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Slow Cooker Chicken Pot Pie

A cozy and comforting meal that combines tender chicken and hearty vegetables in a creamy sauce, topped with a flaky crust.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup frozen mixed vegetables
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the slow cooker.
  2. Add the frozen mixed vegetables on top of the chicken.
  3. In a bowl, mix the cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Pour this mixture over the chicken and vegetables.
Cooking
  1. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.
  2. Once done, shred the chicken in the slow cooker.
  3. Roll out the refrigerated pie crust and place it over the mixture in the slow cooker.
  4. Cover and cook on high for an additional 30 minutes until the crust is golden and flaky.
Serving
  1. Serve warm straight from the slow cooker, optionally with a side salad or warm bread.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to three months. For added flavor, consider using fresh herbs or other vegetables such as potatoes or corn. For a thicker filling, mix cornstarch with water before cooking. You can also lighten this recipe using low-fat cream of chicken soup or substitute leftover turkey.