Slow Cooker Chicken Pot Pie
This slow cooker chicken pot pie is a creamy, hearty crockpot dinner packed with tender shredded chicken, vegetables, and a rich savory sauce, served over warm buttermilk biscuits.
Servings: 8
Calories: 389kcal
Equipment
- Mixing Bowl Large
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 4 russet potatoes peeled and diced
- 1 onion chopped
- 3 sticks celery chopped
- 3 garlic cloves minced
- 10 ½ ounce can cream of chicken soup
- 10 ½ ounce can cream of mushroom soup
- 1 cup chicken broth
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 ounce bag frozen peas and carrots
- 1 cup frozen corn
- Chopped parsley or fresh herbs for topping
- 8 Grands buttermilk biscuits for serving
Instructions
- Start by placing the chicken breasts in the bottom of the slow cooker in a single layer. Add the diced potatoes, chopped onion, celery, and minced garlic on top.1 ½ pounds boneless skinless chicken breasts, 4 russet potatoes, 1 onion, 3 sticks celery, 3 garlic cloves
- In a bowl, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, dried oregano, thyme, salt, and pepper until combined. Pour the mixture evenly over the chicken and vegetables, then put the lid on.10 ½ ounce can cream of chicken soup, 10 ½ ounce can cream of mushroom soup, 1 cup chicken broth, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper
- Cook on the low setting for 6 to 8 hours, or on the high setting for 3 to 4 hours. About an hour before the end of cook time, remove the chicken breasts and either shred them with two forks or chop them into bite-sized pieces.
- Return the shredded chicken to the slow cooker along with the frozen peas, carrots, and corn. Stir everything together, replace the lid, and continue cooking for the remaining hour.12 ounce bag frozen peas and carrots, 1 cup frozen corn
- In the meantime, bake your biscuits according to the package instructions. Serve the pot pie filling in bowls or over the warm, split biscuits, topped with fresh parsley.Chopped parsley or fresh herbs, 8 Grands buttermilk biscuits
Notes
- Do not lift the lid during the first portion of cooking. Every time you open the slow cooker, you lose heat and add time to the cook.
- Shred the chicken with two forks directly in the pot or use a hand mixer for fast, easy shredding.
- If the filling is thinner than you'd like, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the filling about 20 minutes before serving.
- Serve the biscuits on the side if you want to avoid them getting soggy in the liquid. They're great for scooping and dipping!
- For the best flavor, use low-sodium chicken broth and adjust the salt at the end once everything is cooked.
Nutrition
Calories: 389kcal | Carbohydrates: 49g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 1174mg | Potassium: 1065mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4147IU | Vitamin C: 15mg | Vitamin D: 0.1µg | Calcium: 61mg | Iron: 4mg