Print

Slow Cooker Chicken Pot Pie

Print Recipe

A delightful and comforting dish featuring tender chicken and veggies in a creamy sauce under a flaky crust, perfect for busy weeknights.

Ingredients

  • 1 lb chicken breast, diced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 cup peas (frozen or fresh)
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts

Instructions

  1. Combine the diced chicken, carrots, celery, peas, cream of chicken soup, chicken broth, thyme, garlic powder, onion powder, salt, and pepper in a slow cooker. Stir everything together until well combined.
  2. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
  3. Preheat the oven according to the pie crust package directions about 30 minutes before serving.
  4. Prepare a baking dish by greasing it with cooking spray or butter and placing one pie crust in the bottom.
  5. Add the chicken and vegetable mixture into the prepared crust, spreading it evenly.
  6. Top with another pie crust, sealing the edges by crimping or pinching them together. Cut several slits in the top crust to allow steam to escape.
  7. Bake according to the pie crust package instructions for about 30-40 minutes, until the top is golden brown. Serve hot.

Notes

You can use rotisserie chicken for quicker prep and substitute vegetables based on your preference.

Find it online: https://easytocooknow.com/slow-cooker-chicken-pot-pie-recipe/