Description
Make your weeknight dinners a breeze with this Slow Cooker Chicken Pot Pie! This comforting dish features tender chicken, vibrant vegetables, and a rich, creamy sauce all topped with flaky biscuits. Perfect for busy families or cozy gatherings, this recipe is both easy to prepare and deliciously satisfying. Just set it and forget it while you enjoy your day, and come home to the delightful aroma of comfort food ready to be served.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 1 (12 oz) bag frozen mixed vegetables
- 1 (16 oz) can Grands biscuits
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 3 tsp garlic
- ½ cup sour cream
Instructions
- Place chicken in a 6-quart slow cooker and pour chicken broth on top.
- Season with salt, pepper, thyme, rosemary, and onion powder.
- Pour cream of chicken soup over the seasoned chicken, then add diced potatoes and mixed vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred the chicken and mix it back into the filling along with sour cream.
- Bake biscuits as per package instructions and serve warm over the pot pie.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 476
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 83mg