Crock Pot Chicken Pot Pie

FOODISTA
8Ingredients
60Minutes
1670Calories

Ingredients

US|METRIC
  • 5 boneless, skinless chicken breasts (frozen)
  • 1 can condensed cream of chicken soup (family size)
  • 5 medium potatoes (peeled and diced)
  • 2 1/2 cups frozen vegetables (– we prefer peas and carrots)
  • salt
  • pepper
  • 4 pie crusts
  • 1 egg white (or 1/4 cup melted butter to brush onto pie crusts)
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    Directions

    1. In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired.
    2. 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.
    3. Top with pie crust. Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal.
    4. Brush with egg white or melted butter and bake for 20-30 minutes until crust is fully cooked and golden brown on top.
    5. Allow pies to cool for at least 10 minutes before cutting. Best served hot.
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    NutritionView More

    1670Calories
    Sodium89% DV2140mg
    Fat129% DV84g
    Protein147% DV75g
    Carbs52% DV155g
    Fiber60% DV15g
    Calories1670Calories from Fat760
    % DAILY VALUE
    Total Fat84g129%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol165mg55%
    Sodium2140mg89%
    Potassium2360mg67%
    Protein75g147%
    Calories from Fat760
    % DAILY VALUE
    Total Carbohydrate155g52%
    Dietary Fiber15g60%
    Sugars4g8%
    Vitamin A50%
    Vitamin C100%
    Calcium10%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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