Slow Cooker Chicken Pot Pie
A comforting dish filled with tender chicken and mixed vegetables in a creamy sauce, topped with flaky pie crust, perfect for family dinners.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup (10.5 ounces) Can substitute with cream of mushroom soup.
- 1 cup chicken broth Vegetable broth can be used for a vegetarian option.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 1 package refrigerated pie crusts
Instructions
Preparation
- Start by clearing your countertop and gathering all your ingredients.
- Place the chicken breasts at the bottom of the slow cooker.
- In a bowl, combine cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Whisk until well blended.
- Pour the creamy mixture over the chicken in the slow cooker.
- Add the frozen mixed vegetables and stir gently to combine.
- Cover and set the slow cooker to low for 6-8 hours or high for 4-5 hours.
Baking
- About 30 minutes before serving, prepare the pie crusts according to package instructions and preheat the oven to 400°F (200°C).
- Once cooking time is up, shred the chicken in the slow cooker and stir it into the filling.
- Transfer the filling into a baking dish.
- Cover with the prepared pie crusts and press down to seal.
- Bake for 20-25 minutes or until the crust is golden brown.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, cool the filling before transferring to a freezer-safe container. Reheat in the oven at 350°F (175°C).