Crockpot Chicken Pot Pie
This comforting and hearty Crockpot Chicken Pot Pie features tender chicken, fresh vegetables, and a creamy sauce, all encased in a flaky crust.
Ingredients
Main Ingredients
- 1 lb chicken breast, cubed
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package (1 lb) refrigerated pie crusts
Instructions
Preparation
- Start by cubing your chicken breasts into bite-sized pieces.
- Dice the carrots and celery evenly, ensuring they cook at the same rate.
- Measure out the frozen peas.
Combine Ingredients
- In your slow cooker, add the cubed chicken, diced carrots, diced celery, and frozen peas.
- In a separate bowl, combine the cream of chicken soup and chicken broth along with garlic powder, onion powder, dried thyme, salt, and black pepper. Mix until smooth.
- Pour the creamy mixture over the chicken and vegetables and gently stir to coat.
Cooking
- Cover your Crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, roll out the refrigerated pie crust and place it over the mixture in the slow cooker, ensuring it covers the top.
- Cook uncovered on high until the pie crust is golden brown and crisp.
Serving
- Ladle generous portions into bowls and enjoy your hearty Crockpot Chicken Pot Pie.
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Notes
To ensure a crispy crust, cook uncovered during the last 30 minutes. You can mix in different vegetables like corn or green beans, and consider adding fresh herbs to enhance flavor.