Crock Pot Pot Pie

"Use your crock pot to make a delicious homemade pot pie!"
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
6hrs 15mins
Ingredients:
11
Yields:
2 pot pies
Serves:
8-10
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ingredients

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directions

  • Combine chicken, soup, milk, potatoes, onions and spices in crock pot.
  • Cook on low for 6 Hours.
  • Add package of peas and carrots- cook for 10 minutes longer.
  • Transfer to pie plate.
  • Cover with crescent rolls.
  • Bake according to crescent roll's package.

Questions & Replies

  1. what do i do with the 2nd tupe of dough
     
  2. Can I make this on the stove instead of in the crockpot?
     
  3. My questions are: 1. If using the top and bottom pie crust, is it okay to put the hot mixture from the crockpot into the pie crust? 2. Or do you bake the bottom pie crust first? Doesn't it get soggy? 4. Since the mixture is already cooked, when you put it into the pie shell, aren't you just trying to get the top and bottom pie crusts cooked? I guess I'm just confused about HOW to do this in the crockpot but still use the top and bottom pie crusts. Since the
     
  4. Seasoning measurements? And any particular order of operations? Seasoning At the bottom or in between veggies?
     
  5. Does the chicken need to be cooked before putting in crockpot or can it be raw and just cut up?
     
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Reviews

  1. We loved this recipe, though I made a couple of changes. I used prepared pie crusts on the top and the bottom and I used a packet of Hidden Valley Ranch seasoning (simply because I had it on hand). I don't like peas, so I did frozen carrots and frozen broccoli. The filling came out so good and I was totally impressed with myself! I highly recommend this recipe. You can follow the basics and make alterations to suit your liking. I will be making this again very soon!
     
  2. This was delicious! Here are the changes I made that worked out well:<br/>- Used fat free half and half instead of milk <br/>- Used ranch recipe soup & dip mix instead of italian seasoning, garlic and paprika <br/>- Added other veggies with frozen peas and carrots--I added 8 oz of frozen peas and carrots as well as at least a cup total of broccoli, red bell pepper and celery. <br/>- I used a square 9x9 casserole dish. I greased the dish with butter and lined the bottom of the pan with one of the dough packages. I then cooked that most of the way then added the filling and topped it all off with the remaining package of dough and placed it back in the oven to bake the top
     
  3. We really like this one. It is very easy and tasty. I agree that a good helping of garlic is a great addition. I also think it needs salt. We use the cresent rolls, but only one package. We just lay them out in one big sheet, sprinkle with cheese, and cook until browned. Then we just cut pieces of the bread to suit the helping of the pot pie. The crust does not get soggy for leftovers (which we also enjoy).
     
  4. Delicious!! This took a long time because of all the cutting, but it was worth it. I boiled the chicken breasts in chicken bouillon and then chopped them into smaller pieces. I found that I only needed two medium potatoes. Like others, I poured the mix into a prepared pie crust and then covered it with another crust. In all it baked for 30-40 minutes at 350. Everyone devoured it & I received much praise! Thank you!
     
  5. Thanks for the Awesome recipe. I think some people may be confused because it is so easy to make. I used canned sliced potatoes and since I only had one can of Cream of Chicken I used Cream of Mushroom for the other. I used low sodium to help cut it down some then let people season per taste. I agree the spices did not seem just right but it is a great start and certainly a HUGE time saver. Before I added the peas and carrots, I took some tongs and stirred it up. The Chicken just fell apart and mixed in great. If you have any large chunks just use the tongs to break it up. Since I like a bottom and top crust I followed some other reviewers tips and used the refrigerated pie crusts. I put the bottom crust in and baked it a few minutes before filling it. I am giving 5 stars.
     
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Tweaks

  1. This was delicious! Here are the changes I made that worked out well:<br/>- Used fat free half and half instead of milk <br/>- Used ranch recipe soup & dip mix instead of italian seasoning, garlic and paprika <br/>- Added other veggies with frozen peas and carrots--I added 8 oz of frozen peas and carrots as well as at least a cup total of broccoli, red bell pepper and celery. <br/>- I used a square 9x9 casserole dish. I greased the dish with butter and lined the bottom of the pan with one of the dough packages. I then cooked that most of the way then added the filling and topped it all off with the remaining package of dough and placed it back in the oven to bake the top
     
  2. Liked by our entire family. Made a few changes only because it was what we had on hand. Used onion soup mix instead of spices and fresh onion and used two pie crusts instead of one crescent crust. Very good. Thank you for the recipe!
     

RECIPE SUBMITTED BY

Hi all. I'm a 42 year old mother of two girls in their lower 20's. I love trying new recipes and cooking. I also love God and am a deacon in the Presbyterian church.
 
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