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Crock Pot Chicken Pot Pie (NO CONDENSED SOUP)

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5 from 1 review

Crock pot chicken pot pie is a savory and comforting dish made with tender chicken and vegetables in a creamy sauce, slow-cooked to perfection in the crock pot. It's a hearty meal with buttery, flaky biscuits that is sure to satisfy your taste buds. Perfect for a cozy family dinner!

Ingredients

Units Scale
  • 1 1/2 lbs. boneless, skinless chicken breast
  • 2 tablespoons butter, diced
  • 1 small yellow onion, diced
  • 16 oz. bag of frozen mixed veggies (carrots, peas, corn, green beans)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon rubbed sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon Better Than Bouillon (roasted chicken flavor)
  • 3 cups chicken broth
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
  • Kosher salt
  • fresh cracked pepper to taste
  • 16.3 oz. container refrigerated biscuit dough
  • fresh chopped parsley for garnish

Instructions

  1. Add chicken breast, butter, onion, Italian seasoning, sage, garlic powder, onion powder, and a couple large pinches of salt and pepper to a 9x13 crock pot (or any crock pot 3.5 quarts or slightly larger). Then add frozen veggies. Stir the Better Than Bouillon into the broth and gently pour it over everything. Add in bay leaves.
  2. Cover and cook on high for 2-3 hours or on low for 4-5 hours or until the veggies and chicken are tender. Use tongs to remove the chicken.
  3. Stir in the heavy cream and cornstarch slurry keeping the crock pot on high.
  4. Dice chicken and add it back to the crock pot. Cover and cook on high for another 30 minutes or until it thickens to your liking.
  5. Bake biscuits according to the package directions while the casserole is thickening.
  6. Remove bay leaves if possible. Season to taste with salt and pepper.
  7. Ladle chicken pot pie mixture into bowls, garnish with parsley, and serve with golden brown biscuits. Enjoy!

Equipment

Notes

  • Once the pot pie is done, the creamy sauce may seem thin at first but this is likely just because of how warm it is. As the sauce cools to the point where you can eat it, it will thicken beautifully.
  • To make a cornstarch slurry, stir 2 tablespoons of cornstarch into 2 tablespoons of cold water until the cornstarch completely dissolves and the slurry is smooth. If you want a thicker sauce add an extra tablespoon of cornstarch and an extra teaspoon or two of water. 

Nutrition

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