Description
This comforting Crock Pot Chicken Pot Pie recipe combines tender chicken, mixed vegetables, and a creamy sauce, all slow-cooked to perfection in your crock pot. Ideal for busy days, it offers warm, hearty flavors without the hassle, finished off perfectly when served with flaky biscuits.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
Fats and Flour
- 4 tablespoons butter (melted)
- â…“ cup flour
Liquids and Broth
- 3 cups chicken broth
- 1 chicken bouillon cube
- ½ cup half and half (can sub heavy cream)
Seasonings
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon onion powder
- Salt and pepper (to taste)
Main Ingredients
- 2 lbs. boneless skinless chicken breasts
- 3 cups frozen mixed vegetables (peas and carrots recommended)
- 1 (10.5 oz.) can condensed cream of chicken soup
Instructions
- Prepare the Base: Add the diced onions, celery, and melted butter to the crock pot set on low heat. Stir to combine, then sprinkle in the flour and mix well to form a roux-like base. Incorporate Worcestershire sauce, minced garlic, dried thyme, rosemary, and onion powder evenly into the mixture.
- Add Broth and Bouillon: Gradually pour in the chicken broth a little at a time, stirring continuously with a silicone spatula to ensure smoothness. Add the chicken bouillon cube and stir until fully dissolved.
- Cook the Chicken: Season the chicken breasts on both sides with salt and pepper. Place them into the crock pot, cover, and cook on high for 2 hours or on low for 4 hours, allowing the chicken to become tender and cook thoroughly.
- Shred Chicken and Add Vegetables: Remove the cooked chicken breasts and shred or dice them as preferred. Stir the frozen mixed vegetables and half and half into the crock pot. Return the shredded chicken to the crock pot and cook on low for an additional 30 minutes to meld the flavors.
- Finish with Cream Soup and Serve: Stir in the condensed cream of chicken soup to the mixture until well combined and heated through. Serve the hearty chicken pot pie filling alongside warm biscuits for a complete meal.
Notes
- You can substitute heavy cream for the half and half for a richer texture.
- Frozen mixed vegetables can be varied to include corn, green beans, or peas and carrots as preferred.
- For extra creaminess, use full-fat cream of chicken soup instead of the condensed variety.
- Serve with homemade or store-bought biscuits to complement this crock pot dish perfectly.
