Slow Cooker Directions: Place all ingredients (no need to add any water) except the crusts in the slow cooker, stirring to combine well. Cut and gently set the crusts to fit snugly over the top of the filling (if you are using a round slow cooker, you may only need one crust). Cook on low for 6 - 7 hours or on high for 3 - 4 hours.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the onion, peel and dice the carrots and the potatoes, slice the celery, dice and refrigerate the chicken, turkey or tofu, defrost the pie crusts, if frozen, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Top the filling with a lot of freshly ground black pepper.
Tip: This pie can be piping hot when you first remove it from the oven.If you have younger kids and want to ensure they don’t burn their mouths, try to time the recipe to give the pie 10 – 15 minutes to cool after baking.
Nutritional Information Per Serving (% based upon daily values): Calories 266, Total Fat: 12g, 18%; Saturated Fat: 4g, 20%; Cholesterol: 18mg, 6%; Sodium: 391mg, 16.5%; Total Carbohydrate: 31g, 10.5%; Dietary Fiber: 3g, 10%; Sugar: 4g; Protein: 9g
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