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Slow Cooker Chicken Pot Pie

A heartwarming bowl of Slow Cooker Chicken Pot Pie features tender chicken in a creamy sauce with vibrant vegetables, all under a flaky crust. Perfect for cozy family meals.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, diced Use rotisserie chicken for convenience.
  • 1 cup frozen mixed vegetables Peas, carrots, corn, and green beans work well.
  • 1 cup cream of chicken soup Make sure it’s halal.
  • 1 cup chicken broth Also halal.
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups refrigerated pie crusts Or homemade, if you prefer.
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by dicing your cooked chicken into bite-sized pieces. Unroll your pie crusts and set them aside.
  2. In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper. Mix until everything is well coated.
Cooking
  1. Pour the chicken mixture into your slow cooker, spreading it evenly.
  2. Cut the pie crust to fit the top of your slow cooker. Lay it over the filling, ensuring you cover it completely. Seal the edges to prevent filling from bubbling out.
  3. Cover the slow cooker and cook on low for 6-8 hours or on high for about 3-4 hours, until the filling is hot and bubbly, and the crust is golden brown.
  4. Once done, let it cool for a few minutes. Serve hot and enjoy!

Notes

For substitutions, consider using vegetable broth instead of chicken broth or cream of mushroom soup. Avoid opening the slow cooker frequently to maintain cooking time. Ensure frozen vegetables are thawed to prevent sogginess.