Chicken Pot Pie Stew in Crockpot. A creamy, comforting slow-cooked stew packed with tender chicken, vegetables, and rich flavor, topped with warm biscuits or flaky puff pastry for a cozy, satisfying homemade meal.
Ingredients
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2 skinless boneless chicken breasts.
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2 (10.5 oz) cans cream of chicken soup
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1 cup chicken broth
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12 oz frozen mixed vegetables
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp chicken bouillon powder
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Black pepper, to taste
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1 refrigerated is a can of biscuits or 1 sheet puff pastry (to serve)
Chicken Pot Pie Stew: Instructions
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Prepare the Base
Combine the cream of chicken soup, chicken broth, frozen vegetables, onion powder, garlic powder, bouillon powder and black pepper in a slow cooker until smoothly blended and mixed well. -
Add the Chicken
Plop in the chicken breasts into the soup mixture. -
Cook
Cover and cook:
On LOW for 6-7 hours
Or on HIGH for 3-4 hours
Until the chicken is tender and cooked. -
Shred and Stir
Take out chicken breasts, shred them with two forks and put again the shredded chicken in the crockpot. Stir to fully combine. -
Bake the Topping
As the stew cooks, have the biscuits or puff pastry baked as per the package instructions until it is brown. -
Serve
Ladle out the smooth chicken stew in bowls and place on a square of freshly baked biscuit or puff pastry. Serve warm.
Servings: 5
Prep Time: 10 minutes
Cook Time 3-7 hours (depending on heat setting)
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