Crock Pot Chicken Pot Pie
By: Amanda Coers
Published: Thursday, October 10, 2013 - 6:00pm

Ingredients




4-5 frozen boneless, skinless chicken breasts
1 large can (family size) condensed cream of chicken soup
4-5 medium potatoes, peeled and diced
2.5 cups frozen vegetables – we prefer peas and carrots
Salt and Pepper to taste
4 pie crusts
1 egg white, or 1/4 cup melted butter to brush onto pie crusts

Preparation

1 In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired. 2 Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking. Preheat oven to 400. Prepare pie crusts. Spoon chicken filling into pie crust. 3 Top with pie crust. Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal. 4 Brush with egg white or melted butter and bake for 20-30 minutes until crust is fully cooked and golden brown on top. 5 Allow pies to cool for at least 10 minutes before cutting. Best served hot.

About

Make this delicious, hearty chicken pot pie filling in your slow cooker - so easy! Finish in your favorite pie crust for a comforting dinner.