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jhessica

Easy Slow Cooker Chicken Pot Pie for Comforting Dinner

A comforting and easy recipe for chicken pot pie made in a slow cooker, perfect for a family dinner.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the mixture is hot and bubbly.
  3. About 30 minutes before serving, preheat the oven to 425°F.
  4. Roll out one pie crust and fit it into a 9-inch pie pan. Pour the chicken mixture into the crust.
  5. 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.
  6. Brush the top crust with the beaten egg for a golden finish.
  7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let it cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 20gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 2g

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.

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