Description
Make weeknight dinners a breeze with this Slow Cooker Chicken Pot Pie. This hearty dish combines tender chicken, vibrant vegetables, and a creamy sauce, all crowned with flaky biscuits that add a delightful touch. With minimal prep and the convenience of slow cooking, you can enjoy a comforting meal that will please the entire family without spending hours in the kitchen.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 2 (10.5 oz) cans cream of chicken soup
- ½ cup sour cream
- 3 medium Yukon gold potatoes (diced)
- 1 (12 oz) bag frozen mixed vegetables
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
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, minced garlic, and frozen mixed vegetables to the pot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- Shred the cooked chicken, mix in sour cream, and combine well.
- Bake biscuits according to package instructions until golden brown.
- Serve the creamy mixture topped with warm biscuits.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 315g)
- Calories: 540
- Sugar: 3g
- Sodium: 835mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg