Description
A warm, hearty chicken pot pie made easy in the slow cooker with tender chicken, colorful vegetables, and creamy sauce topped with fluffy biscuits.
Ingredients
Scale
- 1 lb chicken breast (boneless and skinless)
- 1 tsp oregano (dried)
- 1 tsp garlic powder
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
- 1/2 tsp paprika
- 1 medium onion (diced)
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 package biscuits (for topping)
Instructions
- Prepare the chicken: Start by placing the boneless, skinless chicken breast at the bottom of your slow cooker.
- Season the chicken: Sprinkle oregano, garlic powder, salt, pepper, and paprika over the chicken.
- Add the onion and vegetables: Scatter the diced onion and add the frozen mixed vegetables on top.
- Mix the soups and broth: In a bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth.
- Combine everything in the slow cooker: Drizzle the soup mixture over the chicken and vegetables.
- Cook the mixture: Cook on high for 3-4 hours or low for 5-7 hours until the chicken reaches 165°F.
- Shred the chicken: Remove the chicken and shred into bite-sized pieces.
- Add heavy cream: Return shredded chicken to the slow cooker and stir in heavy cream.
- Bake the biscuits: Preheat oven and bake the biscuits according to package instructions.
- Serve: Ladle the pot pie filling into bowls and top with biscuits.
Notes
For best results, allow the dish to cool before storing the leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg