Description
This Slow Cooker Chicken Pot Pie is a comforting and hearty dish perfect for a cozy meal. Tender chicken breasts are slow-cooked with creamy soup, potatoes, garlic, and mixed vegetables, then topped with warm, flaky biscuits for a classic pot pie experience without the fuss of making a crust from scratch.
Ingredients
Units
Scale
Chicken and Base
- 1 1/2 lbs Boneless, skinless chicken breasts
- 1/2 cup low sodium chicken broth
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 tsp onion powder
Vegetables and Soup
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 3 tsp garlic
- 1 (12 oz) bag frozen mixed vegetables
Finishing Touches
- 1/2 cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts into a 6-quart slow cooker and pour the low sodium chicken broth over the chicken.
- Season the Chicken: Sprinkle the chicken evenly with salt, ground black pepper, dried thyme, dried rosemary, and onion powder to infuse the meat with flavor.
- Add Soup and Vegetables: Pour the cream of chicken soup over the seasoned chicken. Add diced Yukon gold potatoes, minced garlic, and the frozen mixed vegetables on top of the soup.
- Cook the Mixture: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and the vegetables are cooked through.
- Shred the Chicken: Turn off the slow cooker. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add Sour Cream: Stir in the sour cream to the slow cooker mixture carefully to avoid curdling, mixing everything until well combined and creamy.
- Bake the Biscuits: While the chicken mixture finishes, bake the Grands biscuits according to the package instructions until golden and fluffy.
- Serve: Spoon the creamy chicken and vegetable mixture into bowls, top each serving with a freshly baked biscuit, and enjoy your comforting slow cooker chicken pot pie!
Notes
- Prep the Potatoes: Dice potatoes into evenly sized pieces to ensure they cook uniformly within the slow cooker.
- Adding the Sour Cream: Stir the sour cream in after cooking to prevent it from curdling and maintain a smooth texture.
- Let It Cool Slightly: Turning off the heat before adding sour cream helps moderate the temperature for better texture.
- Adjusting the Consistency: Add extra chicken broth for a thinner sauce or a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken the sauce if needed.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe with one biscuit)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
