Confession time. Chicken Pot Pie is one of my most FAVORITE comfort foods on the planet. I crave them. So when I found this recipe for Crock-Pot Chicken Pot Pie, I had to try it. And I was NOT disappointed. It tasted exactly like I was hoping. The combination of spices and flaky crust satisfied my craving perfectly. And it’s WAY easier than I thought it would be!

  • 3½ cups cooked shredded chicken (or more!)
  • 32 oz chicken broth low sodium
  • 2 cans cream of chicken soup
  • 1 tsp salt
  • 1 ½ tsp black pepper
  • 1 tsp Lawry’s
  • 2 tsp poultry seasoning
  • ½ cup chopped onion
  • 1 bag cubed hash browns
  • 1 (16oz) package frozen peas & carrots
  • 1 cup milk
  • 1 cup flour
  • 2 (9-inch) refrigerated pie crusts

 

Combine chicken, chicken broth, cream of chicken soup, seasoning, potatoes, and mixed veggies in crock-pot.

Cover and cook on low 7-8 hours or high 3-4 hours. (until veggies are tender)

Heat oven to 375.

In a small bowl, combine milk and flour. Gradually stir mixture into the crock-pot.

Remove ‘crock’ from crock-pot base and place pie crust over mixture.

Place crock in preheated oven and bake uncovered for 15-20 minutes or until browned and crusty. (if your crock-pot doesn’t come apart, pour mixture into casserole dish, top with crust and bake)

Put the additional pie crust on a round pan and slice into wedges. Bake 10 minutes or until brown and serve with pot pie for extra crust!

 

Thanks to Gerrit’s Appliance for sponsoring Cookin With Brook! 

 

 

 

Designed by Lifedge LLC