Description
This Easy Slow Cooker Chicken Pot Pie combines tender chicken, peas, carrots, and a creamy sauce slow-cooked to perfection, topped with a golden, flaky pie crust. Perfect for a comforting and hands-off meal that delivers all the classic pot pie flavors with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 lbs chicken breasts
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup (about 10.5 oz)
- 1/2 cup chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
Pie Crust
- 1 package refrigerated pie crusts (usually contains 2 crusts)
Instructions
- Combine ingredients: Place the chicken breasts, frozen peas and carrots, cream of chicken soup, chicken broth, garlic powder, onion powder, and dried thyme into the slow cooker. This mixture creates the flavorful base for your pot pie.
- Slow cook chicken mixture: Cook on low heat for 6 hours or on high heat for 3 hours, until the chicken is fully cooked and tender, allowing all flavors to meld together.
- Shred chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir to combine evenly with the vegetables and sauce.
- Prepare pie crust: Roll out the refrigerated pie crust on a flat surface and trim it to fit the top of your slow cooker insert, ensuring a neat cover.
- Top and bake pie crust: Carefully place the pie crust over the chicken mixture in the slow cooker. Cook on high heat for an additional 30 minutes until the crust turns golden brown and crispy.
- Serve: Once the crust is golden and cooked through, serve the chicken pot pie warm for a comforting and easy meal.
Notes
- You can substitute frozen mixed vegetables if you don’t have peas and carrots.
- If you prefer a thicker filling, remove the lid during the last 30 minutes of the initial cooking to allow some liquid to evaporate before adding the crust.
- Make sure the pie crust fits well to avoid gaps where steam might escape during the final cooking phase.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best crust texture.
