Description
This comforting Slow Cooker Chicken Pot Pie recipe features tender chicken, hearty vegetables, and creamy sauce slow cooked to perfection. Topped with flaky baked biscuits, it makes a simple, delicious meal perfect for any day.
Ingredients
Chicken and Broth
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
Seasonings
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 3 tsp garlic
Other Ingredients
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes, diced
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Prepare the slow cooker base: Place the chicken breasts into a 6-quart slow cooker and pour the low sodium chicken broth evenly over them.
- Season the chicken: Sprinkle salt, ground black pepper, dried thyme, dried rosemary, and onion powder evenly over the chicken to infuse flavor during cooking.
- Add soup and vegetables: Pour the cream of chicken soup over the seasoned chicken, then add in the diced Yukon gold potatoes, minced garlic, and the frozen mixed vegetables on top.
- Cook the mixture: Cover the slow cooker with a lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is thoroughly cooked and vegetables are tender.
- Shred the chicken and combine: Carefully remove the chicken breasts and shred them using two forks. Return shredded chicken to the slow cooker and stir in the sour cream until everything is well combined and creamy.
- Bake the biscuits: While the chicken mixture is finishing, bake the Pillsbury Grands biscuits according to the package instructions until golden and flaky.
- Serve: Spoon the creamy chicken and vegetable mixture into bowls and top each serving with a freshly baked biscuit. Enjoy this warm, hearty meal!
Notes
- You can substitute frozen mixed vegetables with fresh vegetables of your choice, adjusting the cooking time accordingly.
- For extra richness, add a splash of heavy cream along with the sour cream at the end.
- If you prefer a thicker filling, use less chicken broth or cook uncovered for 30 minutes to reduce the liquid before adding sour cream.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- This recipe can be adapted to gluten-free by using gluten-free biscuits or topping with mashed potatoes instead.
