Crockpot Chicken Pot Pie
Directions
- 1Dice the potatoes.
- 2Place the crockpot on the counter.
- 3Add 4 cleaned boneless, skinless chicken breasts to the crockpot.
- 4Season the chicken breasts with Kinder's Buttery Steakhouse seasoning, Kinder's The Blend seasoning, chicken bouillon, and garlic powder.
- 5Add the diced potatoes to the crockpot.
- 6Add two 10 oz bags of frozen mixed vegetables.
- 7Add two cans of cream of chicken soup.
- 8Add one diced onion.
- 9Add a little bit of minced garlic.
- 10Pour in a half cup of heavy cream.
- 11Pour in a half cup of low sodium chicken broth.
- 12Stir all the ingredients together in the crockpot.
- 13Cover the crockpot with its lid.
- 14Set the crockpot to high for 4 to 6 hours or low for 6 to 8 hours.
- 15Prepare the puff pastry by cutting it into squares.
- 16Place small blocks of mozzarella cheese on some puff pastry squares, fold them, and roll them into balls.
- 17Brush the plain puff pastry balls with butter before baking.
- 18Remove the cooked chicken breasts from the crockpot and shred them using two forks.
- 19Add the shredded chicken back to the crockpot and stir everything together.
- 20Serve the chicken pot pie in a bowl with puff pastry on top.
Ingredients
- 4 boneless skinless chicken breasts
- Kinder's Buttery Steakhouse seasoning
- Kinder's The Blend seasoning
- chicken bouillon
- garlic powder
- 5 yellow potatoes
- 2 10oz bags frozen mixed veggies
- 2 cans cream of chicken soup
- 1 diced onion
- minced garlic
- 0.5 cup heavy cream
- 0.5 cup low sodium chicken broth
- Puff Pastry Sheets
- mozzarella cheese
- butter
Equipment
crockpotchopping boardknifeserving spoonbaking sheetpizza cutterbasting brushfork
Tips
- The plain puff pastry was much better than the mozzarella puff pastry.
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