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!
Category: Main Dish
Cuisine: American
1 (8 ounce) package baby carrots
1 cup chopped celery
1 small onion chopped
1/4 cup All purpose flour
4 large skinless boneless chicken breast halves cut into cubes
10 medium red potatoes quartered
2 (26 ounce) cans condensed cream of chicken soup
3 to 6 cubes chicken bouillon (if desired, can use less to cut down salt)
1/2 teaspoon poultry seasoning
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper (can use less, if desired)
1 (16 ounce) package frozen mixed vegetables (broccoli, peas, green beans, or your favorite mix)
1/2 cup heavy cream
1 package Ready-made Biscuits (I used Pillsbury Grands), if desired
So so so good!! I followed the recipe exactly except used just a teaspoon of pepper! We love it! Thanks!!
jennydaw1We liked this alot -- need much less pepper
jacquelinedavisn8c5Everyone loved it, next time I will use less pepper though
charrondavisSuperb!! Took a while to prep but then it just slowly cooked for 7 hours. So easy, so-o tasty. This one will go in my favourites and will be cooked VERY regularly !
StewaAmazing and delicious
skyg1970
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