Recipe: Crock Pot Chicken Pot Pie

If you can’t already tell, I LOVE my crock pot. There is nothing better than throwing a bunch of ingredients into your slow cooker in the morning and then coming home hours later with dinner cooked and a delicious aroma in the air. I don’t know if my parents have ever given me a more practical gift, and it continues to deliver with this dinner option. This recipe is super easy, super tasty, and it smells like my childhood; I definitely remember my mom making chicken pot pie when I was growing up, and unfortunately, it’s something I hardly ever have as an adult. Not to worry though, with this recipe we discovered last summer, that has changed!

 

CROCK POT CHICKEN POT PIE

INGREDIENTS

4 Potatoes, Peeled and Cut into Bite Sized Pieces
1.5 Cups Baby Carrots, Cut into Halves
1/2 Onion, Diced
1 tsp Minced Garlic
1/2 tsp Salt
Pepper to Taste
2 Boneless, Skinless Chicken Breasts, Cut into Bite Sized Pieces
2 Cans Cream of Chicken Soup
1 Cup Frozen Peas
Biscuits, Toast, or Pie Crust
Flour or Cornstarch for Thickening

DIRECTIONS
 
1.) Place all of the veggies into the crockpot and sprinkle with salt and pepper.

2.) Place chicken ontop of veggies and cover with soup. Cover and cook on LOW for 4-5 hours.

3.) Add frozen peas and cook for 20 more minutes. If the ingredients seem a little runny, add either cornstarch or flour to thicken it to the desired consistency.

4.) Serve over biscuits, toast, or pie crust.





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