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Slow cooker chicken pot pie with vegetables and flaky crust

Slow Cooker Chicken Pot Pie

This slow cooker chicken pot pie is a simple and comforting dish made with tender chicken, vegetables, and a flaky crust, perfect for busy days.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
  • 1 cup frozen mixed vegetables Feel free to mix in your favorites.
  • 1 can cream of chicken soup You can substitute with cream of mushroom for a twist.
  • 1 cup chicken broth Homemade broth adds extra flavor.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme Other herbs like rosemary or parsley can be added.
  • 1/2 teaspoon black pepper
  • 1 package refrigerated pie crusts Roll out before placing on top.

Method
 

Preparation
  1. In a slow cooker, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, and black pepper. Stir until well mixed.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  2. About 30 minutes before serving, roll out the pie crust and place it over the filling in the slow cooker.
  3. Cook uncovered on high for the final 30 minutes until the crust is golden brown.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in microwave or oven for best results.