Description
Discover the ultimate comfort food with this Slow Cooker Chicken Pot Pie! This hearty dish features tender chicken simmered with vibrant vegetables in a rich, creamy sauce, all topped off with flaky biscuits. Perfect for busy weeknights or cozy gatherings, this recipe allows for effortless preparation and hands-off cooking.
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
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits
Instructions
- Place chicken in a slow cooker and pour low sodium chicken broth over it.
- Season with salt, black pepper, thyme, rosemary, and onion powder.
- Add cream of chicken soup, diced potatoes, minced garlic, and mixed vegetables; stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Shred the cooked chicken and mix back into the filling along with sour cream.
- Bake biscuits according to package instructions while the filling finishes cooking.
- Serve portions of filling topped with freshly baked biscuits.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 460
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 90mg