This Slow Cooker Chicken Pot Pie Soup is my husband’s favorite! This recipe is absolutely perfect for cold weather – like our favorite Beef Stew! It takes absolutely nothing to actually make, just a simple ingredients list and your favorite slow cooker. It’s a comfort food favorite, so if you love the warmth of chicken pot pie, you will love this recipe!
I’m really excited to share this recipe with you because it’s from the brand new cookbook, No-Prep Slow Cooker the first ever cookbook by my friend, Chrissy! How exciting!
All of these recipes are simple and delicious! Anyone can make them with only a few ingredients and no prep needed! This will quickly become your go-to cookbook for quick and easy meals for your family!
This recipe for Chicken Pot Pie Stew will warm you with every bite, and it’s so easy to make, it will be a new family favorite. We love to serve this recipe with a delicious homemade french bread, we have a recipe that’s so easy to make you won’t believe it!
Chicken Pot Pie Stew
MAKES 4 TO 6 SERVINGS
Ingredients You Need:
- 3 chicken breasts, diced
- 1 (16-oz [454-g]) bag mixed veggies
- 1 cup (240 ml) chicken broth
- 1 tsp garlic, minced
- 4 tbsp (57 g) butter
- 4 tbsp (30 g) flour
- 1 cup (240 ml) milk
- Biscuits, for serving
Place the chicken breasts in the slow cooker. Add the vegetables, chicken broth and garlic. Cook on low for 6 hours. In a small saucepan, melt the butter over medium heat. Whisk in the flour until well-blended to make a roux, approximately 5 minutes. Add the milk. Pour the mixture into the slow cooker. Continue cooking on low for 30 minutes.
Serve with biscuits or our homemade french bread recipe!
- 3 chicken breasts diced
- 1 16-oz [454-g] bag mixed veggies
- 1 cup 240 ml chicken broth
- 1 tsp garlic minced
- 4 tbsp 57 g butter
- 4 tbsp 30 g flour
- 1 cup 240 ml milk
- Biscuits for serving
Place the chicken breasts in the slow cooker.
Add the vegetables, chicken broth and garlic.
Cook on low for 6 hours. In a small saucepan, melt the butter over medium heat. Whisk in the flour until well-blended to make a roux, approximately 5 minutes.
Add the milk.
Pour the mixture into the slow cooker.
Continue cooking on low for 30 minutes.