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Crock Pot Chicken Pot Pie

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 4 hours
  • Total Time Total Time: 4 hours 10 minutes
  • Yield Yield: serves 8 1x
  • Category Category: Chicken
  • Method Method: Slow Cooker
  • Cuisine Cuisine: Dinner

Description:

Crock Pot Chicken Pot Pie is an easy version of the classic comfort food! Prepped in just minutes and served with buttery, pie crust pieces this is a family friendly weeknight dinner winner!


Ingredients:

  • 3 pounds boneless chicken breasts
  • 1 tablespoon chicken bouillon (I used Better Than Bouillon)
  • 1/4 cup all purpose flour
  • 1 (0.87- ounce) packet dry brown gravy mix
  • 1 cup heavy cream
  • 1 (24- ounce) bag frozen mixed vegetables
  • 2 round pie crusts
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Place chicken in the bottom of your 6- quart slow cooker.
  2. Add in the bouillon, flour, dry gravy mix, and heavy cream. Mix to combine.
  3. Cover and cook on high for 3-4 hours, or until the chicken is tender.
  4.  Shred the chicken in the liquid, and add in the frozen vegetables.
  5. Cover and cook for an additional 15-20 minutes.
  6. While the chicken is cooking preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  7. Unroll the pie crusts, and using a pizza cutter or knife, cut into 2- inch rectangular pieces. This doesn’t need to be exact, as the pie crust is a garnish.
  8. Whisk together the egg and water creating an egg wash.
  9. Place the cut dough pieces onto the prepared baking sheet and lightly brush the top of the dough with the egg wash.
  10. Bake for 15 minutes, or until lightly golden.
  11. Serve the chicken mixture in a bowl and top with pie crust as desired.

Notes:

Store chicken filling airtight in the refrigerator for up to 3 days.

Store pie crust airtight at room temperature for up to 3 days.

Keywords:: cookies and cups, slow cooker, crock pot, pot pie, chicken recipe, chicken pot pie, dinner, pie crust

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