Description
Indulge in the ultimate comfort food with this Easy Slow Cooker Chicken Pot Pie recipe. Perfect for weeknight dinners or cozy gatherings, this dish combines tender shredded chicken, fresh vegetables, and a creamy sauce that slow-cooks to perfection. With a blend of savory spices and topped with warm biscuits, it’s a family favorite that warms the soul and pleases even the pickiest eaters. Enjoy the ease of preparation—just set it and forget it while your slow cooker does all the work! Customize with your favorite veggies for a personalized touch.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 2 pounds)
- 1 yellow onion (chopped)
- 1 ½ cups carrots (chopped)
- 1 ½ cups celery (chopped)
- 1 cup chicken stock
- 2 cans cream of chicken soup (10.5 ounces each)
- 1 ½ cups frozen peas
- 1 can corn (15 ounces, drained)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 can refrigerated biscuits (16.3 ounces)
Instructions
- Prepare the ingredients by adding chopped onion, carrots, celery, parsley, spices, chicken stock, and cream of chicken soup into your slow cooker. Stir until combined.
- Nestle the chicken breasts into the mixture.
- Cover and cook on low for 8 hours.
- About 30 minutes before serving, shred the cooked chicken using two forks and return it to the slow cooker along with frozen peas and drained corn. Mix well.
- Serve hot topped with warm baked biscuits.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 455
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 83mg