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Crock Pot Chicken Pot Pie
Amanda Coers
2 pies (approximately 12-16 servings)
BeginnerMake this delicious, hearty chicken pot pie filling in your slow cooker - so easy! Finish in your favorite pie crust for a comforting dinner.
Total Steps
5
Ingredients
8
Tools Needed
1
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The Coers FamilyIngredients
- 4-5 breasts frozen boneless, skinless chicken
- 1 can large (family size) condensed cream of chicken soup
- 4-5 potatoes medium, peeled and diced
- 2.5 cups frozen vegetables (peas and carrots preferred)
- to taste Salt and Pepper
- 4 crusts pie
- 1 egg white egg white(optional)
- 1/4 cup melted butter(optional)
Instructions
1
Step 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
Step 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
Step 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
Step 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
Step 5
Allow pies to cool for at least 10 minutes before cutting. Best served hot.