Description
Make mealtime a breeze with this Slow Cooker Chicken Pot Pie recipe! This comforting dish features succulent chicken and a medley of fresh vegetables enveloped in a creamy sauce, all topped with golden, flaky biscuits. It’s the perfect solution for busy weeknights or family gatherings, providing warmth and satisfaction that both kids and adults will enjoy. With effortless preparation and versatile ingredients, you can easily adapt this pot pie to what you have on hand, making it an ideal choice for any occasion.
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 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.
- Cook on low for 6–8 hours or high for 3–4 hours until tender.
- Shred the chicken using two forks and mix in sour cream until well combined.
- Bake biscuits according to package instructions until golden brown.
- Serve hot with biscuits on top.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 370g)
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 75mg