Description
This Slow Cooker Chicken Pot Pie delivers all the comforting flavors of the classic dish—tender chicken, hearty vegetables, and a creamy filling—cooked to perfection in a slow cooker. Finished with a golden, flaky pie crust, it’s an easy and satisfying meal for any night of the week!
Ingredients
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup chicken broth
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
Prepare the Slow Cooker Filling:
In a large bowl, mix chicken broth, cream of chicken soup, garlic powder, onion powder, thyme, black pepper, and salt until well combined.
In the slow cooker, combine shredded chicken and frozen mixed vegetables. Pour the soup mixture over the top and stir to coat.Cook the Filling:
Cover and cook on low for 4–6 hours or high for 2–3 hours, until the mixture is hot and bubbly.Prepare the Crust:
Preheat oven to 425°F (220°C). Roll out one pie crust and press it into a 9-inch pie plate. Spoon the hot filling into the crust.
Roll out the second crust and place it on top of the filling. Crimp the edges to seal, and cut a few slits in the top to vent steam.
Brush the top crust with beaten egg.Bake the Pie:
Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown. Let it rest for 10 minutes before serving.
Notes
Use rotisserie chicken for convenience.
Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes if you prefer a thicker filling.
For extra flavor, stir in a splash of white wine or a spoonful of Dijon mustard.
You can skip the crust and top the cooked filling with refrigerated biscuits for a quicker finish.
- Prep Time: 20 minutes
- Cook Time: 4–6 hours (slow cooker) + 25–30 minutes (baking)
- Category: Main Dish
- Method: Slow Cooker + Baking
- Cuisine: American Comfort Food