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Crock Pot Chicken Pot Pie Recipe

Crock Pot Chicken Pot Pie recipe
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Description: This easy crock pot chicken pot pie is made with tender chicken and vegetables in a flavorful creamy sauce. Serve it with a biscuit on top for a simple, rustic meal that fills you with warmth and satisfaction.

  • Author: Sarah Tag
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Comfort Food

Ingredients

Scale

2 pounds boneless, skinless chicken breasts

2 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

2 cans (10.5 oz each) cream of chicken soup

3 cups Yukon gold potatoes, diced

3 cloves garlic, minced

3 cups frozen mixed vegetables (peas, carrots, corn, green beans)

½ cup sour cream

1 can (16.3 oz) refrigerated Grands biscuits

Instructions

Prepare the Slow Cooker:

Place the chicken breasts in the bottom of the slow cooker.

Add Ingredients:

 

Pour in the chicken broth.

Sprinkle dried thyme, dried rosemary, onion powder, salt, and black pepper over the chicken.

Add the cream of chicken soup, spreading it evenly over the chicken.

Top with diced potatoes, minced garlic, and frozen mixed vegetables.

 

Cook:

Cover the slow cooker with the lid.

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and fully cooked.

Shred Chicken:

 

Once cooked, remove the chicken breasts from the slow cooker.

Shred the chicken using two forks.

Return the shredded chicken to the slow cooker.

 

Add Sour Cream:

Stir in the sour cream until fully incorporated.

Prepare Biscuits:

 

Bake the Grands biscuits according to the package instructions.

 

Serve:

Ladle the chicken pot pie mixture into bowls.

Top each serving with a baked biscuit.

Notes

Variations: For a different flavor, substitute the chicken with pork or beef cubes. You can also use cream of celery or cream of mushroom soup instead of cream of chicken.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition

Find it online: https://glonfo.com/crock-pot-chicken-pot-pie/