Description
A warm and creamy Chicken Pot Pie made in a slow cooker, perfect for cozy evenings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 package refrigerated pie crusts
Instructions
- Combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, black pepper, and Worcestershire sauce in a slow cooker. Stir well to combine.
- Cover and cook on low for 360-480 minutes or high for 240-300 minutes.
- Preheat the oven according to the pie crust package instructions about 30 minutes before serving.
- Transfer the mixture into a pie dish, spreading it evenly.
- Cover with the pie crust and cut slits for steam to escape.
- Bake according to the pie crust instructions until golden brown.
- Let cool for a few minutes before serving.
Notes
Feel free to customize with your favorite veggies. Leftover turkey works great too.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg