Crock Pot Chicken Pot Pie
Need a dairy free main course? Crock Pot Chicken Pot Pie could be a great recipe to try. One portion of this dish contains roughly 14g of protein, 11g of fat, and a total of 255 calories. For 95 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 20. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 15 foodies and cooks. A mixture of chicken breasts, condensed cream of chicken soup, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Try Crock Pot Chicken Pot Pie, Chicken (Crock) Pot Pie, and Crock Pot Freezer Packs: One Pot Chicken Dinner for similar recipes.
Servings: 20
Ingredients:
4-5 frozen boneless, skinless chicken breasts
1 large can (family size) condensed cream of chicken soup
4-5 medium potatoes, peeled and diced
2.5 cups frozen vegetables – we prefer peas and carrots
Salt and Pepper to taste
4 pie crusts
1 egg white, or 1/4 cup melted butter to brush onto pie crusts
Equipment:
slow cooker
oven
Cooking instruction summary:
In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired. Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking. Preheat oven to 400. Prepare pie crusts. Spoon chicken filling into pie crust. Top with pie crust. Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal. Brush with egg white or melted butter and bake for 20-30 minutes until crust is fully cooked and golden brown on top. Allow pies to cool for at least 10 minutes before cutting. Best served hot.
Step by step:
1. In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well.
2. Add additional salt and pepper if desired.
3. Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking. Preheat oven to 40
4. Prepare pie crusts. Spoon chicken filling into pie crust.
5. Top with pie crust.
6. Cut slits into the top crust to vent steam during baking.
7. Cut excess crust from edges and pinch to seal.
8. Brush with egg white or melted butter and bake for 20-30 minutes until crust is fully cooked and golden brown on top.
9. Allow pies to cool for at least 10 minutes before cutting. Best served hot.
Nutrition Information:
covered percent of daily need
