Crock Pot Chicken Pot Pie Recipe
This Crock Pot Chicken Pot Pie recipe brings together tender chicken, mixed vegetables, and a creamy sauce, all slow-cooked to perfection. Ideal for a comforting family meal, it’s a hands-off way to enjoy a hearty pot pie with minimal effort. Serve this chicken pot pie with biscuits for the perfect homestyle touch.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Diet: Gluten Free
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cubed)
- 1 cup carrots (sliced)
- 1 cup peas
- 1 cup potatoes (diced)
- 1 onion (chopped)
- 3 cups chicken broth
- 1 cup milk
- 1/4 cup flour
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 can refrigerated biscuits
Instructions
- Add chicken, carrots, peas, potatoes, and onion to the Crock Pot.
- Pour in the chicken broth, season with garlic powder, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and vegetables are tender.
- In a small bowl, whisk together milk and flour to create a slurry. Stir into the Crock Pot to thicken the sauce.
- Cook for an additional 30 minutes until thickened.
- Serve the chicken mixture with warm biscuits on top or on the side.
Notes
- You can use frozen mixed vegetables for convenience.
- For a thicker consistency, add more flour to the slurry.
- Biscuits can be baked separately or placed on top of the mixture in the Crock Pot towards the end.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
Find it online: https://elianarecipes.com/crock-pot-chicken-pot-pie-recipe/