Description
This comforting Crock Pot Chicken Pot Pie recipe offers a creamy, hearty filling made with tender chicken, mixed vegetables, and a flavorful blend of herbs, all slow-cooked to perfection. Ideal for busy days, it requires minimal prep and provides a delicious homemade pot pie experience without the hassle of making crust from scratch.
Ingredients
Scale
Vegetables & Aromatics
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Butter & Flour
- 4 tablespoons butter, melted
- â…“ cup flour
Liquids & Broth
- 3 cups chicken broth
- 1 chicken bouillon cube
- ½ cup half and half (can substitute heavy cream)
Proteins & Seasonings
- 2 lbs boneless skinless chicken breasts
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon onion powder
- Salt and pepper, to taste
Frozen & Canned
- 3 cups frozen mixed vegetables (peas and carrots recommended)
- 1 (10.5 oz) can condensed cream of chicken soup
Optional Thickener
- ¼ cup cornstarch
- ¼ cup cold water
Instructions
- Prepare the Base: Add the diced onions, celery, and melted butter into the crock pot set on low heat. Stir together to combine all ingredients evenly. Then sprinkle in the flour, stirring continuously to avoid lumps. Mix in Worcestershire sauce, minced garlic, dried thyme, rosemary, and onion powder, ensuring all seasonings are well incorporated.
- Add Broth and Bouillon: Gradually pour in the chicken broth, adding a little at a time while stirring with a silicone spatula to create a smooth paste. Crumble in the chicken bouillon cube and blend thoroughly.
- Cook the Chicken: Season both sides of the boneless skinless chicken breasts with salt and pepper to taste. Place the seasoned chicken breasts into the crock pot. Cover the pot and cook on high for 2 hours or on low for 4 hours, until the chicken is fully cooked and tender.
- Shred and Add Vegetables: Remove the cooked chicken from the crock pot and shred or dice it into bite-sized pieces. Stir the frozen mixed vegetables into the crock pot base, then add the half and half. Return the shredded chicken into the pot. Cover and cook on low for an additional 30 minutes to meld the flavors.
- Finish the Filling: Stir in the condensed cream of chicken soup thoroughly into the mixture. Heat until everything is warmed through and combined. Serve the filling hot with fresh biscuits or pie crust as desired.
- Optional Thickening Step: For a thicker filling, combine ¼ cup cornstarch with ¼ cup cold water in a small container. Shake well to dissolve the cornstarch completely. Stir this slurry into the crock pot filling, increase heat to high, cover, and cook for 5 more minutes until the mixture thickens to your preferred consistency.
Notes
- You can substitute heavy cream for half and half for a richer filling.
- Use frozen peas and carrots for a classic vegetable mix, or swap with other favorites like corn or green beans.
- If you prefer a lower sodium dish, use low-sodium chicken broth and cream of chicken soup.
- Serve with biscuits, crust, or puff pastry for a traditional pot pie experience.
- The optional cornstarch slurry significantly thickens the filling if desired.
