Description
Enjoy a classic comfort dish with this Slow Cooker Chicken Pot Pie, featuring tender pulled chicken, sweet carrots, buttery potatoes, and peas in a creamy broth, all baked under a golden flaky crust. This easy, hands‑off recipe delivers a hearty, satisfying meal perfect for busy weeknights or cozy weekends, and it’s ready with minimal prep and a set‑and‑forget cooking method. Serve with a crisp green salad tossed in lemon vinaigrette, adding freshness that balances the rich, buttery crust still.
Ingredients
- 2 cups cooked pulled chicken
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 onion, chopped
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions
- Prepare the vegetables by dicing carrots and potatoes and chopping the onion.
- Place pulled chicken, carrots, potatoes, peas, and onion into the slow cooker.
- Whisk together chicken broth, cream of chicken soup, garlic powder, thyme, salt, and black pepper; pour over the ingredients.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- About 30 minutes before serving, roll out the pie crust, fit it over the filling, and continue cooking until golden.
- Serve warm and enjoy!
Notes
- For a richer sauce
- use low‑sodium chicken broth. The crust can be brushed with melted butter before the final cooking stage for extra browning.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
Keywords: Slow Cooker Chicken Pot Pie, slow cooker chicken pot pie recipe, easy chicken pot pie, comfort food pot pie, slow cooker dinner ideas, chicken pot pie leftovers, homemade chicken pot pie, weeknight chicken pot pie, creamy chicken pot pie, slow cooker comfort food, chicken pot pie with crust