Crockpot Chicken Pot Pie Stew

We’ve definitely been feeling the cold fall weather around here! 

You can feel that October chill in the air most mornings as we head off on our school run. On those chilly days I’m in desperate need of some cozy comfort food.

Not to mention, enjoying a delicious hearty meal without slaving at the stove all day is definitely a plus! 

Serve this soup with some buttery biscuits or homemade rolls and you have a delicious fall dinner, sure to warm you up on these cold fall nights.

 

Crockpot Chicken Pot Pie Stew

• 2lbs chicken breast, cut into cubes. (Boneless, skinless)
• 2 1/2 Cups frozen mixed vegetables
• 3 Cups potatoes cut into cubes
• 2 cans of condensed cream of chicken soup
• 1 Cup water
• 1 Tbsp cornstarch 
• Salt and pepper to taste
• Parsley for garnish (optional)

1. Place chicken in the bottom of your crockpot
2. Add frozen vegetables.
3. Add potatoes.
4. Top with cream of chicken soup and one cup of water.
5. Add salt and pepper to taste.
6. Stir all ingredients together, set crockpot on high and cook for 6 hours.
7. After about 3 hours ( when your soup is simmering) add your cornstarch. This will help your soup thicken up. Cover and continue cooking. 

Serve warm, topped with parsley or some shredded cheddar cheese (as per Frankie’s request!)

Enjoy this quick and easy comfort food, and stay warm on these chilly nights.

xo, Fran