Crockpot Chicken Pot Pie Stew
Creamy, comforting, and impossibly easy to make, this Crockpot Chicken Pot Pie Stew is the kind of meal that wraps your family in a warm, savory hug.
Servings: 6 servings
Equipment
- Crockpot
- Mixing Bowl
- Cutting Board
- Forks
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts Raw, trimmed if needed
- 2 cans Cream of chicken soup 10.5 oz cans, room temperature for easier whisking
- 1 cup Chicken broth Low-sodium recommended
- 12 oz Frozen mixed vegetables No need to thaw
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Chicken bouillon powder
- Black pepper To taste
- 1 can Refrigerated biscuits or puff pastry Baked according to package directions for serving
Instructions
- In the crockpot, whisk together the cream of chicken soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, chicken bouillon powder, and black pepper until well combined.
- Nestle the chicken breasts into the mixture, pushing them slightly under the surface.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
- Carefully remove the chicken breasts from the crockpot and shred them with two forks, then return the shredded chicken to the crockpot.
- Bake the biscuits or puff pastry separately according to package directions until golden brown.
- Spoon the creamy chicken filling into bowls and top each serving with a warm biscuit or piece of puff pastry.
Notes
Store leftovers in an airtight container for up to 3–4 days. The stew can be frozen for up to 3 months.