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Slow Cooker Chicken Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 38 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 3 hours (high) or 6-8 hours (low)
  • Total Time: 3 hours 15 minutes (high) or up to 8 hours 15 minutes (low)
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chicken Pot Pie is an easy, comforting one-pot meal that combines tender chicken, creamy vegetables, and flaky biscuits. Cooked low and slow in a crockpot, it’s perfect for a hands-off dinner that warms the soul. With flavorful herbs, mixed veggies, and a rich sour cream finish, this dish brings cozy homestyle flavors without the fuss of traditional pie crusts.

Ingredients

Chicken and Broth

  • 1 ½ lbs Boneless, skinless chicken breasts
  • ½ cup low sodium chicken broth

Seasonings

  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary
  • 1 tsp onion powder

Soup and Vegetables

  • 2 (10.5 oz) cans cream of chicken soup
  • 3 medium Yukon gold potatoes, diced
  • 3 tsp garlic (minced or chopped)
  • 1 (12 oz) bag frozen mixed vegetables

Final Touches

  • ½ cup sour cream
  • 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)

Instructions

  1. Prepare the slow cooker: Place the boneless, skinless chicken breasts into a 6-quart slow cooker. Pour ½ cup of low sodium chicken broth over the chicken to keep it moist during cooking.
  2. Season the chicken: Sprinkle the chicken evenly with 1 tsp salt, ½ tsp ground black pepper, ¼ tsp dried thyme, ¼ tsp dried rosemary, and 1 tsp onion powder. These herbs and spices will infuse the chicken and broth with delicate, savory flavor.
  3. Add soups and vegetables: Pour 2 cans of cream of chicken soup over the seasoned chicken. Then add diced Yukon gold potatoes, 3 tsp garlic, and the frozen mixed vegetables on top. This combination creates the classic creamy filling for the pot pie.
  4. Cook low and slow: Cover the slow cooker and cook on low for 6-8 hours or, if short on time, cook on high for 3-4 hours. This long, slow cooking tenderizes the chicken and melds all the flavors together perfectly.
  5. Shred and combine: Remove the cooked chicken from the slow cooker and shred it finely using two forks. Return the shredded chicken to the slow cooker and stir in ½ cup sour cream until everything is well combined, adding creaminess and richness to the filling.
  6. Prepare the biscuits: While the chicken mixture finishes, bake the Grands biscuits according to the package instructions until golden and fluffy. These will serve as the top crust substitute for the pot pie.
  7. Serve and enjoy: Spoon the warm chicken and vegetable mixture into bowls or plates and top each serving with a freshly baked biscuit. Enjoy the comfort of a classic pot pie without the fuss of pastry crust.

Notes

  • You can substitute other vegetables like carrots or peas if desired.
  • If you prefer a thicker filling, remove the lid for the last 30 minutes of cooking to reduce excess liquid.
  • Using boneless, skinless chicken breasts ensures lean protein and even cooking.
  • For a gluten-free version, substitute gluten-free cream of chicken soup and biscuits.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://dishmelt.com/slow-cooker-chicken-pot-pie-recipe/