Description
A comforting and easy chicken pot pie made in a crockpot, featuring tender chicken, hearty vegetables, and a flaky pie crust.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 1 small onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 3 medium potatoes, diced
- 1 cup frozen peas
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package of refrigerated pie crusts
Instructions
- In a crockpot, add the chicken, onion, carrots, celery, and potatoes.
- In a bowl, mix together the chicken broth, cream of chicken soup, thyme, salt, and pepper. Pour this mixture over the vegetables and chicken in the crockpot.
- Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the vegetables are tender.
- Once done, remove the chicken, shred it, and return it to the pot.
- Preheat the oven to 425°F. Roll out the pie crusts and place one on top of the filling in the crockpot, or you can transfer the filling to a baking dish and top it with the crust.
- Bake in the oven for 15-20 minutes, or until the crust is golden brown. Serve warm.
Notes
For extra flavor, add garlic or your favorite spices. Feel free to swap out vegetables based on availability.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Crockpot and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, slow cooker, crockpot, family meal