Description
Discover how to make a delicious Slow Cooker Chicken Pot Pie with this easy recipe. Perfect for a comforting and hearty meal any day of the week!
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 cans (10.5 oz/298 g) cream of chicken soup
- – 3 medium Yukon gold potatoes (diced)
- – 3 tsp (15 ml) garlic
- – 1 bag (12 oz/340 g) frozen mixed vegetables
- – ½ cup (120 ml) sour cream
- – 1 can Grands biscuits (16 oz/454 g, 8 count Pillsbury Grands)
Instructions
- Put the chicken breasts into a 6-quart slow cooker and drizzle the chicken broth over them.
- Sprinkle the chicken with salt, pepper, thyme, rosemary, and onion powder.
- Spread the cream of chicken soup over the chicken. Following that, add the diced potatoes, garlic, and mixed vegetables.
- Place the lid on the slow cooker and let it cook on low for 6-8 hours or on high for 3-4 hours.
- Take the chicken out and shred it with two forks, then return it to the slow cooker and stir in the sour cream until everything is well blended.
- Prepare the biscuits by baking them as directed on the package.
- Place a biscuit on top when serving and enjoy!
Notes
- Consider using homemade chicken broth for a richer flavor.
- Add parsley or sage for extra depth of flavor.
- Stir in shredded cheese to make the dish creamier before serving.
