Crockpot Chicken Pot Pie Recipe

This easy crockpot chicken pot pie is prepared with boneless, skinless chicken breasts, onions, celery, and carrots in a creamy broth seasoned with thyme and rosemary.

Course chicken/dinner, dinner, main meal chicken

Cuisine American

Keyword can I make chicken pot pie in a crockpot, chicken pot pie crockpot, crockpot chicken pot pie recipe, crockpot chicken pot pie with biscuits, how to make chicken pot pie in a crockpot, how to make crockpot chicken pot pie

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Calories 226kcal

Author Beth Pierce

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 lbs boneless, skinless chicken breasts
2 cups low-sodium chicken broth
2 (10-ounce) cans cream of chicken soup
2 tablespoons cold water
2 tablespoons cornstarch
salt
freshly ground black pepper
biscuits or rolls optional

Instructions

Add the onion, celery, carrots, thyme, rosemary, and bay leaves to the bottom of the crock pot.
Lay the chicken breasts on top of the vegetables and sprinkle with salt and pepper. Pour the chicken broth down the sides.
Cover and cook on high for 1½-2 hours or low for 3-4 hours or until the breasts and vegetables are tender.
Remove the chicken to a cutting board. Stir the soup into the crockpot. Whisk the water and cornstarch together until smooth. Whisk it into the crockpot. Cover and cook on high for 15-30 minutes or until thickened.
Dice or shred the chicken. Add it back to the crockpot. Cover and cook for a few minutes to warm everything. Season with salt and freshly ground black pepper to taste. Serve with warm biscuits.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at reduced power for short intervals until warm.

Nutrition