crock pot chicken pot pie
This easy Crock Pot chicken pot pie is prepared with boneless, skinless chicken breasts, onions, celery, and carrots in a creamy broth seasoned with thyme and rosemary. Serve with homemade or store-bought biscuits for the ultimate pot pie recipe.
prep time
10 Min
cook time
2 Hr 30 Min
method
Slow Cooker Crock Pot
yield
4 serving(s)
Ingredients
- 1 medium yellow onion
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon crushed rosemary
- 2 bay leaves
- 1¼ pounds boneless, skinless chicken breasts
- 2 cups low sodium chicken broth
- 2 cans cream of chicken soup (10 oz)
- 2 tablespoons cold water
- 2 tablespoons corn starch
- salt
- freshly ground black pepper
- biscuits or rolls
How To Make crock pot chicken pot pie
-
Step 1Add the onion, celery, carrots, thyme, rosemary, and bay leaves to the bottom of the Crock Pot.
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Step 2Lay the chicken breasts on top of the vegetables and sprinkle with salt and pepper. Pour the chicken broth down the sides.
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Step 3Cover and cook on high for 1 1/2 - 2 hours or low for 3 - 4 hours or until the breasts and vegetables are tender.
-
Step 4Remove the chicken to a cutting board. Stir the soup into the Crock Pot. Whisk the water and corn starch together until smooth. Whisk it into the Crock Pot. Cover and cook on high for 15 - 30 minutes or until thickened.
-
Step 5Dice or shred the chicken. Add it back to the Crock Pot. Cover and cook for a few minutes to warm everything. Season with salt and freshly ground black pepper to taste. Serve with warm biscuits.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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