Cozy Slow Cooker Chicken Pot Pie with Flaky Crust

Ingredients:

1.5 lbs (700 g) boneless, skinless chicken breasts or thighs

1 can (10.5 oz) cream of chicken soup

1 cup chicken broth

1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon onion powder

2 cups frozen hashbrowns (optional, for added texture)

1 package refrigerated pie crusts (usually 2 crusts)

1 tablespoon butter, melted (for brushing)

How to proceed:

Put the chicken breasts, the cream of chicken soup, the chicken broth, the mixed vegetables, the onion, the garlic, the thyme, the parsley, the salt, the pepper, and the onion powder into the slow cooker for cooking. In order to mix, stir.

Cook the chicken on low heat with the lid on for four to six hours, or until it is completely cooked through and tender.

The chicken should be shredded using two forks once it has been cooked, and then the ingredients should be mixed together in the slow cooker.

On top of the mixture that is contained in the slow cooker, place one of the pie crusts that you have rolled out. A crust can be formed by trimming the edges and then folding them under. Make ventilation holes in the top by cutting slits.

Melted butter should be used to brush the top of the pie crust in order to assist it in becoming brown and crispy.

After covering the dish and cooking it on high for thirty to forty-five minutes, the crust should be golden brown and the filling should be bubbling.

Wait until the pie has slightly cooled down before serving. To enjoy, serve with a side salad or some bread with a crust.

Prep Time: 10 minutes

Cooking Time: 4-6 hours (on low)

30-45 minutes (with crust)

Total Time: 5 hours