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Crockpot Chicken Pot Pie with Butternut Squash, Green Beans, and Flaky Pastry
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Oven

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 cups cubed butternut squash
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the cubed butternut squash, green beans, diced onion, and minced garlic.
  • Pour in the chicken broth. Cover and cook on low for 6 hours or until the chicken is tender and the squash is soft.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • In a small bowl, whisk the heavy cream with the flour, thyme, salt, and pepper until smooth. Stir this mixture into the slow cooker.
  • Cover and cook on high for 20 more minutes to thicken the filling.
  • While the filling thickens, preheat the oven to 400°F. Cut the puff pastry into four squares and place them on a baking sheet. Brush with the beaten egg.
  • Bake the pastry for 12 to 15 minutes until golden and puffed.
  • Ladle the filling into bowls and top each serving with one piece of flaky pastry.

Notes

For the best texture, add the pastry right before serving so it stays crisp instead of softening in the steam. If you want a thicker filling, stir in an extra tablespoon of flour during the last 20 minutes. Leftovers keep well in the fridge for three days; reheat the filling on the stovetop and warm the pastry separately in the oven.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Oven