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–+ servings

Slow Cooker Chicken Pot Pie

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A cozy and budget-friendly meal combining tender chicken with creamy filling and flaky crust, made effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked chicken, shredded Feel free to use leftover chicken or turkey.
  • 1 cup frozen peas and carrots
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts or puff pastry

Method
 

Preparation
  1. In your slow cooker, combine the shredded chicken, frozen peas and carrots, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Stir everything until it’s well blended.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  3. About 30 minutes before serving, prepare your pie crusts or puff pastry according to package instructions.
  4. Once the chicken mixture is ready, pour it into a baking dish and top with the crust.
  5. Bake according to the crust instructions or until the top is golden brown.
  6. Let it cool for a few minutes before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 34gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 2g

Notes

Serve alongside a crisp green salad, garlic bread, or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. For added flavor, sauté onions or mushrooms before adding them to the slow cooker.
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