Easy Skillet Diced Chicken Pot Pie: A Family Favorite Recipe
This comforting chicken pot pie features tender diced chicken, a creamy vegetable sauce, and a crispy Ritz cracker topping, all made easily in a slow cooker. It's a convenient and delicious meal perfect for family dinners.
Servings: 6 servings
Equipment
- Slow cooker
- Skillet
- Knife
- Cutting board
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breast (or thighs)
- 29 ounces cream of chicken soup (2 cans)
- 1/2 cup sour cream
- 1 tablespoon chicken bullion (or chicken base)
- 1 teaspoon poultry seasoning
- 12 ounces frozen mixed vegetables
- 1 onion diced
Topping
- 1 sleeve ritz crackers
- 1 tablespoon butter melted
Instructions
Preparation
- Mix cream of chicken soup, sour cream, chicken bullion, and poultry seasoning thoroughly in the slow cooker.
- Stir in frozen vegetables and diced onion, then nestle the chicken into the soup mixture.
- Cook on high for 2.5-3 hours or low for 3.5-4 hours, until the chicken reaches 165˚F internal temperature.
- Remove and shred the cooked chicken, then stir it back into the pot pie mixture.
Cracker Topping
- Crush Ritz crackers and mix with melted butter; toast in a skillet for 3-4 minutes or bake on a baking sheet at 350˚F for 5-8 minutes until golden brown.
Serving
- Serve individual portions of chicken pot pie, topped with a spoonful of the crispy crumbs.
Notes
To keep the cracker crumbs crispy for leftovers, store them separately and add them just before serving.