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A bowl of slow cooker chicken pot pie with a pie crust cracker in the bowl

Slow Cooker Chicken Pot Pie with Pie Crust Crackers


  • Prep Time: 15 mins
  • Cook Time: 3 to 4 hours
  • Total Time: 36 minute
  • Yield: 5 to 6 servings 1x

Description

This Slow Cooker Chicken Pot Pie with Pie Crust Crackers is just as good as it sounds. Simple to make, comforting, and absolutely delicious!  The Pie Crust Crackers are a must!


Scale

Ingredients

Stew

  • 2 lbs boneless skinless chicken breasts
  • 3 cups chicken broth
  • 4 medium carrots, peeled and cut diagonally into 1/4-inch slices
  • 3 medium Yukon gold potatoes, cut into 1-inch cubes
  • 3 stalks celery, cut diagonally into 1/4-inch slices
  • 1/2 of a medium onion, diced
  • 1/2 teaspoon dried thyme leaves
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 1/2 cup heavy whipping cream
  • 2 tablespoons finely chopped fresh parsley

Pie Crust Crackers:

  • 2 tablespoons butter, melted
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1 box Pillsbury™ refrigerated pie crusts, soften
  • 1/4 cup grate Parmesan cheese (optional)

Instructions

Stew:

  1. Place the chicken, broth, carrots, potatoes, celery, onion, thyme, salt and the pepper in your slow cooker and stir. Cover and cook on low 3 to 4 hours or until juice of chicken is clear and potatoes and carrots are fork tender.
  2. Remove chicken to a plate or platter. Shred with two forks and return to slow cooker.
  3. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and whipping cream to slow cooker and stir to combine. Cover and continue cooking about 20 minutes or until slightly thickened. Stir in parsley.

Pie Crust Crackers:

  1. Preheat oven to 425 degrees.
  2. In small bowl, mix the melted butter, thyme and salt until well blended. Unroll pie crusts on 2 large ungreased cookie sheets and brush with seasoned butter. Sprinkle with grated Parmesan cheese if desired. With pizza cutter or knife, cut pie crust into 4×1-inch strips.
  3. Bake 8 to 10 minutes or until golden brown. Serve with pot pie.

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