Chicken Pot Pie with Puff Pastry (Crockpot Hack)
A comforting and easy crockpot chicken pot pie topped with flaky puff pastry, perfect for a weeknight meal. This recipe simplifies the classic by utilizing a slow cooker for the creamy chicken filling.
Equipment
- Crockpot
- Mixing bowl
- Forks
- Oven-safe baking dish
- Small bowl
- Whisk
- Pastry brush
Ingredients
For the Savory Filling:
- 1.5 lbs Chicken breasts or thighs boneless, skinless
- 1 can (10.5 oz) Cream of chicken soup
- 1 cup Chicken broth
- 1 bag (12 oz) Mixed frozen vegetables peas, carrots, corn, green beans
- 1 Small onion diced
- 2 stalks Celery diced
- 2 cloves Garlic minced
- 1 teaspoon Dried thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 Small potato diced, optional
- 1/4 cup Heavy cream or milk optional, for extra richness
For the Flaky Topping:
- 1 sheet Frozen puff pastry thawed
- 1 Large egg
- 1 tablespoon Water
Instructions
Instructions
- Dice onion, celery, and mince garlic. Arrange chicken in the Crockpot, then add prepared vegetables, frozen vegetables, herbs, salt, pepper, and optional potato.
- Whisk cream of chicken soup and chicken broth together, adding optional heavy cream or milk. Pour this creamy mixture over the chicken and vegetables in the Crockpot.
- Cover and cook in the Crockpot on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Remove and shred the cooked chicken, then return it to the Crockpot and stir into the filling. Taste and adjust seasoning as needed.
- Preheat oven to 400°F (200°C). Unroll thawed puff pastry and cut into desired shapes or leave whole to cover the baking dish.
- Transfer the hot filling into a 9x13 inch oven-safe baking dish. Place the puff pastry over the filling, pressing to seal the edges if desired.
- Prepare an egg wash by whisking one egg with water, then brush it generously over the puff pastry for a golden finish.
- Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed.
- Allow the pot pie to cool for a few minutes before serving to let the filling set.
Notes
This crockpot hack makes a delicious pot pie with minimal fuss. For an extra golden crust, ensure a generous egg wash. Leftovers store well in the refrigerator for up to 3 days.