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Slow Cooker Chicken Pot Pie

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A comforting slow cooker chicken pot pie filled with tender chicken, creamy broth, and heartwarming vegetables.

Ingredients

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  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced
  • 1 onion, chopped
  • 3 cups chicken broth
  • 1 cup frozen peas
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 pkg refrigerated pie crusts (2 crusts)

Instructions

  1. Place the chicken, carrots, celery, potatoes, onion, chicken broth, thyme, salt, and pepper in the slow cooker.
  2. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and reaches an internal temperature of 165°F.
  3. Remove the chicken and shred it with two forks. Return it to the slow cooker along with the frozen peas and cream of chicken soup, stirring to combine.
  4. In the last 30 minutes of cooking, line a deep dish pie pan with one pie crust, pour the chicken mixture on top, and cover with the second pie crust.
  5. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until the crust is golden brown.

Notes

Use leftover or rotisserie chicken to cut down on prep time. Experiment with spices for extra flavor.

Nutrition

Find it online: https://www.simplefamilydishes.com/slow-cooker-pot-pie/