Winter just won’t go away! If you are looking for a yummy way to warm up you and yours, you should try this Crock Pot Chicken Pot Pie from Gooseberry Patch’s Slow Cooking All Year ‘Round.
Aunt Lou here.This seems to be the winter that just won’t die! So here we are on another freezing winter day (which is made even worse by the fact that yesterday is it was in the 70’s! ) literally. While I have declared that Ryder and I aren’t setting foot outside this house, Michael, however, does have to go outside.
If you have no other choice but to go out in the icy wind, wouldn’t it be nice to come home to this delicious, warm Crock Pot Chicken Pot Pie?
To make it even better, this can be thrown together in a snap! I did make a few changes from the original recipe (because what’s the fun in leaving it the same?) to make the broth/gravy for the pot pie a little thicker…and the results were fabulous!
Crock Pot Chicken Pot Pie
I already had exactly 3 chicken breasts cooked up and in the fridge waiting for a recipe, so this worked out perfectly for me. If the stars don’t align to where you already have the exact amount of chicken waiting in the fridge, cook up your chicken breasts and cut them into cubes.
Place your chicken and the rest of your ingredients (minus water and cornstarch) in your slow and stir well.
Cover and cook on low for 6-7 hours or on high for 3-3 1/2 hours. It will be hot and bubbly when done.
Note: At this point, you will want to throw your biscuits in the oven so they will be done by the time you are done thickening up the gravy.
Once it is done, take 4 cups of the broth/gravy and place in a saucepan over medium-high heat.
While you are waiting for it to come to a boil, mix together your water and cornstarch.
When your broth/gravy is boiling, add in your water and cornstarch mixture. Make sure you stir continually until the mixture thickens.
Remove from heat as soon as it thickens and pour back into your crock pot. Stir it all together.
Serve over hot biscuits! I like mine just torn in half and covered with the yummy Crock Pot Chicken Pot Pie mixture, Michael likes to tear up his biscuit and mix it all together.
Enjoy!
Crock Pot Chicken Pot Pie
Ingredients
- 32 oz chicken broth
- 2 cans of cream of chicken soup 10 3/4 oz cans
- 2 c milk
- 3 boneless skinless chicken breasts cooked and cubed
- 2 c frozen peas and carrots
- 1 t salt
- 1 1/2 t pepper
- 4 T cornstarch
- 4 T water
- Biscuits- baked
Instructions
- Put the first seven ingredients in a 6-quart crock pot and stir well
- Cover and cook on low for 6-7 hours or high for 3-3 1/2 hours
- Once hot and bubbly, remove 4 cups of gravy
- Place gravy in saucepan over medium-high heat
- Mix water and cornstarch together
- When gravy comes to a boil, add cornstarch and water mixture
- Stir continually until gravy thickens
- When gravy thickens, remove from heat and pour back into crock pot
- Mix well and serve over biscuits.
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Aunt Lou
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Robert Peck says
June 15, 2019 at 5:14 amYou both are the best ..Continued success!!
Aunt Lou says
June 18, 2019 at 5:26 pmThanks so much for the kind words, Robert! We love hearing from our readers!
Jenna says
June 11, 2015 at 11:47 amI made this with leftover Rotisserie chicken instead of breasts. So delicious! Thank you for the recipe!!!
Pam says
March 22, 2014 at 2:04 pmDo you have to cook the chicken first or can you throw it the crockpot raw? How do you cook the chicken? Pan or oven?
Aunt Lou says
March 22, 2014 at 2:19 pmYou will want to cook it first and cut it into cubes. I boiled them on the stove and it worked really well. Enjoy!
Kerry says
March 21, 2014 at 8:44 pmJust wanted to say that any cream of anything soup has MSG in it. Some people are allergic to it (my wife, for instance). Could you possibly find some other ingredient to replace that?
Aunt Lou says
March 21, 2014 at 8:53 pmOne solution for your family might be this substitute: http://www.gimmesomeoven.com/condensed-homemade-cream-chicken-soup-recipe/
Donna says
March 15, 2014 at 9:57 pmWould it be possible to put the water cornstarch mixture into the crockpot during the last hour? I’d like to save that final step in the saucepan if I could!
Aunt Lou says
March 21, 2014 at 1:48 amI understand completely! However, I think on this one you may have to go ahead use the saucepan.
From everything I have read about using cornstarch for thickening, it needs to be added when the liquid is at least at a simmer if not full boil and then needs to boil until the liquid reaches the desired thickness. And that was how I was taught by Michael’s Great Aunt T down in Louisiana as well. (It is always fun to learn from a great old fashion cook!)
The original recipe did not call for this step, but we like a thicker gravy for our pot pie’s so I thought I would share how I did it. 🙂