Find us on Google+ Crock Pot Recipe Exchange: Chicken "Pot Pie" Stew

Tuesday, November 9, 2010

Chicken "Pot Pie" Stew

When I saw this and realized it was one of those "look in your pantry and you have everything to make it" recipes, I was determined to give it a try. The love also went up a notch when I realized I didn't have to make a pie crust. What could be better than crock pot chicken "pot pie" stew for a cold winter day?  Pretty much nothing.

Thanks for sharing Julie!

Here is how she does it:

- 3-5 Frozen Chicken Breasts - I leave whole and use large pieces - they fall apart when finished
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Potato Soup
- 1 Can Mixed Vegetables - I use "Veg-All"
- 1 Can Sliced New Potatoes
- 1 Tablespoon Dried Onion Flakes

Place chicken in crock-pot, mix all other ingredients together and pour over chicken. Cook 8-10 hours on low. Remove chicken and cut or pull apart, thicken stew, if desired, with some flour or Wondra flour for gravy. Put the chicken back in crock-pot to keep warm. Serve with cresent rolls or other dinner rolls and it tastes just like Chicken Pot Pie! I also serve w/a salad. This receipe can easily be doubled or modified to fit what your family likes!

*My Notes*

  1. I used a 4 - 5 quart crock pot to make this.
  2. I didn't feel the need to thicken it with flour (and I'm not sure what Wondra flour is), but if you don't have flour I would say that cornstarch would work too. If you use cornstarch, remember to mix a little of it with water before adding it to the pot or you will end up with lumps.
  3. It is great served over biscuits. I generally don't have crescent rolls or dinner rolls on hand, but I always have the makings for biscuits.
  4. If your short on time, I would imagine that you could cook it on high for 4 - 5 hours.
  5. I drained and rinsed the can of Veg-All and the can of sliced new potatoes (which probably explains why I didn't need to add a thickener to it).
  6. I also added 1 teaspoon of poultry seasoning and 1/2 teaspoon of ground black pepper. I just thought it might need it (to me it's strange to not have any seasonings at all in a recipe).
Thanks again Julie for sharing your amazingly delicious and easy stew with us.

Chicken "Pot Pie" Crock Pot Stew

See Chicken "Pot Pie" Crock Pot Stew on Key Ingredient.





This recipe shared at Potluck Sunday and Grocery Cart Challenge.



5 comments:

  1. I make this all of the time! However, I will take a pie crust (from the frozen food section) and let it thaw out. Lay it out on a cookie sheet, cut it inot bite size pieces with a pizza cutter. Bake as normal. Then just add your pie crust to your bowl of stew and presto you have chicken pot pie minus any soggy crust!!!

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  2. This does sound good, and I agree, sounds like it needs.. seasoning. Wondra flour is.. well.. wonderful! it makes a lovely gravy, it thickens with no lumps. I used to use it all the time. Then I learned to make a roux lol.

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  3. I'm writing this one down - I love Chicken Pot Pie. When I make mine I use the following seasonings and you might see if you like it:

    Sage
    Chicken Seasoning

    I like the idea of adding the crust near the end.

    With my own pies I use milk (soy/whey or coconut) and a little flour to create a rue - I wonder if they would work OK in a CP? I have to be really careful with dairy.

    ReplyDelete
  4. Hey Tina,

    I've never used soy/ whey or coconut milk in the crock pot. When you give this a try, please let us know how it turns out for you.

    ReplyDelete
  5. You can also use Bisquick to make dumplings to plop on top about the last hour.

    ReplyDelete

Comments are welcome by anyone and everyone (especially if you tried the recipe). Unfortunately due to an increasing number of SPAM comments, I've had to change it so that there are no anonymous comments accepted. Can't wait to hear from you!

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