Slow Cooker Chicken Pot Pie
A hearty chicken pot pie with tender chicken, a creamy sauce, and a medley of vegetables, all topped with a flaky crust, made effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Provides protein and hearty flavor.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Adds texture and nutrition.
- 1/2 cup onion, diced Adds aromatic sweetness.
- 1/4 cup celery, diced Contributes crunch and subtle flavor.
- 1 can (10.5 oz) cream of chicken soup Creates a creamy base.
- 1/2 cup chicken broth Enhances flavor.
- 1 tsp garlic powder Adds aromatic depth.
- 1 tsp dried thyme Offers earthy notes.
- 1/2 tsp black pepper Adds heat.
- 1 refrigerated pie crust refrigerated pie crust Crispy topping.
Instructions
Preparation
- Gather your ingredients.
- Combine shredded chicken, frozen vegetables, diced onion, and diced celery in the slow cooker.
- Add cream of chicken soup to the mixture.
- Pour in chicken broth and sprinkle garlic powder, dried thyme, and black pepper. Stir to combine.
- Cover and set slow cooker to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, unroll the refrigerated pie crust and place it over the filling.
- Cover the slow cooker and cook until the pie crust is golden brown.
- Serve warm, scooping individual portions.
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Notes
Use cooked chicken for best flavor. Customize veggies as desired. Keep an eye on the crust to avoid overbaking.