I came up with this easy and delicious chicken Pot Pie and my husband says it’s the best one he’s ever eaten. The bacon makes this dish so flavorful, so be sure not to leave it out.

Chicken Pot Pie

Servings: 4-6

In crockpot cook the following for 4 hours on high:

4 Boneless Skinless Chicken Thighs

2 Cups Water

1 tsp Thyme

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Salt and Pepper

Vegetable Mixture

3 slices Bacon chopped

1 or 2- 10 Oz bags of Frozen Mixed Vegetables

2 cloves Garlic chopped

1 small Onion chopped

1 1/2 cups Chicken Broth from Crockpot

1/3 cup All Purpose Flour

1/2 cup Heavy Cream

1 teaspoon Onion powder

1 teaspoon Garlic salt

1 -2 teaspoons salt

1/2 -1 teaspoon pepper

1 teaspoon Dried Thyme

1 Sheet of Puff Pastry or Pie Crust

Egg wash : 1 Egg plus 2 Tbsp of water whisked.

Preheat oven to 400 degrees. In cast iron skillet sauté bacon until lightly browned. Add in onions and garlic. Sauté 2-3 minutes or til translucent. Add in frozen vegetables (use only one bag if your family isn’t a big fan of veggies) stirring occasionally. Cook for about 8 minutes or just til vegetables are thawed but still al dente. While vegetables are cooking, remove cooked chicken from crockpot and shred. Strain 1 1/2 cups reserved broth from crockpot into two cup measuring cup. Add in flour and whisk to blend. Pour into vegetable mixture and cook for 2-3 minutes stirring constantly. Add in heavy cream and seasonings and cook for another 2-3 minutes or until thickened. Gently mix in chicken.

Pour mixture into 3 quart greased casserole dish or leave it in the cast iron skillet. Lightly Roll out a sheet of thawed, but still cold Pastry dough or Pie Crust to fit baking dish or cast iron skillet.
Add pastry dough or pie crust on top of chicken mixture making sure to cover pie completely. Cut 3-4 holes in the top and brush with egg wash. Bake at 400 degrees for 20-25 minutes.

I like to serve it along with my Avocado Salad.