Description
This Easy Slow Cooker Chicken Pot Pie recipe combines tender shredded chicken, creamy vegetables, and a flaky pie crust, all cooked effortlessly in a slow cooker. Perfect for a comforting and hearty meal with minimal prep, this dish is ideal for busy weeknights or cozy weekends.
Ingredients
Scale
Chicken and Filling
- 2 lbs chicken breasts
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup (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 combination creates the creamy filling base for the pot pie.
- Cook Chicken: Cook the mixture on low for 6 hours or on high for 3 hours, until the chicken is fully cooked through and tender enough to shred.
- Shred Chicken: Remove the chicken breasts from the slow cooker, shred them using two forks, and then return the shredded chicken back into the slow cooker mixing it with the creamy vegetable filling.
- Prepare Pie Crust: Roll out one pie crust from the refrigerated package and cut it to fit the top of your slow cooker. This will serve as the crust that bakes over the filling.
- Cook With Crust: Place the cut pie crust over the chicken mixture in the slow cooker and continue cooking on high for an additional 30 minutes, or until the crust is golden brown and fully cooked.
- Serve: Carefully remove the pot pie from the slow cooker, serve warm for a delicious, hearty meal.
Notes
- Use two pie crusts to cover the filling if your slow cooker is large or you want a thicker crust.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for different flavors.
- Make sure to seal the edges of the pie crust gently onto the slow cooker rim to prevent drying out.
- Frozen mixed vegetables can be substituted or added for more variety.
- If the crust browns too quickly, cover loosely with foil to prevent burning.
