Crockpot Chicken Pot Pie
A creamy, savory filling with wholesome ingredients encased in a flaky pie crust.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Total Time: 405 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- 4 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables
- 1/2 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 package (1 lb) refrigerated pie crusts
Instructions
- Combine the shredded chicken, cream of chicken soup, frozen mixed vegetables, chicken broth, onion powder, garlic powder, salt, and pepper in the slow cooker. Stir until well mixed.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the mixture is heated through and bubbly.
- Prepare the refrigerated pie crusts about 30 minutes before serving, rolling them out and placing them over the top of the chicken mixture.
- Vent the crust by cutting slits to allow steam to escape, preventing sogginess.
- Serve warm and enjoy!
Notes
The cooked chicken can be rotisserie chicken or any leftover chicken you have on hand. For a gluten-free option, look for gluten-free pie crusts.
Find it online: https://www.chickensecret.com/crockpot-chicken-pot-pie/