Description
Indulge in the ultimate comfort food with this Slow Cooker Chicken Pot Pie recipe. Tender chicken and a medley of vegetables simmer in a rich, creamy sauce, all topped with flaky biscuits that bake to golden perfection. This dish is not only easy to prepare but also makes weeknight dinners feel special. With minimal prep time, you can set it and forget it while your slow cooker does all the work. Perfect for family gatherings or meal prepping, this hearty pot pie will warm your heart and satisfy your taste buds.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 2 cans (10.5 oz each) cream of chicken soup
- ½ cup sour cream
- 3 medium Yukon gold potatoes (diced)
- 1 bag (12 oz) frozen mixed vegetables
- 1 can (16 oz) Grands biscuits
Instructions
- Place chicken in a slow cooker and pour chicken broth over it.
- Season with salt, pepper, thyme, rosemary, and onion powder.
- Top with cream of chicken soup, diced potatoes, garlic, and frozen vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the cooked chicken and mix back into the pot along with sour cream.
- Bake biscuits according to package instructions until golden brown.
- Serve the pot pie mixture topped with hot biscuits.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 4g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg