Creamy Chicken Pot Pie

Creamy Chicken Pot Pie


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One of my favorite meals as a child was my mom’s chicken pot pie. This recipe takes the difficulty out of making a classic dish and remains one of my favorite dishes!

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Time needed

15 min preparation + 8 hour cooking

Serving Size / Yield

4-6 servings


  • 2 1/2 Tbs. flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic salt
  • 1/2 tsp. seasoning salt
  • 2 C. boneless, skinless chicken breasts, cubed
  • 1 910-25 oz.) pkg. mixed vegetables
  • 2 potatoes, cubed
  • 1 clove garlic, chopped
  • 2 C. chicken broth
  • 2 C. water
  • 1 egg
  • 1/2 C. milk
  • 1 C. pancake mix

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In the crockpot, mix the flour, salt, pepper, paprika, garlic salt, and seasoning salt. Add the cubed chicken to the flour mixture and mix to coat. Add the vegetables, potatoes, and garlic. Add the chicken broth and water. Mix well. Turn the crockpot on low and cook for 8 hours, stirring occasionally. For the topping, preheat the oven to 400 degrees and mix the egg, milk, and pancake mix. Pour the mixture over the top of chicken mix in crockpot. Remove the stone from the bottom of crockpot and bake in the oven for 15 to 20 minute.

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