Best Crock Pot Chicken Pot Pie Recipes

Crock Pot Chicken Pot

Provided by Rene Palmer

Time 8h20m

Number Of Ingredients 11

8 chicken thighs (you can use 4 chicken breasts if you'd rather, but I think thighs give better flavor)
2 can(s) cream of chicken soup (10.5 oz each)
1 can(s) cream of celery soup (10.5 oz)
3 1/2 c chicken broth
1 medium onion, diced
1 c celery, diced
1/2 bag of frozen peas, thawed (use your discretion as to how many you like)
1 chicken bouillon cube
1 can(s) refrigerated biscuits
salt & pepper, to taste
all-purpose seasoning, to taste

Steps:

1. Excluding the biscuits, put all the ingredients in the Crock Pot.
2. Set Crock Pot to cook on low for 8 hours.
3. At the 7 hour mark, remove the bones from the chicken thighs.
4. Tear up the biscuits into bite-sized morsels.
5. Put them in the Crock Pot. If the mixture appears to be a bit thin, you can add a few dashes of flour to thicken it. I usually do this at this point.
6. Cook the mixture the remaining hour.

Awesome Crock-Pot Chicken Pot Pie Soup image

Provided by Denibates

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs frozen chicken tenders
2 (12 ounce) bags frozen mixed vegetables (thawed and drained)
1 (12 ounce) bag frozen chopped onions
2 cups frozen southern style hash brown potatoes
2 (10 3/4 ounce) cans fat-free cream of chicken soup
2 cups skim milk
1 cup chicken broth
1 (8 ounce) box fat free cream cheese (softened)
2 tablespoons chicken bouillon
1/2 teaspoon sage
1/2 teaspoon rosemary
1 teaspoon black pepper
salt, to taste if desired
1 (15 ounce) box refrigerated pie crusts

Steps:

.Preheat oven according to directions on pie crust box.
Spray a large cookie sheet with non-stick cooking spray.
Tear pie crusts into small pieces arranged on cookie sheet (or cut neatly if you must) and bake until golden.
Allow to cool then seal in an air-tight bowl.
Fill a large pot with water and frozen chicken tenders.
Boil until done.
Drain, allow to cool, and cube.
While preparing chicken, combine soup, cream cheese, milk, and broth in your crock-pot on the high setting, blending well. (Add liquids slowly and gradually to control the thickness of the broth.).
Fold in all spices, veggies and cooked, cubed chicken to mixture in crock-pot. (At this point I check my seasonings and make necessary adjustments.).
Allow to simmer on high for an hour, or switch your crock-pot to its lowest setting and have it when you get home from work.
When serving, sprinkle pie crust pieces on top.
Also think of other flavor combinations -- you can do this with beef, turkey, pork or shrimp and it's still awesome. Add cheeses, other spices, other veggies, mushrooms, or even walnuts to vary.

Crock Pot Chicken Pot Pie image

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 Soup Recipe (Crock Pot) | Wholesome Yum image

Provided by @MakeItYours

Number Of Ingredients 11

2 tbsp Butter ((optional, only if sauteing in onion))
1 cup Onion ((diced))
1 lb Chicken breasts
1 tsp Poultry seasoning
1/2 tsp Sea salt ((plus more to taste))
1/4 tsp Black pepper
4 cups Chicken broth
1 medium Bay leaf
2 cups Frozen peas and carrots ((diced))
8 oz Cream cheese
1/2 tsp Xanthan gum ((optional, for thicker soup))

Steps:

Optional but recommended step: Saute the onion for the best flavor. In a medium skillet over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.
Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
Cook for 4-6 hours on Low or 2-3 hours on High, until chicken is cooked through and reaches 165 degrees F (74 degrees C).
Remove the bay leaf and discard.
Remove the chicken to a bowl and shred with 2 forks.
Place the cream cheese into a medium bowl. Heat the cream cheese in the microwave, or a double boiler on the stove, until soft and easy to stir.
Place cream cheese into a blender. Ladle a cup of broth out of the slow cooker into the cream cheese, and immediately blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it's super thick, add more broth and blend again. If it's chunky, blend more.
Sprinkle (don't dump) xanthan gum into the blender, then blend again until smooth.
Increase the slow cooker to High. Add the frozen peas and carrots. Cover and cook for 5-10 minutes, until peas and carrots are soft.
Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).