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Crock Pot Chicken Pot Pie

A warm and comforting dish featuring tender chicken, colorful vegetables, and a rich creamy sauce, all wrapped in a flaky crust.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken if available.
  • 1 cup frozen mixed vegetables
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt Adjust seasoning to taste.
  • 1/4 teaspoon black pepper
  • 1 package refrigerated pie crusts

Method
 

Preparation
  1. Start by shredding your cooked chicken into bite-sized pieces.
  2. In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, thyme, salt, and black pepper. Stir until everything is evenly coated and well mixed.
  3. Lightly grease the inside of your crock pot to prevent sticking.
  4. Pour the chicken mixture into the crock pot, spreading it out evenly.
  5. Unroll the refrigerated pie crusts. Place one crust over the chicken mixture in the crock pot, gently tucking it in around the edges. Place the second crust on top.
Cooking
  1. Cover the crock pot and cook on low for 5-6 hours or high for 3-4 hours, or until the filling is bubbly.
Serving
  1. After cooking, allow it to sit for a few minutes before slicing into it. Serve warm and enjoy!

Notes

Feel free to substitute with any leftover Halal-friendly meat or chickpeas for a vegetarian option. Always season to taste, especially if you’re using homemade broth.