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!