Crockpot Chicken Pot Pie (Printable Version)
Slow-cooked chicken and mixed vegetables topped with a flaky golden crust for a hearty dish.
# Ingredients Required:
→ Protein
01 -
454 g cooked chicken, shredded
→ Vegetables
02 -
150 g frozen mixed vegetables (peas, carrots, corn)
→ Liquids and Condiments
03 -
1 can (295 g) cream of chicken soup
04 -
240 ml chicken broth
05 -
1 tsp onion powder
06 -
1 tsp garlic powder
→ Pastry
07 -
454 g refrigerated pie crusts (1 package) or homemade crust
# Guide to Cooking:
01 -
Shred the cooked chicken and measure out the frozen mixed vegetables.
02 -
In a large bowl, mix shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, and garlic powder until thoroughly combined.
03 -
Lightly grease the crockpot interior with cooking spray or olive oil for easy cleanup.
04 -
Pour the filling mixture evenly into the prepared crockpot.
05 -
Roll out the pie crust and arrange it over the filling, cutting slits for steam to escape.
06 -
Cover and cook on low for 6 hours or on high for 3 hours until the crust is golden and filling is heated through.
07 -
Allow the pot pie to rest for 10 minutes after cooking to let the filling set.
# Extra Suggestions:
01 -
Using refrigerated pie crusts simplifies preparation, but homemade crust adds a personal touch.