Description
A comforting chicken pot pie featuring tender chicken, vibrant vegetables, and a creamy filling, all wrapped in a flaky crust.
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 your slow cooker. Mix well.
- Sprinkle with onion powder, garlic powder, and season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Prepare the refrigerated pie crusts according to package instructions about 30 minutes before serving.
- Pour the chicken mixture into one of the prepared pie crusts in your baking dish.
- Cover with the second pie crust, sealing the edges.
- Cut slits into the top crust for steam ventilation.
- Preheat oven to 425°F (220°C) and bake for 30 minutes or until golden brown.
- Garnish with fresh parsley before serving.
Notes
Consider using rotisserie chicken for added flavor. Adjust seasoning to taste and feel free to mix in your favorite veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg