This is a wonderful version of Chicken Pot Pie using a slow-cooker allowing the chicken to become so tender it will fall apart. You can also make this recipe in the oven if you pre-cook your chicken and dice your vegetables small so they cook quickly.
4 large skinless, boneless chicken breast, cut into cubes
2 -3 (10 ounces) cans condensed cream of chicken soup
1 can Chicken stock – thins out the gravy if it becomes too thick
1 sweet onion, diced
1 Bay leaf
1 tsp Lawry seasoned salt
1 tsp Celery salt
3 Garlic cloves or 3tsp diced
½ tsp Pepper
3 – 4 cups Potatoes, cubed
2 – 3 cups Carrots, cubed
2 cups Frozen peas
Puff pastry or biscuits
You can use baby carrots to avoid peeling carrots. You can serve this with puff pastry or over a biscuit.
Place cubed chicken in a large slow-cooker with 2 cans of cream of chicken soup, onion, bay leaf, Lawry seasoned salt, celery salt, garlic, and pepper. Cook on high for 2-hours.
Add potatoes and carrots and cook for an hour or two. Warm peas in the microwave before adding to the slow cooker to avoid lowering the cooking temperature. If you need to add more cream of chicken soup or chicken stock, warm it in the microwave before adding to your pot pie.
To make your puff pastry, follow the instructions to unthaw and bake. I like to slice mine on a diagonal to make it more interesting. I bake for about 12 to 15 minutes at 350 degrees.
If you like soup and stews, then check out:
Ginger Chicken Noodle Soup (or stew when I make it!)
Rosemary & Smoked Chicken Dumpling Stew
Creamy Pumpkin Soup with a Kick!
My Version of Murgh Mumtaz Mahal or Indian Chicken Curry Soup
Super Bowl Turkey Chili With Cornbread
Minestrone Slow-Cooked Stew
St. Patrick’s Day Potato Soup
Tomato Basil Orzo Soup – thank you Wegmans!