Crock Pot Chicken Pot Pie Recipes

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SLOW COOKER CHICKEN POT PIE



Slow Cooker Chicken Pot Pie image

This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.

Provided by Beverly Buonaugurio

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 yellow onion, chopped
1 cup chicken stock
¼ cup chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1 ½ cups frozen peas
1 ½ cups frozen corn

Steps:

  • Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
  • Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
  • Continue cooking on Low until heated through, about 30 minutes more.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g

CROCK POT CHICKEN POT PIE



Crock Pot Chicken Pot Pie image

Not Chicken Pot Pie (Slow Cooker) by TheMonthlyLineup.wordpress.comm, served over your choice of biscuits! If you use unfrozen chicken breasts it only takes 5-6 hours instead of 6-8 hours.

Provided by Chef Jessica 87

Categories     Chicken

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 frozen chicken breasts
2 (15 ounce) cans condensed cream of chicken soup
4 -5 medium potatoes, peeled and diced
2 cups frozen peas and carrots
1 chicken bouillon cube
1/2 teaspoon salt and pepper
1/2-1 cup shredded cheese
1 (7 1/2 ounce) can biscuits

Steps:

  • In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
  • Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
  • Prepare biscuits.
  • Serve over biscuits.
  • Top with shredded cheese.

Nutrition Facts : Calories 544.6, Fat 23.4, SaturatedFat 7.4, Cholesterol 64.9, Sodium 1542.2, Carbohydrate 56.9, Fiber 5.2, Sugar 2.8, Protein 27.4

CHICKEN POT PIE IN THE SLOW COOKER



Chicken Pot Pie in the Slow Cooker image

Serve this slow cooker chicken pot pie, and either crumble a biscuit over the bowl, or just toss one in. You do you. Use the "Kentucky Biscuits" recipe on this site.

Provided by duckman

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 2h5m

Yield 4

Number Of Ingredients 21

3 tablespoons unsalted butter
3 cloves garlic, minced
½ cup gluten-free all purpose baking flour
4 cups chicken stock
2 cubes chicken bouillon
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 pinch paprika
kosher salt and freshly ground black pepper to taste
nonstick cooking spray
1 pound boneless, skinless chicken thighs
kosher salt and freshly ground black pepper to taste
1 pound red potatoes, diced
1 cup diced onion
2 medium carrots, peeled and diced
2 stalks celery, diced
2 leaf (blank)s bay leaves
1 cup frozen corn
1 cup frozen peas
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
  • Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
  • Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
  • Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
  • Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.

Nutrition Facts : Calories 418.9 calories, Carbohydrate 37.9 g, Cholesterol 99.3 mg, Fat 18.7 g, Fiber 6.7 g, Protein 27 g, SaturatedFat 7.9 g, Sodium 1890.1 mg, Sugar 8.8 g

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