Crock Pot Chicken Pot Pie
A comforting chicken pot pie made effortlessly in a slow cooker, filled with shredded chicken and fresh vegetables in a creamy sauce, topped with a flaky crust or biscuits.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1/2 cup onions, diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 package refrigerated pie crusts or biscuits
Instructions
- Combine the cooked chicken, diced carrots, peas, celery, onion, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, and black pepper in the Crock Pot.
- Cover the Crock Pot and cook on low for 6-8 hours or high for 3-4 hours.
- Add the pie crusts or biscuits to the top during the last 30 minutes of cooking.
- Serve the pot pie hot and enjoy with loved ones.
Notes
Use rotisserie chicken to save time, and feel free to mix in other vegetables. This recipe can be made the night before and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://pennykitchenz.com/crock-pot-chicken-pot-pie/