Slow Cooker Chicken Pot Pie
A comforting and wholesome dish, this Slow Cooker Chicken Pot Pie is filled with tender chicken, mixed vegetables, and a creamy sauce, all encased in a flaky crust. Perfect for busy days and family dinners.
Ingredients
Chicken and Vegetables
- 2 cups shredded cooked chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans) Can swap for broccoli or sweet peas.
Sauce
- 1 cup chicken broth Use quality broth for best flavor.
- 1 can cream of chicken soup
Spices
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste Adjust to preference.
Crust
- 1 package refrigerated pie crusts Follow package instructions for preparation.
Instructions
Prepare the Filling
- In your slow cooker, combine the shredded chicken, frozen mixed vegetables, chicken broth, cream of chicken soup, onion powder, garlic powder, thyme, salt, and pepper. Stir until well combined.
Set the Cooker
- Secure the lid on the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours until heated through and vegetables are tender.
Prepare the Crusts
- While the filling is cooking, prepare your pie crusts according to the package instructions.
Fill the Crust
- Pour the filling into one prepared pie crust. Cover it with the second crust and pinch the edges to seal.
- Make several slits in the top crust to vent steam.
Bake Until Golden
- Place the pot pie in the slow cooker and cook for an additional 30 minutes on high, or until the crust is golden brown.
Serve and Enjoy!
- Carefully remove the lid, slice the pie, and serve warm.
Notes
Use quality ingredients for the best flavor. Adjust cooking times for a crispier crust by finishing in an oven if desired.