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Slow Cooker Chicken Pot Pie

Comforting slow cooker chicken pot pie close-up
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This Slow Cooker Chicken Pot Pie features tender chicken and vegetables in a creamy sauce, slow-cooked to perfection for a comforting and easy meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup potatoes, peeled and diced
  • 1/2 cup celery, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 sheet refrigerated pie crust
  • 1 tbsp butter, melted

Instructions

  1. Place chicken, carrots, peas, potatoes, celery, onion, and garlic into the slow cooker.
  2. In a separate bowl, whisk together cream of chicken soup, chicken broth, milk, thyme, salt, and pepper.
  3. Pour the soup mixture over the ingredients in the slow cooker and stir to combine.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until vegetables are tender.
  5. About 30 minutes before serving, preheat oven to 400°F (200°C).
  6. Transfer the slow cooker contents to a baking dish.
  7. Lay the pie crust over the top, trimming edges as needed and cutting slits to vent.
  8. Brush the pie crust with melted butter.
  9. Bake in the oven for 20-25 minutes or until the crust is golden brown.
  10. Let cool slightly before serving.

Notes

For an extra flaky crust, use puff pastry instead of refrigerated pie crust, and serve with a fresh green salad for a complete meal.

Find it online: https://cakesplustaste.com/slow-cooker-chicken-pot-pie/