Crockpot Chicken Pot Pie
A hands-off crockpot chicken pot pie with a creamy cottage cheese base instead of canned soup, shredded chicken, mixed vegetables, and a golden puff pastry topping baked right into the dish. No chopping, just dump and turn on the crock pot for an easy weeknight meal!
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Servings: 8
INGREDIENTS
- 1 1/2 lb boneless skinless chicken breast
- 1/2 cup chicken broth
- Pinch of black pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon dried chopped sage
- 24 oz full-fat small curd cottage cheese
- 2 teaspoons chicken bouillon paste
- 12 oz frozen mixed vegetables
- 2 Tablespoons cornstarch
- 1 package puff pastry thawed and cut into 2 to 3 inch rectangles
- 1 egg whisked
INSTRUCTIONS
- Add the chicken breast to the bottom of the crock pot. Pour the broth on top, then season the chicken with salt, pepper, garlic powder, thyme, and sage.1 1/2 lb boneless skinless chicken breast, 1/2 cup chicken broth, Pinch of black pepper, 1 teaspoon garlic powder, 2 teaspoons dried thyme, 1 teaspoon dried chopped sage
- Using a hand blender or countertop blender, blend the cottage cheese and chicken bouillon paste until smooth. Pour it over the chicken. Add the frozen vegetables on top.24 oz full-fat small curd cottage cheese, 2 teaspoons chicken bouillon paste, 12 oz frozen mixed vegetables
- Close the lid and cook on low for 6 hours, until the chicken is tender and shreds easily. Do not cook on high, the cottage cheese can curdle. If it looks slightly separated, that's okay, it will smooth out as you shred the chicken and thicken it.
- When it's done cooking, preheat the oven to 400 degrees and remove the top oven rack, or make sure there's enough room for the crock pot insert to fit.
- Use two forks to shred the chicken and stir the pot pie together to thicken. Dissolve the cornstarch in a small bowl with 1 to 2 Tablespoons of water to make a slurry. Stir it into the pot pie and turn the slow cooker to high heat. Let it cook and thicken for 3 to 4 minutes while you cut the topping. Give it a good stir and add up to 1 more Tablespoon of cornstarch if needed, keeping in mind it will thicken slightly as it cools.2 Tablespoons cornstarch
- Top the pot pie with the puff pastry pieces so they overlap and no filling shows through. Brush the entire top with the whisked egg.1 package puff pastry, 1 egg
- Using oven mitts, carefully remove the insert from the crock pot's outer shell and transfer it to the preheated oven. Bake for 15 to 17 minutes, until puffed and golden. Broil for the last 3 to 4 minutes if needed.
- Garnish with flaky salt, fresh thyme, and black pepper. Serve right away.
Notes
Cook on low only: Don't be tempted to use high heat to speed things up becuase the cottage cheese will curdle. 4-6 hours on low is all the chicken needs!
Make sure your crock pot insert is oven-safe: Most ceramic rock pot inserts can go in a 400°F oven, but check your's first! If your insert isn't oven safe, spoon the filling into a 9x13 baking dish, top it with the puff pastry and bake as directed.
Storage and reheating: Keep leftovers in an airtight container in the fridge for 3-4 days. Reheat at 350.
Freeze leftovers: You can freeze the cooked filling without the puff pastry topping for up to 3 months. Thaw overnight in the fridge, transfer to a 9x13 baking dish and follow the instructions for the puff pastry.
To freeze before cooking: Add all of the ingredients, to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and cook as directed.
Nutrition
Serving: 1serving | Calories: 563kcal | Carbohydrates: 39g | Protein: 34g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 607mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2345IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 3mg
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