Description
A hearty and comforting chicken pot pie made easily in a slow cooker, featuring tender chicken, vegetables, and flaky biscuit topping.
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
- Set up the slow cooker by placing the chicken breast at the bottom.
- Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
- Add the diced onion and frozen mixed vegetables over the chicken.
- Combine the cream of chicken soup, cream of celery soup, and chicken broth in a bowl.
- Drizzle the soup mixture over the ingredients in the slow cooker.
- Cook on high for 3-4 hours or low for 5-7 hours, until chicken is cooked through.
- Shred the chicken using two forks once done.
- Stir in the heavy cream and set to warm.
- Bake the biscuits according to package directions.
- Serve warm chicken pot pie filling topped with biscuits.
Notes
Feel free to customize with your favorite vegetables or leftover chicken. For a creamier filling, add a cup of shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker, chicken pot pie, comfort food, easy recipe, family meal