Chicken Pot Pie (Without the Pie)
All the cozy chicken pot pie vibes. No rules, no pie crust, just dinner.
What you'll need
- Frozen boneless skinless chicken breasts
- Kinder's The Blend seasoning
- A can of Campbell's Cream of Chicken with Herbs
- A can of Campbell's Cream of Celery
- A block of cream cheese, optional, if you have it
- A bag of frozen mixed vegetables
- Cornstarch, optional, for thickening
- A splash of half-and-half, optional
- A can or two of Pillsbury biscuits
How I make it
- 1
Frozen chicken breasts right in the crockpot. Kinder's The Blend on top, and if you want a little extra kick, a shake of onion powder, garlic powder, and red pepper flakes never hurts.
- 2
Dump both cans of soup over the top, cream cheese too if you've got it. Cover it and cook on low for 8 hours.
- 3
Take the chicken out, shred it up, throw it back in the pot.
- 4
Add your frozen veggies, either warmed up first in the microwave if you're short on time, or straight in frozen if you've got more time to let it cook. Cook on high for about 40 minutes.
- 5
If the sauce needs thickening, scoop a little cornstarch into a bowl, ladle in some of the hot liquid from the crockpot, stir it into a slurry, then pour it back in. Not every time, just when it needs it.
- 6
Stir everything together, let it simmer, and if you want it extra creamy, a splash of half-and-half near the end takes it there.
- 7
Bake your biscuits according to the package. Spoon that chicken mixture right over the top.
- 8
That's it. No rules, no pie crust, just dinner.
Extra notes
Every time I make this it's a little different, and that's the whole point.
Sometimes I throw in cream cheese, sometimes I don't. Sometimes it needs cornstarch, sometimes it doesn't. Sometimes I add half-and-half, sometimes I skip it. It all depends on what I've got and how it's looking in the pot.
Go with what you have. It'll still be good.