This Slow Cooker 5-Ingredient Chicken Pot Pie is the epitome of warm and cozy meals, perfect for a family dinner or a simple weeknight meal. The creamy filling paired with a flaky crust makes it a comforting dish that everyone will love.
Ingredients
Scale:
1.5 pounds boneless, skinless chicken breasts
1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1 package refrigerated pie crusts (usually contains 2 crusts)
Instructions
Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Season with salt and pepper to taste.
Sprinkle the frozen mixed vegetables evenly over the chicken.
In a separate bowl, mix the cream of chicken soup and chicken broth until well blended, then pour over the chicken and vegetables in the slow cooker.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
Once cooked, remove the chicken from the slow cooker and shred it using two forks, then return the shredded chicken to the pot and stir everything together.
Preheat the oven to 425°F (220°C). Unroll the pie crusts and fit one into a 9-inch pie pan, then pour the chicken mixture into the crust.
Cover with the second pie crust, cut slits in the top crust, and crimp the edges.
Bake for about 25-30 minutes, or until the crust is golden brown and crispy.
