Description
This is a comforting and easy chicken pot pie recipe made in a slow cooker.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1/2 cup frozen mixed vegetables
- 1/4 cup chopped onion
- 1/4 teaspoon black pepper
- 1 package (14.1 oz) refrigerated pie crusts
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- In a bowl, combine cream of chicken soup, milk, mixed vegetables, onion, and pepper. Pour over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and shreds easily.
- Shred the chicken with two forks directly in the slow cooker. Stir to combine with the soup mixture.
- Cut the pie crusts into strips. Place the strips over the chicken mixture in a lattice pattern.
- Cover and cook on high for an additional 30-45 minutes, or until the crust is golden brown and cooked through.
- Let cool slightly before serving.
Notes
- You can add other vegetables such as potatoes, carrots, or celery.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg