Slow Cooker Chicken Pot Pie Recipe
This Slow Cooker Chicken Pot Pie is a comforting and hearty dish that combines tender shredded chicken, creamy vegetables, and flaky biscuits. Perfect for an easy weeknight meal, this recipe uses simple ingredients and slow cooking to develop rich, savory flavors.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking, Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Chicken and Seasonings
- 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
Soup and Vegetables
- 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
Biscuits
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Prepare Slow Cooker: Place the boneless, skinless chicken breasts in a 6-quart slow cooker. Pour the low sodium chicken broth over the chicken to keep it moist during cooking.
- Season the Chicken: Sprinkle salt, ground black pepper, dried thyme, dried rosemary, and onion powder evenly over the chicken to flavor it.
- Add Soup and Vegetables: Pour the cream of chicken soup over the chicken, then add the diced Yukon gold potatoes, minced garlic, and frozen mixed vegetables. This combination creates a creamy, hearty filling.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fully cooked and vegetables are tender.
- Shred Chicken and Mix: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker, add the sour cream, and stir everything together until well combined.
- Bake Biscuits: While the mixture is finishing, bake the Grands biscuits according to the package instructions until golden and flaky.
- Serve: Serve the warm chicken and vegetable mixture in bowls topped with a freshly baked biscuit. Enjoy the rich and comforting flavors of this easy chicken pot pie.
Notes
- For a thicker filling, you can mash some of the potatoes after cooking.
- Feel free to swap frozen mixed vegetables for fresh ones like peas, carrots, or green beans.
- If you prefer, use homemade cream of chicken soup to reduce sodium.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid drying the chicken.
- To make the dish gluten-free, substitute the biscuits with gluten-free biscuits or omit them entirely.
Nutrition
- Serving Size: 1 serving (1/8 of recipe with biscuit)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Slow Cooker Chicken Pot Pie, Easy Chicken Dinner, Comfort Food, Slow Cooker Recipes, Chicken and Biscuits
Find it online: https://victoriablair.com/slow-cooker-chicken-pot-pie-recipe/
