This delicious and easy crustless chicken pot pie is made in a slow cooker with simple ingredients to create a rich, comforting, creamy soup loaded with tender chicken and veggies. A quick and easy topping made with buttery toasted ritz crackers finishes it off.
Prep Time10 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs10 minutesmins
Servings: 6people
Calories: 398kcal
Ingredients
2poundsboneless skinless chicken breastor thighs
29ouncescream of chicken soup(2 cans)
1/2cupsour cream
1tablespoonchicken bullionor chicken base
1teaspoonpoultry seasoning
12ouncesfrozen mixed vegetables
1oniondiced
1sleeveritz crackers
1tablespoonbuttermelted
Instructions
Combine the cream of chicken soup, sour cream, chicken bullion, and poultry seasoning in the slow cooker and mix well.
Stir in the frozen vegetables and diced onion. Nestle the chicken into the soup mixture.
Cook on high for 2.5-3 hours, or low for 3.5-4 hours. Chicken should be 165˚F internal temperature when done.
Remove chicken and shred, then stir back into the mixture.
Crush the Ritz Crackers into a fine crumb. Mix the crumbs with the butter, then toast them in a skillet over medium heat until they are golden brown, about 3-4 minutes. Alternate method- Spread crumbs on a baking sheet and bake at 350˚F for 5-8 minutes or until golden brown.
Serve a scoop of the chicken pot pie, topped with a spoonful of crumbs.You can also top the whole chicken pot pie with the crumbs, but I like to keep them separate so that if we have any leftovers I can reheat and top with crumbs. If you save leftovers with the crumbs on it, it will still taste good, but not be crispy anymore.