Description
Make weeknight dinners a breeze with this Slow Cooker Chicken Pot Pie! This comforting dish combines juicy chicken, hearty vegetables, and a creamy sauce, all topped with buttery, flaky biscuits. It’s the perfect blend of flavors and textures that your family will rave about. Let your slow cooker do the work while you enjoy more time with loved ones. This easy-to-follow recipe is versatile enough to accommodate various ingredients and can be whipped up in just minutes. Whether it’s a busy weekday or a cozy family gathering, this chicken pot pie is sure to please everyone at the table.
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 breasts in the slow cooker and pour low sodium chicken broth over them.
- Season chicken with salt, pepper, thyme, rosemary, and onion powder.
- Pour cream of chicken soup over the seasoned chicken.
- Add diced potatoes, minced garlic, and frozen mixed vegetables to the slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Shred the cooked chicken with two forks and return it to the pot.
- Stir in sour cream until well combined.
- Bake biscuits according to package instructions until golden brown; serve warm over pot pie filling.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg