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Easy Slow Cooker Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 27 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Easy Slow Cooker Chicken Pot Pie combines tender shredded chicken and vegetables cooked in a creamy sauce, topped with a flaky pie crust. Perfect for a comforting and hands-off meal, it uses the slow cooker to develop rich flavors and effortless preparation.

Ingredients

Chicken and Vegetables

  • 2 lbs chicken breasts
  • 1 cup frozen peas and carrots

Sauce and Seasoning

  • 1 can cream of chicken soup (about 10.5 oz)
  • 1/2 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme

Pie Crust

  • 1 package refrigerated pie crusts (usually contains 2 crusts)

Instructions

  1. Combine Ingredients: Place the chicken breasts, frozen peas and carrots, cream of chicken soup, chicken broth, garlic powder, onion powder, and dried thyme into the slow cooker. This mixture creates the flavorful filling for your pot pie.
  2. Cook Chicken Mixture: Set the slow cooker on low and cook for 6 hours or on high for 3 hours. Cook until the chicken is thoroughly cooked and tender enough to shred easily.
  3. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and mix well with the vegetables and sauce.
  4. Prepare Pie Crust: Roll out the refrigerated pie crust and cut it to fit the top of the slow cooker. This crust will act as the golden topping for your chicken pot pie.
  5. Cook with Crust: Carefully place the pie crust over the chicken mixture in the slow cooker. Continue cooking on high for an additional 30 minutes or until the crust becomes golden brown and cooked through.
  6. Serve: Once the crust is golden and the filling is bubbling, serve the chicken pot pie warm for a hearty, comforting meal.

Notes

  • You can substitute frozen mixed vegetables with your favorite combination for variety.
  • If you prefer a thicker filling, stir in a slurry of cornstarch and water before adding the pie crust.
  • Ensure the pie crust is properly sealed around the edges to prevent it from sliding into the filling.
  • Use fully cooked, cooled chicken leftovers as a shortcut to reduce cooking time.
  • Make sure to use a pie crust that fits your slow cooker size for best results.

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