Crockpot Chicken Pot Pie
A warm, savory chicken pot pie with a flaky crust and creamy filling, made effortlessly in a crockpot for a hearty family meal.
Ingredients
For the filling
- 1 lb boneless, skinless chicken breasts You can use thighs for richer flavor or rotisserie chicken for a quicker option.
- 1 cup frozen peas and carrots Feel free to substitute with your favorite veggies, like corn or green beans.
- 1 cup diced potatoes
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 can (10.5 oz) cream of chicken soup Use gluten-free alternatives if needed.
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
For the crust
- 1 package (1.5 oz) refrigerated pie crusts Pre-baking the bottom crust for about 5 minutes can prevent sogginess.
Instructions
Preparation
- Place the chicken breasts at the bottom of the slow cooker.
- Add the peas and carrots, diced potatoes, celery, and onion on top of the chicken.
- In a separate bowl, mix the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Pour this mixture over the ingredients in the slow cooker.
Cooking
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
Final Steps
- About 30 minutes before serving, prepare the pie crusts according to package instructions.
- Once the filling is done, remove the chicken, shred it, and return it to the pot.
- Pour the filling into a pie crust and top with another crust.
- Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, until the crust is golden brown.
- Let it cool slightly before serving.
Notes
For best results, ensure even cooking by cutting veggies and chicken into uniform sizes. Serve individual portions in bowls and top with fresh herbs for added flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g
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