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Slow Cooker Chicken & Veggie Pot Pie


6-7 Cups Frozen Veggies (I used Corn, Fiesta Blend Veggies, and Potatoes)
16 oz Chicken Broth
1/4 C Flour
1 t Garlic Powder
1 t Kosher Salt
1 t Black Pepper
1 lb Boneless Skinless Chicken Breast
1/4 C Water
1/4 C Cornstarch
1 Pie Crust
Cheese to taste

Put veggies in the bottom of a slow cooker. Add in flour, garlic powder, salt, and pepper. Mix well to coat. Stir in broth and until well mixed with flour. Add in chicken and cover it with the veggie mix. Cook on high for 4 hours. Pull out chicken and shred.

Mix together cornstarch and water and then stir in with shredded chicken and veggies. Transfer to a pie plate and cover with pie crust.

Bake according to pie crust directions until golden. Top with cheese.

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