Can I use fresh vegetables instead of frozen?

Absolutely! Fresh peas and corn work great - just add them during the last hour of cooking so they don't get mushy. For carrots and potatoes, fresh is actually better since they hold up well to long cooking.

How do I prevent a soggy crust?

My trick? Make sure your filling isn't too watery before adding the crust. If it looks thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in. Also, don't skip those steam vents in the crust - they let moisture escape!

Can I make this without cream of chicken soup?

You bet! Mix 3 tbsp butter, 3 tbsp flour, and 1 cup milk for a homemade creamy base. It's a bit more work but just as delicious.

What size slow cooker works best?

I use a 6-quart, but 4-quart or larger will do. Just don't overfill - you need room for the crust to sit nicely on top without touching the lid.

Can I prep this the night before?

Totally! Assemble everything (except the crust) in the slow cooker insert and refrigerate overnight. In the morning, just pop it in the base and start cooking. Easy peasy!

Easy Slow Cooker Chicken Pot Pie in Just 6 Hours

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A comforting slow cooker chicken pot pie with tender chicken, vegetables, and creamy sauce.

Author: PureCookingJoy
Prep Time: 15 mins
Cook Time: 6 hours
Total Time: 6 hours 15 mins
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: American
Diet: Low Lactose

Ingredients

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2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup potatoes, diced
1/2 cup frozen peas
1/2 cup frozen corn
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp black pepper
1 refrigerated pie crust

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Instructions

Place chicken, carrots, potatoes, peas, and corn in the slow cooker.
In a bowl, mix cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, and black pepper.
Pour the mixture over the chicken and vegetables.
Cover and cook on low for 6 hours or high for 3 hours.
Unroll the pie crust and place it over the filling. Tuck the edges in.
Cover and cook for another 30 minutes until the crust is golden.

Notes

Use rotisserie chicken for quicker prep.
Add more broth if you prefer a thinner sauce.
Let it cool slightly before serving.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 680mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 50mg

Find it online: https://purecookingjoy.com/slow-cooker-chicken-pot-pie-recipe/