Slow Cooker Chicken Pot Pie Stew Recipe – Creamy and Delicious

Nothing says comfort food like a big bowl of creamy Slow Cooker Chicken Pot Pie Stew! This cozy dish is packed with tender chicken, hearty potatoes, sweet carrots, and classic mixed vegetables, all simmered in a rich, flavorful sauce. It’s the perfect easy weeknight dinner that practically cooks itself, just toss everything in the slow cooker and come back to a warm, satisfying meal that the whole family will love.

Why You’ll Love Slow Cooker Chicken Pot Pie Stew

• It’s pure comfort food in a bowl – The creamy texture and cozy flavors remind you of homemade pot pie without the fuss of a crust. The slow cooker brings out all the savory goodness in the chicken and vegetables. It’s a warm and satisfying dish that feels like a hug on a cold day.

• Super easy to make – Just chop a few ingredients, dump everything in the slow cooker, and let it cook. No standing over the stove, no complicated steps. It’s a true dump-and-go recipe that fits perfectly into a busy day.

• Family-friendly and picky-eater approved – Kids love the soft carrots, tender chicken, and creamy sauce. You can serve it with biscuits for dipping, which makes it extra fun for little ones. It’s a great way to get in some veggies without complaints.

• Makes a big batch – This recipe is perfect for feeding a crowd or meal prepping for the week. Leftovers store well and taste even better the next day. You’ll be glad you have extra, it’s that good!

• Customizable to your taste – Add your favorite vegetables, switch up the seasonings, or use leftover cooked chicken for a shortcut. Whether you follow the recipe exactly or make it your own, it turns out delicious every time. It’s a flexible recipe that works with whatever you have on hand.

Ingredients For Slow Cooker Chicken Pot Pie Stew

• Red potatoes – These hold their shape well while cooking and add heartiness to the stew.

• Boneless, skinless chicken breasts – Cut into cubes, they cook up tender and juicy in the slow cooker.

• Condensed cream of chicken soup – Adds rich, creamy flavor and acts as the base of the stew.

• Baby carrots – No peeling needed! They become sweet and soft after slow cooking.

• Chopped celery – Adds a little crunch and traditional pot pie flavor.

• Chicken bouillon cube – Optional, but boosts the savory chicken flavor if you want it more intense.

• Ground black pepper – Brings out the flavors of the chicken and veggies.

• Garlic salt – Adds a touch of garlicky seasoning without needing fresh garlic.

• Celery salt – Enhances the natural taste of the celery and deepens the flavor of the stew.

• Frozen mixed vegetables – A quick and easy way to get peas, corn, green beans, and more into the dish.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Slow Cooker Chicken Pot Pie Stew

• Slow cooker – The key to making this easy, hands-off stew. Just set it and forget it!

• Measuring spoons – For adding seasonings like pepper, garlic salt, and celery salt with accuracy.

• Measuring cup – To measure out the celery and ensure the soup base is just right.

How To Make Slow Cooker Chicken Pot Pie Stew

• Start by adding the potatoes, chicken, cream of chicken soup, carrots, celery, and seasonings into your slow cooker.

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• Toss everything together gently to combine and coat the ingredients in the soup.

• Cover the slow cooker and cook on High for 5 hours.

• After 5 hours, stir in the frozen mixed vegetables.

• Put the lid back on and let it cook for 1 more hour on High.

• Once everything is hot and tender, it’s ready to serve. Enjoy!

Serving Suggestions

• Serve hot in a bowl with a warm, flaky cheddar biscuit on the side, or right on top like a crust.

• Spoon it over fluffy rice or creamy mashed potatoes for an extra filling and comforting meal.

• Pair with a fresh green salad or steamed green beans to add freshness and color to the plate.

• Garnish with freshly chopped parsley for a pop of color and extra flavor.

Tips For Success

• Start by using fresh ingredients when possible. Fresh potatoes, carrots, and celery give the stew a great texture and flavor as they slowly cook down and absorb the savory broth. Make sure to cut the potatoes into evenly sized quarters so they cook at the same rate. If your potatoes are too large, they may stay undercooked in the center while everything else becomes tender.
• Use boneless, skinless chicken breasts for easy prep and lean protein. Cut them into cubes before adding to the slow cooker, so they cook evenly and soak up all the creamy flavor. If you prefer dark meat, you can substitute with boneless, skinless chicken thighs for a richer taste. Either way, there’s no need to sear the chicken first, just toss it in and let the slow cooker do the work.
• Don’t skip the seasoning! Garlic salt, celery salt, and black pepper give this stew that classic pot pie flavor. Taste and adjust the seasoning at the end if needed. You can always add a little more salt or pepper, but it’s best to start with the listed amounts to avoid over-seasoning.
• Add the frozen mixed vegetables during the last hour of cooking. This keeps them from becoming mushy and helps them keep their bright color and texture. If you’re using fresh veggies instead of frozen, they can be added at the beginning with the rest of the ingredients.
• Stir everything together before serving. This helps distribute the vegetables and ensures the creamy broth coats every bite. Serve hot with biscuits for a classic pot pie-style meal, or get creative and spoon it over puff pastry, mashed potatoes, or even noodles.
• This recipe makes a big batch, so it’s perfect for meal prepping or feeding a crowd. Leftovers reheat beautifully, making your weeknight dinners even easier. Just store in the fridge and warm it up when you’re ready for a comforting bowl.

Variations And Substitutions

• One of the best things about this Slow Cooker Chicken Pot Pie Stew is how easy it is to customize. You can tweak it based on what you have on hand, dietary needs, or just your personal taste. Here are some delicious and practical variations and substitutions to try:
• If you prefer dark meat, swap out the chicken breasts for boneless, skinless chicken thighs. They’re juicy, flavorful, and hold up well during slow cooking. You can also use leftover cooked chicken or rotisserie chicken to save time, just stir it in during the last hour with the frozen vegetables so it doesn’t overcook.
• For a lower-sodium option, choose low-sodium cream of chicken soup and skip the bouillon cube. You can always season to taste at the end. You could also use homemade cream of chicken soup if you want to avoid processed ingredients.
• Feel free to use fresh vegetables instead of frozen mixed vegetables. Green beans, corn, peas, and diced bell peppers all work well. Just chop them small so they cook quickly, and consider adding them in the last 1 to 2 hours so they stay tender but not mushy.
• To make this dairy-free, look for a dairy-free version of cream of chicken soup or make your own using a roux with plant-based milk and broth. Be sure to double-check labels on packaged ingredients like bouillon or canned soup if avoiding dairy or allergens.
• Want to sneak in extra veggies? Stir in spinach or kale during the last 30 minutes of cooking. These leafy greens wilt down quickly and blend right into the creamy stew.
• Looking to make it vegetarian? Swap the chicken for canned chickpeas or white beans, use vegetable broth, and opt for a cream of mushroom or celery soup instead of cream of chicken. It’ll still be creamy, hearty, and full of flavor, just plant-based!
• For a little extra flavor, add herbs like thyme, rosemary, or a bay leaf while the stew cooks. These cozy flavors go perfectly with the classic pot pie profile and give it a homemade touch.
• This stew is very flexible, so don’t be afraid to get creative. Use what you have and make it your own!

Storage and Reheating

• Store any leftover Slow Cooker Chicken Pot Pie Stew in an airtight container in the refrigerator for up to 4 days. Let it cool to room temperature before transferring to storage containers to help preserve the texture and flavor.
• For longer storage, you can freeze the stew in freezer-safe containers or resealable freezer bags for up to 3 months. Be sure to leave a little room at the top of the container for expansion. When ready to eat, thaw overnight in the fridge.
• To reheat, warm the stew in a saucepan on the stovetop over medium heat until hot, stirring occasionally. You can also microwave individual portions in a microwave-safe bowl for 2–3 minutes, stirring halfway through. If the stew has thickened too much after storing, just add a splash of water or chicken broth while reheating to loosen it up.

Frequently Asked Questions

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken breasts or thighs in the slow cooker, but it’s best to thaw them first for food safety and even cooking. If you’re in a rush, make sure the chicken is fully submerged in the soup mixture to help it cook through. Cooking time may need to be extended by 30 to 60 minutes depending on the size of the chicken pieces. Always check that the chicken reaches an internal temperature of 165°F before serving.

Can I make this stew on Low instead of High?

Absolutely! If you’d rather cook this stew on Low, plan for about 7 to 8 hours of cook time before adding the frozen vegetables. Then, let it continue to cook on Low for 1 additional hour after adding the veggies. It’s a great option if you want to set it up in the morning and come home to dinner ready to go.

What kind of biscuits go best with this stew?

Any biscuit will work! You can use refrigerated canned biscuits for quick convenience, bake your favorite homemade recipe, or even use frozen buttermilk biscuits. Biscuits with a golden crust and soft center are perfect for dipping into the creamy stew.

How can I make this stew gluten-free?

To make this recipe gluten-free, you’ll need to use a certified gluten-free cream of chicken soup and check that your chicken bouillon (if used) is also gluten-free. Be sure to double-check labels on frozen mixed vegetables and other ingredients just to be safe. You can also thicken the stew with cornstarch or a gluten-free roux if needed. Serve with gluten-free biscuits for the full pot pie experience.

Can I add noodles or pasta to this dish?

It’s better to cook pasta separately and serve the stew over it rather than adding it to the slow cooker. Noodles can become too soft or mushy during long cook times. If you’d like to mix them in, cook the pasta separately and stir it in right before serving. This way, it keeps the best texture and holds up in leftovers too.

Is this stew freezer-friendly?

Yes, this stew freezes very well! Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop or in the microwave. Just give it a good stir and add a little broth or water if needed to loosen the texture.

What can I use instead of cream of chicken soup?

You can substitute with cream of mushroom or cream of celery soup for a different flavor. For a homemade option, make a quick roux with butter, flour, chicken broth, and a little milk or cream. This gives you more control over ingredients and seasoning. You can also find dairy-free or low-sodium versions in most grocery stores if needed.

Can I halve this recipe?

Yes, this recipe is easy to scale down if you don’t need 16 servings. Just cut all ingredients in half and reduce the cooking time slightly. About 4 hours on High before adding the frozen vegetables, then 1 more hour to finish. Make sure your slow cooker isn’t less than half full so it cooks evenly. A smaller batch is perfect for couples or small families.

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