Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie requires roughly 45 minutes from start to finish. One serving contains 231 calories, 13g of protein, and 11g of fat. For 95 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 20. It works well as a very budget friendly main course. Head to the store and pick up salt and pepper, egg white, potatoes, and a few other things to make it today. It is brought to you by spoonacular user karleelanders92. It is a good option if you're following a dairy free diet. Crock Pot Chicken Pot Pie, Crock Pot Chicken Pot Pie, and Crock Pot Chicken Pot Pie are very similar to this recipe.
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
