Dairy free

Crock pot chicken pot pie

Name: Crock pot chicken pot pie
Total time: 45 min
Yield: 20 servings
Ingredients: 4 boneless skinless chicken breast; 1 large can cream of chicken soup; 4 medium new potatoes; 350 g frozen peas-carrots mix shopping list; 20 servings salt and pepper; 4 pie crust

A dairy-free Crock Pot Chicken Pot Pie recipe that serves 20 people, featuring ingredients such as egg white, condensed cream of chicken soup, pie crusts, and peas and carrots. This recipe is ready in approximately 45 minutes and has received positive feedback from 15 individuals. Perfect for a cozy family dinner or potluck gathering, this dish offers a good source of vitamins and minerals.

Ingredients

boneless skinless chicken breast

cream of chicken soup

1 large can

new potatoes

4 medium

frozen peas-carrots mix shopping list

350 g

salt and pepper

20 servings

pie crust

Method

In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well.
Add additional salt and pepper if desired.
Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking. Preheat oven to 40
Prepare pie crusts. Spoon chicken filling into pie crust.
Top with pie crust.
Cut slits into the top crust to vent steam during baking.
Cut excess crust from edges and pinch to seal.
Brush with egg white or melted butter and bake for 20-30 minutes until crust is fully cooked and golden brown on top.
Allow pies to cool for at least 10 minutes before cutting. Best served hot.