From the recipe box
Crock Pot Chicken Pot Pie
Shopping list
Ingredients
0 of 15 gathered
Step by step
Method
5 steps
- 1
Add the diced onion, celery, and melted butter to the slow cooker. Stir in the flour, Worcestershire sauce, garlic, thyme, rosemary, and onion powder until the vegetables are coated.
- 2
Pour in the broth a little at a time, stirring after each splash so the flour blends in. Add the bouillon and nestle the seasoned chicken into the liquid.
- 3
Cover and cook on high for about 2 hours or low for about 4 hours, until the chicken reaches 165°F and pulls apart easily. Move it to a plate and shred or dice it.
- 4
Stir the frozen vegetables and half-and-half into the slow cooker. Return the chicken and cook on low for 30 minutes, until the vegetables are hot and the filling looks creamy.
- 5
Stir in the cream of chicken soup. If the filling is loose, mix the cornstarch with an equal amount of cold water, stir it in, and cook on high for about 5 minutes. Serve with warm biscuits.