Description
A comforting and easy Crockpot Chicken Pot Pie with tender shredded chicken, vibrant mixed vegetables, and a flaky crust, perfect for busy days or cozy nights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 package refrigerated pie crusts
Instructions
- Combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, and thyme in a crockpot. Stir until well mixed.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes.
- Roll out the pie crust about 30 minutes before serving and place it over the filling in the crockpot. Cover and cook until the crust is golden brown.
- Serve warm.
Notes
For an extra golden crust, brush the top with an egg wash before cooking.
