Ingredients for Slow Cooker Chicken Pot Pie
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon seasoning salt
- Boneless Skinless Chicken Breasts
- Frozen Mixed Vegetables
- Potatoes
- Garlic Clove
- 2 cups chicken broth
- 1 cup water
- 2 large eggs
- 1/2 cup milk
- 1 cup pancake mix
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How to Make Slow Cooker Chicken Pot Pie
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, whisk together 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon seasoning salt.
- Add 2 cups cubed cooked chicken to the flour mixture and toss to coat.
- Stir in 2 cups chopped carrots, 2 cups chopped potatoes, 1 cup chopped celery, and 4 cloves minced garlic.
- Pour in 2 cups chicken broth and 1 cup water. Mix well to combine.
- Transfer the mixture to your slow cooker. Stir occasionally. Cook on low for 8 hours.
- **Prepare the topping:** In a separate bowl, whisk together 2 large eggs, 1/2 cup milk, and 1 cup pancake mix until smooth.
- Remove the slow cooker's stoneware insert from the base.
- Gently pour the topping batter evenly over the chicken pot pie filling.
- Carefully transfer the stoneware insert to the preheated oven.
- Bake for 15-20 minutes, or until the topping is golden brown and set.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
5g
Fat
8g
Carbs
19g
