Crock Pot Chicken Pot Pie
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.
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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.
Other Names:
chicken pot pie
Yield:
2 large pies
Added:
Thursday, October 10, 2013 - 6:00pm
