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Easy Crock Pot Chicken Pot Pie

A comforting and hearty Chicken Pot Pie made effortless in a Crock Pot, featuring tender chicken, vibrant vegetables, and a creamy sauce all tucked inside a flaky pie crust.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use any cooked, shredded chicken.
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup frozen mixed vegetables (e.g., carrots, peas, corn) You can use seasonal veggies.
  • 1 cup chicken broth Halal-certified option available.
Spices
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Crust
  • 1 package (1.5 oz) refrigerated pie crusts Flaky crust preferred.

Method
 

Preparation
  1. Start by shredding your cooked chicken into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, frozen mixed vegetables, chicken broth, onion powder, garlic powder, salt, and black pepper. Stir until everything is well combined.
Crock Pot Cooking
  1. Lightly spray the inside of your Crock Pot with non-stick cooking spray. Pour in the chicken mixture, spreading it evenly.
  2. Unfold the refrigerated pie crust over the top of the filling. You can cut a few slits in the crust to allow steam to escape, but it’s not necessary.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
Serving
  1. Once done, let it cool for a few minutes before serving.
  2. Dive in and savor every bite!

Notes

Cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in the oven covered with foil at 350°F for about 20 minutes.