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Crock Pot Chicken Pot Pie

A creamy and comforting chicken pot pie made effortlessly in a Crock Pot, perfect for busy weeknights or cozy dinners.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 1 small yellow onion, diced Adds sweetness and depth to the dish.
  • 2 ribs celery, diced A classic aromatic that adds crunch and an earthy taste.
  • 4 tablespoons butter, melted For richness and flavor.
  • 1/3 cup flour Helps to thicken the sauce; all-purpose flour is recommended.
  • 1 teaspoon Worcestershire sauce Adds umami flavor.
  • 3 cloves garlic, minced For a fragrant kick.
  • 1/2 teaspoon dried thyme Herbs that complement chicken beautifully.
  • 1/2 teaspoon dried rosemary Herbs that complement chicken beautifully.
  • 1/2 teaspoon onion powder For an extra layer of onion flavor.
Main Ingredients
  • 3 cups chicken broth Use low-sodium broth for better salt control.
  • 1 cube chicken bouillon Intensifies the flavor.
  • 2 lbs. boneless skinless chicken breasts The star of the dish; rotisserie chicken can also work.
  • 1/2 cup half and half Can substitute with heavy cream or coconut milk.
  • 3 cups frozen mixed vegetables (peas and carrots) Convenient and nutritious.
  • 1 10.5 oz. can condensed cream of chicken soup Adds a creamy texture.
  • 1/4 cup cornstarch Optional for thickening.
Seasoning

Method
 

Preparation
  1. Add the diced onions, celery, and melted butter to the Crock Pot over low heat. Stir to combine before sprinkling in the flour and stirring until smooth.
  2. Stir in the Worcestershire sauce, minced garlic, thyme, rosemary, and onion powder until incorporated.
  3. Gradually pour in the chicken broth while stirring continuously. Add chicken bouillon and mix until dissolved.
  4. Season chicken on both sides with salt and pepper. Place into the Crock Pot and cover to cook on high for 2 hours or low for 4 hours.
Shred and Combine
  1. Once cooked, remove the chicken and shred it. Stir in frozen mixed vegetables and half and half before returning the chicken to the pot. Cover and cook on low for 30 more minutes.
  2. Stir in the cream of chicken soup until fully integrated. For a thicker filling, combine cornstarch with cold water, add it to the filling, and cook on high for 5 more minutes.
Serve
  1. Serve hot, alongside biscuits or crusty bread for a complete experience.

Notes

Avoid overcooking chicken; it should shred easily. Use silicone spatulas to prevent scratching the pot surface. Check seasoning before serving.