Creamy Crockpot Chicken Pot Pie Stew with Biscuits Recipe

Introduction

This Crockpot Chicken Pot Pie Stew is a creamy, comforting dish that’s perfect for busy days. Easy to prepare and packed with flavors, it offers all the cozy goodness of chicken pot pie in a warm, hearty stew form.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 (10.5 oz) cans cream of chicken soup
• 1 cup chicken broth
• 12 oz frozen mixed vegetables
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chicken bouillon powder
• Black pepper, to taste
• 1 can refrigerated biscuits or 1 sheet puff pastry (for serving)

Instructions

1. Step 1: In the crockpot, whisk together cream of chicken soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, chicken bouillon powder, and black pepper until well combined.
2. Step 2: Nestle the chicken breasts into the creamy mixture.
3. Step 3: Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked through.
4. Step 4: Remove the chicken breasts and shred them using two forks.
5. Step 5: Return the shredded chicken to the crockpot and stir to combine with the sauce.
6. Step 6: While the stew finishes cooking, bake the biscuits or puff pastry separately according to the package directions.
7. Step 7: To serve, spoon the creamy chicken stew into bowls and top with a warm, golden biscuit or piece of puff pastry.

Tips & Variations

• For extra richness, stir in a splash of heavy cream before serving.
• Try adding fresh herbs like thyme or parsley for a bright, fresh flavor.
• Use leftover rotisserie chicken instead of raw chicken breasts to shorten cooking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Keep biscuits or puff pastry separate to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can substitute frozen mixed vegetables with fresh ones like carrots, peas, and corn. Add them early in the cooking process so they become tender.

Is it possible to make this recipe without a crockpot?

Absolutely. You can prepare the stew on the stovetop by simmering everything in a large pot over low heat until the chicken is cooked and tender, about 45 minutes to an hour.

Creamy Crockpot Chicken Pot Pie Stew with Biscuits Recipe

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★★★★★

4.6 from 109 reviews

This Crockpot Chicken Pot Pie Stew is a creamy, comforting, and easy-to-make dish that combines tender shredded chicken, mixed vegetables, and a flavorful, creamy broth. Slow-cooked to perfection in a crockpot, it’s served topped with warm, flaky biscuits or puff pastry, making it an ideal cozy meal for any day.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Stew:

• 2 boneless, skinless chicken breasts
• 2 (10.5 oz) cans cream of chicken soup
• 1 cup chicken broth
• 12 oz frozen mixed vegetables
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chicken bouillon powder
• Black pepper, to taste

For Serving:

• 1 can refrigerated biscuits or 1 sheet puff pastry

Instructions

1. Prepare the base mixture: In the crockpot, whisk together the cream of chicken soup, chicken broth, frozen mixed vegetables, onion powder, garlic powder, chicken bouillon powder, and black pepper until well combined to create a creamy stew base.
2. Add chicken: Nestle the boneless, skinless chicken breasts into the creamy mixture in the crockpot, ensuring they are submerged in the sauce for even cooking.
3. Cook slow: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken breasts are tender and fully cooked through, allowing the flavors to meld together.
4. Shred chicken: Remove the chicken breasts from the crockpot and shred the meat using two forks to create bite-sized pieces.
5. Combine shredded chicken: Return the shredded chicken to the crockpot and stir it well to combine with the creamy vegetable sauce.
6. Bake biscuits or pastry: While the stew finishes cooking, bake the refrigerated biscuits or puff pastry separately according to the package directions until golden and flaky.
7. Serve: Spoon the creamy chicken pot pie stew into bowls and top each serving with a warm biscuit or puff pastry piece for a satisfying comfort meal.

Notes

• You can use fresh vegetables instead of frozen, but adjust cooking times accordingly.
• For extra flavor, add fresh herbs like thyme or parsley during the cooking process.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with water and stir into the crockpot near the end of cooking.
• Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Refrigerated biscuits or puff pastry can be substituted with homemade crust if preferred.

Keywords: Crockpot chicken pot pie stew, creamy chicken stew, slow cooker chicken pot pie, easy crockpot recipes, comfort food