Chicken pot pies are a staple in a lot of homes---it started as a way to use up all the leftovers from the fridge, but now has changed into a meal made all on it's own. It’s always been one of my favorite comfort foods.
I figured that since tamale pie and lasagna transferred so nicely to crockpot cooking, a chicken pot pie would too. My experiment was a success! It was easy to assemble and I adored the creamy, savory gravylike sauce with the tender chicken, With a few household staples and some slow cooking time, this recipe might win you over too!
In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour.
Add chicken, potatoes, chicken soup, chicken bouillon, poultry seasoning, garlic salt, celery salt, and black pepper. Stir to combine,
Cook on High for 6-7 hours.
Stir the frozen mixed vegetables and heavy cream into the slow cooker, and cook 1 hour more.
Serve with biscuits, if desired.
You can also use leftover roasted chicken or precooked chicken strips to make this recipe even more easy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (404g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 40 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 13.6mg||4 %|
|Sodium 236.5mg||8 %|
|Potassium 1716.4mg||45 %|
|Total Carbohydrate 63.3g||19 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 56.2g|
|Protein 7.9g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 314
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