Slow Cooker Chicken Pot Pie
This recipe uses a slow cooker to make a comforting chicken pot pie filling. The slow cooker handles the cooking, resulting in tender chicken and soft vegetables in a creamy base. It is a simple meal for busy days.I tested this recipe on a chilly afternoon when I needed something warm and comforting without spending hours in the kitchen. The slow cooker did all the work, and the aroma reminded me of the classic pot pies I grew up with — only a whole lot easier.
Equipment
- slow cooker
Ingredients
- 10 medium red potatoes quartered
- 4 large skinless, boneless chicken breast halves cut into cubes
- 2 cans condensed cream of chicken soup (26 ounce)
- 1 package baby carrots (8 ounce)
- 1 cup chopped celery
- 1 cube chicken bouillon Optional
- 1.5 teaspoons ground black pepper or to taste
- 2 teaspoons garlic salt or to taste
- 1 teaspoon celery salt or to taste
- 1 bag frozen mixed vegetables (16 ounce)
Instructions
- Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker. Cover the slow cooker and cook on High for 5 hours.
- Stir in the frozen mixed vegetables. Continue to cook on High for 1 more hour.
- Serve the filling hot with biscuits.
Notes
This recipe uses 1 chicken bouillon cube based on user feedback. The original version called for 6 cubes.
By Hanna Foster, Adaptation Specialist at Recipes by Betty. Hanna specializes in adapting classic dishes into accessible, modern versions, ensuring every recipe feels comforting, reliable, and perfect for home cooks of all levels.