Slow Cooker Chicken or Turkey Pie

Chicken Pot Pie
S. Wongkaew
Ratings
  • Total: 9 hrs 35 mins
  • Prep: 15 mins
  • Cook: 9 hrs 20 mins
  • Yield: 8 portions (serves 8)

Use leftover chicken or turkey in this tasty crockpot chicken pie. The pie crust is finished in the oven.

Ingredients

  • 3 cups cooked chicken or turkey (diced)
  • 2 (14 1/2-ounce) cans chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 stalk celery (thinly sliced)
  • 1/2 cup onion (chopped)
  • 1 small bay leaf
  • 3 cups potatoes (cubed)
  • 1 (16-ounce) package frozen mixed vegetables
  • 1 cup milk
  • 1 cup flour
  • 1 teaspoon black pepper
  • 1/2 teaspoon poultry seasoning blend
  • 1/2 teaspoon salt
  • 1 (9-inch) refrigerated pie crust

Steps to Make It

  1. Gather the ingredients.

  2. Combine chicken, chicken broth, salt, pepper, celery, onion, bay leaf, potatoes, and mixed vegetables in slow cooker.

  3. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours. Remove bay leaf.

  4. Heat oven to 375 F. In a small bowl, mix milk and flour. Gradually stir flour and milk mixture into the slow cooker. Stir in pepper, poultry seasoning, and salt.

  5. Remove the liner from slow cooker base and carefully place 9-inch pie crust over the mixture.

  6. Place the crockery inside the preheated oven and bake, uncovered, for about 15 to 20 minutes, or until browned.

  7. If your liner is not removable or is too large for the crust, put the mixture in a casserole dish, cover with the pie crust and bake as above. 

  8. Serve and enjoy!