Description
Indulge in the comforting warmth of Slow Cooker Chicken Pot Pie, a dish that effortlessly blends tender chicken with fresh vegetables and a rich, creamy filling. Perfect for busy weeknights or family gatherings, this recipe requires minimal prep time and allows you to enjoy a hearty meal without the fuss. Simply toss all ingredients into your slow cooker and let it work its magic while you focus on your day. With its buttery biscuit topping and delightful flavors, this chicken pot pie is sure to become a family favorite!
Ingredients
Scale
- 1 yellow onion, chopped
- 1 ½ cups carrots, chopped
- 1 ½ cups celery, chopped
- ¼ cup fresh parsley leaves, chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup chicken stock
- 2 cans cream of chicken condensed soup (10.5 ounces each)
- 3–4 boneless skinless chicken breasts (about 2 pounds)
- 1 ½ cups frozen peas
- 1 can corn (15 ounces), drained
- 1 can refrigerated biscuits (16.3 ounces), baked
Instructions
- Combine onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and cream of chicken soup in the slow cooker. Stir until well mixed.
- Nestle the chicken breasts into the mixture, ensuring they are coated by the sauce.
- Cover and cook on low for about 8 hours. Thirty minutes before serving, remove and shred the chicken using two forks.
- Return shredded chicken to the slow cooker along with frozen peas and drained corn; stir well and allow to heat through.
- Serve topped with warm baked biscuits.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg