Crock-Pot Chicken Pot Pie

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Confession time. Chicken Pot Pie is one of my most FAVORITE comfort foods on the planet. I crave them. So when I found this recipe for Crock-Pot Chicken Pot Pie, I had to try it. And I was NOT disappointed. It tasted exactly like I was hoping. The combination of spices and flaky crust satisfied my craving perfectly. And it’s WAY easier than I thought it would be!

  • 3½ cups cooked shredded chicken (or more!)
  • 32 oz chicken broth low sodium
  • 2 cans cream of chicken soup
  • 1 tsp salt
  • 1 ½ tsp black pepper
  • 1 tsp Lawry’s
  • 2 tsp poultry seasoning
  • ½ cup chopped onion
  • 1 bag cubed hash browns
  • 1 (16oz) package frozen peas & carrots
  • 1 cup milk
  • 1 cup flour
  • 2 (9-inch) refrigerated pie crusts

 

Combine chicken, chicken broth, cream of chicken soup, seasoning, potatoes, and mixed veggies in crock-pot.

Cover and cook on low 7-8 hours or high 3-4 hours. (until veggies are tender)

Heat oven to 375.

In a small bowl, combine milk and flour. Gradually stir mixture into the crock-pot.

Remove ‘crock’ from crock-pot base and place pie crust over mixture.

Place crock in preheated oven and bake uncovered for 15-20 minutes or until browned and crusty. (if your crock-pot doesn’t come apart, pour mixture into casserole dish, top with crust and bake)

Put the additional pie crust on a round pan and slice into wedges. Bake 10 minutes or until brown and serve with pot pie for extra crust!

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Author: cookinwithbrook

I love to cook simple and family-friendly recipes that I can share with you!

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