Easy Chicken Pot Pie

Easy Chicken Pot Pie


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Fall is the perfect season for chicken potpie. You’ll love the way this recipe makes the house smell.

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Time needed

5 min preparation + 4 hour cooking

Serving Size / Yield

4-6 servings


  • 1 1/2 lb. chicken breast tenders
  • 1/2 C. flour
  • 3 celery sticks, sliced
  • 2 C. carrots, sliced
  • 1 C. peas, frozen
  • 1 onion, chopped
  • 1/2 T. garlic powder
  • 2 tsp. black pepper
  • 1 tsp. fresh thyme, minced
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. crushed red pepper
  • 4 cloves garlic, chopped
  • 4 C. chicken broth, low sodium, organic
  • 1 C. heavy cream
  • 2 bay leaves
  • 2 T. cornstarch
  • 1 T. creole seasoning
  • 1/2 T. onion powder

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Mix all of seasoning together and set it to the side. Clean the chicken, and dry it. Place all of the vegetables excluding the peas into the crockpot. Place the chicken breast into the crockpot. Top off the chicken with the seasoning mixture that was created. Add the bay leaves into the crockpot as well. Mix the chicken broth with flour. Pour the mixture over the chicken. Let it cook for 3 to 4 hours. When it is cooked, take a fork and shred the chicken. Mix heavy cream with cornstarch and mix well. Add the peas 30 minutes before serving.

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