Slow Cooker Chicken or Turkey Pie

Chicken pot pie
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  • 9 hrs 35 mins
  • Prep: 15 mins,
  • Cook: 9 hrs 20 mins
  • Yield: 8 portions (serves 8)
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Use leftover chicken or turkey in this tasty crockpot chicken pie. The pie crust is finished in the oven.

What You'll Need

  • 3 cups diced cooked chicken or turkey
  • 2 cans (14 1/2 ounce each) chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 stalk celery, thinly sliced
  • 1/2 cup chopped onion
  • 1 small bay leaf
  • 3 cups cubed potatoes
  • 1 (16 oz) 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

How to Make It

  1. Combine chicken, chicken broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables in slow cooker.
  2. Cover and cook on low 7 to 9 hours or on high 3 1/2 to 4 1/2 hours. Remove bay leaf.
  3. 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.
  4. Remove the liner from slow cooker base and carefully place 9-inch pie crust over the mixture.
  1. Place the crockery inside pre-heated oven and bake (uncovered) for about 15 to 20 minutes, or until browned.
  2. 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. 

 

Nutritional Guidelines (per serving)
Calories 379
Total Fat 14 g
Saturated Fat 5 g
Unsaturated Fat 5 g
Cholesterol 61 mg
Sodium 750 mg
Carbohydrates 38 g
Dietary Fiber 5 g
Protein 25 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)