Crockpot Chicken Pot Pie

You asked and here it is! The most common request I have received was the need for a chicken pot pie recipe that would knock your socks off. I created one, then I was asked, “how can I make it in a crock-pot?” So, I got creative and think I created a super simple (and super scrumptious) recipe to give you comfort food without the effort. It is fast, easy, and oh so good!

 

Makes 6 servings.

You Will Need:

2 chicken breasts (I used 5 frozen chicken tenders)

1 large Yukon Gold potato (or 2 smaller ones)

1 can of Cream of Chicken soup + 1 can of water

2 cubes of chicken bouillon

4TBSP butter

1 cup of milk

3 TBSP cornstarch

1/2 cup frozen peas

1/2 cups of diced carrots

1 store bought pie crust (or you can make your own)

Crock-pot liners (optional, just helps with the clean-up)

Salt ‘n’ pepper to taste

 

First thing first, place the liner in the crock-pot. This is optional, but when slow cooking, everything seems to bake on the sides and takes forever and a day to scrub….save yourself the hassle and use the liner.

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Next toss in the  diced carrots.

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Toss in a diced potato.

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Add butter. Sprinkle in some salt and pepper.

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Add the 2 cubes of chicken bouillon. Unwrap them, of course!

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Toss the frozen chicken right on top.

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Salt and pepper the chicken.

Pour the can of cream of chicken soup right on top of the chicken.

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Pour 1 can-full of water on to the veggies below.

Set the crock-pot on low for 5 hours.

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After 4 hours and 30 minutes has passed:

Remove the chicken and dice/shred and place back into the crock pot.

Add the peas. Give the filling a stir.

In a small bowl, whisk together corn starch and milk until smooth, then pour into the crock-pot. This will thicken even more in the oven.

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Replace the lid for the remaining 30 minutes.

Turn on the oven to pre-heat to 375F.

 

After the remaining 30 minutes has passed, transfer the chicken pot pit filling to a deep baking dish (an 8x8x4 is what I had on hand).

Top with the pie crust and follow the directions on the box.

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Roll and crimp the edges of the pie crust over. Don’t forget to cut a slit into the top of the crust, so the filling doesn’t cause a minor explosion in the oven!

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Bake until golden brown. (I forgot to egg wash my pie crust, so it is a tad pale).

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Serve piping hot.

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This made 6 huge slices!

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Enjoy!

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2 Comments Add yours

  1. drcupcake45 says:

    Thank you so much!

    Like

  2. This looks delicious!

    Liked by 1 person

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