Description
This comforting Crock Pot Chicken Pot Pie recipe features tender chicken breasts simmered with vegetables and a creamy sauce, all made effortlessly in a slow cooker. Perfect for a cozy family dinner, it delivers classic pot pie flavors without the hassle of making crust from scratch. Serve with warm biscuits for a complete meal.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 cups frozen mixed vegetables (peas and carrots recommended)
Dairy & Fats
- 4 tablespoons butter, melted
- ½ cup half and half (can substitute heavy cream)
Proteins
- 2 lbs boneless, skinless chicken breasts
Seasonings & Others
- â…“ cup flour
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon onion powder
- 1 chicken bouillon cube
- Salt and pepper, to taste
- 1 (10.5 oz) can condensed cream of chicken soup
- 3 cups chicken broth
Instructions
- Sauté Vegetables and Create Roux: Add the diced onions, celery, and melted butter to the crock pot set on low heat and stir to combine. Sprinkle in the flour and stir thoroughly to form a roux. Next, mix in Worcestershire sauce, minced garlic, dried thyme, rosemary, and onion powder, ensuring all spices are evenly incorporated.
- Add Liquids: Gradually pour in the chicken broth a little at a time, stirring constantly with a silicone spatula to avoid lumps. Add the chicken bouillon cube and continue to mix until fully dissolved.
- Cook Chicken: Season both sides of the chicken breasts with salt and pepper, then place them into the crock pot. Cover and cook on high for 2 hours or on low for 4 hours to ensure the chicken is fully cooked and tender.
- Shred Chicken and Add Vegetables: Remove the chicken breasts from the crock pot and shred or dice them as preferred. Stir the frozen mixed vegetables and half and half into the crock pot, then add the chicken back in. Cover and cook on low for an additional 30 minutes to meld flavors.
- Finish with Cream of Chicken Soup: Stir in the condensed cream of chicken soup until fully incorporated. Heat through and serve the creamy chicken mixture with warm biscuits for a classic pot pie experience.
Notes
- You can substitute the half and half with heavy cream for a richer sauce.
- Using frozen mixed vegetables like peas and carrots adds color and texture to the dish.
- Serve with warm biscuits or store-bought pie crust for a traditional pot pie topping.
- Cooking times may vary based on crock pot brand and size; ensure chicken is cooked through before shredding.
