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Creamy chicken pot pie stew topped with golden pastry

Slow Cooker Chicken Pot Pie Stew

Chicken, red potatoes, carrots and celery slow cooked in a creamy, savory sauce with mixed vegetables. Serve with biscuits or puff pastry.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Stew
  • 2 1/2 lb boneless skinless chicken breasts cut into 1 inch cubes
  • 2 lb red potatoes quartered
  • 8 oz baby carrots
  • 1 cup celery chopped
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 (10.5 oz) cans condensed cream of chicken soup
  • 1 1/2 cups chicken broth low sodium
  • 1 tsp garlic salt
  • 1/2 tsp celery salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 16 oz frozen mixed vegetables
  • 1/2 cup heavy cream or milk optional
For serving
  • 8 buttermilk biscuits or puff pastry squares baked

Method
 

  1. Add the potatoes, chicken, carrots, celery, onion and garlic to a 6 quart slow cooker.
  2. Whisk the soup, broth and seasonings together, pour over and add the bay leaf.
  3. Cover and cook on High 5 hours or Low 8 to 9 hours until the potatoes are tender and chicken reaches 165°F.
  4. Stir in the frozen vegetables and cook 1 more hour on High.
  5. Remove the bay leaf, stir in cream if using and season to taste.
  6. Serve topped with biscuits or puff pastry.

Notes

Thicken with a cornstarch slurry if desired. Freezes up to 3 months.