Slow Cooker Chicken Pot Pie
A warm and comforting dish bringing together tender chicken and vegetables in a creamy sauce, topped with a flaky crust. Perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free Option Available
Ingredients
- 4 cups cooked chicken, diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts (or biscuits for serving)
Instructions
- Combine the cooked chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper in a slow cooker. Stir until well mixed.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
- Prepare the pie crusts in the last 30 minutes of cooking according to package instructions or bake biscuits based on preference.
- Serve the chicken pot pie mixture in bowls with the baked pie crusts or biscuits on the side.
Notes
For faster prep, consider using store-bought rotisserie chicken. Adjust seasoning as needed before serving.
Find it online: https://www.chickennova.com/slow-cooker-chicken-pot-pie/