Crockpot Chicken Pot Pie Filling

This Crockpot Chicken Pot Pie Filling features tender chicken with veggies in a creamy sauce. Perfect for a cozy meal, it’s a simple recipe that blends rich, comforting flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This filling is a nutritious, hearty meal option that transforms tender chicken with veggies in a creamy sauce into a delightful treat, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with protein, fiber, and taste. Versatile—pair with crust or serve as stew—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Sear the Chicken: Enhances flavor and texture.
• Cut Evenly: Ensures uniform cooking of veggies.
• Cook on Low: Ensures tender chicken and blended flavors.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but creamy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the comforting appeal.
• Thicken if Desired: Add flour if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak herbs to preference.

Yield: 8 servings

Crockpot Chicken Pot Pie Filling

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Creamy chicken pot pie filling, hearty crockpot meal.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 can cream of chicken soup
• 1 medium onion
• 1 tsp salt
• 1 tsp thyme
• 1.5 lbs boneless chicken breasts
• 2 cups low-sodium chicken broth
• 2 medium carrots
• 2 medium potatoes
• 2 stalks celery
• 2 tbsp chopped parsley

Instructions

1. Prep the Chicken: Season chicken breasts with salt and thyme.
2. Sear the Chicken: Heat a skillet over medium-high heat and sear chicken for 2-3 minutes per side until browned. Transfer to slow cooker.
3. Prep the Veggies: Slice carrots, chop celery, dice potatoes, and chop the onion.
4. Combine Ingredients: Place carrots, celery, potatoes, and onion in the crockpot. Add seared chicken.
5. Add Soup and Broth: Pour cream of chicken soup and chicken broth over the mixture, stirring to blend.
6. Set the Slow Cooker: Cover and cook on low for 6-8 hours until chicken is tender.
7. Check Doneness: Ensure the chicken is cooked through and veggies are soft.
8. Shred Chicken: Remove chicken, shred with two forks, and return to the pot.
9. Rest the Filling: Let it sit for 10 minutes with the lid off to meld flavors.
10. Serve and Enjoy: Sprinkle with chopped parsley and serve warm, savoring this creamy, hearty delight!

Notes

• Sear chicken for flavor; cut veggies evenly for uniform cooking.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 236Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 75mgSodium 659mgCarbohydrates 15gFiber 2gSugar 2gProtein 30g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Breasts (1.5 lbs): Boneless, for tenderness.
• Chicken Broth (2 cups): Low-sodium, for base.
• Carrots (2 medium): Sliced, for sweetness.
• Celery (2 stalks): Chopped, for crunch.
• Potatoes (2 medium): Diced, for heartiness.
• Cream of Chicken Soup (1 can): For creaminess.
• Onion (1 medium): Chopped, for aroma.
• Thyme (1 tsp): Dried, for warmth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Meat Swap: Use turkey or omit for vegetarian.
• Broth Swap: Replace with vegetable broth or water.
• Carrot Swap: Use parsnips or omit.
• Celery Swap: Use bell peppers or omit.
• Potato Swap: Use sweet potatoes or omit.
• Soup Swap: Use cream of mushroom or omit.
• Onion Swap: Use shallots or omit.
• Herb Swap: Add rosemary or omit thyme.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Crockpot Chicken Fried Rice