Ever wish you could go back in time to when your mom used to cook all your meals? Scientists may not have cracked time travel yet but we’ve got the next best thing: an easy and delicious chicken pot pie recipe that will remind you of home.
With only about 20 minutes of prep work, you can have a hearty meal that can be thrown in the fridge, reheated and eaten all week. While the core recipe is pretty simple, once mastered it can be adjusted any number of ways for tasty variations on a classic dish. Feel free to experiment with additional vegetables and spices! Either way, the resulting meal will be a perfect dish to serve on Thanksgiving or Christmas. Who are we kidding, this is a feel-good, stick-to-your ribs entrée that will hit the spot anytime of year. But enough talk—let’s get started:
INGREDIENTS:
- 4 large skinless, boneless chicken breast halves
- 10 medium red potatoes
- 1 package (8 oz) of baby carrots
- 1 cup of chopped celery
- 6 cubes of chicken bouillon
- 2 teaspoons of garlic salt
- 1 teaspoon of celery salt
- 1 tablespoon of ground black pepper
- 1 bag (16 oz) of mixed frozen vegetables
- 2 cans (26 oz) of condensed cream of chicken soup
INSTRUCTIONS:
First, take your four large chicken breast halves and chop them into small cubes. After that, quarter all 10 of your potatoes. If you’re feeling lazy (or you just like the extra flavor), feel free to leave the skin on. Chop up a cup of celery into little pieces as well.
Once everything is chopped, throw your chicken, potatoes and celery into the slow cooker. Add your package of baby carrots (no need to chop these).
Add your two cans of condensed chicken soup and spread it on top of your chopped veggies so it makes an even layer. Next, add your chicken bouillon. Although the official recipe calls for six bouillon cubes, some might find this too salty. Add as many cubes as you see fit, one for a lighter taste and up to six for full-bodied flavor.
After that, add 2 tsp of garlic salt, 1 tsp of celery salt and 1 tsp of ground black pepper. Stir it all together. Then, cover your slow cooker and cook on high for five hours. Finally, add your package of frozen vegetables and cook it all, covered, for another hour.
Once it’s done, serve your soupy chicken pot pie over split buttermilk biscuits for a hearty feast. We’re salivating already. Enjoy!
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