Description
Indulge in the heartwarming flavors of Slow Cooker Chicken Pot Pie, a classic comfort food that promises effortless preparation and satisfying results. This recipe features tender chicken simmered with fresh vegetables in a creamy sauce, all topped with golden, flaky biscuits. Ideal for weeknight dinners or cozy gatherings, this dish is not only easy to make but also customizable to suit your taste. Whether you’re cooking for family or hosting friends, this pot pie will surely become a beloved favorite.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 3 tsp garlic (minced)
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Place chicken in a slow cooker and pour the low sodium chicken broth over it.
- Season the chicken with salt, pepper, thyme, rosemary, and onion powder.
- Add cream of chicken soup, diced potatoes, minced garlic, and frozen vegetables.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is tender.
- Shred the cooked chicken using two forks and return it to the slow cooker along with sour cream; mix well.
- Bake biscuits according to package instructions until golden brown.
- Serve the pot pie filling in bowls topped with warm biscuits.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 830mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg