Description
Make dinner a breeze with our Slow Cooker Chicken Pot Pie! This comforting dish combines tender chicken, fresh vegetables, and a creamy sauce, all topped with flaky biscuits. Perfect for family gatherings or cozy weeknight dinners, this recipe allows the flavors to develop beautifully while you go about your day. With minimal prep time, you can set it and forget it until the delicious aroma fills your home.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup low sodium chicken broth
- 2 cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 1 bag frozen mixed vegetables
- ½ cup sour cream
- 1 can Grands biscuits
Instructions
- Place chicken in the 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.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken and return it to the slow cooker along with sour cream; mix well.
- Bake biscuits according to package instructions.
- Serve the filling with biscuits on top.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg