Description
A comforting chicken pot pie made effortlessly in a slow cooker, featuring tender chicken, hearty vegetables, and a creamy sauce enveloped in a flaky crust.
Ingredients
Scale
- 4 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup diced potatoes
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- In a slow cooker, combine the shredded chicken, peas and carrots, diced potatoes, cream of chicken soup, chicken broth, onion powder, garlic powder, and season with salt and pepper. Stir until well combined.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before serving, preheat the oven according to the pie crust package instructions.
- Roll out the pie crust over the filling in the slow cooker, or spoon the filling into a pie dish lined with pie crust.
- Bake in the oven until the crust is golden brown.
- Let cool slightly before serving. Enjoy your homemade chicken pot pie!
Notes
Consider adding fresh herbs for additional flavor and avoid overcooking the vegetables by adding them halfway through the cooking time.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg