I love chicken pot pie, and I love my crock pot, so it stands to reason that I would love this recipe, modified from allrecipes. I served my Crock Pot Chicken Pot Pie Stew over warm biscuits, and everyone in the family gobbled it up the first night. On the second night, I had a bowl of stew without the biscuits, which was also delicious.
My husband says this recipe tastes more like chicken and dumplings than pot pie, which I’m sure is because I served it over biscuits. It’s true, if you like chicken and dumplings, you should make this Crock Pot Chicken Pot Pie Stew. You should also make extra biscuits while you’re at it, if your family is crazy about biscuits like mine is!
Crock Pot Chicken Pot Pie Stew
- 2 pound boneless, skinless chicken breasts or thighs, cut into cubes
- 10 medium red potatoes, cut into 1 inch cubes
- 2 garlic cloves, minced
- 1 small bag (8 oz) baby carrots (I cut the carrots in half)
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cans condensed cream of chicken soup
- 2 chicken bullion cubes
- 1 teaspoons ground black pepper
- 1 (16 ounce) bag frozen mixed vegetables
- Combine all ingredients except mixed vegetables in slow cooker.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Add in the mixed vegetables, and cook, covered, for another hour.
This recipe was great for our family. It made a huge pot of stew, and it served just as well for leftovers. I added onion powder, and used half cream of chicken soup, and half cream of mushroom soup. I used no chicken bouillon, just one tub of chicken stock. I would make this again anytime. For a good winter comfort food, it fit the bill!!
This was pretty good. I did not add broth as suggested by some (allrecipes) reviewers and I'm glad I didn't. Ours turned out nice and thick, which I think is important for stew and pot pie texture. I ended up adding a bit more salt at the end, which turned out fine (I'd rather under salt and have to add later). Served over buttermilk biscuits which made my hubby very happy.
Our family loved this meal. We used russet potatoes instead of red. Everyone are it for days and I could have kept eating on it for at least a few more days!!! Yummy!!!
This is a very hearty meal, and is great on it's own or over biscuits. It also freezes well, which is a great option for a recipe this huge, especially if your kids have a low tolerance for leftovers like mine. Feel free to modify the vegetables in the recipe, or to sneak more in, which I always do.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Chicken Pot Pie Stew recipe.
11 thoughts on “Crock Pot Chicken Pot Pie Stew”
Oh sweet Jesus, I want this like RIGHT this second! YUM. Pinning this recipe right now!-Ashley
Get it in your belly!
This is on my grocery list for this week and the “make and freeze before baby” list. From my family to yours, thank you for the carbs.
Potatoes on top of biscuits? Carbs with a side of carbs. Frozen meals in anticipation of baby? Look at you all prepared!
Lets put this on the list with the chicken and noodles and the cheesy tater tot casserole. Cant wait!
It is definitely in that comfort food family! I need that chicken and noodles recipe again. I can’t find it anywhere!
Amy I left it on your wall on Facebook! 🙂
The flavor wasn’t as good as I thought it should be. I added alittle more pepper and Italian seasoning. A pinch of Cayenne pepper, salt and white sugar. Three bay leaves. My family loved this meal. And top with cheddar cheese. I would make this again. Bring on the Fall weather.
Just curious about what you do with the boullion cubes…thanks!