This crockpot chicken pot pie recipe produces a great meal that the entire family can enjoy. The best part? It requires just a few simple steps and no browning. Serve with super-easy crescent roll “pie” tops.
Prep Time12 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs12 minutesmins
Course: Main
Cuisine: American
Keyword: Crock pot chicken pie, Crockpot chicken pot pie
½cup(125ml) chicken brothor stock made using stock cubes
2tbspsoy sauce
1tbsptomato paste(tomato purée)
1tspsalt
6chicken thighsskinless and boneless
3 ½oz(100g) bacondiced (lardons)
3banana shallotsor 1 onion, finely diced
3carrotspeeled and diced
2leekswhite parts only, diced
14oz(400g) butternut squash, peeled and cubed
2cobscorn, kernels
3tbspflat leaf parsleychopped
1tspgarlic and herb seasoning
1tspdried mixed herbs
½tspground pepper
1tbspcornstarch + 2 tbsp cold water(cornflour)
3tbspcream, or more if preferred
1bay leaf
For the crescent rolls
1tubecrescent roll dough(Jus Roll)
1egglightly beaten
1tbspgrated Parmesan cheese
1tspmixed herbs
Instructions
Make the chicken pie filling
Combine the salt, pepper, herbs and seasonings.
1 tsp salt, 1 tsp garlic and herb seasoning, 1 tsp dried mixed herbs, ½ tsp ground pepper
Add the chicken broth to the crock-pot, followed by the soy sauce and the tomato paste. Stir well. Top with the chicken thighs, diced bacon and half of the salt, pepper, herbs and seasonings.
½ cup (125ml) chicken broth, 2 tbsp soy sauce, 1 tbsp tomato paste, 6 chicken thighs, 3 ½ oz (100g) bacon
Add the shallots, leeks, carrots and butternut squash and don’t forget a bay leaf. Sprinkle with the remaining seasonings. Set your slow cooker on HIGH for for 2-3 three hours or LOW for 4-5.
Preheat the air fryer or convection oven to 180°C / 360°F. Cut the ready-to-bake crescent roll dough into evenly sized medallions. Brush with egg wash and sprinkle with grated Parmesan and mixed herbs.
Bake them for 12-13 minutes, flipping them over halfway through if using an air fryer. The top crust should be golden brown and have the texture of a baked biscuit.
Discard the bay leaf and taste the pie filling, adding salt and pepper if needed. Stir in the chopped parsley and serve the pie mixture topped with the crescent roll medallions.