Chicken Pot Pie Stew
Prep time: 30 mins
Total time: 5 hours 30 mins
  • 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
  1. Combine all ingredients except mixed vegetables in slow cooker.
  2. Cover and cook on low for 6-7 hours or high for 4-5 hours.
  3. 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.
Recipe by Funny Is Family at