Description
Indulge in the warmth of home with this Slow Cooker Chicken Pot Pie, a comforting dish that effortlessly combines tender shredded chicken and fresh vegetables. This easy-to-make recipe is perfect for family dinners or cozy gatherings, providing a rich, savory flavor that will surely satisfy everyone at the table. Simply set your slow cooker and let it do the magic while you enjoy quality time with your loved ones. With its hearty filling and classic biscuit topping, this pot pie is not just a meal; it’s an experience that brings comfort and joy to any occasion.
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
- 3–4 boneless skinless chicken breasts (about 2 pounds)
- 1 ½ cups frozen peas
- 1 can corn (drained)
- 1 can refrigerated biscuits
Instructions
- Prepare the base by placing onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and cream of chicken soup in the slow cooker. Stir to combine.
- Add the chicken breasts to the mixture, ensuring they are coated well.
- Cover and cook on low for 8 hours. About halfway through cooking, shred the chicken using two forks.
- Return the shredded chicken to the slow cooker and add frozen peas and drained corn. Stir well before finishing cooking.
- Serve hot topped with freshly baked biscuits.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg