Crockpot Chicken Pot Pie

This easy Crockpot Chicken Pot Pie recipe is an effortless version of the comfort food classic.

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The pot pie filling is rich and creamy, full of chicken and veggies, and perfect for topping with a pie crust or serving with biscuits, pasta or zoodles.

INGREDIENTS

– Chicken Breasts – Onion – Celery – Carrots – Cream Cheese Full Ingredients

Add the chicken breasts, onion, carrots, celery, cream cheese, chicken broth, thyme, garlic powder, salt and pepper to your crockpot.

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Cover and cook on low for 5-6 hours or on high for about 3 hours. It has finished cooking once the internal temperature of the chicken has reached 165 degrees F in the thickest part.

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Set the slow cooker to warm and remove the chicken. Let it cool for a few minutes so that you can handle it, then dice or shred into bite-sized pieces.

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Use a whisk to combine the broth, cream cheese and spices, stirring until smooth.

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Add the diced or shredded chicken back into the crockpot, then stir in the frozen veggies. Stir until combined.

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