Description
Indulge in a comforting classic with this Slow Cooker Chicken Pot Pie recipe, perfect for family dinners or cozy gatherings. This dish combines tender pulled chicken, fresh vegetables, and a creamy sauce, all slow-cooked to perfection for a hearty meal with minimal effort. In just 10 minutes of prep time, you can set it and forget it—ideal for busy weeknights! Each bite is filled with rich flavors that will warm your soul and satisfy even the pickiest eaters. Serve it topped with flaky biscuits for an extra touch of comfort.
Ingredients
Scale
- 3-4 boneless skinless chicken breasts (about 2 pounds)
- 1 yellow onion, chopped
- 1 ½ cups carrots, chopped
- 1 ½ cups celery, chopped
- 1 cup chicken stock
- 2 cans cream of chicken condensed soup (10.5 ounces each)
- 1½ cups frozen peas
- 1 can corn (15 ounces), drained
- Assorted spices (paprika, oregano, salt, pepper)
- Refrigerated biscuits (16.3 ounces), baked
Instructions
- Combine onion, carrots, celery, parsley, spices, chicken stock, and soup in the slow cooker.
- Nestle the chicken breasts into the mixture and cover.
- Cook on low for 8 hours; shred chicken before serving.
- Stir in peas and corn during the last half hour of cooking.
- Serve warm over baked biscuits.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg