Description
Savor the warmth and comfort of this Slow Cooker Chicken Pot Pie, a perfect dish for busy weeknights or cozy family gatherings. Tender chunks of chicken meld with mixed vegetables in a creamy sauce, all topped off with flaky biscuits that soak up the delicious flavors. This hearty meal requires minimal effort—just toss everything into your slow cooker and let it work its magic. With options to customize ingredients based on what you have at home, this recipe is as versatile as it is satisfying. Enjoy a homemade classic that brings everyone together around the dinner table.
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
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count)
Instructions
- Place chicken in a 6-quart slow cooker and pour chicken broth over it.
- Season with salt, pepper, thyme, rosemary, and onion powder.
- Add cream of chicken soup, diced potatoes, minced garlic, and frozen mixed vegetables.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Shred the cooked chicken with two forks and mix in sour cream.
- Bake biscuits according to package instructions until golden brown.
- Serve 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: 380
- Sugar: 4g
- Sodium: 830mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg