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Slow Cooker Chicken Pot Pie: 6-Hour Comfort Magic

Chicken Pot Pie in the Slow Cooker
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A comforting and hearty chicken pot pie made easy in your slow cooker. Tender chicken, vegetables, and creamy sauce come together under a flaky crust.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup onion, chopped
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 refrigerated pie crust

Instructions

  1. Combine chicken, carrots, potatoes, peas, corn, and onion in the slow cooker.
  2. In a bowl, mix cream of chicken soup, chicken broth, garlic powder, thyme, salt, and pepper. Pour over the chicken and vegetables.
  3. Cover and cook on low for 6 hours or high for 3 hours.
  4. Roll out the pie crust and place it over the filling in the slow cooker. Tuck the edges in slightly.
  5. Cover and cook for an additional 30 minutes until the crust is golden.
  6. Let stand for 10 minutes before serving.

Notes

  • Use rotisserie chicken for quicker prep.
  • Swap vegetables based on preference.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://richfeast.com/slow-cooker-chicken-pot-pie-recipe/