Slow Cooker Chicken Pot Pie
Make family dinners effortless with this delicious slow cooker chicken pot pie recipe. It's simple to make and perfect for those busy evenings.
Servings: 6 to 8
Equipment
- Slow Cooker 6-Quart
Ingredients
- 4 boneless skinless chicken breasts
- 2 Cups Yukon Gold potatoes peeled and cubed
- 16 Ounces frozen mixed vegetables
- 2 Cans cream of chicken soup 10½-Ounce cans
- 1 onion medium, chopped
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 4 Stalks celery chopped
- 4 Cloves garlic minced
- 1 Teaspoon dried thyme
- 1 Cup chicken broth
- ½ Cup heavy cream
To Serve:
- 1 Can canned biscuits 16.3-Ounce can, Pillsbury Grands Southern Homestyle Butter Tastin’
- fresh parsley chopped, optional
Instructions
- Put the chicken breasts in a single layer in the crockpot.
- Top the chicken with the potatoes, onion, garlic, celery, and seasonings.
- Pour in the soup, broth and heavy cream.
- Put the lid on the slow cooker and cook on low for 6 to 8 hours or on high for 3 or 4 hours.
- When there’s one hour to go, preheat the oven and make the biscuits according to the directions on the package.
- While the biscuits are in the oven, remove the chicken breasts to a chopping board. Cut them into bite-sized chunks or shred them using a fork.
- Return the chicken to the crockpot and stir in the frozen mixed vegetables.
- Cover and cook for the remaining time or until the vegetables are heated through.
- Ladle into bowls, sprinkle chopped parsley on top and serve with the freshly baked biscuits.
Notes
Cook low and slow: I like to use the low setting but you can use the high setting if you want to eat sooner. Either way, don't overcook the chicken or it will toughen.
Tender vegetables: Add the frozen vegetables at the start of the cooking time if you like them soft or an hour before the end if you prefer them with a little "bite".
Let any leftovers cool before storing: If not, you'll get condensation in the container which will drip back and make the chicken pot pie recipe watery.
Tender vegetables: Add the frozen vegetables at the start of the cooking time if you like them soft or an hour before the end if you prefer them with a little "bite".
Let any leftovers cool before storing: If not, you'll get condensation in the container which will drip back and make the chicken pot pie recipe watery.
Nutrition
Calories: 653kcal | Carbohydrates: 73g | Protein: 29g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 2127mg | Potassium: 1129mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4470IU | Vitamin C: 27mg | Calcium: 122mg | Iron: 6mg
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