Description
A comforting and easy recipe for chicken pot pie made in a slow cooker, perfect for a family dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package (1.1 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- In a slow cooker, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until well mixed.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the mixture is hot and bubbly.
- About 30 minutes before serving, preheat the oven to 425°F.
- Roll out one pie crust and fit it into a 9-inch pie pan. Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let it cool for 10 minutes before serving.
Notes
- For a healthier option, substitute the cream of chicken soup with a homemade version using Greek yogurt and chicken broth.
- Add herbs like rosemary or parsley for extra flavor, or use leftover turkey for a festive twist.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Dinner
- Method: Slow Cooker and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg