- 1 small yellow onion diced
- 2 ribs celery diced
- 4 tablespoons butter melted
- ⅓ cup flour
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic minced
- ½ teaspoon EACH: dried thyme rosemary onion powder
- 3 cups chicken broth
- 1 chicken bouillon cube
- 2 lbs. boneless skinless chicken breasts
- Salt/pepper to taste
- ½ cup half and half can sub heavy cream
- 3 cups frozen mixed vegetables I use peas and carrots
- 1 (10.5 oz.) can condensed cream of chicken soup see notes
- ¼ cup cornstarch (optional)
- Pro Tips:
- Chicken: Bone-in chicken breast or thighs also add a lot of flavor to this dish, I just typically have boneless on hand. If using bone-in, aim for a little more than 2 pounds of meat to account for the weight of the bones.
- Cream of Chicken Soup: Since there is condensation in the crock pot, this ingredient really helps to thicken it up at the end. Feel free to make this with my homemade condensed cream of chicken or condensed cream of mushroom soup, it's delicious! If needed, you can leave this ingredient out completely, it will just be thinner in consistency.
- Biscuits: My homemade Buttermilk Biscuits are always my top choice for this, followed by my super easy Cheddar Bay Biscuits!
- Vegetables: I use onions, celery, peas, and carrots in this recipe. Other great additions include green beans, corn, and mushrooms.
- Noodles: Egg noodles would be a wonderful starch to serve with this instead of biscuits as well. I would boil them on the side, add them to serving bowls, and ladle the filling on top!
- Stovetop Version: My Chicken Pot Pie with Biscuits recipe is perfect for preparing the filling on the stove top and baking the biscuits on top in the oven!
- Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze and reheat well!
