276 kcalCrock Pot Chicken Pot Pie
420 min serves 20
9gprotein31gcarbs13gfat
Ingredients
- •4 chicken breasts
- •1 large can condensed cream of chicken soup
- •4 medium potatoes
- •2½ cups vegetables - we prefer peas and carrots
- •salt and pepper
- •4 pie crusts
- •1 egg white
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Method
From foodista.com — read the original
- 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°F
- 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.
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Recipe and photo via Spoonacular · original recipe at foodista.com