Description
This Easy Slow Cooker Chicken Pot Pie is a comforting and hearty dish perfect for a cozy meal. Tender chicken breasts are slow-cooked with peas, carrots, and a creamy chicken soup base, then topped with a flaky pie crust baked right in the slow cooker for convenience and delicious flavor.
Ingredients
Scale
Main Ingredients
- 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
- 1 package refrigerated pie crusts (usually contains 2 crusts)
Instructions
- Combine Ingredients in Slow Cooker: 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. Stir briefly to combine and evenly distribute the seasonings around the chicken.
- Cook Chicken Mixture: Cook on low for 6 hours or high for 3 hours until the chicken is fully cooked and tender enough to shred easily. This slow cooking allows flavors to meld and chicken to become very soft.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the slow cooker and stir to combine it with the creamy vegetable mixture.
- Prepare Pie Crust: Roll out one of the refrigerated pie crusts and cut it to fit the top of your slow cooker insert or crock.
- Top and Bake Crust: Carefully place the pie crust over the chicken mixture in the slow cooker. Set your slow cooker to high and cook uncovered for an additional 30 minutes, or until the crust is golden brown and cooked through.
- Serve Warm: Once the crust is golden and crispy, carefully remove the pot pie from the slow cooker and serve warm for a comforting meal.
Notes
- If your slow cooker insert is smaller, you may need to trim the pie crust to fit better.
- You can substitute frozen mixed vegetables for the peas and carrots if preferred.
- Use refrigerated pie crusts that are suitable for baking – avoid unbaked dough that requires oven baking, as the slow cooker is your cooking vessel here.
- Ensure the chicken is fully cooked before shredding to maintain texture and safety.
- For a thicker filling, you could stir in a slurry of cornstarch and water after shredding chicken, then cook on high for 30 minutes before adding crust.
