Description
Make your weeknight dinners effortless with this Slow Cooker Chicken Pot Pie recipe! This hearty dish combines tender chicken and savory vegetables in a creamy sauce, all topped with golden, flaky biscuits. Perfect for busy families or cozy gatherings, this comforting meal is easy to prepare and even better the next day as leftovers.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 2 cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 1 bag frozen mixed vegetables (12 oz)
- ½ cup sour cream
- 1 can Grands biscuits (16 oz)
Instructions
- Place the 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, garlic, and mixed vegetables on top of the seasoned chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred the cooked chicken using two forks and return it to the pot along with sour cream. Mix well until combined.
- Bake biscuits according to package instructions while the filling finishes cooking.
- Serve the creamy filling in bowls topped with warm biscuits.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg