Description
A comforting and delicious chicken pot pie made easily in a Crock-Pot, filled with savory chicken, fresh vegetables, and a creamy sauce, topped with a golden brown pie crust.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup frozen peas
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten
Instructions
- Rinse and pat dry the chicken breasts.
- Place the chicken in the bottom of the Crock-Pot.
- Chop the carrots, celery, and onion, then layer them atop the chicken.
- Pour the cream of chicken soup and chicken broth over the chicken and vegetables.
- Season with garlic powder, thyme, salt, and black pepper, and mix gently.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Preheat your oven to 425°F.
- Shred the chicken in the Crock-Pot and mix it back into the sauce.
- Roll out one pie crust and place it in a 9-inch pie dish.
- Fill the crust with the chicken mixture.
- Place the second crust on top, seal edges, and cut steam vents.
- Brush the top with the beaten egg.
- Bake for 25-30 minutes until golden brown.
- Allow to cool before serving.
Notes
For added flavor, consider using shredded rotisserie chicken or experimenting with different vegetables and herbs.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg