Individual Chicken Pot Pies in the Crock Pot
Warm, comforting, and perfectly portioned, these Individual Chicken Pot Pies in the Crock Pot are the ultimate blend of convenience and homemade charm. Featuring tender shredded chicken, creamy sauce, and a medley of colorful vegetables, this recipe takes the comfort food classic to a new level by using slow-cooked, richly seasoned fillings paired with golden, flaky pie crusts. Designed for ease, the crock pot does the heavy lifting, while a quick oven bake adds a crisp, golden finish. The individual servings make these pot pies perfect for family dinners, meal prepping, or entertaining guests. Ready in just over 4 hours with minimal prep time, this recipe is ideal for busy weeknights when you’re craving a hearty, homemade dish.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 cups Chicken broth
- 2 cups Frozen mixed vegetables (peas, carrots, green beans, corn)
- 1 large Russet potato, diced
- 2 cloves Garlic, minced
- 0.5 medium Yellow onion, diced
- 1 10.5 oz can Cream of chicken soup
- 0.5 cup Heavy cream
- 1 tsp Thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 sheets Refrigerated pie crusts
- 1 Egg, beaten (for egg wash)
- 2 tbsp Flour (for dusting the work surface)
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the chicken broth, frozen mixed vegetables, diced potato, minced garlic, and diced onion to the crock pot.
Stir in the cream of chicken soup, heavy cream, thyme, salt, and black pepper until the ingredients are well combined.
Cover the crock pot with the lid and cook on low for 4 hours, or until the chicken is fully cooked and the vegetables are tender.
Once done, remove the chicken breasts from the crock pot and shred the meat using two forks. Return the shredded chicken to the crock pot and stir to combine with the sauce and vegetables.
Preheat the oven to 400°F (200°C).
On a lightly floured surface, roll out the pie crusts. Use a round cutter (or a small bowl) to cut out circles slightly larger than the ramekins or oven-safe bowls you’ll be using.
Distribute the chicken pot pie mixture evenly among 4 individual ramekins.
Place a pie crust circle over each ramekin, gently pressing the edges to seal them. Use a knife to cut small slits in the crust to allow steam to escape.
Brush the top of each crust with beaten egg for a golden finish.
Place the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the pie crusts are golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your individual chicken pot pies!
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
