Slow-cooker Chicken Pot Pie

This slow-cooker chicken pot pie recipe is an easy and delicious slow cooker recipe your whole family will love. If you like chicken pot pie, you are going to love this simple to make, tasty, and satisfying crock-pot version. Try this fabulous chicken recipe for dinner tonight!

Slow-cooker Chicken Pot Pie Recipe

Cathy C was kind enough to share this recipe for Slow-cooker Chicken Pot Pie! Slow-cooker recipes are fabulous because you can prep the night before, put the slow-cooker pot in the refrigerator, then in the morning before work or appointments, bring out the slow-cooker pot, insert it into the slow-cooker heating element and when you come home after a long day, dinner is ready and waiting for you!

Slow-cooker Chicken Pot Pie tips and notes:

● This recipe originally appeared on my old blog many years ago. The photos have been retaken, and the pictures currently in this post have replaced Cathy’s original photographs.

● A few modifications have been made to that original recipe: fresh onion, chicken broth (listed originally as an option), and corn starch are the changes.

If you like slow cooker meals, you will want to try these terrific slow-cooker recipes:

● Slow Cooker London Broil Recipe
● Slow Cooker Recipe: Root Beer Barbecue Pulled Pork
● Slow Cooker Recipe: Tex-Mex Chicken Stew

Slow-cooker Chicken Pot Pie Ingredients:

● 4 cups Potatoes, peeled and diced (or scrubbed and skins on, diced)
● 3 cups Baby Carrots, cut in half
● 4 boneless, skinless Chicken Breast Halves
● 1 tsp Garlic Salt
● Pinch Black Pepper
● ½ cup Fresh Onion, sliced or minced (or 1 TBSP Dry Onion Flakes)
● 2 cans Cream of Chicken Soup (10.75-ounce size)
● 1½ cups Frozen Peas
● ½ cup Chicken Broth
● 2 tsp Corn Starch
● 6 Refrigerator Biscuits (or English Muffins)
● ½ cup Shredded Cheese

Slow-cooker Chicken Pot Pie Fry Mise en Place:

● Measuring Cup
● Peeler
● Knife
● 12 cup Slow Cooker
● Cutting Board
● Toaster
● Spoon

Slow-cooker Chicken Pot Pie Ingredients:

1. Fill 12-cup slow cooker half full of vegetables by dicing potatoes and place in the bottom of the cooker.
2. Cut carrots into 1-inch pieces and add to cooker.

3. Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste, and fresh onion.
4. Spread with condensed cream of chicken soup.
5. Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender.
6. To check for doneness, insert a knife to the bottom of the cooker, piercing vegetables.

7. Cut chicken into shreds or pieces using two knives in a scissor action.
8. Stir in frozen peas.
9. Stir in chicken broth thickened with corn starch to create desired broth consistency.
10. Replace lid and allow heating for 20-30 minutes longer.

11. Split biscuits or English muffin in half and toast. To toast large amounts, place biscuits on a cookie sheet under the broiler unit in the oven until toasty brown.
12. Serve over toasted muffins or biscuits and sprinkle with shredded cheese.

Yield: 1

Slow-cooker Chicken Pot Pie

Print

An easy and delicious slow cooker recipe I hope your whole family will love.

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Total Time 5 hours 50 minutes

Ingredients

• 4 cups Potatoes, peeled and diced (or scrubbed and skins on, diced)
• 3 cups Baby Carrots, cut in half
• 4 boneless, skinless Chicken Breast Halves
• 1 tsp Garlic Salt
• Pinch Black Pepper
• ½ cup Fresh Onion, sliced or minced (or 1 TBSP Dry Onion Flakes)
• 2 cans Cream of Chicken Soup (10.75-ounce size)
• 1½ cups Frozen Peas
• ½ cup Chicken Broth
• 2 tsp Corn Starch
• 6 Refrigerator Biscuits (or English Muffins)
• ½ cup Shredded Cheese

Instructions

1. Fill a 12-cup slow cooker half full of vegetables by dicing potatoes and place in the bottom of the cooker.
2. Cut carrots into 1-inch pieces and add them to the cooker.
3. Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste, and fresh onion.
4. Spread with condensed cream of chicken soup.
5. Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender.
6. To check for doneness, insert a knife to the bottom of the cooker, piercing vegetables.
7. Cut chicken into shreds or pieces using two knives in a scissor action.
8. Stir in frozen peas.
9. Stir in chicken broth thickened with corn starch to create desired broth consistency.
10. Replace lid and allow heating for 20-30 minutes longer.
11. Split biscuits or English muffins in half and toast. To toast large amounts, place biscuits on a cookie sheet under the broiler unit in the oven until toasty brown.
12. Serve over toasted muffins or biscuits and sprinkle with shredded cheese.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 480Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 1205mgCarbohydrates: 53gFiber: 5gSugar: 6gProtein: 29g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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