Description
Discover how to make a delicious Easy Slow Cooker Chicken Pot Pie with this simple recipe. Perfect for a cozy family dinner!
Ingredients
- – 1 ½ lbs (680 g) Boneless, skinless chicken breasts
- – ½ cup (120 ml) low sodium chicken broth
- – 1 tsp (5 ml) salt
- – 1/2 tsp (3 ml) ground black pepper
- – 1/4 tsp (1 ml) dried thyme
- – 1/4 tsp (1 ml) dried rosemary
- – 1 tsp (5 ml) onion powder
- – 2 (10.5 oz / 298 g) cans cream of chicken soup
- – 3 medium Yukon gold potatoes (diced)
- – 3 tsp (15 ml) garlic
- – 1 (12 oz / 340 g) bag frozen mixed vegetables
- – ½ cup (120 ml) sour cream
- – 1 (16 oz / 453 g) can beef biscuits (8 count Pillsbury Grands)
Instructions
- Place the chicken breasts in a 6-quart slow cooker and drizzle with the chicken broth.
- Season the chicken with the salt, black pepper, thyme, rosemary, and onion powder.
- Spread the cream of chicken soup over the chicken. Next, add the diced potatoes, garlic, and frozen vegetables.
- Put the lid on and cook on low for 6-8 hours or on high for 3-4 hours.
- Take out the chicken and use two forks to pull it apart into shreds. Return the shredded chicken to the slow cooker, add the sour cream, and stir until everything is well blended.
- Prepare the biscuits according to the instructions on their package.
- Serve the dish with a biscuit on top and enjoy!
Notes
- Consider adding an extra dollop of sour cream for a creamier texture.
- Sprinkle grated parmesan cheese on top before placing the biscuit for added flavor.
- Experiment with different types of frozen vegetables, like peas and carrots, for variety.
