Chicken pot pie, bodybuilding edition! This Slow Cooker Chicken Pot Pie recipe is super easy to make, packed with protein, has all the right flavor, and is great for meal prepping! If you’re looking to level up your pot pie then this is the recipe to try.
The first thing you need to do for this one is to take out 5 pounds of chicken breast, trim the fat off of them, and cut them into smaller pieces. I usually make mine bite sized!
Add your pieces into your slow cooker followed by 3 cans of cream of chicken, 1 can of cream of celery, 1 can of cream of mushroom, 1 1/2 teaspoons of black pepper, 1 teaspoon of garlic salt, 1 teaspoon of onion powder, 1 1/2 cups of sliced mushrooms, 5 packets or cubes of low/no sodium chicken bouillon, 1 cup of chopped carrots, 16 ounces of frozen mixed vegetables, 1 cup of chopped celery, and 8 washed and chopped medium potatoes.
Don’t have a slow cooker? Here’s a link to the one we’ve been using forever and highly recommend!
Mix all of those ingredients until everything for your slow cooker chicken pot pie is well incorporated. I like using my hand(s) to do this!
Pro tip? Chop up your vegetables and potatoes however big you want them.
Put your cover on, turn your slow cooker on high heat, and let your slow cooker chicken pot pie cook for around 5-6 hours.
Turn your slow cooker off and portion out your recipe into however many servings you want. I made 10 servings today.
Ready for dessert? How about some Mini Chocolate Protein Cakes!?
Slow Cooker Chicken Pot Pie
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Ingredients
- 5 Pounds Chicken Breast
- 3 Cans Cream of Chicken - 32.25 Ounces Healthy Request/Fat Free
- 1 Can Cream of Celery - 10.75 Ounces 98% Fat Free
- 1 Can Cream of Mushroom - 10.75 Ounces 98% Fat Free
- 1 ½ Teaspoons Black Pepper
- 1 Teaspoon Garlic Salt
- 1 Teaspoon Onion Powder
- 5 Cubes Bouillon - Chicken Low/No Sodium (or Packets)
- 1 ½ Cups Mushrooms - Sliced
- 1 Cup Celery - Chopped
- 1 Cup Carrots - Chopped
- 16 Ounces Mixed Vegetables - Frozen
- 8 Medium Red Potatoes
Instructions
- Take out your Chicken Breast, trim the fat off of them, and cut them in half
- Chop up your Celery, Carrots, and Red Potatoes
- Combine all of your ingredients into your slow cooker
- Mix everything together
- Cook on High Heat for 5-6 hours
Video
Notes
- Calories: 4939
- Fat: 47g
- Saturated Fat: 10g
- Sodium: 6504mg
- Carbs: 439g
- Fiber: 61g
- Sugar: 70g
- Protein: 690g
- Calories: 493
- Fat: 4.7g
- Saturated Fat: 1g
- Sodium: 650.4mg
- Carbs: 43.9g
- Fiber: 6.1g
- Sugar: 7g
- Protein: 69g
Nutrition
19 Comments
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I’ve made this before and love it, but was wondering if it could be converted to an instant pot recipe?
Timing will change but I don’t see why not!
What is considered a serving size on your recipes to get those single serving nutrition numbers… is it 85g, 60z.. Counting macros and would love to fit your recipes in.
Thank you
Hi Frank! I do include rough estimates nowadays for most things but the best method is to weigh the total recipe and divide by the amount of servings (in this case 10). Hope this helps!
Is this good for pre or post workout? Usually workout for an hour starting at 9am.
You can eat this whenever you want, pre or post. I personally prefer a big meal post-workout but that’s just me!
I couldn’t find the Low/No Sodium Chicken Bouillon so I bought the regular kind. Would I use fewer cubes when making mind?
Yes, you’ll be fine using less bouillon!
Just got home from work, where this has been stewing for the last 8 hours. My roommates had some for dinner before I got home. We all loved it. The macronutrients per serving size are awesome. It makes almost 10 pounds of food, so divided into 10 servings is about 1 pound each! One hearty meal. Thanks!
This recipe is so legit and easy to make. A+, keep up the good work in the gym and in the kitchen!
Thanks Kurt!
Great recipe Derek. Just entered a bb competition in April and it is nice to have some options for healthy eating now that I can eat things other than just egg whites, chicken, fish and veggies. Thanks for all your delicious ideas.
Thanks Armando! I hope you do awesome!
This is great for the weather here in “New York”, need something comforting as well as HEALTHY! Love using the crock pot options! Looks delicious!
Thanks Sarah!
It was/is (still have some left) really good. Definitely going to keep making this in the future.
The only issue i had was when i put it in MFP myself, my total macros were way off from what you had.
For the whole batch I got 5448 cals, 632 carbs, 81 fat, 547 protein and 72 fiber.
I mean it does make me feel a little better in that i’ve discovered im eating a bit more calories than i thought and am still losing weight. lol
Hey Eric! Awesome! Usually the leanness of the chicken is the reason for the extra calories/fat in this recipe! Not too big of a difference though. Glad you liked it either way!
Wow… this looks amazing. Add this to a very long list of your recipes for me to try lol.
Hope you like it Eric!