Description
This Crockpot Chicken Pot Pie Stew is the ultimate comfort food that is easy to make and perfect for a cozy dinner. With tender chicken, mixed vegetables, and a creamy sauce, it’s topped with flaky biscuits or puff pastry.
Ingredients
For the Stew:
- 2 boneless, skinless chicken breasts
- 2 (10.5 oz) cans cream of chicken soup
- 1 cup chicken broth
- 12 oz frozen mixed vegetables
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
- Black pepper, to taste
For Serving:
- 1 can refrigerated biscuits or 1 sheet puff pastry
Instructions
1. In the crockpot, whisk together cream of chicken soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, chicken bouillon powder, and black pepper until well combined.
2. Nestle the chicken breasts into the creamy mixture.
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked through.
4. Remove the chicken breasts and shred them using two forks.
5. Return the shredded chicken to the crockpot and stir to combine with the sauce.
6. While the stew finishes cooking, bake the biscuits or puff pastry separately according to the package directions.
7. To serve, spoon the creamy chicken stew into bowls and top with a warm, golden biscuit or piece of puff pastry.
Notes
For added flavor, use rotisserie chicken or add herbs like thyme or parsley to the mixture. If you’d like a thicker stew, reduce the broth slightly or stir in a cornstarch slurry near the end of cooking. This recipe is naturally gluten-free if using gluten-free biscuits or puff pastry.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Crockpot, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg