Description
Make weeknight dinners a breeze with this comforting Slow Cooker Chicken Pot Pie. Featuring tender chicken, vibrant vegetables, and a creamy sauce topped with flaky biscuits, this dish is a family favorite that requires minimal effort.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 3 medium Yukon gold potatoes (diced)
- 1 (12 oz) bag frozen mixed vegetables
- 2 (10.5 oz) cans cream of chicken soup
- 1 (16 oz) can refrigerated Grands biscuits
Instructions
- Place chicken breasts in the slow cooker and pour chicken broth over them.
- Season with salt, pepper, thyme, rosemary, and onion powder.
- Add cream of chicken soup, diced potatoes, and mixed vegetables.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until tender.
- Shred the chicken and mix in sour cream.
- Bake biscuits according to package instructions until golden brown.
- Serve the pot pie 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 1½ cups)
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg