Description
Slow Cooker Chicken Pot Pie is the ultimate comfort food that brings warmth and joy to your family dinner table. This easy-to-make recipe features tender, shredded chicken simmered with fresh vegetables in a creamy sauce, all topped with flaky biscuits. With minimal prep time and the hands-off convenience of a slow cooker, this dish is perfect for busy weeknights or cozy gatherings. Customize it with your favorite frozen veggies for a delightful twist, and enjoy leftovers that taste just as good the next day. Gather your loved ones and savor each comforting bite of this delicious classic.
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
Instructions
- Place chicken in a 6-quart slow cooker and pour chicken broth over the top.
- Season the chicken with salt, pepper, thyme, rosemary, and onion powder.
- Pour cream of chicken soup over the seasoned chicken. Add diced potatoes, garlic, and mixed vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Remove cooked chicken, shred it with two forks, and return it to the slow cooker. Stir in sour cream until well combined.
- Bake biscuits according to package instructions until golden brown.
- Serve your Slow Cooker Chicken Pot Pie topped with warm biscuits.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg