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Slow Cooker Chicken Pot Pie

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This Slow Cooker Chicken Pot Pie combines tender chicken and fresh vegetables in a creamy sauce, slow-cooked to perfection and topped with a flaky crust for a comforting meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1/2 cup celery, diced
  • 1/3 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 package refrigerated pie crusts

Instructions

  1. Place the cooked chicken, carrots, peas, celery, onion, and garlic in the slow cooker.
  2. In a saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until smooth. Gradually add chicken broth and milk, cooking and stirring until thickened.
  3. Pour the sauce over the chicken and vegetables in the slow cooker and stir to combine.
  4. Cover and cook on low for 4 hours or until vegetables are tender.
  5. Preheat the oven to 425°F (220°C).
  6. Transfer the chicken mixture to a baking dish. Cover with pie crust, sealing edges and cutting slits on top for steam to escape.
  7. Bake for 30 minutes or until the crust is golden brown.
  8. Let stand for 10 minutes before serving.

Notes

For an extra flaky crust, brush the pie crust with an egg wash before baking. Serve with a fresh green salad for a complete meal.

Find it online: https://foodiedishes.com/slow-cooker-chicken-pot-pie/