Slow Cooker Chicken Pot Pie Recipe

I love using my slow cooker to help me get meals ready on most days simply because life gets busy and I would otherwise find myself 20 minutes before it’s time to eat with nothing ready. So this is a great way for me to feed healthy and yummy meals to my family with a lot less work. Last week we made Slow Cooker Chicken Pot Pie and it turned out amazing! I was so happy with how it turned out that I wanted to share the recipe with you! The overall prep time is about 10 minutes and at the end, you will spend about 10 minutes – then plan on it baking for about 20 minutes. You will have about 20 minutes of prep and about 6:30-8:30 hours of cook time.

Putting it together was easy. Use two cans of condensed cream of chicken soup, two large chicken breasts (boneless, skinless), a can of corn (drained), and a can of green beans (drained), a 1lb. bag of mini carrots, green onions, purple onion diced, and pie dough. In the Slow Cooker, you will put the chicken with two cans of condensed cream of chicken soup and cook for about 4 hours. If you won’t be home, you can add all of the other ingredients at this point and it will still be good. Otherwise, cook the chicken for about four hours and then shred it and add the rest of the veggies and let it cook for about 1 more hour. At this point take the “frozen pie crusts” out of the freezer or make your own pie dough.

I made it in a large casserole dish because I doubled the recipe, but you can use whatever dish you like that you feel will all fit into. Put a layer of dough on the bottom, fill with the mixture from the crockpot, and then put another layer of dough on top. Cook according to package directions (but I doubled the cooking time since it was thicker). Overall it turned out great. I am really happy with it. I like to cook the dough this way, that way it is crunchy and crisp instead of moist from the “humidity” in the slow cooker.

Here is your Slow Cooker Chicken Pot Pie Recipe:

Prep Time: 15 minutes

Cook Time: 6 hours, 30 minutes

Total Time: 6 hours, 45 minutes

Yield: 1 dish

Serving Size: 9-12

Slow Cooker Chicken Pot Pie Recipe

Ingredients

• 2 cans of condensed cream chicken soup
• 2 large chicken breasts (boneless, skinless)
• 1 can of corn (drained)
• 1 can of green beans (drained)
• 1 lb. bag of mini carrots
• 1 bunch of green onions
• 1/2 purple onion diced
• 1 package of pie dough (or homemade)

Instructions

• In the crock pot, you will put the chicken with two cans of condensed cream of chicken soup and cook for about 4 hours.
• If you won’t be home, you can add all of the other ingredients at this point and it will still be good.
• Otherwise, cook the chicken for about four hours and then shred it and add the rest of the veggies
• Let it cook for about 1 more hour, during which you will take the “frozen pie crusts” out of the freezer or make your own pie dough.
• I made it in a large casserole dish because I doubled the recipe, but you can use whatever dish you like that you feel will all fit into.
• Put a layer of dough on the bottom, fill with the mixture from the crockpot, and then put another layer of dough on top.
• Cook according to package directions (but I doubled the cooking time since it was thicker). I like to cook the dough this way, that way it is crunchy and crisp instead of moist from the “humidity” in the slow cooker.

I hope you enjoy this recipe. I would love to know what you think!

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