Description
Make mealtime a breeze with this Slow Cooker Chicken Pot Pie recipe! Featuring tender chicken simmered in a creamy sauce, loaded with colorful vegetables, and topped with flaky biscuits, this dish is the ultimate comfort food. Perfect for busy weeknights or family gatherings, it combines rich flavors and effortless preparation, ensuring everyone at the table is satisfied. With just a few simple steps and minimal prep time, you can enjoy a hearty meal that tastes like it took hours to make.
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 Pillsbury Grands)
Instructions
- Place chicken in a 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 everything is tender.
- Shred the chicken using forks and stir in sour cream until combined.
- Bake biscuits according to package instructions while the filling finishes cooking.
- Serve hot with biscuits on top.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg