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Slow Cooker Chicken Pot Pie

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Enjoy the comforting flavors of classic chicken pot pie with an easy slow cooker twist, featuring tender chicken and vegetables in a creamy sauce topped with a flaky crust.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup peas
  • 1 cup potatoes, diced
  • 1/2 cup celery, chopped
  • 1/3 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package refrigerated pie crusts
  • 1 tablespoon butter, melted (for brushing crust)

Instructions

  1. In the slow cooker, combine cooked chicken, carrots, peas, potatoes, celery, onion, and garlic.
  2. In a bowl, whisk together cream of chicken soup, chicken broth, milk, thyme, salt, and pepper.
  3. Pour the soup mixture over the chicken and vegetables in the slow cooker; stir gently to combine.
  4. Cover and cook on low for 4-5 hours or until vegetables are tender.
  5. About 30 minutes before serving, carefully place the pie crust over the slow cooker contents, trimming and pressing edges to seal.
  6. Brush the melted butter over the crust to help with browning.
  7. Cover and cook on high for 25-30 minutes or until the crust is golden and cooked through.
  8. Let stand for 5 minutes before serving. Scoop portions carefully to include crust and filling.

Notes

For extra flavor, sprinkle a little shredded cheddar cheese on top before placing the pie crust. Serve with a fresh green salad for a complete meal.

Find it online: https://cakesbybelinda.com/slow-cooker-chicken-pot-pie/