Description
Make weeknight dinners a breeze with this Slow Cooker Chicken Pot Pie! This dish combines tender chicken and fresh vegetables simmered in a creamy, savory sauce, all topped with flaky biscuits. Perfect for busy families and gatherings, each bite delivers comfort and warmth that brings loved ones together.
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
- 1/2 cup sour cream
- 1 (16 oz) can Grands biscuits (8 count)
Instructions
- Place chicken in a slow cooker and pour broth over it.
- Season with salt, pepper, thyme, rosemary, and onion powder.
- Add cream of chicken soup, diced potatoes, minced garlic, and mixed vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred the chicken using forks and stir in sour cream.
- Bake biscuits according to package directions until golden brown.
- Serve the creamy mixture in bowls topped with biscuits.
- Prep Time: 15 minutes
- Cook Time: 6 -8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 4g
- Sodium: 910mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg