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
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
-
1In 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 -
2Add additional salt and pepper if desired.
salt and pepper
-
3Cook 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 -
4Prepare pie crusts. Spoon chicken filling into pie crust.
pie crust
whole chicken
-
5Top with pie crust.
pie crust
-
6Cut slits into the top crust to vent steam during baking.
-
7Cut excess crust from edges and pinch to seal.
-
8Brush 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 -
9Allow pies to cool for at least 10 minutes before cutting. Best served hot.