The easiest and most delicious chicken pot pie, ready for any night of the week. Slow cook the chicken until it shreds, stir in your favorite veggies and gravy, then bake it under a pie crust until golden brown.
Ingredients
- 4 chicken breasts
- Seasoning of choice (I used Kinder’s Buttery Garlic)
- 1.5 cups chicken broth
- Favorite veggies
- 1 jar chicken gravy
- Butter and flour slurry, to thicken (optional)
- Pie crust, for the bottom and the top
Steps
- Season the chicken breasts with your seasoning of choice. Add them to the slow cooker with the chicken broth.
- Let it cook in the Ninja until the chicken is tender enough to shred.
- Shred the chicken, then add your favorite veggies and the jar of chicken gravy. Stir in a butter and flour slurry to thicken, if you want.
- Pour the filling over a pie crust in your baking dish and top with pie crust. Cut a few slits in the top so steam can escape.
- Bake at 450° for 10 to 15 minutes, or until the crust is golden brown.
- Serve it up.
Linewife notes
- Cook until it shreds: The slow cooker does the work. Don’t rush the chicken.
- Your veggies, your call: Use whatever you have. That’s the whole point of a weeknight pot pie.
- Watch the crust: 10 to 15 minutes at 450° is plenty. Pull it when it’s golden brown.
Shop this recipe
The Ninja PossibleCooker PRO I use to slow cook the chicken, and the oval baking dish I bake the pot pie in.
Affiliate links. As an Amazon Associate, I earn from qualifying purchases.