Easy Slow Cooker Chicken Pot Pie: Delight in Every Bite!
A comforting and delicious chicken pot pie made effortlessly in a slow cooker, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Place the chicken breasts in the slow cooker.
- Add the carrots, celery, onion, and peas.
- Pour in the chicken broth and heavy cream.
- Season with garlic powder, onion powder, thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken and stir to combine.
- Transfer the mixture to a baking dish and top with pie crusts.
- Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until golden brown.
Notes
- For a healthier option, use low-fat cream or milk.
- Feel free to add other vegetables like corn or green beans.
- This dish can be made ahead and frozen before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg