Description
This Crockpot Chicken Pot Pie features tender chicken and fresh vegetables stewed together in a creamy broth, creating a heartwarming meal that’s simple to prepare. Perfect for busy weeknights, this dish offers comforting flavors in every bite, making it an ideal choice for family dinners and gatherings alike.
Ingredients
Scale
- 1 medium yellow onion
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon crushed rosemary
- 2 bay leaves
- 1¼ lbs boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 2 (10-ounce) cans cream of chicken soup
- 2 tablespoons cold water
- 2 tablespoons cornstarch
- salt
- freshly ground black pepper
- biscuits or rolls optional
Instructions
- Place the onion, celery, carrots, thyme, rosemary, and bay leaves in the crockpot.
- Lay the chicken breasts on top of the vegetables and season with salt and pepper.
- Pour the chicken broth around the chicken, being careful not to wash off the seasonings.
- Cover and cook on high for 1½-2 hours or low for 3-4 hours until the chicken and vegetables are tender.
- Remove the chicken and set it aside. Stir the cream of chicken soup into the mixture in the crockpot.
- In a small bowl, whisk together cold water and cornstarch until smooth, then add this to the crockpot mixture.
- Cover and cook on high for an additional 15-30 minutes until the mixture thickens.
- Dice or shred the cooked chicken and return it to the crockpot.
- Warm everything together for a few minutes before serving. Adjust seasoning with salt and pepper as needed. Serve with warm biscuits.
Notes
Feel free to add other vegetables such as peas or green beans for extra flavor and nutrition.
For a thicker consistency, allow the dish to simmer longer after adding the cornstarch mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg