Enhance your pot pie repertoire with this mini slow cooker chicken pot pie recipe. The succulent chicken pairs perfectly with the warm flaky crust.
What You Need
Original recipe yields 4 servings
1 pkt. (7.5 oz) OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast
1/3 cup chopped carrot
1/3 cup chopped celery
1/3 cup chopped onion
1 cup chicken broth
1/4 cup flour
2 Tbsp. butter
1/4 tsp. rosemary
1/4 tsp. thyme
seasonings to taste
1 sheet (1/2 of 17.3-oz. pkg.), frozen puff pastry, thawed
Add To Shopping List
Let's Make It
Combine all ingredients except dough crust into slow cooker and cook on low for about 4 hours or high for 2.
Pour chicken pot pie filling into four separate cocottes or ramekins.
Cut puff pastry sheet into 4 pieces. Cover each cocotte with a piece of puff sheet and pinch sides to close. Create vents with a fork.
Bake on 350 for 20 minutes (or until pastry puff crusts are a golden brown).
Remove from heat, let cool and enjoy!
Use a cookie cutter to create pretty vents in dough crust (we used a mini leaf cookie cutter in one crust).
For a thicker filling, reduce chicken broth to 1/2 cup in ingredients.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.