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Crockpot Chicken Pot Pie Filling - Cozy, Creamy, and Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (or thighs for richer flavor)
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cups diced potatoes (Yukon Gold hold up best)
  • 2 cups low-sodium chicken broth
  • 1 cup frozen peas (stir in at the end)
  • 1 cup frozen corn (optional but nice for sweetness)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary (crushed)
  • 1 bay leaf
  • 1 1/4 teaspoons kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour (for thickening)
  • 1 cup half-and-half (or whole milk; for extra richness use 1/2 cup cream + 1/2 cup milk)
  • 1 tablespoon Worcestershire sauce (umami boost)
  • 1 tablespoon lemon juice (brightens the sauce)
  • Chopped fresh parsley for serving (optional)
  • Serving options: baked biscuits, puff pastry squares, pie crust rounds, mashed potatoes, or buttered egg noodles

Method
 

  1. Load the crockpot: Add onion, carrots, celery, potatoes, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper. Place chicken on top. Pour in chicken broth.
  2. Cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is fork-tender and the vegetables are soft.
  3. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Remove the bay leaf. Return shredded chicken to the crockpot.
  4. Make the roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until it smells nutty. Slowly whisk in half-and-half until smooth and thickened, 3–5 minutes.
  5. Combine and thicken: Stir the roux mixture into the crockpot. Add Worcestershire and lemon juice. Mix well. Cook on High for 20–30 minutes until the filling is creamy and coats a spoon.
  6. Finish with veggies: Stir in frozen peas and corn. Cook 5–10 minutes more, just until heated through. Taste and adjust salt and pepper.
  7. Serve: Spoon the filling into bowls and top with warm biscuits or puff pastry. Garnish with parsley if you like.