmers and thickens, preheat your oven according to the pie crust package instructions (typically around 400°F/200°C). Roll out the pie crust into a 9-inch pie dish or use a baking sheet for individual pot pies. Cut several slits in the crust to allow steam to escape during baking.

              Bake: Once the filling is ready and creamy, if using a pie dish, spoon the filling evenly into the crust. For baking sheets, drop spoonfuls of the filling onto the sheet and drape the crust over the top. Bake in the oven for 15-20 minutes, or until the crust is golden brown and flakey.

                Serve: Carefully remove the pot pie from the oven and let it cool for a few minutes. Serve warm, garnished with freshly chopped herbs if desired.

                  Prep Time, Total Time, Servings: 20 mins | 8 hrs | 6 servings