Slow Cooker Chicken Pot Pie
This Slow Cooker Chicken Pot Pie offers a comforting blend of tender chicken and vegetables in a creamy sauce, slow-cooked to perfection for an effortless, hearty meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts or biscuit dough
Instructions
- In a slow cooker, combine shredded chicken, carrots, peas, potatoes, onion, and garlic.
- In a separate bowl, whisk together cream of chicken soup, chicken broth, milk, flour, thyme, salt, and pepper until smooth.
- Pour the soup mixture over the chicken and vegetables in the slow cooker and stir to combine.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until vegetables are tender.
- About 30 minutes before serving, place the pie crust or biscuit dough on top of the slow cooker mixture, covering evenly.
- Continue cooking uncovered on high until the crust is golden brown and cooked through, about 25-30 minutes.
- Carefully remove the crust, portion the filling into bowls, and serve topped with crust pieces.
Notes
For a crispier crust, bake the pie crust separately in the oven and serve on top or alongside the slow cooker filling.
Find it online: https://foodnarrative.com/slow-cooker-chicken-pot-pie/