Description
A comforting Slow Cooker Chicken Pot Pie with a flaky crust and creamy filling, perfect for family dinners and busy weekdays.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables (like carrots, peas, and corn)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (for egg wash, optional)
Instructions
- Place the chicken breasts in the slow cooker and season with onion powder, garlic powder, thyme, salt, and pepper.
- Add the frozen mixed vegetables, cream of chicken soup, and chicken broth; stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and tender.
- Shred the chicken using two forks and return it to the slow cooker; mix everything well.
- Preheat the oven to 425°F (220°C).
- Roll out one pie crust and place it in a pie dish. Pour the chicken mixture into the crust.
- Cover with the second pie crust, seal edges, and cut slits on top for steam to escape. Brush with beaten egg if desired.
- Bake for 25-30 minutes until the crust is golden brown.
- Cool for a few minutes before slicing and serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Can be frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking and Baking
- Cuisine: American