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Comfort Food Crockpot Chicken Pot Pie Filling
Youssef Hb

Comfort Food Crockpot Chicken Pot Pie Filling

This hearty slow-cooked chicken pot pie filling captures all the creamy, savory essence of a traditional pot pie without the hassle of a pie crust. By utilizing tender cubed chicken breast, nutrient-rich root vegetables, and a soul-warming herb-infused base, this recipe is the ultimate time-saver for busy families. It is a velvety, satisfying stew that mimics the comfort of a bakery-fresh meal, making it perfect for serving over warm biscuits or golden, flaky pastry squares.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: DINNER
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 10 medium red potatoes, quartered (skin-on)
  • 4 large boneless chicken breasts, cubed
  • 2 (26 oz) cans condensed cream of chicken soup
  • 8 ounces baby carrots
  • 1 cup celery, chopped
  • 1 chicken bouillon cube
  • 1.5 teaspoons black pepper
  • 2 teaspoons garlic salt
  • 1 teaspoon celery salt
  • 1 (16 oz) bag frozen mixed vegetables, thawed

Method
 

  1. Place the quartered potatoes, cubed chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt into the slow cooker bowl.
  2. Stir the ingredients thoroughly to ensure the chicken and vegetables are fully coated in the soup mixture.
  3. Cover and cook on High for 5 hours.
  4. Stir in the thawed frozen mixed vegetables.
  5. Continue to cook on High for an additional 1 hour until vegetables are tender.
  6. Serve hot over fresh biscuits or pastry squares.

Notes

You can customize this recipe by adding other vegetables found in your refrigerator, such as peas or corn. For a thicker consistency, whisk in a tablespoon of cornstarch during the last 30 minutes of cooking. Store leftovers in an airtight container for up to 3 days.