Crock Pot Chicken Pot Pie

A comforting and creamy chicken pot pie made effortlessly in a crock pot, perfect for busy evenings and family gatherings.

Print Recipe

Prep Time 30

Cook Time 6 30

Total Time 7

Course dinner, Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

For the Filling

2 cups cooked, shredded chicken You can use rotisserie chicken for a quicker option.
2 cups frozen mixed vegetables (peas, carrots, corn) Feel free to substitute with any frozen veggies you have on hand.
1 cup chicken broth Low-sodium options are great for healthier alternatives.
1 can (10.5 oz) cream of chicken soup Consider using a low-fat version for a lighter alternative.
1 tsp dried thyme
1 tsp onion powder
Salt and pepper to taste

For the Crust

1 package refrigerated pie crusts Usually comes with two crusts.
1 egg for egg wash (optional) Beat the egg to brush over the crust.

Instructions

Preparation

Cook and shred the chicken if it isn't cooked already.
In your crock pot, mix together the shredded chicken, frozen mixed vegetables, chicken broth, cream of chicken soup, thyme, onion powder, salt, and pepper. Stir well to combine.

Cooking

Cover the pot and cook on low for 6-7 hours or high for 3-4 hours.

Assembling the Pie

About 30 minutes before serving, preheat your oven to 425°F (220°C) and roll out the pie crusts on a floured surface.
Transfer the filling into a baking dish and cover with the pie crust. Use one or both crusts as desired.
Beat the egg and brush it over the crust.

Baking

Bake in the oven for 20-25 minutes, or until the crust is golden and flaky.

Serving

Allow to cool for a few minutes before serving and enjoy!

Notes

Serve with a side salad or crusty bread. Consider adding Worcestershire sauce or garlic powder for extra flavor. For a thicker filling, mix a tablespoon of cornstarch with water at the end of cooking.

Keyword Comfort Food, Crock Pot Chicken Pot Pie, easy chicken pot pie, family dinner, slow cooker recipes