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Crock Pot Chicken Pot Pie Recipe

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4.2 from 3 reviews

  • Author: Emma
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings

Description

This Crock Pot Chicken Pot Pie offers a comforting, creamy chicken and vegetable filling cooked slowly in a crock pot, perfect for an easy, satisfying meal. With tender chicken breasts simmered alongside aromatic vegetables and herbs, enriched with a blend of creamy half and half and condensed soup, it creates a delicious filling ideal for serving with biscuits or crust.

Ingredients

Vegetables and Aromatics

  • 1 small yellow onion (diced)
  • 2 ribs celery (diced)
  • 3 cloves garlic (minced)
  • 3 cups frozen mixed vegetables (peas and carrots recommended)

Dairy and Butter

  • 4 tablespoons butter (melted)
  • ½ cup half and half (can substitute heavy cream)
  • 1 (10.5 oz.) can condensed cream of chicken soup

Seasonings and Spices

  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon onion powder
  • Salt and pepper (to taste)

Meat and Broth

  • 2 lbs boneless skinless chicken breasts
  • 3 cups chicken broth
  • 1 chicken bouillon cube

Thickening Agent (Optional)

  • ⅓ cup flour
  • ¼ cup cornstarch (optional, for thickening)

Instructions

  1. Prepare the Base: Add the diced onion, celery, and melted butter to the crock pot set on low heat. Stir to combine all ingredients thoroughly. Sprinkle the flour over the vegetables and butter mixture, stirring well to evenly coat and form a roux-like base. Add Worcestershire sauce, minced garlic, dried thyme, rosemary, and onion powder, mixing everything together for flavor development.
  2. Add Broth and Seasoning: Gradually pour in the chicken broth a little at a time while stirring continuously with a silicone spatula to blend the flour mixture into the liquid smoothly. Finally, crumble and add the chicken bouillon cube, stirring until fully dissolved.
  3. Cook the Chicken: Season the chicken breasts on both sides with salt and pepper to your taste. Place the seasoned chicken into the crock pot ensuring they are submerged in the liquid. Cover and cook on high for 2 hours or on low for 4 hours, allowing the chicken to cook through and absorb the flavorful broth.
  4. Shred and Add Vegetables: Remove the cooked chicken breasts from the crock pot and shred or dice them into bite-sized pieces. Stir the frozen mixed vegetables into the crock pot liquid, then pour in the half and half to add creaminess. Return the shredded chicken to the crock pot and continue cooking on low for an additional 30 minutes to meld flavors and heat the vegetables through.
  5. Finish with Cream of Chicken Soup: Stir in the condensed cream of chicken soup thoroughly, which adds a rich texture and flavor boost. Serve the hearty filling alongside freshly baked biscuits or as is for a comforting meal.
  6. Optional Thickening: If you prefer a thicker filling, combine ¼ cup cornstarch with ¼ cup cold water in a small container with a lid; shake well to mix. Stir this slurry into the crock pot filling while cooking on high heat, cover, and allow to thicken for 5 minutes before serving.

Notes

  • Using condensed cream of chicken soup brings rich flavor and creaminess; however, you can substitute with homemade white sauce if desired.
  • The optional cornstarch thickening step helps if the filling is too thin after cooking.
  • Serve the crock pot filling warm with biscuits, pie crust, or puff pastry for a complete chicken pot pie experience.
  • Adjust seasoning to taste, adding more salt and pepper if needed before serving.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://myeasyplate.com/crock-pot-chicken-pot-pie-recipe/