Crock Pot Chicken Pot Pie

Ready in : 45 mins

If you want to add more dairy free recipes to your repertoire, Crock Pot Chicken Pot Pie might be a recipe you should try. This recipe serves 20 and costs 83 cents per serving. This hor d'oeuvre has 276 calories, 9g of protein, and 13g of fat per serving. 15 people were glad they tried this recipe. This recipe from Foodista requires egg white, condensed cream of chicken soup, pie crusts, and vegetables - we prefer peas and carrots. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid.

Diets

DAIRY FREE

Ingredients

chicken breasts

4

condensed cream of chicken soup

1 large can

potatoes

4 medium

vegetables - we prefer peas and carrots

2.5 cups

salt and pepper

20 servings

pie crusts

4

egg white

1

Cooking in Steps

1
In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well.

cream of chicken soup

chicken breast

vegetable

potato

slow cooker
2
Add additional salt and pepper if desired.

salt and pepper
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

whole chicken

oven
4
Prepare pie crusts. Spoon chicken filling into pie crust.

pie crust

whole chicken
5
Top with pie crust.

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.

egg whites

butter

oven
9
Allow pies to cool for at least 10 minutes before cutting. Best served hot.