Crockpot Chicken Pot Pie
Chicken pot pies are a staple in many homes—they started as a way to use up leftovers but have evolved into a meal all their own. It's always been a favorite comfort food. Since tamale pie and lasagna transferred well to crockpot cooking, a chicken pot pie should too. This experiment was a success! It was easy to assemble, and the creamy, savory gravy-like sauce with tender chicken is adored. With a few household staples and slow cooking time, this recipe might win you over too!
Chicken pot pies are a staple in many homes—they started as a way to use up leftovers but have evolved into a meal all their own. It's always been a favorite comfort food. Since tamale pie and lasagna transferred well to crockpot cooking, a chicken pot pie should too. This experiment was a success! It was easy to assemble, and the creamy, savory gravy-like sauce with tender chicken is adored. With a few household staples and slow cooking time, this recipe might win you over too!
- 1 small onion chopped
- 1/4 cup all purpose flour
- 1 cup chopped celery
- 1/2 cup heavy cream
- 2 teaspoons garlic salt
- 1 teaspoon celery salt
- 1/2 teaspoon poultry seasoning
- 1 (8 ounce) package baby carrots
- 4 large skinless boneless chicken breast halves cut into cubes
- 10 medium red potatoes quartered
- 2 (26 ounce) cans condensed cream of chicken soup
- 3 to 6 cubes chicken bouillon (if desired, can use less to cut down salt)
- 1 tablespoon ground black pepper (can use less, if desired)
- 1 (16 ounce) package frozen mixed vegetables (broccoli, peas, green beans, or your favorite mix)
- 1 package ready-made biscuits (i used pillsbury grands), if desired
- Carbohydrate 63.2680570538644 g
- Cholesterol 13.5858333506443 mg
- Fat 4.39746751453707 g
- Fiber 7.02811047174281 g
- Protein 7.90616969169905 g
- Saturated Fat 2.44834253283785 g
- Serving Size 1 1 Serving (404g)
- Sodium 236.502076555541 mg
- Sugar 56.2399465821216 g
- Trans Fat 0.391231953641197 g
- Calories 314 calories
Step-by-step
- In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour.
- Add chicken, potatoes, chicken soup, chicken bouillon, poultry seasoning, garlic salt, celery salt, and black pepper. Stir to combine,
- Cook on High for 6-7 hours.
- Stir the frozen mixed vegetables and heavy cream into the slow cooker, and cook 1 hour more.
- Serve with biscuits, if desired.
Adding flour directly to cold liquid ingredients without first tossing the root vegetables creates stubborn lumps that refuse to dissolve during cooking. Tossing the chopped onions, carrots, and celery with the all-purpose flour before adding liquids coats the starches and helps disperse them evenly as the thermal energy rises.
Dietary Adjustments
Modifying this homestyle dish for various dietary requirements involves straightforward ingredient swaps without sacrificing the rich consistency. To reduce sodium levels substantially, omit the commercial bouillon cubes entirely and replace the canned condensed soup with an equal volume of homemade unsalted stock thickened with a cornstarch slurry. Dairy-free adaptations require exchanging the heavy cream for full-fat canned coconut milk at a one-to-one ratio during the final hour of heating, which preserves the velvety mouthfeel.
- Ensure the slow cooker capacity is at least 6 quarts to prevent overcrowding and uneven heating across the cubed poultry and dense red potatoes.
- Stir the frozen mixed vegetables in only during the final 60 minutes of the 7-hour cooking window to retain their bright color and crisp texture.
- Store leftover portions in airtight glass containers in the refrigerator for up to 4 days, reheating thoroughly to an internal temperature of 165 degrees Fahrenheit before serving with fresh biscuits.
