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Crockpot Chicken Pot Pie Stew

A warm, creamy stew that captures the essence of chicken pot pie in a lighter, healthy meal, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course, Stew
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 2 cans cream of chicken soup (10.5 oz each)
  • 1 cup chicken broth
  • 12 oz frozen mixed vegetables
Seasonings
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chicken bouillon powder
  • to taste black pepper
For Serving
  • 1 can refrigerated biscuits or 1 sheet puff pastry

Method
 

Preparation
  1. In a slow cooker, whisk together the cream of chicken soup, chicken broth, frozen vegetables, onion powder, garlic powder, bouillon powder, and black pepper until smooth and well combined.
  2. Nestle the chicken breasts directly into the soup mixture.
Cooking
  1. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is cooked through and tender.
  2. Remove the chicken breasts, shred with two forks, then return the shredded chicken to the crockpot. Stir to fully combine.
Serving
  1. While the stew finishes, bake the biscuits or puff pastry according to package instructions until golden brown.
  2. Spoon the creamy chicken stew into bowls and top with a freshly baked biscuit or puff pastry square. Serve warm.

Notes

For a lighter option, use half a biscuit or a small puff pastry square. Add steamed green beans or a crisp salad as a side for added nutrition.