Description
Indulge in the ultimate comfort food with this Best Crockpot Chicken Pot Pie recipe. Tender chicken, mixed vegetables, and a creamy sauce, all baked in a flaky crust.
Ingredients
Scale
For the Filling:
- 1.5 lbs boneless skinless chicken breasts
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup milk
- 2 cloves minced garlic
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
For the Crust:
- 2 refrigerated pie crusts
- 1/2 cup shredded cheddar cheese (optional)
- 1 tbsp olive oil or butter
Instructions
- Prepare the Filling: Place chicken breasts, vegetables, garlic, thyme, salt, and pepper in the crockpot.
- Mix the Sauce: Whisk together cream of chicken soup, chicken broth, and milk. Pour over the chicken and vegetables.
- Cook: Cover and cook on low for 5-6 hours or high for 3-4 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred, then return to the crockpot.
- Assemble: Place one pie crust in a dish, pour in chicken mixture, cover with second crust. Bake at 375°F for 25-30 minutes.
Notes
- You can swap frozen veggies for fresh or canned.
- Opt for reduced-fat soup and milk for a healthier version.
- Enhance flavor with herbs like parsley or rosemary.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours (slow cooker) plus 25-30 minutes (baking)
- Category: Main Course
- Method: Slow Cooker and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg