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Slow Cooker Chicken Pot Pie Recipe

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4.1 from 1 review

This Slow Cooker Chicken Pot Pie is a comforting, hearty dish perfect for busy days. Tender chicken breasts slow-cooked with creamy soup, diced potatoes, frozen mixed vegetables, and aromatic herbs create a rich filling, topped with flaky baked biscuits for a homestyle classic meal.

  • Total Time: 3 hours 25 minutes
  • Yield: 6 servings

Ingredients

Chicken and Broth

  • 1 ½ lbs boneless, skinless chicken breasts
  • ½ cup low sodium chicken broth

Seasonings

  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary
  • 1 tsp onion powder

Other Ingredients

  • 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

  1. Prepare the Slow Cooker: Place chicken breasts in a 6-quart slow cooker and pour the chicken broth over the top.
  2. Season the Chicken: Sprinkle salt, black pepper, dried thyme, dried rosemary, and onion powder evenly over the chicken for flavorful seasoning.
  3. Add Soup and Vegetables: Pour the cream of chicken soup over the chicken. Add the diced Yukon gold potatoes, garlic, and frozen mixed vegetables into the slow cooker.
  4. Cook Slowly: Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and potatoes are tender.
  5. Shred Chicken and Combine: Remove the cooked chicken breasts, shred them with two forks, then return the shredded chicken to the slow cooker. Stir in the sour cream until the mixture is well combined and creamy.
  6. Bake Biscuits: While the filling finishes, bake the Grands biscuits according to the instructions on the packaging until golden and fluffy.
  7. Serve: Spoon the chicken pot pie filling into bowls or plates, place a baked biscuit on top, and enjoy this warm, comforting meal.

Notes

  • Use low sodium broth and soup to control salt levels.
  • Substitute mixed vegetables with fresh or seasonal veggies if preferred.
  • You can prepare this dish on high heat if short on time, but low heat enhances flavor and tenderness.
  • Baking biscuits separately ensures they remain flaky and not soggy from the filling.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 10 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://monicarecipes.com/slow-cooker-chicken-pot-pie-recipe/