Description
A heartwarming chicken pot pie with a creamy filling and flaky crust, slow-cooked to perfection.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- Fresh parsley for garnish
Instructions
- Combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth in a slow cooker.
- Sprinkle with onion powder, garlic powder, salt, and pepper, adjusting to taste.
- Cover and set the slow cooker to cook on low for 6-8 hours or on high for 3-4 hours.
- Prepare the refrigerated pie crusts according to package instructions about 30 minutes before serving.
- Remove the lid after cooking and let the filling cool for a few minutes.
- Pour the chicken mixture into one prepared pie crust placed in a baking dish.
- Cover with the second pie crust, sealing the edges and cutting slits for ventilation.
- Preheat the oven to 425°F (220°C) and bake the pie for 30 minutes or until golden brown.
- Garnish with fresh parsley before serving.
Notes
For make-ahead convenience, prepare the filling and refrigerate overnight. Bake the pie the next day for a quick dinner.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg