Slow Cooker Crispy Chicken Pot Pie

I love chicken pot pie and this looks delicious. I like the extra tips such as browning the chicken ahead of time. I think that is a good idea since you don't want chicken to be undercooked and it seals the flavor in. Also the point about the puff pastry is a good idea as well. I can't wait to try this recipe. Thank you.

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This chicken pot pie looks delicious. I love the way that the chicken pieces are left whole as I agree, it will have the tendency to turn to a chicken, vegetable soup if you use chunks. I love pot pie and always add a biscuit to mine which I see is recommended here too. If you cook the meal all day when you come home the biscuit topping is all you have to make and that doesn't take long at all. It's not an effort.

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My mom loves chicken pot pies, but I don't think she's ever considered making one in a slow cooker. I will definitely pass along this idea.

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The sauce chicken pot pie recipe is so luxurious and rich, since it is actually made with real cream. Most recipes I see call for canned condensed "cream" soups, which are always really floury and salty. This is a must make for those who want a real, fresh, homestyle flavor! If you are set in your ways and must have some sort of crust for your "pie", you could set the chicken on your plate, put a biscuit next to it, and pour the sauce and veggies on top of it "biscuits and gravy" style!

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