Slow Cooker Pot Pie
A hearty slow-cooked pot pie, perfect for utilizing leftover chicken or turkey, finished with a baked golden crust.
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Instructions
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Combine cooked chicken or turkey, chicken broth, 1/2 tsp salt, 1/2 tsp pepper, celery, onion, bay leaf, potatoes, and mixed vegetables in a slow cooker.
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Cook on low for 7-9 hours or on high for 3.5-4.5 hours; then remove the bay leaf.
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Preheat oven to 375 F.
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Whisk milk and flour, then stir into the slow cooker filling along with the remaining 1/2 tsp salt, 1 tsp pepper, and poultry seasoning.
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If the slow cooker liner is not oven-safe or too large, transfer the mixture to a casserole dish.
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Place a 9-inch pie crust over the mixture.
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Bake uncovered for 15-20 minutes, or until the crust is golden brown.