Description
Simplify your dinner routine with this Easy Slow Cooker Chicken Pot Pie, featuring tender chicken, hearty vegetables, and a rich, creamy sauce. Perfect for busy families or gatherings, this dish delivers comforting flavors without the fuss. With effortless preparation and minimal cleanup, you’ll savor every bite of this timeless classic. Customize it with your favorite frozen veggies for a personalized touch that everyone will love.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (2 ½ pounds)
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 1 can condensed cream of chicken soup (10.5 ounces)
- 1 can condensed cream of celery soup (10.5 ounces)
- ½ cup chicken broth
- ½ cup heavy cream
- 1 can Grands or jumbo biscuits (16.3 ounces)
Instructions
- Place chicken breasts in the slow cooker.
- Season with oregano, garlic powder, salt, pepper, and smoked paprika.
- Top with diced onion and frozen mixed vegetables.
- In a bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth; pour over the ingredients in the slow cooker.
- Cover and cook on high for 3-4 hours or low for 5-7 hours until chicken reaches an internal temperature of 165°F.
- Shred the cooked chicken and stir in heavy cream; keep warm while baking biscuits as per package instructions.
- Serve warm with freshly baked biscuits.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg